Olive Oil Phenols and Their Potential Effects on Human Health

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 10, 1998, Pages 4292-4296

  Visioli, Francesco ^a   Galli, Claudio ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Antioxidants; Atherosclerosis; Free radicals; Mediterranean diet; Olive oil; Phenols

Indexed keywords

EID: 0000470222     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980049c     Document Type: Article

References (43)

1. Amiot, M. J.; Fleuriet, A.; Macheix, J. J. Importance and evolution of phenolic compounds in olive during growth and maturation. J. Agric. Food Chem. 1986, 34, 823-826.
2. Angerosa, F.; Di Giacinto, L. Oxidation des huiles d'olive vierges par le métaux manganese et nickel, Note 1 (Metal-induced oxidation of virgin oilive oils: manganese and nickel. Note I). Rev. F. Corps Gras 1993, 40, 41-48.
3. Balla, G.; Jacob, H. S.; Eaton, J. W.; Belcher, J. D.; Vercelloti, G. M. Hemin a possible physiological mediator of low-density lipoprotein oxidation and endothelial injury. Arterioscl. Thrombosis 1991, 11, 1700-1711.
4. Boskou, D. Olive oil chemistry and technology; AOCS Press: Champaign, IL, 1996.
5. Bourquelot, E.; Vintilesco, J. Sur l'oleuropein, noveau principle de nature glucosidique retire de l'olivier (Olea Europea L.) (On oleuropein, a newly discovered glucoside of the olive tree (Olea Europea L.)). C.R. Acad. Sci. 1908, 147, 533-535.
6. Brown, M. S.; Goldstein J. L. Lipoprotein metabolism in the macrophage implications for cholesterol deposition in atherosclerosis. Annu. Rev. Biochem. 1983 52, 223-261.
7. Cao, G.; Sofic, E.; Prior, R. L. Antioxidant and prooxidant behavior of flavonoids: structure-activity relathionships. Free Radical Biol. Med. 1997, 22, 749-760.
8. Cimato, A.; Modi, G.; Alessandri, S.; Mattei, A. Caratteristiche e peculiarita' dell'olio extra vergine di oliva prodotto in Toscana (Features and characterization of extra virgin olive oil produced in Tuscany). L'informatore agrario 1992, 18, 55-75.
9. Di Giovacchino, L.; Solinas, M.; Miccoli, M. Effect of extraction systems on the quality of virgin olive oil. J. Am. Oil Chem. Soc. 1994, 71, 1189-1194.
10. EC. Council regulations No. 356/92, 1992.
11. Gutfinger, T. Phenols in olive oil. J. Am. Oil Chem. Soc. 1981, 68, 966-968.
12. Hertog, M. G. L.; Hollman, P. C. H.; Katan, M. B.; Kromhout, D. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in The Netherlands. Nutr. Cancer 1993a, 20, 21-29.
13. Hertog, M. G. L.; Kromhout, D.; Aravanis, C.; Blackburn, H.; Buzina, R.; Fidanza, F.; Giampaoli, S.; Jansen, A.; Menotti, A.; Nedeljkovic, S.; Pekkarinen, M.; Simic, B. S.; Toshima, H.; Feskens, E. J. M.; Hollman, P. C. H.; Katan, M. B. Flavonoid intake and long-term risk of coronary heart disease and cancer in the Seven Countries Study. Arch. Intern. Med. 1995, 155, 381-386.
14. Hertog, M. L. G.; Feskens, E. J. M.; Katan, M. B.; Kromhout, D. Dietary antioxidant flavonoids and risk of coronary heart disease the Zutphen Elderly Study. Lancet 1993b, 342, 1007-1011.
15. Hollman, P. C.; de Vries, J. H.; van Leeuwen, S. D.; Mengelers, M. J.; Katan, M. B. Absorption of dietary quercitin glyco-sides and quercitin in healthy ileostomy volunteers. Am. J. Clin. Nutr. 1995, 62, 1276-1282.
16. Keys, A. Mediterranean diet and public health personal reflections. Am. J. Clin. Nutr. 1995, 61, 1321S-1323S.
17. Kohyama N.; Nagata T.; Fujimoto S.; Sekiya K. Inhibition of arachidonate lipoxygenase activities by 2-(3,4-dihydroxyphenyl)ethanol, a phenolic compound from olives. Biosci. Biotechnol. Biochem. 1997, 61, 347-350.
18. Künhau, J. The flavonoids. A class of semi-essential food components their role in human nutrition. World Rev. Nutr. Diet. 1976, 24, 117-191.
19. Lipworth, L.; Martinez, M. E.; Angell, J.; Hsien, C. C.; Trichopoulos, D. Olive oil and human cancer an assessment of the evidence. Prev. Med. 1997, 26, 181-190.
20. Lowenstein C. J.; Hill S. L.; Lafond-Walker A.; Wu J.; Allen G.; Landavere M.; Rose N. R.; Herskowitz A. Nitric oxide inhibits viral replication in murine myocarditis. J. Clin. Invest. 1996, 97, 1837-1843.
21. Manna, C.; Galletti P.; Cucciolla V.; Moltedo O.; Leone A.; Zappia V. The protective effect of the olive oil phenol (3,4-dihydroxyphenyl)-ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in Caco-2 cells. J. Nutr. 1997, 127, 286-292.
22. Montedoro, G. F.; Servili, M.; Baldioli, M.; Selvaggini R.; Miniati, E.; Macchioni, A. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterization of the secoiridoid derivatives. J. Agric. Food Chem. 1993, 41, 2228-2234.
23. Panizzi, L. M.; Scarpati, J. M.; Oriente, E. G. Costituzione dell'oleuropeina, glucoside amaro ed ad azione ipotensiva dell'olivo (Structure of oleuropein, a bitter glucoside with hypotensive properties extracted from olives). Gazz. Chim. Ital. 1960, 90, 1449-1485.
24. Papadopoulos, G.; Boskou, D. Antioxidant effect of natural phenols on olive oil. J. Am. Oil Chem. Soc. 1991, 68, 669-671.
25. Petroni, A.; Blasevich, M.; Salami, M.; Servili, M.; Montedoro, G. F.; Galli, C. A phenolic antioxidant extracted from olive oil inhibits platelets aggregation and arachidonic acid metabolism in vitro. In Fatty acids and lipids Biological aspects; Galli, C., Simopoulos, A. P., Tremoli, E, Eds.; Karger: Basel, 1994; pp 169-172.
26. Rice-Evans, C. A.; Miller, N. J.; Paganga, G. Structure-antioxidant activity relationship of flavonoids and phenolic acids. Free Radical Biol. Med. 1996, 20, 933-956.
27. Ross, R. The pathogenesis of atherosclerosis a perspective for the 1990s. Nature 1993, 362, 801-809.
28. Scaccini, C.; Nardini, M.; D'Aquino, M.; Gentili, V.; Felice, M. D.; Tomassi, G. Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions. J. Lipid Res. 1992, 33, 627-633.
29. Steinberg, D. Clinical trials of antioxidants in atherosclerosis are we doing the right thing? Lancet 1995, 346, 36-38.
30. Steinberg, D.; Parthasarathy, S.; Carew, T. E.; Khoo, J. C.; Witzum, J. L. Beyond cholesterol. Modifications of low-density lipoprotein that increases its atherogenicity. N. Engl. J. Med. 1989, 320, 915-924.
31. Tiscornia, E.; Forina, M.; Evangelisti, F. Composizione chimica dell'olio d'oliva e sue variazioni indotte dal processo di rettificazione (Chemical composition of olive oil and its variations induced by refining). Riv. Ital. Sostanze Grasse 1982, 59, 519-556.
32. Trichopouolu, A. Olive oil and breast cancer. Cancer Causes Control 1995, 6 475-476.
33. Tsimidou, M.; Papadopoulos, G.; Boskou, D. Phenolic compounds and stability of virgin olive oil - Part 1. Food Chem. 1992, 45, 141-144.
34. Visioli, F.; Bellomo, G.; Montedoro, G. F.; Galli, C. Low-density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis 1995a, 117, 25-32.
35. Visioli, F.; Bellosta, S.; Galli, C. Oleuropein, the bitter principle of olives, increases nitric oxide production from mouse macrophages. Life Sci. 1998, 62, 456-451.
36. Visioli, F.; Galli, C. Oleuropein protects low-density lipoprotein from oxidation. Life Sci. 1994, 55, 1965-1971.
37. Visioli, F.; Galli, C. Evaluating oxidation processes in relation to cardiovascular disease a current review of oxidant/ antioxidant methodology. Nutr. Metab. Cardiovasc. Dis. 1997a, 7, 459-466.
38. Visioli, F.; Galli, C. Oleuropein inhibits LDL oxidation and increases NO production from macrophages. Prostaglandins, Leukotrienes Essent. Fatty Acids 1997b, 57, 212.
39. Visioli, F.; Petroni, A.; Galli, C. Phenolic compounds extracted from olive oil prevent oxidation of low-density lipoproteins and inhibit platelet function and platelet and leukocyte eicosanoid production in vitro. In Oxidative processes and antioxidants; Paoletti, R., et al., Eds.; Raven Press: New York, 1994; pp 199-206.
40. Visioli, F.; Vinceri, F. F.; Galli, C. "Waste waters" from olive oil production are rich in natural antioxidants. Experientia 1995b, 51, 32-34.
41. Visioli, F.; Bellomo G.; Galli C. Free radical-scavenging of olive oil phenols. Biochem. Biophys. Res. Commun. 1998, 247, 60-64.
42. Willet, W. C.; Sacks, S.; Trichopoulou, A.; Drescher, G.; Ferro-Luzzi, A.; Helsing, E.; Trichopoulos, D. Mediterranean diet pyramid a cultural model for healthy eating. Am. J. Clin. Nutr. 1995, 61, 1402S-1406S.
43. Wiseman, S. A.; Mathot, J. N. N. J.; de Fouw, N. J.; Tijburg, L. B. M. Dietary nontocopherol antioxidants present in extra virgin olive oil increase the resistance of low-density lipoproteins to oxidation in rabbits. Atherosclerosis 1996, 120, 15-23.