Journal ArticleDOI
Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil.
Maurizio Servili,Roberto Selvaggini,Sonia Esposto,Agnese Taticchi,Gian Francesco Montedoro,Guido Morozzi +5 more
TLDR
The sensory and healthy proprieties of VOO hydrophilic phenols as well as the agronomic and technological parameters that affect their concentration in the oil are discussed in this paper.About:
This article is published in Journal of Chromatography A.The article was published on 2004-10-29. It has received 533 citations till now. The article focuses on the topics: Oleuropein & Malaxation.read more
Citations
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Journal ArticleDOI
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure.
Maurizio Servili,Sonia Esposto,Roberto Fabiani,Stefania Urbani,Agnese Taticchi,F. Mariucci,Roberto Selvaggini,GianFrancesco Montedoro +7 more
TL;DR: Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil, in which, however, tocopherols and carotenes are also present.
Journal ArticleDOI
Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases.
Stefania Bulotta,Marilena Celano,Saverio Massimo Lepore,Tiziana Montalcini,Arturo Pujia,Diego Russo +5 more
TL;DR: The present review will describe the biological effects of oleuropein and hydroxytyrosol, with particular attention on the molecular mechanism underlying the protective action on cardiovascular and metabolic alterations, as demonstrated by in vitro and in vivo experimental studies performed with the isolated compounds.
Journal ArticleDOI
Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves
TL;DR: In this paper, a reverse phase HPLC with diode array detection and mass spectrometry (MS) was used to identify common phenolic compounds, such as verbascoside, rutin, luteolin-7-glucoside and hydroxytyrosol.
Journal ArticleDOI
Hydroxytyrosol: from laboratory investigations to future clinical trials
Sergio Granados-Principal,José L. Quiles,Cesar L. Ramirez-Tortosa,Pedro Sánchez-Rovira,M. Carmen Ramirez-Tortosa +4 more
TL;DR: This review summarizes the existing knowledge concerning the chemistry, pharmacokinetics, and toxicology of hydroxytyrosol, a minor compound of virgin olive oil, as well as this compound's importance for health and main findings in terms of its beneficial effects in cardiovascular disease and cancer are emphasized.
Journal ArticleDOI
Comparative 454 pyrosequencing of transcripts from two olive genotypes during fruit development
Fiammetta Alagna,Nunzio D’Agostino,Laura Torchia,Maurizio Servili,Rosa Rao,Marco Pietrella,Giovanni Giuliano,Maria Luisa Chiusano,Luciana Baldoni,Gaetano Perrotta +9 more
TL;DR: Comparative transcript profiling allowed the identification of differentially expressed genes with potential relevance in regulating the fruit metabolism and phenolic content during ripening and provided large scale information about the structure and putative function of gene transcripts accumulated during fruit development.
References
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Book ChapterDOI
The Mechanism of Antioxidant Action in Vitro
TL;DR: The spontaneous reaction of atmospheric oxygen with organic compounds leads to a number of degradative changes that reduce the lifetime of many products of interest to the chemical industry, especially polymers, as well as causing the deterioration of lipids in foods.
Book
Anthocyanins in Fruits, Vegetables, and Grains
G. Mazza,Enrico Miniati +1 more
TL;DR: This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins.
Journal ArticleDOI
UV-induced skin damage.
M. Ichihashi,Masato Ueda,Arief Budiyanto,Toshinori Bito,Masahiro Oka,Mizuho Fukunaga,Kenta Tsuru,Tatsuya Horikawa +7 more
TL;DR: Recent understanding of DNA damage caused by direct UV radiation and by indirect stress via reactive oxygen species (ROS) and DNA repair mechanisms and the role of ROS as both a promoter in UV-carcinogenesis and an inducer of UV-apoptosis are discussed.
Journal ArticleDOI
Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
Robert Aeschbach,J. Löliger,Brigitte C. Scott,A Murcia,John Butler,Barry Halliwell,Okezie I. Aruoma +6 more
TL;DR: The data suggest that thymol, carvacrol and 6-gingerol possess useful antioxidant properties and may become important in the search for 'natural' replacements for 'synthetic' antioxidant food additives.
Journal ArticleDOI
The antioxidant/anticancer potential of phenolic compounds isolated from olive oil.
Robert W. Owen,A Giacosa,William E. Hull,Roswitha Haubner,Bertold Spiegelhalder,Helmut Bartsch +5 more
TL;DR: It is demonstrated that the antioxidant phenolic compounds present in olive oil are potent inhibitors of free radical generation by the faecal matrix, indicating that the study of the inter-relation between reactive oxygen species and dietary antioxidants is an area of great promise for elucidating mechanisms of colorectal carcinogenesis and possible future chemopreventive strategies.