The aim of this work was to evaluate the effects of the supplementation of two extra-virgin olive oils (EVOO) having different polyphenols content, on canine spermatozoa kinetic parameters and seminal plasma oxidative status.
Extra virgin olive oil (EVOO) is one of the most important functional foods from the Mediterranean Diet due to its beneficial effect on human health in terms of prevention and/or adjuvant treatment of different pathological conditions.
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.
Oleacein, and oleocanthal has attracted great attention in recent times because of the interesting biological properties of these molecules. The synergistic effect of these components makes olive oil a true functional food with unique characteristics.
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 –
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.
Hydroxytyrosol (HT) is the component primarily responsible for the neuroprotective effect of extra virgin olive oil (EVOO). However, it is less effective on its own than the demonstrated neuroprotective effect of EVOO, and for this reason, it can be postulated that there is an interaction between several of the polyphenols of EVOO.
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.
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.
Women and men share similar diseases; however, women have unique issues, including gynecologic diseases and diseases related to menstruation, menopause, and post menopause. In recent decades, scientists paid more attention to natural products and their derivatives because of their good tolerability and effectiveness in disease prevention and treatment. Olive oil is an essential component in the Mediterranean diet, a diet well known for its protective impact on human well-being.
Previous studies have shown the antiinflammatory, antioxidant and antiangiogenic properties by pure olive oil polyphenols; however, the effects of olive oil phenolic fraction on the inflammatory angiogenesis are unknown. In this study, we investigated the effects of the phenolic fraction (olive oil polyphenolic extract, OOPE) from extra virgin olive oil and related circulating metabolites on the VEGF-induced angiogenic responses and NADPH oxidase activity and expression in human cultured endothelial cells.
The Mediterranean diet is associated with a reduced risk of cardiovascular mortality despite the high intake of fat, mainly derived from olive oil. Olive oil is a fruit juice with a complex composition where triglycerides of oleic acid are the main component but other biologically active compounds such as tocopherols, phenols, phytosterols, and triterpenoids are also present.
The differences between the effects of TRLs isolated from blood of subjects after a high-fat meal with extra-virgin olive oil (EVOO) and sunflower oil (SO) on the microRNA-Seq profile related to atherosclerosis in human umbilical vein endothelial cells are analyzed.
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.
Glycemic control is a mainstay of type 2 diabetes mellitus (T2DM) clinical management. Despite the continuous improvement in knowledge and progress in terms of treatment, the achievement of the physiologic metabolic profile is still an ongoing challenge in diabetic patients.
