scholarly journals Tyrosol, at the Concentration Found in Maltese Extra Virgin Olive Oil, Induces HL-60 Differentiation towards the Monocyte lineage

2021 ◽  
Vol 11 (21) ◽  
pp. 10199
Author(s):  
Lucienne Gatt ◽  
David G. Saliba ◽  
Pierre Schembri-Wismayer ◽  
Marion Zammit-Mangion
Keyword(s):  
Olive Oil ◽  
Therapeutic Potential ◽  
Virgin Olive Oil ◽  
Fold Increase ◽  
Extra Virgin Olive Oil ◽  
Surface Expression ◽  
P Value ◽  
Leukaemia Cell Line ◽  
Monocyte Differentiation ◽  
A Cell

Tyrosol is a phenolic found in extra virgin olive oil (EVOO). In a Maltese monocultivar EVOO, it was present at a concentration of 9.23 ppm. The HL-60 acute myeloid leukaemia cell line, which can be differentiated to both monocytes and neutrophils, was exposed to tyrosol at this concentration and analysed for evidence of differentiation and effects of cytotoxicity. The polyphenol induced a 1.93-fold increase in cellular oxidative activity (p-value 0.044) and enhanced surface expression of CD11b and CD14. This indicates that tyrosol induces monocytic-like differentiation. An RNA-seq analysis confirmed the upregulation of monocyte genes and the loss of neutrophil genes concomitant with the bi-potential promyelocyte precursor moving down the monocytic pathway. A cell cycle analysis showed an accumulation of cells in the Sub G0/G1 phase following tyrosol exposure for 5 days, which coincided with an increase in apoptotic and necrotic markers. This indicates differentiation followed by cell death, unlike the positive monocyte differentiation control PMA. This selective cytotoxic effect following differentiation indicates therapeutic potential against leukaemia.

scholarly journals Olive oil limited motor disruption and neuronal damage in parkinsonism induced by MPTP administration

2020 ◽  
Vol 4 ◽  
pp. 239784732092293
Author(s):  
Eunice D. Farfán-García ◽  
Antonio Abad-García ◽  
Alberto Alatorre ◽  
Teresa Pérez-Capistran ◽  
Enrique Querejeta ◽  
...  
Keyword(s):  
Olive Oil ◽  
Corn Oil ◽  
Therapeutic Potential ◽  
Neuronal Damage ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Brain Regions ◽  
Olive Oils ◽  
Natural Oils ◽  
Mptp Administration

Some vegetable oils show beneficial effects in modulating neurodegeneration; in this work, we evaluated the therapeutic potential of corn and olive oils against neurodegenerative processes using the acute parkinsonism murine model induced by 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP) in C57BL6 mice. The effects of corn and olive oils were quantified by the performance of mice in the open field and rotarod, and grasp strength tests and neuronal survival in the substantia nigra and striatum were determined by immunohistochemistry. Extra-virgin olive oil decreased the toxicity induced by MPTP administration judged by the performance in the behavioral motor tests and the number of total neurons in the analyzed brain regions. In contrast, corn oil only produced discrete changes in the behavioral and histological evaluations. Despite the numerous benefits of olive oil, its active substances that confer desirable effects and their mechanism of action remain unclear. Our observations can help to understand the ameliorative effects of some natural oils on neurodegeneration induced by some toxins, particularly the attenuation of neural damage related to toxin-induced parkinsonism or other pathologies that comprise neuronal death and motor disruption.

scholarly journals Extra Virgin Olive Oil Dapat Menurunkan Kolesterol Total Pada Lansia Anggota Posbindu Kenanga

2019 ◽  
Vol 8 (02) ◽  
pp. 401-406
Author(s):  
Saiful Gunardi ◽  
Setiyono Setiyono
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Control Design ◽  
Extra Virgin Olive Oil ◽  
T Test ◽  
P Value ◽  
Paired Sample ◽  
Group Control

Bagaimana cara menurunkan kolesterol secara mudah dengan cara non farmakologi, yaitu dengan menggunakan extra virgin olive oil yang asam lemak tidak jenuh yang tinggi dan asam lemak jenuh yang rendah yang mampu menurunkan kadar kolesterol yang tidak baik bagi kesehatan jantung. Tujuan penelitian adalah mengetahui adanya pengaruh extra virgin olive oil terhadap penurunan kolesterol total pada lansia anggota posbindu kenanga RW.13 Kelurahan Pasir Gunung Selatan Kecamatan Cimanggis Kota Depok. Jenis penilitian eksperimental dengan one group pretest and posttest without group control design. Karena populasi pada penelitian ini terbatas yaitu sejumlah 20 lansia, dan seluruhnya memenuhi syarat sebagai sampel dalam penelitian ini. Dilakukan pemeriksaan kolesterol total sebelum intervensi, intervensi pemberian minyak zaitun extra virgin olive oil selama 6 minggu dengan dosis 15ml atau1 sendok makan setiap hari. Hasil penelitian pretest didapat rerata kolesterol total sebelum intervensi 258,55±25,914 dan setelah intervensi adalah 228,50±25,871, pengolahan data dengan uji Paired Sample T-Test diketahui penurunan rerata kolesterol total 30,50mg/dl. Setelah 6 minggu intervensi menunjukkan penurunan bermakna (p-value=0,000<0,05), kesimpulannya ada pengaruh penggunaan minyak zaitun extra virgin olive oil terhadap penurunan kadar kolesterol pada lansia hiperkolesterolemia. Disarankan untuk penelitian selanjutnya menggunakan group pretest and posttest with control design guna mendapatkan data pembanding yang akurat

scholarly journals Extra-virgin olive oil consumption reduces the age-related decrease in HDL and paraoxonase 1 anti-inflammatory activities

2013 ◽  
Vol 110 (7) ◽  
pp. 1272-1284 ◽  
Author(s):  
Soumaya Loued ◽  
Hicham Berrougui ◽  
Pamela Componova ◽  
Souad Ikhlef ◽  
Olfa Helal ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Inflammatory Activity ◽  
Paraoxonase 1 ◽  
Conjugated Diene ◽  
Leukaemia Cell Line ◽  
Age Related ◽  
Anti Inflammatory

Paraoxonase 1 (PON1) is associated with HDL and modulates the antioxidant and anti-inflammatory role of HDL. The goals of the present study were to investigate the effect of ageing and the role of PON1 on the anti-inflammatory activity of HDL, and to determine whether extra-virgin olive oil (EVOO) consumption could improve the atheroprotective activity of HDL. HDL and PON1 were isolated from the plasma of ten young (Y-HDL and Y-PON1) and ten elderly (E-HDL and E-PON1) healthy volunteers before and after 12 weeks of EVOO consumption. Inflammation was assessed by measuring intracellular adhesion molecule 1 (ICAM-1) expression. THP-1 (human acute monocytic leukaemia cell line) monocyte chemotaxis was measured using a Boyden chamber. Oxidative damage to HDL was assessed by measuring conjugated diene formation and changes in electrophoretic migration. Y-HDL had more anti-inflammatory activity than E-HDL. The conjugated diene content and the electrophoretic mobility of E-HDL were higher than those of Y-HDL. Y-PON1 had significant anti-inflammatory activity, reducing ICAM-1 expression by 32·64 (sd 2·63) %, while E-PON1 had no significant effect. THP-1 chemotaxis measurements confirmed the ICAM-1 expression results. The 12 weeks of EVOO consumption significantly increased the anti-inflammatory activities of both HDL and PON1. The anti-inflammatory activity of HDL was modulated by PON1 and was lower in the elderly volunteers. EVOO consumption increased the anti-inflammatory effect of HDL and reduced the age-related decrease in anti-atherogenic activity.

scholarly journals Perbedaan Efektivitas Pemberian Minyak Zaitun (Olive oil) dengan Virgin Coconut Oil (VCO) terhadap Penyembuhan Ruam Popok pada Bayi Usia 6-12 Bulan di Wilayah Kerja Puskesmas Pandanwangi Malang

2021 ◽  
Vol 5 (3) ◽  
pp. 121-128
Author(s):  
Ainun Nikmah ◽  
◽  
Yuseva Sariati ◽  
Nur Aini Retno Hastuti ◽  
◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Vegetable Oil ◽  
Virgin Olive Oil ◽  
Coconut Oil ◽  
Extra Virgin Olive Oil ◽  
Wilcoxon Test ◽  
Bivariate Analysis ◽  
P Value ◽  
Virgin Coconut Oil

Diaper rash is inflammation that occurs in the area around the folds of the thighs, buttocks and genetalia. Diaper rash can be divided into 3 degrees, mild, moderate and severe. Diaper rash can be handled with non-pharmacological treatment by giving olive oil and virgin coconut oil (VCO). Olive oil is a vegetable oil containing oleic acid containing reserves and tocopherol α which works as an antioxidant that counteracts free radicals while VCO is a vegetable oil containing lauric acid and tocopherol α which contains the same function as olive oil. Olive oil has the highest content of oleic acid and tocopherol α, namely extra virgin olive oil (EVOO). This research aimed to prove If there is a difference between the provision of EVOO with VCO to prevent mild or moderate diaper rash in infants aged 6-12 months.This study used a Quasi Experiment research design type pre-test and post-test design. Samples were selected based on inclusion criteria with the number of samples (n = 32). 16 babies receive EVOO and 16 babies therapy at VCO. Bivariate analysis using the Wilcoxon test. The results of the study showed the influence of giving EVOO showed a p-value of 0.011 and a negative rating of 4.00 while the contribution of giving VCO showed a p-value of 0,000 and a negative rating of 8.50. The negative rating difference of 4.50 can be considered in comparison with the help of EVOO with VCO for the recovery of mild or moderate degrees of diaper rash in infants aged 6-12 months.

Extra Virgin Olive Oil Dapat Menurunkan Kolesterol Total Pada Lansia Anggota Posbindu Kenanga

2018 ◽  
Vol 8 (02) ◽  
pp. 401-406
Author(s):  
Setiyono Setiyono ◽  
Saiful Gunardi
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Control Design ◽  
Extra Virgin Olive Oil ◽  
T Test ◽  
P Value ◽  
Paired Sample ◽  
Group Control

Bagaimana cara menurunkan kolesterol secara mudah dengan cara non farmakologi, yaitu dengan menggunakan extra virgin olive oil yang asam lemak tidak jenuh yang tinggi dan asam lemak jenuh yang rendah yang mampu menurunkan kadar kolesterol yang tidak baik bagi kesehatan jantung. Tujuan penelitian adalah mengetahui adanya pengaruh extra virgin olive oil terhadap penurunan kolesterol total pada lansia anggota posbindu kenanga RW.13 Kelurahan Pasir Gunung Selatan Kecamatan Cimanggis Kota Depok. Jenis penilitian eksperimental dengan one group pretest and posttest without group control design. Karena populasi pada penelitian ini terbatas yaitu sejumlah 20 lansia, dan seluruhnya memenuhi syarat sebagai sampel dalam penelitian ini. Dilakukan pemeriksaan kolesterol total sebelum intervensi, intervensi pemberian minyak zaitun extra virgin olive oil selama 6 minggu dengan dosis 15ml atau1 sendok makan setiap hari. Hasil penelitian pretest didapat rerata kolesterol total sebelum intervensi 258,55±25,914 dan setelah intervensi adalah 228,50±25,871, pengolahan data dengan uji Paired Sample T-Test diketahui penurunan rerata kolesterol total 30,50mg/dl. Setelah 6 minggu intervensi menunjukkan penurunan bermakna (p-value=0,000<0,05), kesimpulannya ada pengaruh penggunaan minyak zaitun extra virgin olive oil terhadap penurunan kadar kolesterol pada lansia hiperkolesterolemia. Disarankan untuk penelitian selanjutnya menggunakan group pretest and posttest with control design guna mendapatkan data pembanding yang akurat.

scholarly journals PENGOLESAN EXTRA VIRGIN OLIVE OIL PADA STRIAE GRAVIDARUM

2021 ◽  
Vol 12 (1) ◽  
pp. 024
Author(s):  
Indah Putri Ramadhanti ◽  
Gita Ruthika Amy
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
T Test ◽  
P Value ◽  
Test Design ◽  
Post Test ◽  
Striae Gravidarum ◽  
Paired T Test

Latar Belakang: Pada masa kehamilan, terjadi perubahan pada kulit yang berbeda antara satu wanita dengan wanita lain dikarenakan adanya pertambahan darah yang mengalir ke kulit yang menyebabkan perubahan kulit wanita hamil yaitu striae gravidarum. Hampir 90% ibu Hamil di Indonesia mengalaminya. Kandungan Extra Virgin Olive Oil (EVOO) dapat mengurangi permasalahan kulit tersebut yang masih jarang digunakan di Indonesia.Tujuan: Penelitian ini bertujuan mengetahui pengaruh pengolesan EVOO terhadap perubahan striae gravidarum pada ibu hamil Trimester II di Klinik Bina Kasih Sarolangun.Metode: Metode penelitian adalah Quasy Eksperimen dengan pendekatan one group pre and post test design. Populasi sebanyak 14 orang ibu hamil, sampel 8 responden dengan Teknik purposive samplingHasil: Dari hasil uji normalitas saphiro wilc, didapati data berdistribusi normal sehingga uji bivariat menggunakan paired t-test. Hasil Analisa univariat didapati rerata striae gravidarum pretest adalah 2,38 dengan kategori II (warna merah tua) dan III (warna ungu), rerata striae gravidarum posttest adalah 1,25 dengan kategori I (warna merah muda). hasil Analisa bivariat dengan p-value ­0,012Simpulan: Dapat disimpulkan bahwa ada pengaruh pengolesan EVOO terhadap perubahan striae gravidarum pada ibu hamil Trimester II. Disarankan bahwa ibu hamil dapat menjaga dan memelihara kulit dari awal kehamilan sehingga dapat mengurangi perluasan striae gravidarum selama kehamilan yang dapat mengganggu kenyamanan selama kehamilan.

scholarly journals The Effect of Extra Virgin Olive Oil on Low-Density Lipoprotein Levels in Productive Age Obesity Women in Kendari

2021 ◽  
pp. 59-65
Author(s):  
Arimaswati ◽  
Alfath Akbar J. Dundu ◽  
Pranita Aritrina
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Body ◽  
Control Group ◽  
Antioxidant Compounds ◽  
P Value ◽  
Obese Women ◽  
Childbearing Age

Obesity is one of the burdens of nutritional problems in women of childbearing age due to fat accumulation (adiposity) in the body, thereby increasing the risk of health problems. Obese subjects tend to have high LDL levels, so consuming olive oil every day for one week will experience a decrease in LDL cholesterol and increase antioxidant compounds. Olive oil used in the medical world is a type of extra virgin olive oil (EVOO) that contains monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega 3, omega 6, oleic acid (omega 9), vitamin E, vitamin K, palmitic acid, pigments, phenolic, squalene. This study was a quasi-experimental study with a pretest-posttest approach without a control group. The independent variable was 30 ml extra virgin olive oil (EVOO) for 21 days in obese women of productive age in Kendari. The results of this study obtained a p-value of 0.112. Extra virgin olive oil has no effect on LDL levels in obese women of productive age in Kendari.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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