scholarly journals Preventive Effects of Phenolic Compound Extra Virgin Olive Oil (EVOO) on the Incidence of Hand Foot Syndrome Induced Capecitabine

2021 ◽  
Vol 6 (1) ◽  
pp. 1258-1265
Author(s):  
Yenny Dian Andayani ◽  
Mgs Irsan Saleh
Keyword(s):  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Dry Skin ◽  
Inflammatory Reactions ◽  
Chemotherapy Drugs ◽  
Phenolic Components ◽  
Hand Foot Syndrome ◽  
Cox 2 ◽  
Preventive Effects

Hand foot syndrome (HFS) is a reaction that occurs on the skin of the palms and soles. feet, caused by the toxicity of chemotherapy drugs with symptoms such as tingling, pain, erythema, dry skin, swelling, increased pigmentation and itching. This condition is still a problem in the treatment of patients given capecitabine. Although HFS does not cause death, in severe cases it can affect the quality of treatment and interfere with daily activities. The cause of HFS is still unclear but from research it is known that capecitabine and its metabolites will increase the expression of the COX-2 enzyme, inhibit the arachidonic pathway, increase PGE2 activity, causing inflammatory reactions in the form of erythema, edema and pain. The phenolic components contained in EVOO, namely oleocanthal and hydroxytyrosol compounds in several studies have the same properties as celecoxib and ibuprofen as anti-COX-2, will inhibit the arachidonic synthesis pathway, reduce prostaglandin activity and reduce inflammatory reactions.

Irrigation effects on phenolic profile and extra virgin olive oil quality of ''Chemlali'' variety grown in South Tunisia

2021 ◽  
Vol 141 ◽  
pp. 322-329
Author(s):  
Jihed Faghim ◽  
Mbarka Ben Mohamed ◽  
Mohamed Bagues ◽  
Kamel Nagaz ◽  
Tebra Triki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Profile ◽  
Olive Oil Quality ◽  
Irrigation Effects ◽  
South Tunisia

scholarly journals EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUALITY OF BOSANA EXTRA-VIRGIN OLIVE OIL

2006 ◽  
Vol 29 (2) ◽  
pp. 139-150 ◽  
Author(s):  
VINCENZO VACCA ◽  
ALESSANDRA DEL CARO ◽  
MARCO POIANA ◽  
ANTONIO PIGA
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Exposure Conditions

Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

2019 ◽  
Vol 244 ◽  
pp. 1-10 ◽  
Author(s):  
Basheer M. Iqdiam ◽  
Manal O. Abuagela ◽  
Sara M. Marshall ◽  
Yavuz Yagiz ◽  
Renee Goodrich-Schneider ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Power ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oxygen Control ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Pre Treatment

scholarly journals Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

2020 ◽  
Vol 4 (3) ◽  
pp. 38
Author(s):  
Giuseppe Cinelli ◽  
Martina Cofelice ◽  
Francesco Venditti
Keyword(s):  
Olive Oil ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Dispersed Phase ◽  
Colloidal System ◽  
Oil Processing

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.

scholarly journals The Extra-Virgin Olive Oil Polyphenols Oleocanthal and Oleacein Counteract Inflammation-Related Gene and miRNA Expression in Adipocytes by Attenuating NF-κB Activation

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2855 ◽  
Author(s):  
Sara Carpi ◽  
Egeria Scoditti ◽  
Marika Massaro ◽  
Beatrice Polini ◽  
Clementina Manera ◽  
...  
Keyword(s):  
Olive Oil ◽  
Inflammatory Diseases ◽  
Virgin Olive Oil ◽  
Direct Interaction ◽  
Extra Virgin Olive Oil ◽  
Computational Studies ◽  
Related Gene ◽  
Expression Of Genes ◽  
Tnf Α ◽  
Cox 2

Inflammation of the adipose tissue plays an important role in the development of several chronic diseases associated with obesity. Polyphenols of extra virgin olive oil (EVOO), such as the secoiridoids oleocanthal (OC) and oleacein (OA), have many nutraceutical proprieties. However, their roles in obesity-associated adipocyte inflammation, the NF-κB pathway and related sub-networks have not been fully elucidated. Here, we investigated impact of OC and OA on the activation of NF-κB and the expression of molecules associated with inflammatory and dysmetabolic responses. To this aim, fully differentiated Simpson-Golabi-Behmel syndrome (SGBS) adipocytes were pre-treated with OC or OA before stimulation with TNF-α. EVOO polyphenols significantly reduced the expression of genes implicated in adipocyte inflammation (IL-1β, COX-2), angiogenesis (VEGF/KDR, MMP-2), oxidative stress (NADPH oxidase), antioxidant enzymes (SOD and GPX), leukocytes chemotaxis and infiltration (MCP-1, CXCL-10, MCS-F), and improved the expression of the anti-inflammatory/metabolic effector PPARγ. Accordingly, miR-155-5p, miR-34a-5p and let-7c-5p, tightly connected with the NF-κB pathway, were deregulated by TNF-α in both cells and exosomes. The miRNA modulation and NF-κB activation by TNF-α was significantly counteracted by EVOO polyphenols. Computational studies suggested a potential direct interaction between OC and NF-κB at the basis of its activity. This study demonstrates that OC and OA counteract adipocyte inflammation attenuating NF-κB activation. Therefore, these compounds could be novel dietary tools for the prevention of inflammatory diseases associated with obesity.

scholarly journals Analysis of the range and quality of olive oil

2019 ◽  
pp. 54-68
Author(s):  
Евгений Бурмистров ◽  
Evgeny Burmistrov ◽  
Ольга Бурмистрова ◽  
Olga Burmistrova ◽  
Наталья Леонидовна Наумова ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Production Method ◽  
Test Methods ◽  
International Standards ◽  
Physico Chemical ◽  
Price Range ◽  
Green Glass

Abstract. Assortment falsification and low quality of expensive imported food products contribute to the development of mistrust on the part of consumers and, thereby, decrease their sales volumes, which impedes the expansion of sales markets and profit from sales. The aim of the research was to study the assortment and quality of olive oil sold on the commodity market. The studies used generally accepted test methods: marketing, organoleptic, physico-chemical, statistical. Results. It has been established that the assortment of olive oils is represented by 24 names of products: mainly unrefined by the production method, of Spanish origin, in green glass bottles of 0.5 l and 0.25 l, with a price range of 1 liter from 479.9 rubles. (trademark “Altera”) up to 1220 rubles. (trademark “Borges”). The labeling of the samples taken for testing of unrefined olive oil Extra Virgin Olive Oil of the “Borges” and “Sitia” brands and the refined Olive oil of the “Fillippo Berio” trademark was complete and complies with the requirements of current technical regulations. Consumer labeling of „Olivesco“ brand squeezed oil needs to be corrected in the name and composition of the products. The quality of consumer packaging, sensory and physico-chemical (relative density, refractive index, color number, acidity, acid and peroxide numbers) indicators were within the Russian and international standards. The best example of Extra Virgin Olive Oil can be considered “Sitia” brand products, which have confirmed their status of Protected Appellation of Origin (PDO). The scientific novelty of the research is to identify the quality of oils for compliance with the requirements of the international regulatory document – CODEX STAN 33-1981, REV.2-2003, developed by the Codex Alimentarius and adopted by the FAO / WHO International Commission.

scholarly journals An Artificial Intelligence Approach for Italian EVOO Origin Traceability through an Open Source IoT Spectrometer

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 834 ◽  
Author(s):  
Simona Violino ◽  
Luciano Ortenzi ◽  
Francesca Antonucci ◽  
Federico Pallottino ◽  
Cinzia Benincasa ◽  
...  
Keyword(s):  
Artificial Intelligence ◽  
Olive Oil ◽  
Open Source ◽  
Geographical Origin ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Ann Model ◽  
First Choice ◽  
Phenolic Components ◽  
Artificial Neural Network Ann

Extra virgin olive oil (EVOO) represents a crucial ingredient of the Mediterranean diet. Being a first-choice product, consumers should be guaranteed its quality and geographical origin, justifying the high purchasing cost. For this reason, it is important to have new reliable tools able to classify products according to their geographical origin. The aim of this work was to demonstrate the efficiency of an open source visible and near infra-red (VIS-NIR) spectrophotometer, relying on a specific app, in assessing olive oil geographical origin. Thus, 67 Italian and 25 foreign EVOO samples were analyzed and their spectral data were processed through an artificial intelligence algorithm. The multivariate analysis of variance (MANOVA) results reported significant differences (p < 0.001) between the Italian and foreign EVOO VIS-NIR matrices. The artificial neural network (ANN) model with an external test showed a correct classification percentage equal to 94.6%. Both the MANOVA and ANN tested methods showed the most important spectral wavelengths ranges for origin determination to be 308–373 nm and 594–605 nm. These are related to the absorption of phenolic components, carotenoids, chlorophylls, and anthocyanins. The proposed tool allows the assessment of EVOO samples’ origin and thus could help to preserve the “Made in Italy” from fraud and sophistication related to its commerce.

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