Epigenetic Modifications Induced by Olive Oil and Its Phenolic Compounds: A Systematic Review

Many studies demonstrated that olive oil (especially extra virgin olive oil: EVOO) phenolic compounds are bioactive molecules with anti-cancer, anti-inflammatory, anti-aging and neuroprotective activities. These effects have been recently attributed to the ability of these compounds to induce epigenetics modifications such as miRNAs expression, DNA methylation and histone modifications. In this study, we systematically review and discuss, following the PRISMA statements, the epigenetic modifications induced by EVOO and its phenols in different experimental systems. At the end of literature search through “PubMed”, “Web of Science” and “Scopus”, 43 studies were selected.Among them, 22 studies reported data on miRNAs, 15 on DNA methylation and 13 on histone modification. Most of the “epigenomic” changes observed in response to olive oil phenols’ exposure were mechanistically associated with the cancer preventive and anti-inflammatory effects. In many cases, the epigenetics effects regarding the DNA methylation were demonstrated for olive oil but without any indication regarding the presence or not of phenols. Overall, the findings of the present systematic review may have important implications for understanding the epigenetic mechanisms behind the health effects of olive oil. However, generally no direct evidence was provided for the causal relationships between epigenetics modification and EVOO health related effects. Further studies are necessary to demonstrate the real physiological consequences of the epigenetics modification induced by EVOO and its phenolic compounds.

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Differential anti-inflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures

Nutrition ◽

10.1016/j.nut.2004.06.031 ◽

2005 ◽

Vol 21 (3) ◽

pp. 389-394 ◽

Cited By ~ 127

Author(s):

Elizabeth A. Miles ◽

Pinelope Zoubouli ◽

Philip C. Calder

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Whole Blood ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Blood Cultures ◽

Human Whole Blood ◽

Anti Inflammatory

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Oleocanthal, a Natural anti-Inflammatory Compound in Extra Virgin Olive Oil

Anti-Inflammatory & Anti-Allergy Agents in Medicinal Chemistry ◽

10.2174/187152310791110607 ◽

2010 ◽

Vol 9 (2) ◽

pp. 94-100 ◽

Cited By ~ 1

Author(s):

Sara Cicerale ◽

Russell S.J. Keast

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Anti Inflammatory

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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽

10.3390/antiox10030368 ◽

2021 ◽

Vol 10 (3) ◽

pp. 368

Author(s):

Paula Garcia-Oliveira ◽

Cecilia Jimenez-Lopez ◽

Catarina Lourenço-Lopes ◽

Franklin Chamorro ◽

Antia Gonzalez Pereira ◽

...

Keyword(s):

Phenolic Compounds ◽

Shelf Life ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Volatile Fraction ◽

Organoleptic Characteristics ◽

Olive Variety ◽

Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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Antioxidant and Neuroprotective Activity of Extra Virgin Olive Oil Extracts Obtained from Quercetano Cultivar Trees Grown in Different Areas of the Tuscany Region (Italy)

Antioxidants ◽

10.3390/antiox10030421 ◽

2021 ◽

Vol 10 (3) ◽

pp. 421

Author(s):

Maria Cristina Barbalace ◽

Lorenzo Zallocco ◽

Daniela Beghelli ◽

Maurizio Ronci ◽

Serena Scortichini ◽

...

Keyword(s):

Neurodegenerative Diseases ◽

Olive Oil ◽

Virgin Olive Oil ◽

Thioredoxin Reductase ◽

Extra Virgin Olive Oil ◽

Bioactive Molecules ◽

Neuroprotective Activity ◽

Heme Oxygenase 1 ◽

Quinone Oxidoreductase ◽

Phenol Composition

Neurodegenerative diseases are driven by several mechanisms such as inflammation, abnormal protein aggregation, excitotoxicity, mitochondrial dysfunction and oxidative stress. So far, no therapeutic strategies are available for neurodegenerative diseases and in recent years the research is focusing on bioactive molecules present in food. In particular, extra-virgin olive oil (EVOO) phenols have been associated to neuroprotection. In this study, we investigated the potential antioxidant and neuroprotective activity of two different EVOO extracts obtained from Quercetano cultivar trees grown in two different areas (plain and hill) of the Tuscany region (Italy). The different geographical origin of the orchards influenced phenol composition. Plain extract presented a higher content of phenyl ethyl alcohols, cinnammic acids, oleacein, oleocanthal and flavones; meanwhile, hill extract was richer in lignans. Hill extract was more effective in protecting differentiated SH-SY5Y cells from peroxide stress thanks to a marked upregulation of the antioxidant enzymes heme oxygenase 1, NADPH quinone oxidoreductase 1, thioredoxin Reductase 1 and glutathione reductase. Proteomic analysis revealed that hill extract plays a role in the regulation of proteins involved in neuronal plasticity and activation of neurotrophic factors such as BDNF. In conclusion, these data demonstrate that EVOOs can have important neuroprotective activities, but these effects are strictly related to their specific phenol composition.

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Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function

Antioxidants ◽

10.3390/antiox10071016 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1016

Author(s):

Stefania De Santis ◽

Marina Liso ◽

Giulio Verna ◽

Francesca Curci ◽

Gualtiero Milani ◽

...

Keyword(s):

Dendritic Cells ◽

Olive Oil ◽

Virgin Olive Oil ◽

Adaptive Immune Response ◽

Extra Virgin Olive Oil ◽

Pattern Correlation ◽

Important Health ◽

Health Promoting ◽

Anti Inflammatory ◽

Inflammatory Profile

Extra virgin olive oil (EVOO) represents one of the most important health-promoting foods whose antioxidant and anti-inflammatory activities are mainly associated to its polyphenols content. To date, studies exploring the effect of EVOO polyphenols on dendritic cells (DCs), acting as a crosstalk between the innate and the adaptive immune response, are scanty. Therefore, we studied the ability of three EVOO extracts (cv. Coratina, Cima di Mola/Coratina, and Casaliva), characterized by different polyphenols amount, to regulate DCs maturation in resting conditions or after an inflammatory stimulus. Cima di Mola/Coratina and Casaliva extracts were demonstrated to be the most effective in modulating DCs toward an anti-inflammatory profile by reduction of TNF and IL-6 secretion and CD86 expression, along with a down-modulation of Il-1β and iNOS expression. From factorial analysis results, 9 polyphenols were tentatively established to play a synergistic role in modulating DCs inflammatory ability, thus reducing the risk of chronic inflammation.

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Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

Journal of Agricultural and Food Chemistry ◽

10.1021/jf202596q ◽

2011 ◽

Vol 59 (21) ◽

pp. 11491-11500 ◽

Cited By ~ 42

Author(s):

Jesus Lozano-Sánchez ◽

Elisa Giambanelli ◽

Rosa Quirantes-Piné ◽

Lorenzo Cerretani ◽

Alessandra Bendini ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Natural Source

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The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2018.1470491 ◽

2018 ◽

Vol 59 (17) ◽

pp. 2772-2795 ◽

Cited By ~ 33

Author(s):

Elena S. George ◽

Skye Marshall ◽

Hannah L Mayr ◽

Gina L. Trakman ◽

Oana A. Tatucu-Babet ◽

...

Keyword(s):

Risk Factors ◽

Systematic Review ◽

Cardiovascular Risk ◽

Olive Oil ◽

Cardiovascular Risk Factors ◽

Meta Analysis ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil

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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 ◽

10.3390/nu10080969 ◽

2018 ◽

Vol 10 (8) ◽

pp. 969 ◽

Cited By ~ 4

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.

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

Colloids and Interfaces ◽

10.3390/colloids4030038 ◽

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.

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