Search
Close this search box.

Active-Italia: The total polyphenolic fraction (TPF) extracted from virgin olive oil of Italian cultivar ‘Coratina’

The total polyphenolic fraction (TPF) extracted from virgin olive oil of Italian cultivar ‘Coratina’

Cat: , , , , , , , , ,
Virgin olive oil contains polyphenols, whose amount varies depending on olive cultivar, environmental factors and olive milling process.

Coratina olive oil contains up to 700-800 mg polyphenols/Kg of olive oil.
The total polyphenolic fraction (TPF) extracted from Coratina virgin olive oil contains simple phenols (tyrosol, hydroxytyrosol), secoiridoids (oleocanthal, oleacein, oleuropein aglycone, ligstroside algycone) and other polyphenols such as luteolin and apigenin.

TPF displays antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, neuroprotective and anti-mutagenic effects.

Oleocanthal and oleacein represent more than 50% of TPF and are the most bioactive polyphenols of olive oil. They are potent antiinflammatory substance, whose inhibitory activity on Cyclooxygenase 2 is well documented, and confer to olive oil characteristic organoleptic attributes (spicy/bitter taste).

Author

Luciana Mosca, PharmD, PhD Department of Biochemical Sciences Sapienza University of Roma Faculty of Pharmacy and Medicine

Share

IMPORTANT DISCLAIMERS

  • The info presented in this post should not replace professional medical or dietary advice, diagnosis or treatment.
  • Always consult your registered dietitian or physician before making any significant dietary or exercise changes.
  • Don’t ignore professional medical advice due to the info presented here.
  • Active-Italia products are intended for laboratory use only and are not for consumer use.

Related posts

Get Insights on Developments in Biomedical Research

There’s an ocean of publications in biomedical research. We want to help you navigate through them, by bringing you relevant information suited to your professional needs and interests.