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Category: olive oil

anti-inflammatory

Total polyphenolic fraction (TPF) – Assessment of the antioxidant activity of an olive oil total polyphenolic fraction and hydroxytyrosol from a Greek Olea europea variety in endothelial cells and myoblasts

Olive oil constitutes the basis of the Mediterranean diet, and it seems that its biophenols, such as hydroxytyrosol may scavenge free radicals, attracting distinct attention due to their beneficial effects in many pathological conditions, such as cancer. To the best of our knowedge, this is the first study in which the functional properties of an Olive Oil total polyphenolic fraction (TPF) and pure hydroxytyrosol were examined in order to determine their antioxidant effects at a cellular level in endothelial cells and myoblasts.

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anti-inflammatory

Oleocanthal from Olea europaea

The Virgin Olive Oil phenolic compounds include about 30 molecules from different chemical classes: phenolic alcohols, such as hydroxytyrosol and tyrosol, phenolic acids (e.g., caffeic and vanillic), flavones (luteolin and apigenin), lignans, and secoiridoids. The latter group represents the largest fraction. The principal ones are the aglycon forms of oleuropein and ligstroside, the dialdehydic forms of their decarboxymethylated derivatives, known as oleacein and oleocanthal. A protective role against cardiovascular, metabolic diseases, and human cancer has been attributed to hydroxytyrosol, oleocanthal, and oleacein –

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antioxidant

Olive Oil Phenols

Olive oils contain numerous substances that have a beneficial role in human health. Phenols are natural compounds that are present in extra-virgin olive oil (EVOO), and they are produced at the malaxation step of the olive oil production. The four most abundant phenols in EVOO are oleocanthal, oleacein, ligstroside aglycon, and oleuropein aglycon.

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anti-inflammatory

(−)-Methyl-Oleocanthal, a New Oleocanthal Metabolite Reduces LPS-Induced Inflammatory and Oxidative Response: Molecular Signaling Pathways and Histones Epigenetic Modulation.

The antioxidant and anti-inflammatory responses of (−)-methyl-oleocanthal (met-OLE), a new metabolite of the extra virgin olive oil (EVOO) phenolic oleocanthal (OLE), were explored in lipopolysaccharide (LPS)-induced murine peritoneal macrophages. Possible signaling pathways and epigenetic modulation of histones were studied. Met-OLE inhibited LPS-induced intracellular reactive oxygen species (ROS) and nitrite (NO) production and decreased the overexpression of the pro-inflammatory enzymes COX-2, mPGES-1 and iNOS in murine macrophages. In addition, met-OLE was able to significantly decrease the activation of p38, JNK, and ERK mitogen-activated protein kinases (MAPKs) and blocked canonical and non-canonical inflammasome signaling pathways. On the contrary, met-OLE upregulated haem oxigenase 1 (HO-1) and nuclear factor (erythroid-derived 2)-like 2 (Nrf-2) expression in treated cells. Finally, met-OLE pretreated spleen cells counteracted LPS induction, preventing H3K18 acetylation or H3K9 and H3K27 demethylation. Overall, these results provide novel mechanistic insights into the beneficial effects of met-OLE regarding the regulation of the immune–inflammatory response through epigenetic changes in histone markers. This revealing evidence suggests that the methylated metabolite of OLE may contribute significantly to the beneficial effects that are associated with the secoiridoid-related compound and the usual consumption of EVOO.

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mediterranean diet

Long-Term Preservation of Total Phenolic Content and Antioxidant Activity in Extra Virgin Olive Oil: A Physico-biochemical Approach

The preservation of Extra Virgin Olive Oil (EVOO) quality is of uttermost economic and health importance, as EVOO is prone to oxidation both during production and storage. In particular, the storage conditions of EVOO are very important for avoiding or reducing the negative effects by autoxidation on the qualitative characteristics of the packaged product.

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antioxidant

Antioxidant effects of an olive oil total polyphenolic fraction from a Greek Olea europaea variety in different cell cultures

Numerous studies have been carried out concerning the advantageous health effects, especially the antioxidant effects, of olive oil’s (OO) individual biophenolic compounds, but none until now for its total phenolic fraction (TPF). Plenty of evidence, in research about nutrition and healthiness, points out that it is the complex mixture of nutritional polyphenols, more than each compound separate, which can synergistically act towards a health result.

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anti-inflammatory

Hydroxytyrosol: Health Benefits and Use as Functional Ingredient in Meat

Hydroxytyrosol (HXT) is a phenolic compound drawn from the olive tree and its leaves as a by-product obtained from the manufacturing of olive oil. It is considered the most powerful antioxidant compound after gallic acid and one of the most powerful antioxidant compounds between phenolic compounds from olive tree followed by oleuropein, caffeic and tyrosol.

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leishmaniasis

The Oleocanthal, as a promising natural therapeutic agent, against Leishmaniasis

Leishmaniasis is a serious multifactorial parasitic disease with limited treatment options. Current chemotherapy is mainly consisted of drugs with serious drawbacks such as toxicity, variable efficacy and resistance. Alternative bioactive phytocompounds may provide a promising source for discovering new anti-leishmanial drugs. Extra Virgin Olive Oil (EVOO), a key-product in the Mediterranean diet, is rich in phenols which are associated with anti-inflammatory, anti-cancer and anti-microbial effects.

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Most read articles:

TPF, standardized and characterized by an Oleacein and Oleocanthal content

TPF (total polyphenolic fraction) 100MG