Journal ArticleDOI
Major phenolic compounds in olive oil: metabolism and health effects.
Kellie L. Tuck,Peter J. Hayball +1 more
TLDR
The antioxidant abilities; the scavenging abilities and the biological fates of hydroxytyrosol, oleuropein and tyrosol which have been published in recent years are summarized.Abstract:
It has been postulated that the components in olive oil in the Mediterranean diet, a diet which is largely vegetarian in nature, can contribute to the lower incidence of coronary heart disease and prostate and colon cancers. The Mediterranean diet includes the consumption of large amounts of olive oil. Olive oil is a source of at least 30 phenolic compounds. The major phenolic compounds in olive oil are oleuropein, hydroxytyrosol and tyrosol. Recently there has been a surge in the number of publications that has investigated their biological properties. The phenolic compounds present in olive oil are strong antioxidants and radical scavengers. Olive "waste water" also possesses compounds which are strong antioxidant and radical scavengers. Typically, hydroxytyrosol is a superior antioxidant and radical scavenger to oleuropein and tyrosol. Hydroxytyrosol and oleuropein have antimicrobial activity against ATTC bacterial strains and clinical bacterial strains. Recent syntheses of labeled and unlabelled hydroxytyrosol coupled with superior analytical techniques have enabled its absorption and metabolism to be studied. It has recently been found that hydroxytyosol is renally excreted unchanged and as the following metabolites as its glucuronide conjugate, sulfate conjugate, homovanillic acid, homovanillic alcohol, 3,4-dihydroxyphenylacetic acid and 3,4-dihydroxyphenylacetaldehyde. Studies with tyrosol have shown that it is excreted unchanged and as its conjugates. This review summarizes the antioxidant abilities; the scavenging abilities and the biological fates of hydroxytyrosol, oleuropein and tyrosol which have been published in recent years.read more
Citations
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Journal ArticleDOI
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
TL;DR: A review of phenolic and polyphenolic compounds can be found in this article, which summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology.
Journal ArticleDOI
The Immunomodulatory and Anti-Inflammatory Role of Polyphenols.
TL;DR: It is shown that polyphenols can play a beneficial role in the prevention and the progress of chronic diseases related to inflammation such as diabetes, obesity, neurodegeneration, cancers, and cardiovascular diseases, among other conditions.
Journal ArticleDOI
Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.
Alessandra Bendini,Lorenzo Cerretani,Alegría Carrasco-Pancorbo,Ana María Gómez-Caravaca,Antonio Segura-Carretero,Alberto Fernández-Gutiérrez,Giovanni Lercker +6 more
TL;DR: A survey on phenolic compounds of virgin olive oils bearing in mind their chemical-analytical, healthy and sensory aspects is realized, starting from the basic studies, the results of researches developed in the last ten years will be focused.
Journal ArticleDOI
The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health.
Elisa Tripoli,Marco Giammanco,Garden Tabacchi,Danila Di Majo,Santo Giammanco,Maurizio La Guardia +5 more
TL;DR: This review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.
Journal ArticleDOI
Iron-chelation properties of phenolic acids bearing catechol and galloyl groups
Mirjana Andjelkovic,John Van Camp,Bruno De Meulenaer,Griet Depaemelaere,Carmen Socaciu,Marc Verloo,Roland Verhé +6 more
TL;DR: Not all of the phenolic compounds assessed here showed complex formation, those not bearing catechol or galloyl moiety like vanillic acid, syringic acid and ferulic acid, did not show any complex formation in this study.
References
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Journal ArticleDOI
Correlation between oral drug absorption in humans and apparent drug permeability coefficients in human intestinal epithelial (Caco-2) cells
Per Artursson,Johan Karlsson +1 more
TL;DR: The results indicate that Caco-2 monolayers can be used as a model for studies on intestinal drug absorption and a good correlation was obtained between data on oral absorption in humans and the results in the Cco-2 model.
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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.
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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
TL;DR: In this article, the extractive and HPLC methods of analysis are examined and some modifications are presented by means of these techniques, elenolic acid and four unknown compounds having phenolic behavior were separated from virgin olive oil.
Journal ArticleDOI
Free Radical-Scavenging Properties of Olive Oil Polyphenols
TL;DR: This work has investigated the scavenging actions of some olive oil phenolics, namely hydroxytyrosol and oleuropein, with respect to superoxide anion generation, neutrophils respiratory burst, and hypochlorous acid, and indicates that both compounds are potent scavengers of superoxide radicals and inhibitors of neutrophil respiratory burst.
Journal ArticleDOI
International comparisons of mortality rates for cancer of the breast, ovary, prostate, and colon, and per capita food consumption
TL;DR: The observed positive correlations between the four cancer mortality rates and caloric intake from animal sources, but negative correlations for vegetable‐derived calories, suggest that, of the two, animal fat and not energy is the major dietary influence on cancer risk.