scholarly journals Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 685 ◽  
Author(s):  
Paloma Rodríguez-López ◽  
Jesús Lozano-Sanchez ◽  
Isabel Borrás-Linares ◽  
Tatiana Emanuelli ◽  
Javier A. Menéndez ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Functional Food ◽  
Molecular Mechanisms ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Body ◽  
Phenolic Fraction

Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure–antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.

scholarly journals Olive-oil Phenolics and Health: Potential Biological Properties

2008 ◽  
Vol 3 (12) ◽  
pp. 1934578X0800301 ◽  
Author(s):  
Francesco Visioli ◽  
Francesca Ieri ◽  
Nadia Mulinacci ◽  
Franco F. Vincieri ◽  
Annalisa Romani
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Primary Source ◽  
Human Monocyte ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Dietary Lipids

Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations. The several minor constituents of virgin olive oil include vitamins such as alpha-and gamma-tocopherols (around 200 ppm) and beta-carotene, phytosterols, pigments, terpenic acids, flavonoids, squalene, and a number of phenolic compounds, such as hydroxytyrosol, usually grouped under the rubric “polyphenols”. The antioxidant and enzyme-modulating activities of extra virgin olive oil phenolics, such as their ability to inhibit NF-kB activation in human monocyte/macrophages has been demonstrated in vitro. There is also solid evidence that extra virgin olive oil phenolic compounds are absorbed and their human metabolism has been elucidated. Several activities that might be associated with cardiovascular protection, such as inhibition of platelet aggregation and reduction of plasma rHcy have been demonstrated in vivo. The biologically relevant properties of olive phenolics are described, although further investigations in controlled clinical trials are needed to support the hypothesis that virgin olive oil consumption may contribute to lower cardiovascular mortality.

scholarly journals Influence of Olive Oil and Its Components on Breast Cancer: Molecular Mechanisms

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 477
Author(s):  
Raquel Moral ◽  
Eduard Escrich
Keyword(s):  
Breast Cancer ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Molecular Mechanisms ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Protective Effects ◽  
The Mediterranean

Breast cancer is the most frequent malignant neoplasia and a leading cause of mortality in women worldwide. The Mediterranean diet has been proposed as a healthy dietary pattern with protective effects in several chronic diseases, including breast cancer. This diet is characterized by the consumption of abundant plant foods and olive oil as the principal source of fat, which is considered one of the main components with potential antioxidant, anti-inflammatory and anticancer effects. Extra-virgin olive oil (EVOO) has several bioactive compounds, mainly including monounsaturated fatty acids, triterpenes and polyphenols, such as phenolic alcohols (e.g., hydroxytyrosol), secoiridoids (e.g., oleuropein and oleocanthal), lignans (e.g., pinoresinol) or flavonoids (e.g., luteolin). While epidemiological evidence is still limited, experimental in vivo and in vitro data have shown a protective effect of this oil and its compounds on mammary carcinogenesis. Such effects account through complex and multiple mechanisms, including changes in epigenetics, transcriptome and protein expression that modulate several signaling pathways. Molecular targets of EVOO compounds have a role in the acquisition of cancer hallmarks. Although further research is needed to elucidate their beneficial effects on human prevention and progression of the disease, evidence points to EVOO in the context of the Mediterranean diet as a heathy choice, while EVOO components may be promising adjuvants in anticancer strategies.

scholarly journals Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 969 ◽  
Author(s):  
Lorena Martínez ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Cell Model ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Chicken Meat ◽  
Future Research ◽  
Meat Industry ◽  
Organic Zn

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

scholarly journals Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites

Antioxidants ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 170 ◽  
Author(s):  
Gabriele Serreli ◽  
Monica Deiana
Keyword(s):  
Olive Oil ◽  
Intracellular Signaling ◽  
Cellular Response ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Main Concern ◽  
Beneficial Effects ◽  
Positive Effects

Extra virgin olive oil (EVOO) polyphenols beneficial effects have widely been debated throughout the last three decades, with greater attention to hydroxytyrosol and tyrosol, which are by far the most studied. The main concern about the evaluation of EVOO phenols activities in vitro and in vivo is that the absorption and metabolism of these compounds once ingested lead to the production of different metabolites in the human body. EVOO phenols in the ingested forms are less concentrated in human tissues than their glucuronide, sulfate and methyl metabolites; on the other hand, metabolites may undergo deconjugation before entering the cells and thus act as free forms or may be reformed inside the cells so acting as conjugated forms. In most in vitro studies the presence of methyl/sulfate/glucuronide functional groups does not seem to inhibit biological activity. Parent compounds and metabolites have been shown to reach tissue concentrations useful to exert beneficial effects others than antioxidant and scavenging properties, by modulating intracellular signaling and improving cellular response to oxidative stress and pro-inflammatory stimuli. This review aims to give an overview on the reported evidence of the positive effects exerted by the main EVOO polyphenols metabolites in comparison with the parent compounds.

scholarly journals The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

2005 ◽  
Vol 18 (1) ◽  
pp. 98-112 ◽  
Author(s):  
Elisa Tripoli ◽  
Marco Giammanco ◽  
Garden Tabacchi ◽  
Danila Di Majo ◽  
Santo Giammanco ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Saturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Mediterranean Area ◽  
Beneficial Effects ◽  
The Mediterranean

AbstractThe Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity bothin vivoandin vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.

scholarly journals The Extra Virgin Olive Oil Polyphenol Oleocanthal Exerts Antifibrotic Effects in the Liver

2021 ◽  
Vol 8 ◽  
Author(s):  
Daniela Gabbia ◽  
Sara Carpi ◽  
Samantha Sarcognato ◽  
Luana Cannella ◽  
Martina Colognesi ◽  
...  
Keyword(s):  
Liver Fibrosis ◽  
Protein Expression ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oxidative Enzymes ◽  
Qrt Pcr ◽  
Chemokine Ligand

Liver fibrosis, which is the outcome of wound-healing response to chronic liver damage, represents an unmet clinical need. This study evaluated the anti-fibrotic and anti-inflammatory effects of the polyphenol oleocanthal (OC) extracted from extra virgin olive oil (EVOO) by an in vitro/in vivo approach. The hepatic cell lines LX2 and HepG2 were used as in vitro models. The mRNA expression of pro-fibrogenic markers, namely alpha-smooth muscle actin (α-SMA), collagen type I alpha 1 chain (COL1A1), a panel of metalloproteinases (MMP1, MMP2, MMP3, MMP7, MMP9) and vascular endothelial growth factor A (VEGFA) as well as the pro-oxidant genes NADPH oxidases (NOXs) 1 and 4 were evaluated in TGF-β activated LX2 cells by qRT-PCR. α-SMA and COL1A1 protein expression was assessed by immunofluorescence coupled to confocal microscopy. VEGFA release from LX2 was measured by ELISA. We also evaluated the amount of reactive oxygen species (ROS) produced by H2O2 activated- HepG2 cells. In vivo, OC was administered daily by oral gavage to Balb/C mice with CCl4-induced liver fibrosis. In this model, we measured the mRNA hepatic expression of the three pro-inflammatory interleukins (IL) IL6, IL17, IL23, chemokines such as C-C Motif Chemokine Ligand 2 (CCL2) and C-X-C Motif Chemokine Ligand 12 (CXCL12), and selected miRNAs (miR-181-5p, miR-221-3p, miR-29b-3p and miR-101b-3p) by qRT-PCR. We demonstrated that OC significantly downregulated the gene/protein expression of α-SMA, COL1A1, MMP2, MMP3, MMP7 and VEGF as well as the oxidative enzymes NOX1 and 4 in TGFβ1-activated LX2 cells, and reduced the production of ROS by HepG2. In vivo OC, beside causing a significant reduction of fibrosis at histological assessment, counteracted the CCl4-induced upregulation of pro-fibrotic and inflammatory genes. Moreover, OC upregulated the anti-fibrotic miRNAs (miR-29b-3p and miR-101b-3p) reduced in fibrotic mice, while downregulated the pro-fibrotic miRNAs (miR-221-3p and miR-181-5p), which were dramatically upregulated in fibrotic mice. In conclusion, OC exerts a promising antifibrotic effect via a combined reduction of oxidative stress and inflammation involving putative miRNAs, which in turn reduces hepatic stellate cells activation and liver fibrosis.

scholarly journals Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 217 ◽  
Author(s):  
Thays Helena Borges ◽  
Adriana Serna ◽  
Luis Carlos López ◽  
Luis Lara ◽  
Rosa Nieto ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Coenzyme Q10 ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Extra Virgin Olive Oil ◽  
Digestion Process ◽  
Harvest Year

The health benefits of extra virgin olive oil (EVOO) are related to its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ10) and phenolic compounds) and antioxidant properties of EVOO from the same region comparing different cultivars (Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP) and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive compounds measured was significantly affected by cultivar and harvest year (except for carotenoids) and by the crop stage (except for coenzyme Q10). Higher amounts of coenzyme Q10 were observed in Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant marker values. Antioxidant potential in bioaccessible fractions was mainly related to the content of coenzyme Q10 and phenolic compounds in EVOO. Chemometric analysis showed that the oils were clearly classified by cultivars, harvest and crop stage, according to the chemical composition and antioxidant activity analyzed in the present study.

scholarly journals Therapeutic Effect of Goya Extra Virgin Olive Oil in Albino Rat Orogastricallly Dosed with Salmonella typhi

2019 ◽  
pp. 1-9 ◽  
Author(s):  
P. O. Gabriel ◽  
J. O. Aribisala ◽  
M. K. Oladunmoye ◽  
A. O. Arogunjo ◽  
O. B. Ajayi-Moses
Keyword(s):  
Olive Oil ◽  
Therapeutic Effect ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Salmonella Typhi ◽  
Albino Rats ◽  
Natural Antimicrobial ◽  
Immune Modulator

The therapeutic properties of Goya extra virgin olive oil in albino rats orogastrically dosed with Salmonella Typhi were accessed in this study. Both the in- vivo and in- vitro assays were used in assessing the antimicrobial activity of Goya extra virgin olive oil. Thirteen microorganisms including eight bacteria and five fungi were used in the in- vitro bioassay. Comparison of the antimicrobial efficacy of olive oil and commercial antibiotics revealed ofloxacin, gentamicin as well as the olive oil to be potent against the test organisms. The in- vivo bioassay were carried out using twenty albino rats randomly assigned into four study groups of five rats per group. The groups orogastricallly dosed with Salmonella typhi revealed that the animals showed depressed activity and weakness such as slow movement, anorexia, falling fur and rough hair coat, light soft faeces, ocular discharge and loss of weight. Following separate treatments of the rats with antibiotic (Ofloxacin) as well as Olive oil, all the characteristic symptoms of the disease decreased with time. The treated animals gained more appetite for food and water as evidenced by an increase in their weight. The average weights gained by the rats treated with Goya extra virgin olive oil were found to be higher than the weights of the untreated animals. Thus, revealing that Goya extra virgin olive oil has an antibacterial effect as does, antibiotics in the treatment of S. typhi induced disease. The control group had a fairly constant colonial count per gram (106cfu/g) of animal faeces which ranged from 1.52 ± 0.01 to 1.70 ± 0.01. There was a sharp decrease in the bacterial colony count of the faeces of the animals treated with antibiotic from 3.22 ± 0.06 to 1.70 ± 0.01 when compared to those fed with olive oil which decreased from 3.00 ± 0.00 to 2.9 ± 0.03. This confirms that the elimination rate of the bacteria in the host is as a result of the antibacterial activity of the olive oil and the antibiotics respectively. Olive oil is a natural antimicrobial and a non- toxic immune modulator, it is an amazing health building supplement which stimulates the immune system to fight against infection. Hence, results from this study have justified the use of olive oil as a natural antimicrobial and a non- toxic immune modulator (since the total phenol content present in Goya extra virgin olive oil was shown to be 14.90). Phenols are the major groups of compounds revealed to contribute to the observed inhibitory effect of olive oil. Also, the result of the mineral analysis of the Goya extra virgin olive oil showed Goya extra virgin olive oil not to have any traces of lead. Presence of lead may lead to poisoning and can cause a number of adverse human health effect. Hence, Olive oil has a significant non- toxic health building supplements which has a therapeutic effect on Salmonella typhi induced infection.

scholarly journals Safety Evaluations of Single Dose of the Olive Secoiridoid S-(−)-Oleocanthal in Swiss Albino Mice

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 314 ◽  
Author(s):  
Abu Bakar Siddique ◽  
Judy Ann King ◽  
Sharon A. Meyer ◽  
Khaldoun Abdelwahed ◽  
Belnaser Busnena ◽  
...  
Keyword(s):  
Olive Oil ◽  
Biological Effects ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Research Attention ◽  
Swiss Albino Mice ◽  
Albino Mice ◽  
A Minor

Epidemiological and clinical studies compellingly showed the ability of Mediterranean diet rich in extra-virgin olive oil (EVOO) to reduce multiple diseases such as cancer, cardiovascular diseases, and aging cognitive functions decline. The S-(−)-Oleocanthal (OC) is a minor phenolic secoiridoid exclusively found in extra-virgin olive oil (EVOO). OC recently gained notable research attention due to its excellent in vitro and in vivo biological effects against multiple cancers, inflammations, and Alzheimer’s disease. However, OC safety has not been comprehensively studied yet. This study reports for the first time the detailed safety of oral single OC dose in Swiss albino mice, applying the OECD 420 procedure. Male and female Swiss albino mice (n = 10) were orally treated with a single OC dose of either 10, 250, or 500 mg/kg bodyweight or equivalent volumes of distilled water. Mice fed a regular diet, and carefully observed for 14 days. Further, mice were then sacrificed, blood samples, and organs were collected and subjected to hematological, biochemical, and histological examinations. OC 10 mg/kg oral dose appears to be without adverse effects. Further, 250 mg/kg OC, p.o., is suggested as a possible upper dose for preclinical studies in the future.

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