Abstract
Accumulated epidemiological, clinical and experimental evidence has indicated the beneficial health effects of the Mediterranean diet, which is typified by the consumption of virgin olive oil (VOO) as a main source of dietary fat. At the cellular level, compounds derived from various olive (Olea europaea), matrices, have demonstrated potent antioxidant and anti-inflammatory effects, which are thought to account, at least in part, for their biological effects. Research efforts are expanding into the characterization of compounds derived from Olea europaea, however, the considerable diversity and complexity of the vast array of chemical compounds have made their precise identification and quantification challenging. As such, only a relatively small subset of olive-derived compounds has been explored for their biological activity and potential health effects to date. Although there is adequate information describing the identification or isolation of olive-derived compounds, these are not easily searchable, especially when attempting to acquire chemical or biological properties. Therefore, we have created the OliveNet™ database containing a comprehensive catalogue of compounds identified from matrices of the olive, including the fruit, leaf and VOO, as well as in the wastewater and pomace accrued during oil production. From a total of 752 compounds, chemical analysis was sufficient for 676 individual compounds, which have been included in the database. The database is curated and comprehensively referenced containing information for the 676 compounds, which are divided into 13 main classes and 47 subclasses. Importantly, with respect to current research trends, the database includes 222 olive phenolics, which are divided into 13 subclasses. To our knowledge, OliveNet™ is currently the only curated open access database with a comprehensive collection of compounds associated with Olea europaea.Database URL: https://www.mccordresearch.com.au
Highlights
The genus Olea (Oleaceae) contains approximately 40 taxa of evergreen shrubs and trees, found throughout southern Europe, Africa, Asia and Oceania [1]
The beneficial health effects associated with the consumption of the extra-virgin olive has been highlighted by studies encompassing the Mediterranean diet, where olive oil is a primary source of dietary fat [6, 7]
Extra-virgin olive oil (VOO) is compromised of the major fatty acid fraction (98–99%), which comprised of predominantly oleic acid (55–83%) and linoleic acid, and the minor constituents that incorporate the phenolic compounds (1–2%) [15]
Summary
The genus Olea (Oleaceae) contains approximately 40 taxa of evergreen shrubs and trees, found throughout southern Europe, Africa, Asia and Oceania [1]. The most widely investigated olive phenolic compounds include, oleuropein, hydroxytyrosol, tyrosol and oleocanthal (Figure 1). Despite the promise of the Mediterranean diet with the consumption of extra-virgin olive and the encouraging results with specific fatty acids and phenolics, only a very small subset of compounds associated with O. europaea have been investigated to date.
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