Olive oil polyphenols

Manna, C. et al. (1997). The protective effect of the olive oil polyphenol (3,4-dihydroxyphenyl)-ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in Caco-2 cells. J. Nutr. 127(2) 286-292. 

Visioli F, Bellomo G and Galli C. 1998. Free radical-scavenging properties of olive oil polyphenols. Biochem Biophys Res Commun 247(l) 60-64. 

Recently, olive oil polyphenols have gained much more attention because of their potential beneficial health effects (65, 285-287). For example, olive oil was found to improve lipid metabolism and antioxidant protection in rats fed cholesterol-rich diets (288, 289). Hydroxytyrosol was especially effective in lowering the levels of hydroperoxides, DNA damage, and mRNA levels of the antioxidant enzyme, glutathione peroxidase (290). 

The effect of olive oil polyphenols on LDL oxidation was estimated in various models of chemically and cell-mediated oxidation and evaluating... 

Martin-Pelaez, S., Isabel Covas, M., Fito, M., Kusar, A., and Pravst, I. (2013). Health effects of olive oil polyphenols Recent advances and possibilities for the use of health claims. Mol. Nutr. Food Res., 57(5), 760-771. 

Lipinski CA et al (1997) Experimental and computational approaches to estimate solubility and permeability in drug discovery and development settings. Adv Drug Deliv Rev 23 3-25 Romero C et al (2007) In vitro activity of olive oil polyphenols against Helicobacter pylori. J Agric Food Chem 55 680-686... 

Abe R et al (2011) Olive oil polyphenol oleuropein inhibits smooth muscle cell proliferation. 

Notamicola M et al (2011) Effects of olive oil polyphenols on fatty acid synthase gene expression and aeTivity in human colorectal cancer cells. Genes Nutr 6 63-69... 

Menendez JA et al (2008) Analyzing effee4s of extra-virgin olive oil polyphenols on breast cancer-associated fatty acid synthase protein expression using reverse-phase protein microarrays, hit J Mol Med 22 433 39... 

Historically, the absorption of lipid-soluble nutrients has been considered to be carrier-independent, with solutes diffusing into enterocytes down concentration gradients. This is true for some lipid-soluble components of plants (e.g. the hydroxytyrosol in olive oil Manna et al., 2000). However, transporters have been reported for several lipid-soluble nutrients. For example, absorption of cholesterol is partly dependent on a carrier-mediated process that is inhibited by tea polyphenols (Dawson and Rudel, 1999) and other phytochemicals (Park et al., 2002). A portion of the decreased absorption caused by tea polyphenols may be due to precipitation of the cholesterol associated with micelles (Ikeda et al., 1992). Alternatively, plant stanols and other phytochemicals may compete with cholesterol for transporter sites (Plat and Mensink, 2002). It is likely that transporters for other lipid-soluble nutrients are also affected by phytochemicals, although this has not been adequately investigated. 

MEDINA I, SATUE-GRACIA M T, GERMAN J B and FRANKEL E N (1999) Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation, JAgric Food Chem, 47, 4873-9. 

In the present study, we have focused our attention on the catalytic wet peroxide oxidation of p-coumaric acid over (Al-Fe)PILC. This phenolic molecule was chosen as a representative of the biologically recalcitrant polyphenolic compounds present in olive oil processing and wine distillery wastewaters. 

OE008 Cantarelli, C. The polyphenols of ol- OE023 ives and olive oils. Riv Ital Sostanze Grasse 1961 38 69-72. 

Brenes, M., Garcia, A., Dobarganes, M.C., Velasco, J., and Romero, C., Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil, J. Agric. Food Chem., 50, 5962, 2002. 

Carluccio, M.A., Siculella, L., Ancora, M.A., Massaro, M., Scoditti, E., Storelli, C., Visioli, F., Distante, A., and De Caterina, R., Olive oil and red wine antioxidant polyphenols inhibit endothelial activation antiatherogenic properties of mediterranean diet phytochemicals, Arterioscler. Thromb. Vase. Biol, 23, 622, 2003. 

Polyphenols Tyrosinase, laccase, Olive oil, greens, red Dietary value due to their chain-... 

Campanella et al. [75] Polyphenols, hydrogen peroxide, KO2, lecithin Olive oil and other vegetable oils Egg yolk Ground soya seed oil Tyrosinase or catalase or superoxide dismutase or phospholipase D/choline oxidase were entrapped in kappa-carrageenan gel Oxygen electrode -... 

Capannesi et al. [78] Polyphenols Olive oil Tyrosinase/with glutaraldehyde onto a preactivated membrane (Immobilon) sandwiched between the gas permeable membrane of the electrode and a dialysis membrane Amperometric oxygen probe... 

C. Capannesi, I. Palchetti, M. Mascini and A. Parenti, Electrochemical sensor and biosensor for polyphenols detection in olive oils, Food Chem., 71(4) (2000) 553-562. 

Aliotta, G., Cafiero, G., Fiorentino, A., Oliva, A., and Temussi, F. 2002. Olive oil mill wastewater isolation of polyphenols and their action on radish and wheat germination in vitro. Allelopathy J. 9, 9-17... 

The olive mesocarp contains a number of phenolic and polyphenolic compounds and their esters, small amounts of which are present in olive oil (35, 43, 44). These include monohydroxy- and dihydroxy-phenylethanol, including tyrosol and other phenols and a series of carboxy-phenols, including caffeic, o-coumaric, p-coumaric, cinnamic, ferulic, gallic, p-hydroxybenzoic, protocatechuic, sinapic, syringic, and vanillic acids. Benzoic and cinnamic acids are produced by hydrolysis of flavonoids. The hydroxyphenyl-ethanols arise from hydrolysis of oleoeuropein. Their esters are responsible for the bitterness and pepperlike sensation occasionally dominant in the taste of olive oils. 

Fig. 10.5. Simplification of the determination of total polyphenols in virgin olive oil by use of a Fl-robot integrated approach. (Reproduced with permission of Elsevier Science.)...

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