Olive-oil phenolics and health: Potential biological properties

Natural Product Communications

Volumn 3, Issue 12, 2008, Pages 2085-2088

  Visioli, Francesco ^a   Ieri, Francesca ^b   Mulinacci, Nadia ^b   Vincieri, Franco F ^b   Romani, Annalisa ^b  

^a SORBONNE UNIVERSITÉ   (France)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Extravirgin olive oil; Hydroxytyrosol; Mediterranean diet; Phenolic compounds

Indexed keywords

ALPHA TOCOPHEROL; BETA CAROTENE; BETA TOCOPHEROL; FLAVONOID; HOMOCYSTEINE; HYDROXYTYROSOL; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; OLIVE OIL; PHENOL; PHYTOSTEROL; PIGMENT; SQUALENE; TERPENIC ACID; UNCLASSIFIED DRUG;

ABSORPTION; ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; DIET; ENZYME ACTIVITY; HEALTH; HEART PROTECTION; HUMAN; IN VITRO STUDY; IN VIVO STUDY; MACROPHAGE; METABOLISM; MONOCYTE; MORTALITY; MOUSE; NONHUMAN; NORMAL HUMAN; PLASMA; THROMBOCYTE AGGREGATION INHIBITION;

EID: 77954102734     PISSN: 1934578X     EISSN: 15559475     Source Type: Journal    
DOI: 10.1177/1934578x0800301227     Document Type: Article

References (25)

1. Keys A. (1995) Mediterranean diet and public health: personal reflections. American Journal of Clinical Nutrition, 61, 1321S-1323S.
2. Hertog MG, Kromhout D, Aravanis C, Blackburn H, Buzina F, Fidanza F, Giampaoli S, Jansen A, Menotti A, Nedeljkovic S, Pekkarinen M, Simic BS, Toshima H, Feskens EJM, Hollman PCH, Katan MB. (1995) Flavonoid intake and long-term risk of coronary heart disease and cancer in the Seven Countries Study [published erratum appears in Archives of Internal Medicine, 155, 1184]. Archives of Internal Medicine, 155, 381-386.
3. nd Edition. AOCS Press, Urbana, IL, USA.
4. Hertog MLG, Feskens EJM, Katan MB, Kromhout D. (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet, 342, 1007-1011.
5. Visioli F, Hagen TM. (2007) Nutritional strategies for healthy cardiovascular aging: focus on micronutrients. Pharmacological Research 55, 199-206. (Pubitemid 46533931)
6. Steinberg D, Parthasarathy S, Carew TE, Khoo JC, Witzum JL. (1989) Beyond cholesterol. Modifications of low-density lipoprotein that increases its atherogenicity. New England Journal of Medicine, 320, 915-924.
7. Visioli F, Bellomo G, Montedoro G, Galli C. (1995) Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis, 117, 25-32.
8. Visioli F, Vincieri FF, Galli C. (1995) 'Waste waters' from olive oil production are rich in natural antioxidants. Experientia, 51, 32-34
9. Aruoma OI, Deiana M, Jenner A, Halliwell B, Harparkash K, Banni S, Corongiu F, Dessi MA, Aeschbach R. (1998) Effect of hydroxytyrosol found in extra virgin olive oil on oxidative DNA damage and on low-density lipoprotein oxidation. Journal of Agricultural and Food Chemistry, 46, 5181-5187.
10. (a) Visioli F, Galli C. (1998) Olive oil polyphenols and their potential effects on human health. Journal of Agricultural and Food Chemistry, 46, 4292-4296;
11. (b) Visioli F, Galli C. (1998) The effect of minor constituents of olive oil on cardiovascular disease: new findings. Nutrition Reviews, 56, 142-147.
12. Rice-Evans CA, Miller NJ, Paganga G. (1996) Structure-antioxidant activity relationship of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20, 933-956.
13. Aruoma OI, Halliwell B. (1987) Action of hypochlorous acid on the antioxidant protective enzymes superoxide dismutase, catalase and glutathione peroxidase. Biochemical Journal, 248, 973-976.
14. Deiana M, Aruoma OI, Bianchi MLP, Spencer JPE, Kaur H, Halliwell B, Aeschbach R, Banni S, Dessi MA, Corongiu F. (1999) Inhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol. Free Radical Biology and Medicine, 26, 762-769.
15. Weinbrenner T, Fitó M, de la Torre R, Saez GT, Rijken P, Tormos C, Coolen S, Albaladejo MF, Abanades S, Schroder H, Marrugat J, Covas MI. (2004) Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men. Journal of Nutrition, 134, 2314-2321.
16. Salvini S, Sera F, Caruso D, Giovannelli L, Visioli F, Saieva C, Masala G, Ceroti M, Giovacchini V, Pitozzi V, Galli C, Romani A, Mulinacci N, Bortolomeazzi R, Dolara P, Palli D. (2006) Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women. British Journal of Nutrition, 95, 742-751.
17. Brunelleschi S, Bardelli C, Amoruso A, Gunella G, Ieri F, Romani A, Malorni W, Franconi F. (2007) Minor polar compounds extra-virgin olive oil extract (MPC-OOE) inhibits NF-kappaB translocation in human monocyte/ macrophages. Pharmacological Research, 56, 542-549.
18. Scaccini C, Nardini M, D'Aquino M, Gentili V, Di Felice M, Tomassi G. (1992) Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions. Journal of Lipid Research, 33, 627-633.
19. Visioli F, Galli C, Bornet F, Mattei A, Galli G, Caruso D. (2000) Olive oil phenols are dose-dependently absorbed in humans. FEBS Letters, 468, 159-160. (Pubitemid 30110787)
20. Wiseman SA, Mathot JN, de Fouw NJ, Tijburg LB. (1996) Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits. Atherosclerosis, 120, 15-23.
21. Lamensdorf I, Eisenhofer G, White HJ, Hayakawa Y, Kirk K, Kopin IY. (2000) Metabolic stress in PC12 cells induces the formation of the endogenous dopaminergic neurotoxin, 3,4-dihydroxyphenylacetaldehyde. Journal of Neuroscience Research, 60, 552-556.
22. Manna C, Galletti C, Maisto G, Cucciolla V, D'Angelo S, Zappia V. (2000) Transport mechanism and metabolism of olive oil 3,4- dihydroxyphenylethanol in CACO-2 cells. FEBS Letters, 470, 341-344.
23. Covas MI. (2007) Olive oil and the cardiovascular system. Pharmacological Research, 55, 175-186.
24. Bogani P, Galli C, Villa M, Visioli F. (2007) Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil. Atherosclerosis, 190, 181-186. (Pubitemid 44908313)
25. Priora R, Summa D, Frosali S, Margaritis A, Di Giuseppe D, Lapucci C, Ieri F, Pulcinelli FM, Romani A, Franconi F, Di Simplicio P. (2008) Administration of minor polar compound-enriched extra virgin olive oil decreases platelet aggregation and the plasma concentration of reduced homocysteine in rats. Journal of Nutrition, 138, 36-41.