Anti-Cancer and Cardiovascular Properties of Phenolic Compounds Present in Virgin Olive Oil

Mapping Intimacies ◽

10.5772/intechopen.96392 ◽

2021 ◽

Author(s):

Mohammed El Haouari

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Lower Risk ◽

Current Knowledge ◽

Virgin Olive Oil ◽

Epidemiological Studies ◽

Action Mechanisms ◽

Anti Cancer ◽

Fatty Component

Cancer and cardiovascular diseases (CVD) are the leading cause of death worldwide. Furthermore, current cardiovascular and cancer therapy is accompanied by various side effects, which considerably reduce the quality of life. Epidemiological studies suggest that the Mediterranean diet has been related to a lower risk of non-communicable diseases such as CVD and cancer. This lower incidence has been partially attributed to the regular intake of virgin olive oil (VOO) which is the main fatty component of the traditional Mediterranean die. In addition to monounsaturated fatty acid, VOO contains various phenolic compounds, which have shown a broad spectrum of pharmacological properties due to their antioxidant activity. This chapter summarizes current knowledge on the effects of the main phenolic compounds isolated from VOO on different cancers and CVD as well as the plausible action mechanisms involved.

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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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Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil

Microorganisms ◽

10.3390/microorganisms8050663 ◽

2020 ◽

Vol 8 (5) ◽

pp. 663 ◽

Cited By ~ 1

Author(s):

Biagi Angelo Zullo ◽

Gino Ciafardini

Keyword(s):

Olive Oil ◽

Yeast Species ◽

Antioxidant Activities ◽

Current Knowledge ◽

Oil Quality ◽

Virgin Olive Oil ◽

Triacylglycerol Hydrolysis ◽

Short Period

This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.

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The phenolic compounds and compositional quality of Chétoui virgin olive oil: Effect of altitude

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb11.3033 ◽

2012 ◽

Vol 11 (55) ◽

Author(s):

Youssef Ouni

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Compositional Quality

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Resveratrol: A new potential therapeutic agent for melanoma?

Current Medicinal Chemistry ◽

10.2174/0929867326666191212101225 ◽

2019 ◽

Vol 26 ◽

Cited By ~ 2

Author(s):

Mohamad Hossein Pourhanifeh ◽

Kazem Abbaszadeh-Goudarzi ◽

Mohammad Goodarzi ◽

Sara G.M. Piccirillo ◽

Alimohammad Shafiee ◽

...

Keyword(s):

Quality Of Life ◽

Therapeutic Agent ◽

Current Knowledge ◽

Treatment Resistance ◽

Anti Cancer ◽

Apoptosis Inducer ◽

Life Threatening ◽

First Time

: Melanoma is the most life-threatening and aggressive class of skin malignancies. The incidence of melanoma has steadily increased. Metastatic melanoma is greatly resistant to standard anti-melanomatreatments such as chemotherapy, and 5-year survival rate of cases with melanoma who have metastatic form of disease is less than 10%. The contributing role of apoptosis, angiogenesis and autophagy in the pathophysiology of melanoma has been previously demonstrated. Thus, it is extremely urgent to search for complementary therapeutic approachesthat couldenhance the quality of life of subjects and reduce treatment resistance and adverse effects. Resveratrol, known as a polyphenol component present in grapes and some plants, has anti-cancer properties due to its function as an apoptosis inducer in tumor cells, and anti-angiogenic agent to prevent metastasis. However, more clinical trials should be conducted to prove resveratrol efficacy. : Herein, for first time, we summarize current knowledge of anti-cancerous activities of resveratrol in melanoma.

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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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