Статті в журналах з теми "Oleocanthalic acid"
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1
Esposito Salsano, Jasmine, Maria Digiacomo, Doretta Cuffaro, Simone Bertini, and Marco Macchia. "Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage." Foods 11, no. 9 (May 6, 2022): 1354. http://dx.doi.org/10.3390/foods11091354.
Повний текст джерелаАнотація:
The health benefits of extra-virgin olive oil (EVOO) are strictly linked to the presence of phenolic compounds, which exhibit numerous nutraceutical properties. In EVOO, the most important class of phenolic compounds is represented by secoiridoids (oleacein and oleocanthal). EVOO is constantly subjected to degradation processes, including hydrolytic and oxidative reactions that influence its phenolic composition. In particular, the hydrolytic reactions determine the transformation of oleocanthal and oleacein into the corresponding phenyl-alcohols, tyrosol, and hydroxytyrosol. Furthermore, oleocanthal by oxidation processes can be converted to oleocanthalic acid. In this study, we evaluated the phenolic composition of three EVOO samples kept at different storage conditions for 15 months, focusing on the variation of oleocanthalic acid content. Specifically, the samples were stored at 4 °C in darkness and at 25 °C with light exposure. The results of our analyses highlighted that in EVOOs exposed to light and maintained at 25 °C, the degradation was more marked than in EVOO stored in dark and at 4 °C, due to the greater influence of external factors on storage conditions. Although chemical–physical characteristics of EVOOs are slightly different depending on provenience and treatment time, the results of this study reveal that storage conditions are fundamental to controlling phenol concentration.
2
Papakonstantinou, Aikaterini, Petrina Koumarianou, Aimilia Rigakou, Panagiotis Diamantakos, Efseveia Frakolaki, Niki Vassilaki, Evangelia Chavdoula, Eleni Melliou, Prokopios Magiatis, and Haralabia Boleti. "New Affordable Methods for Large-Scale Isolation of Major Olive Secoiridoids and Systematic Comparative Study of Their Antiproliferative/Cytotoxic Effect on Multiple Cancer Cell Lines of Different Cancer Origins." International Journal of Molecular Sciences 24, no. 1 (December 20, 2022): 3. http://dx.doi.org/10.3390/ijms24010003.
Повний текст джерелаАнотація:
Olive oil phenols (OOPs) are associated with the prevention of many human cancers. Some of these have been shown to inhibit cell proliferation and induce apoptosis. However, no systematic comparative study exists for all the investigated compounds under the same conditions, due to difficulties in their isolation or synthesis. Herein are presented innovative methods for large-scale selective extraction of six major secoiridoids from olive oil or leaves enabling their detailed investigation. The cytotoxic/antiproliferative bioactivity of these six compounds was evaluated on sixteen human cancer cell lines originating from eight different tissues. Cell viability with half-maximal effective concentrations (EC50) was evaluated after 72 h treatments. Antiproliferative and pro-apoptotic effects were also assessed for the most bioactive compounds (EC50 ≤ 50 μΜ). Oleocanthal (1) showed the strongest antiproliferative/cytotoxic activity in most cancer cell lines (EC50: 9–20 μΜ). The relative effectiveness of the six OOPs was: oleocanthal (1) > oleuropein aglycone (3a,b) > ligstroside aglycone (4a,b) > oleacein (2) > oleomissional (6a,b,c) > oleocanthalic acid (7). This is the first detailed study comparing the bioactivity of six OOPs in such a wide array of cancer cell lines, providing a reference for their relative antiproliferative/cytotoxic effect in the investigated cancers.
3
Abbattista, Ramona, Ilario Losito, Graziana Basile, Andrea Castellaneta, Giovanni Ventura, Cosima Damiana Calvano, and Tommaso R. I. Cataldi. "Hydrogen/Deuterium Exchange Mass Spectrometry for Probing the Isomeric Forms of Oleocanthal and Oleacin in Extra Virgin Olive Oils." Molecules 28, no. 5 (February 22, 2023): 2066. http://dx.doi.org/10.3390/molecules28052066.
Повний текст джерелаАнотація:
Reversed-phase liquid chromatography and electrospray ionization with Fourier-transform single and tandem mass spectrometry (RPLC-ESI-FTMS and FTMS/MS) were employed for the structural characterization of oleocanthal (OLEO) and oleacin (OLEA), two of the most important bioactive secoiridoids occurring in extra virgin olive oils (EVOOs). The existence of several isoforms of OLEO and OLEA was inferred from the chromatographic separation, accompanied, in the case of OLEA, by minor peaks due to oxidized OLEO recognized as oleocanthalic acid isoforms. The detailed analysis of the product ion tandem MS spectra of deprotonated molecules ([M-H]−) was unable to clarify the correlation between chromatographic peaks and specific OLEO/OLEA isoforms, including two types of predominant dialdehydic compounds, named Open Forms II, containing a double bond between carbon atoms C8 and C10, and a group of diasteroisomeric closed-structure (i.e., cyclic) isoforms, named Closed Forms I. This issue was addressed by H/D exchange (HDX) experiments on labile H atoms of OLEO and OLEA isoforms, performed using deuterated water as a co-solvent in the mobile phase. HDX unveiled the presence of stable di-enolic tautomers, in turn providing key evidence for the occurrence, as prevailing isoforms, of Open Forms II of OLEO and OLEA, different from those usually considered so far as the main isoforms of both secoiridoids (having a C=C bond between C8 and C9). It is expected that the new structural details inferred for the prevailing isoforms of OLEO and OLEA will help in understanding the remarkable bioactivity exhibited by the two compounds.
4
Zanotto, I., D. Gabbia, Y. Frion-Herrera, M. Carrara, A. Rossi, M. Digiacomo, D. Cuffaro, M. Macchia, and S. De Martin. "Oleocanthalic acid extracted form extravirgin olive oil reduces fatty acid accumulation and fibrogenesis in experimental in vitro models of NAFLD and NASH." Digestive and Liver Disease 55 (March 2023): S66. http://dx.doi.org/10.1016/j.dld.2023.01.131.
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5
Tsolakou, Annia, Panagiotis Diamantakos, Iliana Kalaboki, Antonio Mena-Bravo, Feliciano Priego-Capote, Ihab M. Abdallah, Amal Kaddoumi, Eleni Melliou, and Prokopios Magiatis. "Oleocanthalic Acid, a Chemical Marker of Olive Oil Aging and Exposure to a High Storage Temperature with Potential Neuroprotective Activity." Journal of Agricultural and Food Chemistry 66, no. 28 (June 14, 2018): 7337–46. http://dx.doi.org/10.1021/acs.jafc.8b00561.
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6
Bouymajane, Aziz, Yassine Oulad El Majdoub, Francesco Cacciola, Marina Russo, Fabio Salafia, Alessandra Trozzi, Fouzia Rhazi Filali, Paola Dugo, and Luigi Mondello. "Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar." Molecules 25, no. 22 (November 19, 2020): 5428. http://dx.doi.org/10.3390/molecules25225428.
Повний текст джерелаАнотація:
Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg−1 of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg−1 of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg−1 of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg−1 of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg−1), followed by α-tocotrienol (2.5 mg kg−1), γ-tocopherol (4.5 mg kg−1) and β-tocopherol (1.9 mg kg−1), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).
7
Li, Xueqi, Grant C. Bremer, Kristen N. Connell, Courtney Ngai, Quyen Anh T. Pham, Shengling Wang, Mary Flynn, et al. "Changes in Chemical Compositions of Olive Oil under Different Heating Temperatures Similar to Home Cooking." Journal of Food Chemistry and Nutrition 4, no. 1 (June 15, 2016): 07–15. http://dx.doi.org/10.33687/jfcn.004.01.1532.
Повний текст джерелаАнотація:
Four olive oils with varying amounts of total phenols were exposed to four different heating conditions. Chemical parameters such as free fatty acid, peroxide values, UV absorbency, total phenols, individual phenols, α-tocopherol, squalene, oleocanthal, fatty acid profile and smoke point were measured before and after heating to evaluate the impact of heating conditions on the oils. We found olive oils have reasonably high smoke point that is suitable for typical home-cooking conditions and fresh olive oil with low FFA and high phenolics are important for the conservation of olive oil quality and health benefits. A larger degree of oxidation occurred as with increase of heating time and temperature, oils with high level of phenols produced less polar compounds than oils with lower levels of phenols, including refined oils. A significant amount of total phenols and individual phenols such as oleocanthal remained after heating at 121 °C for 10 and 20 minutes, most of squalene stay intact even after heating at 220 °C.
8
Geana, Elisabeta-Irina, Corina Teodora Ciucure, Irina Mirela Apetrei, Maria Lisa Clodoveo, and Constantin Apetrei. "Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics." International Journal of Molecular Sciences 24, no. 6 (March 10, 2023): 5292. http://dx.doi.org/10.3390/ijms24065292.
Повний текст джерелаАнотація:
Extra-virgin olive oil (EVOO) and virgin olive oil (VOO) are valuable natural products of great economic interest for their producing countries, and therefore, it is necessary to establish methods capable of proving the authenticity of these oils on the market. This work presents a methodology for the discrimination of olive oil and extra-virgin olive oil from other vegetable oils based on targeted and untargeted high-resolution mass spectrometry (HRMS) profiling of phenolic and triterpenic compounds coupled with multivariate statistical analysis of the data. Some phenolic compounds (cinnamic acid, coumaric acids, apigenin, pinocembrin, hydroxytyrosol and maslinic acid), secoiridoids (elenolic acid, ligstroside and oleocanthal) and lignans (pinoresinol and hydroxy and acetoxy derivatives) could be olive oil biomarkers, whereby these compounds are quantified in higher amounts in EVOO compared to other vegetable oils. The principal component analysis (PCA) performed based on the targeted compounds from the oil samples confirmed that cinnamic acid, coumaric acids, apigenin, pinocembrin, hydroxytyrosol and maslinic acid could be considered as tracers for olive oils authentication. The heat map profiles based on the untargeted HRMS data indicate a clear discrimination of the olive oils from the other vegetable oils. The proposed methodology could be extended to the authentication and classification of EVOOs depending on the variety, geographical origin, or adulteration practices.
9
Angelis, Apostolis, Lemonia Antoniadi, Panagiotis Stathopoulos, Maria Halabalaki, and Leandros A. Skaltsounis. "Oleocanthalic and Oleaceinic acids: New compounds from Extra Virgin Olive Oil (EVOO)." Phytochemistry Letters 26 (August 2018): 190–94. http://dx.doi.org/10.1016/j.phytol.2018.06.020.
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10
Tang, Fengxia, Chuan Li, Xiaoran Yang, Jiandu Lei, Hongxia Chen, Changwei Zhang, and Chengzhang Wang. "Effect of Variety and Maturity Index on the Physicochemical Parameters Related to Virgin Olive Oil from Wudu (China)." Foods 12, no. 1 (December 20, 2022): 7. http://dx.doi.org/10.3390/foods12010007.
Повний текст джерелаАнотація:
Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the ‘Koroneiki’ group and ‘Manzanilla’ group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The ‘Koroneiki’ group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of ‘Ascolana tenera, Arbequina and Zhongshan24’ group, but brought the risk of shortening the shelf-life. The ‘Ulliri Bardhe, Empeltre, Ezhi8, Yuntai14 and Picual’ group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early.
11
Chiang, Yi-Fen, Hui-Chih Hung, Hsin-Yuan Chen, Ko-Chieh Huang, Po-Han Lin, Jen-Yun Chang, Tsui-Chin Huang, and Shih-Min Hsia. "The Inhibitory Effect of Extra Virgin Olive Oil and Its Active Compound Oleocanthal on Prostaglandin-Induced Uterine Hypercontraction and Pain—Ex Vivo and In Vivo Study." Nutrients 12, no. 10 (September 30, 2020): 3012. http://dx.doi.org/10.3390/nu12103012.
Повний текст джерелаАнотація:
Primary dysmenorrhea is a common occurrence in adolescent women and is a type of chronic inflammation. Dysmenorrhea is due to an increase in oxidative stress, which increases cyclooxygenase-2 (COX-2) expression, increases the concentration of prostaglandin F2α (PGF2α), and increases the calcium concentration in uterine smooth muscle, causing excessive uterine contractions and pain. The polyphenolic compound oleocanthal (OC) in extra virgin olive oil (EVOO) has been shown to have an anti-inflammatory and antioxidant effect. This study aimed to investigate the inhibitory effect of extra virgin olive oil and its active ingredient oleocanthal (OC) on prostaglandin-induced uterine hyper-contraction, its antioxidant ability, and related mechanisms. We used force-displacement transducers to calculate uterine contraction in an ex vivo study. To analyze the analgesic effect, in an in vivo study, we used an acetic acid/oxytocin-induced mice writhing model and determined uterus contraction-related signaling protein expression. The active compound OC inhibited calcium/PGF2α-induced uterine hyper-contraction. In the acetic acid and oxytocin-induced mice writhing model, the intervention of the EVOO acetonitrile layer extraction inhibited pain by inhibiting oxidative stress and the phosphorylation of the protein kinase C (PKC)/extracellular signal-regulated kinases (ERK)/ myosin light chain (MLC) signaling pathway. These findings supported the idea that EVOO and its active ingredient, OC, can effectively decrease oxidative stress and PGF2α-induced uterine hyper-contraction, representing a further treatment for dysmenorrhea.
12
BENDI DJELLOUL, Mounsif Charaf-eddine, Sidi Mohamed Amrani, Pierangela Rovellini, and Roza Chenoune. "Phenolic compounds and fatty acids content of some West Algerian olive oils." Comunicata Scientiae 11 (June 3, 2020): e3247. http://dx.doi.org/10.14295/cs.v11i0.3247.
Повний текст джерелаАнотація:
Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of added fat in the Mediterranean diet with health benefits of which have been verified for millennia. Interest in phenolic compounds in olive oil has increased due to its antioxidant activity, which plays a very important role in human health. The present study is carried out to study the phenolic compounds and fatty acids profile of some olive oils from western Algeria. The quality parameters (acidity, peroxide value, K232, K270), tocopherol analysis, fatty acid composition and phenolic profile were determined by High performance chromatography (HPLC). The results showed that chemlal oil (SBA) recorded the highest level of tocopherol-α with 228.12 mg/Kg. Regarding the fatty acid composition, oleic acid was the most dominant, oil Oleaster (Bensekrane) records the highest percentage (72.80%) of oleic acid. The quantitative data on the phenolic content of the seven samples revealed that chemlal oil (SBA) had the highest level of polyphenols (328.99 mg/Kg). However, Sigoise oil (Sebra1) was characterized by the highest levels of tyrosol and hydroxytyrosol (15.89 mg/kg and 22.42 mg/kg, respectively). The highest concentrations of oleuropein derivatives and ligstroside derivatives were observed in chemlal oil (SBA) and the recoreded values were 105.97 mg/Kg and 83.49 mg/Kg, respectively. Chemlal oil (SBA) was characterized by the highest amount of lignans (35.93 mg/Kg), luteolin (10.16 mg/Kg) and apigenin (5.44 mg/Kg). Oleocanthal was found in all the tested samples and it was higher in Chemlal oil (102.43 mg/kg).
13
López-Yerena, Anallely, Anna Vallverdú-Queralt, Olga Jáuregui, Xavier Garcia-Sala, Rosa M. Lamuela-Raventós, and Elvira Escribano-Ferrer. "Tissue Distribution of Oleocanthal and Its Metabolites after Oral Ingestion in Rats." Antioxidants 10, no. 5 (April 27, 2021): 688. http://dx.doi.org/10.3390/antiox10050688.
Повний текст джерелаАнотація:
Claims for the potential health benefits of oleocanthal (OLC), a dietary phenolic compound found in olive oil, are based mainly on in vitro studies. Little is known about the tissue availability of OLC, which is rapidly metabolized after ingestion. In this study, the distribution of OLC and its metabolites in rat plasma and tissues (stomach, intestine, liver, kidney, spleen, lungs, heart, brain, thyroid and skin) at 1, 2 and 4.5 h after the acute intake of a refined olive oil containing 0.3 mg/mL of OLC was examined by LC-ESI-LTQ-Orbitrap-MS. OLC was only detected in the stomach and intestine samples. Moreover, at 2 and 4.5 h, the concentration in the stomach decreased by 36% and 74%, respectively, and in the intestine by 16% and 33%, respectively. Ten OLC metabolites arising from phase I and phase II reactions were identified. The metabolites were widely distributed in rat tissues, and the most important metabolizing organs were the small intestine and liver. The two main circulating metabolites were the conjugates OLC + OH + CH3 and OLC + H2O + glucuronic acid, which may significantly contribute to the beneficial health effects associated with the regular consumption of extra virgin olive oil. However, more studies are necessary to determine the concentrations and molecular structures of OLC metabolites in human plasma and tissues when consumed with the presence of other phenolic compunds present in EVOO.
14
Tajmim, Siddique, and El Sayed. "Optimization of Taste-Masked (–)-Oleocanthal Effervescent Formulation with Potent Breast Cancer Progression and Recurrence Suppressive Activities." Pharmaceutics 11, no. 10 (October 5, 2019): 515. http://dx.doi.org/10.3390/pharmaceutics11100515.
Повний текст джерелаАнотація:
S-(–)-Oleocanthal (OC), a naturally occurring phenolic secoiridoid exclusively found in extra-virgin olive oil (EVOO), is a potential nutraceutical therapeutic for inflammation, neurodegenerative diseases, and many malignancies, especially breast cancer (BC). The oral delivery of OC is challenging because of its irritative, bitter, and pungent taste and exceptional chemistry, including two reactive aldehydes, phenolic, and ester groups. OC irritation did not correlate with CO2-induced irritation, and hence, OC was not exerting generalized acid-sensing irritation. The objective of this study was to develop an effervescent formulation of OC with an effective CO2-induced masked taste maintaining the efficacy against the estrogen receptor (ER) and HER2 positive BC. Several ratios of acid and carbonate sources were screened, and five effervescent formulations EF1-EF5 were selected and prepared based on their pH and effervescence time. OC formulations were characterized using differential scanning calorimetry, FT-IR spectroscopy, and scanning electron microscopy analyses. OC formulations exhibited acceptable flowability and effervescence time. Based on physical characteristics and improved OC release, formulation EF-2 was selected for subsequent studies. EF-2 showed effective OC taste masking, as suggested by electronic artificial tongue and mouse preference tests. EF-2 suppressed more than 70% of the hormone and HER2-positive BT-474 BC cell growth in a nude mouse xenograft model. Furthermore, EF-2 demonstrated significant inhibition of BT-474 tumor cell locoregional recurrence after primary tumor surgical excision. EF-2-treated mouse sera had significantly reduced CA 15-3 levels, the human BC recurrence marker, compared to the placebo control group at the end of the study. These results highlight the potential of the OC formulation EF-2 as a prospective nutraceutical for the control and prevention of ER+/HER+ BC progression and locoregional recurrence.
15
Angelis, Apostolis, Lemonia Antoniadi, Panagiotis Stathopoulos, Maria Halabalaki, and Leandros A. Skaltsounis. "Corrigendum to “Oleocanthalic and Oleaceinic acids: New compounds from Extra Virgin Olive Oil (EVOO)” [Phytochem. Lett. 26 (2018) 190–194]." Phytochemistry Letters 27 (October 2018): 234. http://dx.doi.org/10.1016/j.phytol.2018.08.001.
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16
Breakspear, Ian, and Claudia Guillaume. "A Quantitative Phytochemical Comparison of Olive Leaf Extracts on the Australian Market." Molecules 25, no. 18 (September 8, 2020): 4099. http://dx.doi.org/10.3390/molecules25184099.
Повний текст джерелаАнотація:
Olive leaf extract (OLE), prepared from the fresh or dried leaves of Olea europaea L., is generating interest as a cardiovascular and metabolic disease risk modifier. Positive effects for the leaf extract and its key phytochemical constituents have been reported on blood pressure, respiratory infections, inflammation, and insulin resistance. A variety of OLE products are available both over-the-counter and for professional dispensing. The aim of this research was to quantitatively explore the phytochemical profile of different OLE products on the Australian market. Ten OLE products available on the Australian market (five over-the-counter products and five products for professional compounding and dispensing) were quantitatively analyzed for oleuropein, hydroxytyrosol, oleacein, oleocanthal, total biophenols, maslinic acid, and oleanolic acid, using high-performance liquid chromatography (HPLC). Substantial variation in oleuropein and hydroxytyrosol levels was noted between extracts, with a trend towards higher oleuropein and lower hydroxytyrosol levels being noted in products produced using the fresh olive leaf as opposed to dry olive leaf. These results suggest that OLE products on the Australian market vary substantially in their phytochemical profiles. Products for professional compounding and dispensing in many cases contained less oleuropein than over-the-counter products, but more hydroxytyrosol and comparable total biophenol levels.
17
Lia, Frederick, Marion Zammit-Mangion, and Claude Farrugia. "A First Description of the Phenolic Profile of EVOOs from the Maltese Islands Using SPE and HPLC: Pedo-Climatic Conditions Modulate Genetic Factors." Agriculture 9, no. 5 (May 15, 2019): 107. http://dx.doi.org/10.3390/agriculture9050107.
Повний текст джерелаАнотація:
Achieving economic sustainability in the olive oil production sector is a challenge. This is particularly so for small scale producers who are faced with pressing, production and marketing costs that relative to overall sales, minimise profits. In this study we aimed to describe the phenolic profile of extra virgin olive oils (EVOOs) derived from the Maltese islands. The polar fractions from EVOOs from nine indigenous (six Bidni and three Malti), one historically acclimatized tree (Bajda), 12 locally-grown but foreign cultivars and 32 foreign EVOOs were extracted using SPE (solid phase extraction), separated using HPLC analysis at 280 nm and 320 nm and identified using mass spectrometry. Application of ANOVA and Tukey post hoc hypothesis testing for analysis of variance on the peak areas identified a significantly higher concentration of p-coumaric acid, tyrosol acetate, DHPEA-EDA and oleocanthal in EVOOs derived from indigenous or historically acclimatized cultivars. Imported but locally grown cultivars showed differences when compared to the same cultivar grown in other countries, confirming that pedo-climatic conditions modulate genetic factors.
18
López-Yerena, Anallely, Antònia Ninot, Julián Lozano-Castellón, Elvira Escribano-Ferrer, Agustí J. Romero-Aroca, Angjelina Belaj, Anna Vallverdú-Queralt, and Rosa M. Lamuela-Raventós. "Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity." Antioxidants 9, no. 10 (October 17, 2020): 1009. http://dx.doi.org/10.3390/antiox9101009.
Повний текст джерелаАнотація:
Food diversity, and in particular genetic diversity, is being lost at an alarming rate. Protection of natural areas is crucial to safeguard the world’s threatened species. The Medes Islands (MI), located in the northwest Mediterranean Sea, are a protected natural reserve. Wild olive trees also known as oleasters make up part of the vegetation of the Meda Gran island. Among them, in 2012, a wild albino ivory-white olive tree with fruit was identified. Fruits were collected from this tree and their seeds were first sown in a greenhouse and then planted in an orchard for purposes of ex situ preservation. Seven out of the 78 seedling trees obtained (12%) produced ivory-white fruits. In autumn 2018, fruits from these trees were sampled. Although the fruits had low oil content, virgin olive oil with unique sensory, physicochemical, and stability characteristics was produced. With respect to the polyphenols content, oleacein was the main compound identified (373.29 ± 72.02 mg/kg) and the oleocanthal was the second most abundant phenolic compound (204.84 ± 52.58 mg/kg). Regarding pigments, samples were characterized by an intense yellow color, with 12.5 ± 4.6 mg/kg of chlorophyll and 9.2 ± 3.3 mg/kg of carotenoids. Finally, oleic acid was the main fatty acid identified. This study explored the resources of the natural habitat of the MI as a means of enrichment of olive oil diversity and authenticity of this traditional Mediterranean food
19
Hernáez, Álvaro, Sara Jaramillo, Aránzazu García-Borrego, Juan Antonio Espejo-Calvo, María-Isabel Covas, Gemma Blanchart, Rafael de la Torre, et al. "From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities." Antioxidants 10, no. 2 (January 30, 2021): 202. http://dx.doi.org/10.3390/antiox10020202.
Повний текст джерелаАнотація:
Our aim was to assess the combination of olive tree-related extracts with the most favorable profile of in vitro bioactive properties. We tested the antioxidant (increment of low-density lipoprotein resistance against oxidation), vasoactive (promotion of nitric oxide release and decrease of endothelin-1 production in human umbilical vein endothelial cells), anti-inflammatory (decrease of the endothelial production of vascular cell adhesion molecule-1), and antithrombotic (reduction of the endothelial release of plasminogen activator inhibitor-1) capacities of six phenolic extracts and three triterpenic acid solutions (Ps and Ts, respectively). We tested extracts alone and in combination, at nutritional (Ps: 0.05–0.5 μmol/L; Ts: 0.001–0.1 μmol/L) and nutraceutical doses (Ps: 1–10 μmol/L; Ts: 0.25–10 μmol/L). The combination of Ps rich in 3,4-dihydroxyphenylglycol (76%, P2), hydroxytyrosol (95%, P3), and oleuropein (70%, P4) (final nutritional concentration: 0.15 μmol/L; final nutraceutical concentration: 3 μmol/L) was the best in order to prepare functional products and nutraceuticals with cardioprotective properties, despite the fact that the isolated extract with the greatest in vitro properties was P5 (75% oleocanthal), suggesting a potential synergistic effect among different olive components.
20
Pedan, Vasilisa, Martin Popp, Sascha Rohn, Matthias Nyfeler, and Annette Bongartz. "Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil." Molecules 24, no. 11 (May 28, 2019): 2041. http://dx.doi.org/10.3390/molecules24112041.
Повний текст джерелаАнотація:
Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sensory properties and phenolic compound composition. Nineteen phenolic compounds have been determined and correlated with sensory data. In all olive oil samples, oleocanthal and oleacein were the most abundant phenolic compounds, with average amounts of 77.9 mg/kg and 41.8 mg/kg, respectively. The highest correlation coefficient between a sensory descriptor and the phenolic compounds was found for the bitter taste sensation and the total phenolic content with r = 0.72 and in particular, for 3,4-DHPEA-EA, with r = 0.57. Intensity plots were assessed for the three main sensory descriptors fruitiness, bitterness, pungency, and for the quality factor harmony, which is associated with the degree of ripeness aroma of olive oil. Positive correlations for the aroma descriptors freshly cut grass, leaves, and nuts, and the phenolic compounds were especially observed for oleoside 11-methylester and vanillic acid. The present study provides a comprehensive database of phenolic compounds in olive oils from six different varieties and seven countries.
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Castejón, María Luisa, Tatiana Montoya, Catalina Alarcón-de-la-Lastra, and Marina Sánchez-Hidalgo. "Potential Protective Role Exerted by Secoiridoids from Olea europaea L. in Cancer, Cardiovascular, Neurodegenerative, Aging-Related, and Immunoinflammatory Diseases." Antioxidants 9, no. 2 (February 10, 2020): 149. http://dx.doi.org/10.3390/antiox9020149.
Повний текст джерелаАнотація:
Iridoids, which have beneficial health properties, include a wide group of cyclopentane [c] pyran monoterpenoids present in plants and insects. The cleavage of the cyclopentane ring leads to secoiridoids. Mainly, secoiridoids have shown a variety of pharmacological effects including anti-diabetic, antioxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-cancer, and anti-obesity, which increase the interest of studying these types of bioactive compounds in depth. Secoiridoids are thoroughly distributed in several families of plants such as Oleaceae, Valerianaceae, Gentianaceae and Pedialaceae, among others. Specifically, Olea europaea L. (Oleaceae) is rich in oleuropein (OL), dimethyl-OL, and ligstroside secoiridoids, and their hydrolysis derivatives are mostly OL-aglycone, oleocanthal (OLE), oleacein (OLA), elenolate, oleoside-11-methyl ester, elenoic acid, hydroxytyrosol (HTy), and tyrosol (Ty). These compounds have proved their efficacy in the management of diabetes, cardiovascular and neurodegenerative disorders, cancer, and viral and microbial infections. Particularly, the antioxidant, anti-inflammatory, and immunomodulatory properties of secoiridoids from the olive tree (Olea europaea L. (Oleaceae)) have been suggested as a potential application in a large number of inflammatory and reactive oxygen species (ROS)-mediated diseases. Thus, the purpose of this review is to summarize recent advances in the protective role of secoiridoids derived from the olive tree (preclinical studies and clinical trials) in diseases with an important pathogenic contribution of oxidative and peroxidative stress and damage, focusing on their plausible mechanisms of the action involved.
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Barbalace, Maria Cristina, Lorenzo Zallocco, Daniela Beghelli, Maurizio Ronci, Serena Scortichini, Maria Digiacomo, Marco Macchia, et al. "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, no. 3 (March 10, 2021): 421. http://dx.doi.org/10.3390/antiox10030421.
Повний текст джерелаАнотація:
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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Moral, Raquel, and Eduard Escrich. "Influence of Olive Oil and Its Components on Breast Cancer: Molecular Mechanisms." Molecules 27, no. 2 (January 12, 2022): 477. http://dx.doi.org/10.3390/molecules27020477.
Повний текст джерелаАнотація:
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.
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Romani, Annalisa, Francesca Ieri, Silvia Urciuoli, Annalisa Noce, Giulia Marrone, Chiara Nediani, and Roberta Bernini. "Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L." Nutrients 11, no. 8 (August 1, 2019): 1776. http://dx.doi.org/10.3390/nu11081776.
Повний текст джерелаАнотація:
Olea europaea L. fruit is a peculiar vegetal matrix containing high levels of fatty acids (98–99% of the total weight of extra-virgin olive oil, EVOO) and low quantities (1–2%) of phenolics, phytosterols, tocopherols, and squalene. Among these minor components, phenolics are relevant molecules for human health. This review is focused on their beneficial activity, in particular of hydroxytyrosol (HT), oleuropein (OLE), oleocanthal (OLC), and lignans found in EVOO, olive oil by-products and leaves. Specifically, the cardioprotective properties of the Mediterranean diet (MD) related to olive oil consumption, and the biological activities of polyphenols recovered from olive oil by-products and leaves were described. Recent European projects such as EPIC (European Prospective Investigation into Cancer and Nutrition) and EPICOR (long-term follow-up of antithrombotic management patterns in acute coronary syndrome patients) have demonstrated the functional and preventive activities of EVOO showing the relation both between cancer and nutrition and between consumption of EVOO, vegetables, and fruit and the incidence of coronary heart disease. The data reported in this review demonstrate that EVOO, one of the pillars of the MD, is the main product of Olea europaea L. fruits; leaves and by-products are secondary but precious products from which bioactive compounds can be recovered by green technologies and reused for food, agronomic, nutraceutical, and biomedical applications according to the circular economy strategy.
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BASDEKI, Evangelia, Constantinos SALIS, and Marianna HAGIDIMITRIOU. "The effects of Mediterranean diet and EVOO consumption in relation to human health." Notulae Scientia Biologicae 12, no. 3 (September 29, 2020): 466–85. http://dx.doi.org/10.15835/nsb12310784.
Повний текст джерелаАнотація:
The Mediterranean basin is characterized by the presence and cultivation of olive trees since antiquity. All of the Mediterranean countries and especially Greece and Italy, are characterized by similar food patterns that are described as “Mediterranean diet”. The core of this diet is the daily intake of plant foods and as its main source of fat is olive oil and particularly in Greece EVOO (Extra Virgin Olive Oil). EVOO contains a large percentage of MUFA (monounsaturated fatty acids - approximately 80% of its total lipid concentration), as well as some other substances in smaller concentrations such as oleocanthal, hydroxytyrosol, oleuropein etc. The greater the adherence to the Mediterranean diet and to the intake of EVOO as the main fat source, the greater the health benefits encountered. Some of these benefits that have been reported are due to the antioxidant properties of EVOO, its anti-inflammatory effects, its ability to regulate the endothelial function, lipids, haemostasis, coagulation and fibrinolysis. Moreover, EVOO has a positive effect in chronic diseases such as obesity, metabolic and amyloid diseases, while it reduces the risk of cardiovascular and neurodegenerative diseases. Furthermore, it influences the aging process by reducing the genome and proteome damage that lead to aging. All the data collected, demonstrate that a daily intake of EVOO combined with a good percentile of adherence to the Mediterranean diet lead to a healthier lifestyle, longevity and a reduced morbidity rate.
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Esposito Salsano, Jasmine, Diana Pinto, Francisca Rodrigues, Alessandro Saba, Clementina Manera, Marco Macchia, and Maria Digiacomo. "Oleocanthalic acid from extra-virgin olive oil: analysis, preparative isolation and radical scavenging activity." Journal of Food Composition and Analysis, September 2021, 104160. http://dx.doi.org/10.1016/j.jfca.2021.104160.
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Antoniadi, Lemonia, Apostolis Angelis, Panagiotis Stathopoulos, Eirini Maria Bata, Zoe Papoutsaki, Maria Halabalaki, and Leandros Skaltsounis. "Oxidized Forms of Olive Oil Secoiridoids: Semisynthesis, Identification and Correlation with Quality Parameters." Planta Medica, March 23, 2022. http://dx.doi.org/10.1055/a-1806-7815.
Повний текст джерелаАнотація:
Secoiridoids is the prominent chemical class of olive oil polar constituents and they are characterized by significant biological properties. They are abundant in different chemical forms and relatively high concentrations compared to other components, while they are prone to oxidation due to their chemical motif. In recent years, oxidized derivatives of secoiridoids have been reported, either as natural constituents of olive oil or as components which are gradually formed in all stages of its production and storage. The mono oxidized forms of oleocanthal and oleacein named as the respective acids, have been recently isolated from olive oil and unambiguously structurally characterized. Other oxidized forms of elenolic acid or more complex secoiridoids, such as those of oleuropein and ligstroside aglycones are also sporadically mentioned in the literature but no further information is provided since they have not been isolated in pure form in order to be accurately identified. Most of the time, they are generally referred as oxidized forms of the parent compounds and commonly identified based on mass spectrometric data. In the current study, the semi-synthesis of the main oxidized olive oil secoiridoids i.e., οleocanthalic acid, οleaceinic acid, EDA acid, carboxylic form of elenolic acid, carboxylic form of ligstroside aglycon, and carboxylic form of oleuropein aglycon is described starting from the corresponding aldehydic derivatives, using SeO2/H2O2 as oxidative agents. Furthermore, their presence in a number of Greek olive oils was investigated as well as possible correlation thereof with quality parameters.
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Di Pietro, Marisa, Simone Filardo, Roberto Mattioli, Antonio Francioso, Giammarco Raponi, Luciana Mosca, and Rosa Sessa. "Extra Virgin Olive Oil-Based Green Formulations With Promising Antimicrobial Activity Against Drug-Resistant Isolates." Frontiers in Pharmacology 13 (April 25, 2022). http://dx.doi.org/10.3389/fphar.2022.885735.
Повний текст джерелаАнотація:
Extra virgin olive oil (EVOO) from Olea europaea L. drupes, a cornerstone in the Mediterranean diet, is well known for its nutritional and health properties, especially for prevention of cardiovascular diseases and metabolic disorders. Traditionally, beneficial health effects have been largely attributed to the high concentration of monounsaturated fatty acids, and in recent years, these have also been related to other components including oleacein and oleocanthal. Here, we evaluated, for the first time, the antimicrobial activity of different green extra virgin olive oil-based formulations in natural deep eutectic solvents (NaDESs) emerging as powerful and biocompatible solvents. Specifically, the antimicrobial activity of the EVOO extract, as well as purified oleocanthal and oleacein in two NaDESs (choline/glycerol and choline/propylene glycol), against several drug-resistant clinical isolates and standard microbial strains has been evaluated. The main result was the inhibitory activity of the EVOO extract in choline/glycerol as well as oleacein in choline/propylene glycol toward drug-resistant Gram-positive and -negative strains. Specifically, the EVOO extract in choline/glycerol showed the highest antibacterial activity against several clinical strains of Staphylococcus aureus, whereas oleacein in choline/propylene glycol was the most effective toward various clinical strains of Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumoniae. In addition, all the formulations tested were effective against Candida spp. In conclusion, our results suggest EVOO-based formulations in NaDESs as an interesting strategy that may help in reducing the risk of development of drug resistance. Under this perspective, the usage of NaDESs for the preparation of new antimicrobial formulations may represent a promising approach.
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Seidita, Aurelio, Maurizio Soresi, Lydia Giannitrapani, Vita Di Stefano, Roberto Citarrella, Luigi Mirarchi, Antonella Cusimano, et al. "The clinical impact of an extra virgin olive oil enriched mediterranean diet on metabolic syndrome: Lights and shadows of a nutraceutical approach." Frontiers in Nutrition 9 (August 4, 2022). http://dx.doi.org/10.3389/fnut.2022.980429.
Повний текст джерелаАнотація:
For years it has been established that the only truly effective treatment of metabolic syndrome (MS) is lifestyle modification to prevent its cardiovascular (e.g., coronary artery disease and atherosclerosis), metabolic (e.g., diabetes mellitus), and hepatic (e.g., steatosis and non-alcoholic steatohepatitis) complications. The focal points of this approach are to increase physical activity and intake of a diet characterized by high quantities of fruits, vegetables, grains, fish, and low-fat dairy products, the so called mediterranean diet (MD); however, the added value of MD is the presence of extra virgin olive oil (EVOO), a healthy food with a high content of monounsaturated fatty acids, especially oleic acid, and variable concentrations (range 50–800 mg/kg) of phenols (oleuropein, ligstroside, and oleocanthal, and their derivatives, phenolic alcohols, such as hydroxytyrosol and tyrosol). Phenolic compounds not only determine EVOO’s main organoleptic qualities (oxidative stability, specific flavor, and taste features) but, theoretically, make it a source of antioxidant, anti-inflammatory, insulin-sensitizing, cardioprotective, antiatherogenic, neuroprotective, immunomodulatory, and anticancer activity. Although many studies have been carried out on EVOO’s clinical effects and attention toward this dietary approach (healthy and palatable food with strong nutraceutical activity) has become increasingly pressing, there are still many dark sides to be clarified, both in terms of actual clinical efficacy and biochemical and molecular activity. Thus, we reviewed the international literature, trying to show the state of the art about EVOO’s clinical properties to treat MS (along with correlated complications) and the future prospective of its nutraceutical use.
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Kiritsakis, Apostolos K., Konstantinos A. Kiritsakis, and Chrysostomos K. Tsitsipas. "A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades." Journal of Food Bioactives 11 (September 30, 2020). http://dx.doi.org/10.31665/jfb.2020.11236.
Повний текст джерелаАнотація:
Olives and olive oil have established, through centuries, strong bonds with the prosperity and well being of the Mediterranean people. Numerous studies have featured them as main antioxidant sources, based on their phenolic profile, which includes phenolic acids and alcohols, polyphenols, lignans, secoiridoids, oleacein and oleocanthal. Several factors, such as cultivar, fruit maturation, processing methods, storage conditions etc. affect the presence of these significant constituents in the products. Re-use of olive mill waste water has been studied to enrich the phenolic profile of the final product. Olive oil is considered a functional food with extensive use in the food industry. The biological effects of olives and virgin olive oil components include protection against cardiovascular diseases, anti-inflammation action, neuro and endothelial protection etc. Research studies, in vitro and in vivo, in humans and in animals have been performed to better understand the metabolism and bioactivity of olives and olive oil phenolics. Olives and olive oil antioxidants are not only absorbed by the body, but can also attach to the lining of the digestive tract, contributing to the health impact afforded by these products. Laboratory methods and techniques used so far for the qualitative and quantitative identification of these compounds are cited.
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Noce, Annalisa, Francesca Di Daniele, Giulia Marrone, Anna Pietroboni Zaitseva, Silvia Urciuoli, Manuela Di Lauro, Nicola Di Daniele, and Annalisa Romani. "MO594POTENTIAL BENEFICIAL EFFECT OF EXTRA VIRGIN OLIVE OIL WITH HIGH MINOR POLAR COMPOUNDS CONTENTS IN NEPHROPATHIC PATIENTS: PRELIMINARY DATA." Nephrology Dialysis Transplantation 36, Supplement_1 (May 1, 2021). http://dx.doi.org/10.1093/ndt/gfab089.007.
Повний текст джерелаАнотація:
Abstract Background and Aims Chronic degenerative non-communicable diseases represent one of the main causes of death in the world. Among these, chronic kidney disease (CKD) has an estimated prevalence of 7-12% worldwide. CKD is related to numerous comorbidities, especially these cardiovascular. Furthermore, its progression is characterized by a low-grade inflammatory status and oxidative stress, factors that negatively influence quality of life. In recent years, numerous in vitro and in vivo studies have analysed the beneficial effects of natural bioactive compounds on health. Extra virgin olive oil (EVOO) is rich in minor polar compounds (MPCs), capable of exerting a cardioprotective, anti-inflammatory and antioxidant action. The 98-99% of EVOO total weight is made up by fatty acids, in particular, monounsaturated ones such as oleic acid, and a small percentage 1-2% by MPCs. Among MPCs, hydroxytyrosol, tyrosol, oleacin and oleocanthal are of particular importance for their heathy effects. In our study, we analysed the potential healthy effects of EVOO MPCs in CKD patients. Method The EVOO selected for the study (Ophenoil), was previously characterized for its high content of MPCs through quantitative and qualitative analysis performed using HPLC-DAD-MS and Oxitester. We enrolled 20 CKD patients undergoing conservative therapy (stages I-IV according to K-DIGO guidelines). All enrolled patients have been instructed to assume 40 ml per day of EVOO, for 9 weeks. Laboratory parameters have been collected at two different time-points of the study (at baseline T0 and after 9 weeks T1) (Fig 1). At T0 the patients have been undergo to a detailed medical history. All CKD patients have been unstructured to follow a conventional Mediterranean diet (which adherence is assessed by PREDIMED questionnaire), containing a controlled protein intake according to CKD stage, in which the EVOO Ophenoil represent the main source of plant-based fats. In both time-points of the study, all patients have been undergoing to blood sampling to evaluate renal function, lipid profile, inflammatory parameters (C-reactive protein-CRP, erythrocyte sedimentation rate-ESR, Interleukin(IL)-6, Tumor necrosis factor(TNF)-α) and oxidative stress (Free Oxygen Radicals Test-FORT and Free Oxygen Radical Defence-FORD by CR4000). Moreover, we evaluated the cardiovascular risk indices (Carotid intima-Media Thickness (C-ITM) monitored by eco(color)Doppler ultrasound). Each patient has been interviewed with Quality of Life Assessment Questionnaire (Short-Form 36 items health Survey- SF-36) and International Physical Activity Questionnaire (IPAQ). Results Preliminary data highlight a reduction of the inflammatory state, monitored by CRP (p=0.0299), ESR (p=0.0063), TNF-α (p=0.0001), IL-6 (p=0.0219), an improvement of renal function (azotemia, p=0.0256) and of lipid profile (triglycerides, p=0.0476) after 9 weeks of EVOO assumption (Fig 2). Moreover, we observed a significant improvement of the C-ITM (p=0.0146) and a significant reduction of oxidative stress monitored by FORT (p=0.0144). The results of the PREDIMED and IPAQ questionnaires showed no significant differences. This data indicates that patients have not changed their lifestyle and the results obtained are attributable to EVOO assumption. At the end of the study, there was an improvement of quality of life, in the domains of emotional well-being (p=0.0340) and general health (p=0.0405) of SF-36 questionnaire (Fig 3). Conclusion The consumption of EVOO with high MPCs content would seem to exert an anti-inflammatory (due to high content of oleocanthal) and antioxidant (due to high content of hydroxytyrosol, oleacin and oleuropein aglicone) action in CKD patients. Therefore, once again it is highlighted how the diet therapy plays a pivotal role in the clinical management of CKD patients and that it allows an improvement of their quality of life.
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Majumder, Debabrata, Mousumi Debnath, Kamal Nayan Sharma, Surinder Singh Shekhawat, G. B. K. S. Prasad, Debasish Maiti, and Seeram Ramakrishna. "Olive oil consumption can prevent non-communicable diseases and COVID-19 : Review." Current Pharmaceutical Biotechnology 22 (April 12, 2021). http://dx.doi.org/10.2174/1389201022666210412143553.
Повний текст джерелаАнотація:
: The Mediterranean diet is appraised as the premier dietary regimen and its espousal is correlated with the prevention of degenerative diseases and extended longevity. The consumption of olive oil stands out as the most peculiar feature of the Mediterranean diet. Olive oil rich in various bioactive compounds like oleanolic acid, oleuropein, oleocanthal, and hydroxytyrosol is known for its anti-inflammatory as well as cardioprotective property. Recently in silico studies have indicated that phytochemicals present in olive oil are a potential candidate to act against SARS-CoV-2. Although extensive studies on olive oil and its phytochemical composition; still, some lacunas persist in understanding how the phytochemical composition of olive oil is dependent on upstream processing. The signaling pathways regulated by olive oil in the restriction of various diseases is also not clear. To answer these queries, a detailed search of research and review articles published between 1990 to 2019 were reviewed in this effect. Olive oil consumption was found to be advantageous for various chronic non-communicable diseases. Olive oil’s constituents are having potent anti-inflammatory activities and thus restrict the progression of various inflammation-linked diseases ranging from arthritis to cancer. But it is also notable that the amount and nature of phytochemical composition of household olive oil are regulated by its upstream processing and the physicochemical properties of this oil can give a hint regarding the manufacturing method as well as its therapeutic. Moreover, daily uptake of olive oil should be monitored as excessive intake can cause body weight gain and change in the basal metabolic index. So, it can be concluded that olive oil consumption is beneficial for human health, and particularly for the prevention of cardiovascular diseases, breast cancer, and inflammation. The simple way of processing olive oil maintains the polyphenol constituents and provides more protection against non-communicable diseases and SARS-CoV-2.
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Christodoulou, A., P. E. Nikolaou, M. Tsoumani, P. Efentakis, N. Kostomitsopoulos, C. Dimitriou, I. Ikonomidis, et al. "Comparative study of the bioactive compounds of olive products on cardioprotection from ischemia-reperfusion injury in mice with metabolic syndrome." European Heart Journal 42, Supplement_1 (October 1, 2021). http://dx.doi.org/10.1093/eurheartj/ehab724.2428.
Повний текст джерелаАнотація:
Abstract Background/Introduction The main bioactive compounds of olive products, oleuropein (OL), hydroxytyrosol (HT), oleocanthal (OC) and oleanolic Acid (OA) exert multiple benefits in cardiovascular diseases. However, their potential cardioprotective effect after chronic administration at a nutritional dose has not been studied in metabolic syndrome (MS). Purpose We evaluated and compared possible cardioprotective effects of chronic oral treatment with OL, HT, OC and OA in a mouse model of diet-induced MS. Methods We initially explored if OL, HT, OC, OA exert cardioprotection against ischemia-reperfusion (I/R) injury after chronic administration in healthy animals. The nutritional dose was selected as the equivalent to the estimated daily phenolic intake in humans following the Mediterranean diet. C57Bl6 mice were randomized into 5 groups and treated daily for 6 weeks as followed: i) DMSO 5%, ii) OL (20.6 mg/kg), iii) HT (5.9 mg/kg), iv) OC (11.6 mg/kg), v) OA (17.4 mg/kg). All animals were then subjected to I/R (30/120 min) and infarct size (IS) was determined. In a second cohort, C57Bl6 mice were fed with western diet for 14 weeks to induce MS. At 8th week, mice were randomized into 6 groups: i) Normal Saline (NS), ii) OL, iii) HT, iv) DMSO 5%, v) OC, vi) OA and treated daily with the assigned compound/vehicle for the last 6 weeks. At baseline, 8th and 14th week, body weight, mean arterial blood pressure (MAP) and fasting glucose levels were evaluated. Blood samples were collected at baseline and 14th week for the determination of the lipid profile and the mice were subjected to IR (30/120 min). Results OL, OC and OA reduced IS in healthy animals (p<0.05 vs. DMSO). Similarly, the IS was significantly reduced in MS mice after OL (19.4±2,6% vs. NS 34.7±1.6%, p<0.01), OC and OA (12.3±2.9% and 18.3±0.4% vs. DMSO 35.6±4.9%, p<0.0001 and p<0.001). HT failed to reduce the IS in both cohorts. Body weight, glucose, cholesterol and LDL levels were significantly elevated in the control groups, whereas MAP did not change. OL was the only compound that reduced fasting glucose and LDL levels, while OA reduced total cholesterol and LDL levels (p<0.01). OC and HT did not alter the lipidemic parameters. None of the bioactive compounds affected the body weight, MPA and triglyceride levels. Conclusion(s) Chronic treatment with nutritional doses of OL, OC and OA reduce IS in mice with MS; OC displays the most potent cardioprotective effect. OL ameliorates hyperglycemia and decreases LDL, while OA lowers both total cholesterol and LDL. Investigation of the underlying mechanisms and combined treatment with these compounds could emerge novel molecular cardioprotective approaches explaining possible additive beneficial effects in patients with MS. Funding Acknowledgement Type of funding sources: Public grant(s) – National budget only. Main funding source(s): Operational Program “Competitiveness, Entrepreneurship and Innovation”, under the call “RESEARCH – CREATE – INNOVATE” (project code: 5048539).