Faecal microbial metabolism of olive oil phenolic compounds: In vitro and in vivo approaches

2014 ◽  
Vol 58 (9) ◽  
pp. 1809-1819 ◽  
Author(s):  
Juana I. Mosele ◽  
Sandra Martín-Peláez ◽  
Alba Macià ◽  
Marta Farràs ◽  
Rosa-Maria Valls ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Microbial Metabolism

scholarly journals The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

2005 ◽  
Vol 18 (1) ◽  
pp. 98-112 ◽  
Author(s):  
Elisa Tripoli ◽  
Marco Giammanco ◽  
Garden Tabacchi ◽  
Danila Di Majo ◽  
Santo Giammanco ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Saturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Mediterranean Area ◽  
Beneficial Effects ◽  
The Mediterranean

AbstractThe Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity bothin vivoandin vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.

scholarly journals Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 685 ◽  
Author(s):  
Paloma Rodríguez-López ◽  
Jesús Lozano-Sanchez ◽  
Isabel Borrás-Linares ◽  
Tatiana Emanuelli ◽  
Javier A. Menéndez ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Functional Food ◽  
Molecular Mechanisms ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Body ◽  
Phenolic Fraction

Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and reduces the risk of disease. Its health properties have been related to the major and minor fractions of extra-virgin olive oil. Among olive oil chemical composition, the phenolic fraction has received considerable attention due to its bioactivity in different chronic diseases. The bioactivity of the phenolic compounds could be related to different properties such as antioxidant and anti-inflammatory, although the molecular mechanism of these compounds in relation to many diseases could have different cellular targets. The aim of this review is focused on the extra-virgin olive oil phenolic fraction with particular emphasis on (a) biosynthesis, chemical structure, and influence factors on the final extra-virgin olive oil phenolic composition; (b) structure–antioxidant activity relationships and other molecular mechanisms in relation to many diseases; (c) bioavailability and controlled delivery strategies; (d) alternative sources of olive biophenols. To achieve this goal, a comprehensive review was developed, with particular emphasis on in vitro and in vivo assays as well as clinical trials. This report provides an overview of extra-virgin olive oil phenolic compounds as a tool for functional food, nutraceutical, and pharmaceutical applications.

scholarly journals Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 2001 ◽  
Author(s):  
Ana Karković Marković ◽  
Jelena Torić ◽  
Monika Barbarić ◽  
Cvijeta Jakobušić Brala
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Biological Activities ◽  
In Vivo Studies ◽  
Therapeutic Effects ◽  
Endocrine Effects ◽  
Pharmacological Potential ◽  
A Minor

The Mediterranean diet and olive oil as its quintessential part are almost synonymous with a healthy way of eating and living nowadays. This kind of diet has been highly appreciated and is widely recognized for being associated with many favorable effects, such as reduced incidence of different chronic diseases and prolonged longevity. Although olive oil polyphenols present a minor fraction in the composition of olive oil, they seem to be of great importance when it comes to the health benefits, and interest in their biological and potential therapeutic effects is huge. There is a growing body of in vitro and in vivo studies, as well as intervention-based clinical trials, revealing new aspects of already known and many new, previously unknown activities and health effects of these compounds. This review summarizes recent findings regarding biological activities, metabolism and bioavailability of the major olive oil phenolic compounds—hydroxytyrosol, tyrosol, oleuropein, oleocanthal and oleacein—the most important being their antiatherogenic, cardioprotective, anticancer, neuroprotective and endocrine effects. The evidence presented in the review concludes that these phenolic compounds have great pharmacological potential, however, further studies are still required.

scholarly journals Olive-oil Phenolics and Health: Potential Biological Properties

2008 ◽  
Vol 3 (12) ◽  
pp. 1934578X0800301 ◽  
Author(s):  
Francesco Visioli ◽  
Francesca Ieri ◽  
Nadia Mulinacci ◽  
Franco F. Vincieri ◽  
Annalisa Romani
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Primary Source ◽  
Human Monocyte ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Dietary Lipids

Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations. The several minor constituents of virgin olive oil include vitamins such as alpha-and gamma-tocopherols (around 200 ppm) and beta-carotene, phytosterols, pigments, terpenic acids, flavonoids, squalene, and a number of phenolic compounds, such as hydroxytyrosol, usually grouped under the rubric “polyphenols”. The antioxidant and enzyme-modulating activities of extra virgin olive oil phenolics, such as their ability to inhibit NF-kB activation in human monocyte/macrophages has been demonstrated in vitro. There is also solid evidence that extra virgin olive oil phenolic compounds are absorbed and their human metabolism has been elucidated. Several activities that might be associated with cardiovascular protection, such as inhibition of platelet aggregation and reduction of plasma rHcy have been demonstrated in vivo. The biologically relevant properties of olive phenolics are described, although further investigations in controlled clinical trials are needed to support the hypothesis that virgin olive oil consumption may contribute to lower cardiovascular mortality.

scholarly journals Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 969 ◽  
Author(s):  
Lorena Martínez ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Cell Model ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Chicken Meat ◽  
Future Research ◽  
Meat Industry ◽  
Organic Zn

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

Isolation of hydroxytyrosol from olive leaves extract, radioiodination and investigation of bioaffinity using in vivo/in vitro methods

2013 ◽  
Vol 101 (9) ◽  
pp. 585-593 ◽  
Author(s):  
M. Ozkan ◽  
F. Z. Biber Muftuler ◽  
A. Yurt Kilcar ◽  
E. I. Medine ◽  
P. Unak
Keyword(s):  
Small Intestine ◽  
Phenolic Compounds ◽  
Biological Activities ◽  
In Vivo Studies ◽  
Flavonoid Content ◽  
Olive Leaves ◽  
In Vitro Methods ◽  
Extraction And Purification

Summary It is known that medicinal plants like olive have biological activities due to their flavonoid content such as olueropein, tyrosol, hydroxytyrosol etc. In current study, hydroxytrosol (HT) which is one of the major phenolic compounds in olive, olive leaves and olive oil, was isolated after methanol extraction and purification of olive leaves which are grown in the northern Anatolia region of Turkey. The isolated HT was radiolabeled with 131I (131I-HT) and the bioaffinity of this radiolabeled component of olive leaves extract was investigated by using in vivo/in vitro methods. It was found that HT could be radiolabeled with 131I in yields of 95.6±4.4% (n = 8), and in vivo studies showed that 131I-HT is taken up by urinary bladder, stomach, small intestine, large intestine, breast and prostate. Significant incorporation of activity was observed in cell lines via in vitro studies.

Phytochemicals as Potential Inhibitors of Advanced Glycation End Products: Health Aspects and Patent Survey

2021 ◽  
Vol 12 ◽  
Author(s):  
Annayara C. F. Fernandes ◽  
Jeane B. Melo ◽  
Vanize M. Genova ◽  
Ádina L. Santana ◽  
Gabriela Macedo
Keyword(s):  
Phenolic Compounds ◽  
Inflammatory Responses ◽  
Low Cost ◽  
Advanced Glycation Endproducts ◽  
Advanced Glycation ◽  
Glycation Endproducts ◽  
Synthetic Drugs ◽  
Peanut Skins

Background: Glycation is a chemical reaction that synthesize advanced glycation endproducts (AGEs). The AGEs irreversibly damage macromolecules present in tissues and organs, leading to the impairment of biological functions. For instance, the accumulation of AGEs induces oxidative stress and consequently inflammatory responses in human body, leading to the on set/worsening of diseases, including obesity, asthma, cognitive impairment, and cancer. There is a current demand on natural and low-cost sources of antiglycant agents. As a result, food phytochemicals presented promising results to inhibit glycation and consequently, the formation of AGEs. Objective: Here, we describe the mechanism of glycation on the worsening of diseases, the methods os detection, and the current findings on the use of phytochemicals (phenolic compounds, phytosterols, carotenoids, terpenes and vitamins) as natural therapeuticals to inhibit health damages via inhibition of AGEs in vitro and in vivo. Methods: This manuscript reviewed publications available in the PubMed and Science Direct databases dated from the last 20 years on the uses of phytochemicals to inhibit the AGEs in vitro and in vivo. Also, recent patents on the use of anti-glycant drugs were reviewed using the Google Advanced Patents database. Results and Discussion: Phenolic compounds have been mostly studied to inhibit AGEs. Food phytochemicals derived from agroindustry wastes, including peanut skins, and the bagasses derived from citrus and grapes are promising antiglycant agents via scavenging of free radicals, metal ions, the suppression of metabolic pathways that induces inflammation, the activation of pathways that promote antioxidant defense, the blocking of AGE connection with the receptor for advanced glycation endproducts (RAGE). Conclusion: Phytochemicals derived from agroindustry are promising anti-glycants, which can be included to replace synthetic drugs for AGE inhibition, and consequently to act as a therapeutical strategy to prevent and treat diseases caused by AGEs, including diabetes, ovarian cancer, osteoporosis, and Alzheimer’s disease.

Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

2020 ◽  
Vol 322 ◽  
pp. 126783 ◽  
Author(s):  
Débora P. Moraes ◽  
Jesús Lozano-Sánchez ◽  
Marina L. Machado ◽  
Márcia Vizzotto ◽  
Micheli Lazzaretti ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Antioxidant Capacity

scholarly journals Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites

Antioxidants ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 170 ◽  
Author(s):  
Gabriele Serreli ◽  
Monica Deiana
Keyword(s):  
Olive Oil ◽  
Intracellular Signaling ◽  
Cellular Response ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Main Concern ◽  
Beneficial Effects ◽  
Positive Effects

Extra virgin olive oil (EVOO) polyphenols beneficial effects have widely been debated throughout the last three decades, with greater attention to hydroxytyrosol and tyrosol, which are by far the most studied. The main concern about the evaluation of EVOO phenols activities in vitro and in vivo is that the absorption and metabolism of these compounds once ingested lead to the production of different metabolites in the human body. EVOO phenols in the ingested forms are less concentrated in human tissues than their glucuronide, sulfate and methyl metabolites; on the other hand, metabolites may undergo deconjugation before entering the cells and thus act as free forms or may be reformed inside the cells so acting as conjugated forms. In most in vitro studies the presence of methyl/sulfate/glucuronide functional groups does not seem to inhibit biological activity. Parent compounds and metabolites have been shown to reach tissue concentrations useful to exert beneficial effects others than antioxidant and scavenging properties, by modulating intracellular signaling and improving cellular response to oxidative stress and pro-inflammatory stimuli. This review aims to give an overview on the reported evidence of the positive effects exerted by the main EVOO polyphenols metabolites in comparison with the parent compounds.

scholarly journals Microbial thiamin metabolism in the rumen simulating fermenter (RUSITEC): the effect of acidogenic conditions, a high sulfur level and added thiamin

1997 ◽  
Vol 78 (4) ◽  
pp. 599-613 ◽  
Author(s):  
L. Alves De Oliveira ◽  
C. Jean-Blain ◽  
S. Komisarczuk-Bony ◽  
A. Durix ◽  
C. Durier
Keyword(s):  
Liquid Phase ◽  
Microbial Metabolism ◽  
Solid Substrate ◽  
Fatty Acid Production ◽  
High Risk Factors ◽  
Phosphorylated Compounds ◽  
Cellulose Digestibility ◽  
High Level

The effects of acidogenic conditions, a high S level and the addition of thiamin on the rumen microbial metabolism of thiamin were investigatedin vitroin a semi-continuous fermenter (RUSITEC), using a factorial design. Acidogenic conditions were obtained by simultaneously increasing the starch: cellulose ratio and the amount of solid substrate fed, and by decreasing the buffering capacity of the liquid phase of the fermenter. S in the form of sulfate was supplied at two levels, one corresponding to a control amount of S (2 g/kg dietary DM), the second to an excess (5 g/ kg DM) which is sufficient to trigger cerebrocortical necrosis (CCN) when usedin vivo.Acidogenic conditions decreased the pH of the fermenters, CH4production and cellulose digestibility, increased the short-chain fatty acid production, but had no effect on thiamin production. The high S level enhanced the production of sulfide considerably, had no effect on the microbial metabolism of energy and N, and decreased thiamin production (326 ν. 266 nmol/d). The added thiamin was rapidly converted into phosphorylated compounds which largely decreased the apparent synthesis of this vitamin by the rumen microflora. The total thiamin flow was increased by added thiamin. In no case was thiaminase activity in the fermenter liquid phase significantly modified. The high level of S induced only a limited decrease of total thiamin flow. Consequently, it is unlikely that the investigated factors could be considered to be high risk factors for the thiamin-dependent CCN.

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