Abstract
Olive oil possesses medicinal properties which include antimicrobial, antioxidant and anti-inflammatory, anti-diabetes, and anti-cardiovascular diseases. Oleic acid is the most abundant (95%) constituent of olive oil and others include linoleic acid, oleuropein, oleanolic acid, maslinic acid, melatonin, and others. The objective of this study is to predict the molecular targets and properties of key bioactive components of olive oil in human. Bioinformatics methods, which involved pharmacokinetics prediction, target prediction and gene network analyses, were used. The results showed that oleic acid has similar targets with linoleic acid, and showed significant probability of binding to several targets such as fatty acid-binding proteins in the adipose, epidermal, liver and muscle as well as alpha, delta and gamma peroxisome proliferator-activated receptors (PPARs). Carbonic anhydrase showed to be the only significant target of tyrosol, while protein-tyrosine phosphatase 1B, and CD81 antigen were targeted by maslinic acid and oleanolic acid. This study has applauded oleic acid, linoleic acid and tyrosol as olive oil bioactive constituents that have several potential pharmacological effects in humans that modulate several enzymes, receptors and transcription factors. The future work will be to investigate the effects of oleic acid on fatty acid-binding proteins and telomerase reverse transcriptase; melatonin on quinone reductase 2; tyrosol on carbonic anhydrase II; maslinic acid and oleanolic acid on protein-tyrosine phosphatase 1B.
Highlights
Olive (Olea europaea L.) is an ancient plant that belongs to the family Oleaceae, which contain about 600 species within 30 genera (Iaria et al, 2016)
Extra virgin olive oil contains about 55–83% oleic acid, and 3.5–21% linoleic acid (Cocchi et al, 2009), while virgin olive oil contains about 34.5 mg.LÀ1 tyrosol, 231 mg.kgÀ1 oleanolic acid, and 172 mg.kgÀ1 maslinic acid (Perez-Camino and Cert, 1999; Miró-Casas et al, 2001)
Oleic acid is the main constituent of olive oil, which is produced by dehydrogenation from stearic acid by stearoyl-ACP desaturase (SACPD) and desaturated into linoleic acid by FAD2 (Estruch et al, 2018)
Summary
Olive (Olea europaea L.) is an ancient plant that belongs to the family Oleaceae, which contain about 600 species within 30 genera (Iaria et al, 2016). Olive oil contains about 98% fatty acids, principally oleic acid, and 2% minor components of over 230 compounds such as squalene, tocopherols, sterols, and polyphenols (PerezJimenez, 2005; Bulotta et al, 2014; Tresserra-Rimbau and Lamuela-Raventos, 2017). Bioactive components of olive oil include oleic acid, tyrosol, hyroxytyrosol, linoleic acid, oleuropein, oleanolic acid, maslinic acid, and melatonin (Segura-Carretero et al, 2010; Fernández-Montesinos et al, 2010; Liu et al, 2010; Bulotta et al, 2014; Tresserra-Rimbau and Lamuela-Raventos, 2017). Melatonin has been found present in olive oil, in the extra virgin types (Fernández-Montesinos et al, 2010; De la Puerta et al, 2007)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
