Minor Components Of Olive Oil Research Articles

Beneficial Effect of Olive Oil and Its Derivates: Focus on Hematological Neoplasm.

Olive oil (Olea europaea) is one of the major components of the Mediterranean diet and is composed of a greater percentage of monounsaturated fatty acids, such as oleic acid; polyunsaturated fatty acids, such as linoleic acid; and minor compounds, such as phenolic compounds, and particularly hydroxytyrosol. The latter, in fact, are of greater interest since they have found widespread use in popular medicine. In recent years, it has been documented that phenolic acids and in particular hydroxytyrosol have anti-inflammatory, antioxidant, and antiproliferative action and therefore interest in their possible use in clinical practice and in particular in neoplasms, both solid and hematological, has arisen. This work aims to summarize and analyze the studies present in the literature, both in vitro and in vivo, on the possible use of minor components of olive oil in some hematological neoplasms. In recent years, in fact, interest in nutraceutical science has expanded as a possible adjuvant in the treatment of neoplastic pathologies. Although it is worth underlining that, regarding the object of our study, there are still few preclinical and clinical studies, it is, however, possible to document a role of possible interest in clinical practice.

Sterols and Triterpene Dialcohols in Virgin Olive Oil: A Comprehensive Study on Their Transition from Fruits Depending on Malaxation Conditions and Ripening Degree

AbstractSterols are important minor constituents of the unsaponifiable fraction of virgin olive oil. They have critical roles in determining the authenticity of the oil and they are known to be affected by process conditions and maturity. Here, optimization of the malaxation temperatures at between 21 and 49 °C and times at between 24 and 66 min by response surface methodology is aimed in terms of oil yield, and contents of individual sterols and triterpene dialcohols of oils from olives at three maturity stages (spotted, purple, black). Results show that the amount of sterols is varied in different extents depending on the malaxation conditions as well as maturity stages. Mathematical models display high prediction performance to explain the variation in the studied responses of apparent β‐sitosterol, total sterol, β‐sitosterol, campesterol, and stigmasterol for all maturity stages. The optimum conditions of malaxation temperature and time are 31 °C/44 min, 36 °C/26 min, and 37 °C/24 min from spotted, purple, and black fruits, respectively. In end, this study proves transition to the highest desired sterols with oil yield, and the lowest undesired sterols and triterpene dialcohols from fruits to oil by malaxating at moderate temperatures, not cold and hot pressing.Practical applications: Sterols and triterpene dialcohols make up a large part of the minor components of olive oil. This group has gained high importance, especially after their significant impacts on the authenticity of olive oil. Sterolic content and triterpene dialcohols of olive oil depend especially on the fruit's maturity and processing methods. Malaxation temperature and time were optimized to achieve the transferability of the highest desired sterols and the lowest undesired sterols and triterpene dialcohols according to limits of the Commission Regulation (EEC). The current study was also evaluated by the change of total sterol content and individual sterol and triterpene diols profile of oils obtained from olives at different maturity stages. The optimized malaxation conditions are successful to achieve goals. Overall, it can be stated that olive oils with high desired sterols and low triterpene diols and undesired sterols in terms of EEC limits are economically precious.

Study of the In Vitro Digestion of Olive Oil Enriched or Not with Antioxidant Phenolic Compounds. Relationships between Bioaccessibility of Main Components of Different Oils and Their Composition.

The changes provoked by in vitro digestion in the lipids of olive oil enriched or not with different phenolic compounds were studied by proton nuclear magnetic resonance (1H NMR) and solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). These changes were compared with those provoked in the lipids of corn oil and of virgin flaxseed oil submitted to the same digestive conditions. Lipolysis and oxidation were the two reactions under consideration. The bioaccessibility of main and minor components of olive oil, of phenolic compounds added, and of compounds formed as consequence of the oxidation, if any, were matters of attention. Enrichment of olive oil with antioxidant phenolic compounds does not affect the extent of lipolysis, but reduces the oxidation degree to minimum values or avoids it almost entirely. The in vitro bioaccessibility of nutritional and bioactive compounds was greater in the olive oil digestate than in those of other oils, whereas that of compounds formed in oxidation was minimal, if any. Very close quantitative relationships were found between the composition of the oils in main components and their in vitro bioaccessibility. These relationships, some of which have predictive value, can help to design lipid diets for different nutritional purposes.

Effects of Minor Components of Olive Oil on Health

Effects of Minor Components of Olive Oil on Health

Modulation of hepatic lipid metabolism by olive oil and its phenols in nonalcoholic fatty liver disease.

Nonalcoholic fatty liver disease (NAFLD) represents the most common chronic liver disease in western countries, being considered the hepatic manifestation of metabolic syndrome. Cumulative lines of evidence suggest that olive oil, used as primary source of fat by Mediterranean populations, may play a key role in the observed health benefits on NAFLD. In this review, we summarize the state of the art of the knowledge on the protective role of both major and minor components of olive oil on lipid metabolism during NAFLD. In particular, the biochemical mechanisms responsible for the increase or decrease in hepatic lipid content are critically analyzed, taking into account that several studies have often provided different and/or conflicting results in animal models fed on olive oil-enriched diet. In addition, new findings that highlight the hypolipidemic and the antisteatotic actions of olive oil phenols are presented. As mitochondrial dysfunction plays a key role in the pathogenesis of NAFLD, the targeting of these organelles with olive oil phenols as a powerful therapeutic approach is also discussed.

Minor components of olive oil facilitate the triglyceride clearance from postprandial lipoproteins in a polarity-dependent manner in healthy men

Postprandial triglyceride-rich lipoproteins (TRLs) are recognized as atherogenic particles whose lipid composition and function can be modified by the composition of dietary oils. This study was designed to test the hypothesis that minor components of pomace olive oil (POMACE) can not only change the composition of postprandial TRL but also affect the clearance of triglyceride (TG) molecular species of postprandial TRL. Meals enriched in either POMACE or refined olive oil (OLIVE) were administered to 10 healthy young men. TRL were isolated from serum at 2, 4, and 6 hours postprandially, and their fatty acid and TG molecular species compositions were analyzed by gas chromatography. The apolipoprotein B concentration was determined by immunoturbidimetry. POMACE and OLIVE, differing mainly in their unsaponifiable fraction, led to similar fatty acid and TG molecular species profiles in postprandial TRL. However, POMACE-TRL presented a higher particle size, estimated as TG to apolipoprotein B ratio, which was also found for the main TG molecular species (trioleoyl-glycerol, palmitoyl-dioleoyl-glycerol, palmitoyl-oeloyl-linoleoyl-glycerol, and dioleoyl-linoleoyl-glycerol). TG from POMACE-TRL also showed higher clearance rates. In this regard, apolar TG (with a higher equivalent carbon number) disappeared more rapidly from TRL particles obtained after the ingestion of either POMACE or OLIVE. In conclusion, minor components of POMACE facilitated TG clearance from TRL by modifying their particle size and the hydrolysis of the most apolar species.

Efficacy of bioactive compounds from extra virgin olive oil to modulate atherosclerosis development

As olive oil is the main source of calories in the Mediterranean diet, a great deal of research has been devoted to characterizing its role in atherosclerosis. Virgin olive oil is an oily matrix that contains hydrocarbons, mainly squalene; triterpenes such as uvaol, erythrodiol, oleanolic, and maslinic acid; phytosterols; and a wide range of phenolic compounds comprising simple phenols, flavonoids, secoiridoids, and lignans. In this review, we analyze the studies dealing with atherosclerosis and olive oil in several species. A protective role of virgin olive oil against atherosclerosis has been shown in ApoE-deficient mice and hamsters. In the former animal, sex, dose, and dietary cholesterol are modulators of the outcome. Contradictory findings have been reported for rabbits, a circumstance that could be due to the profusion of experimental designs, differing in terms of doses and animal strains, as well as sources of olive oils. This role has yet to be fully validated in humans. Minor components of olive oil have been shown to be involved in atherosclerosis protection. Nevertheless, evidence of the potential of isolated compounds or the right combination of them to achieve the antiatherosclerotic effect of virgin olive oil is inconclusive and will undoubtedly require further experimental support.

Report from the Biennial Scientific Meeting of the Australasian Section of the American Oil Chemists Society (AAOCS) Held in Adelaide, November 2011

The Australasian section of the American Oil Chemists Society (AAOCS) held their biennial meeting in Adelaide, Australia on 8–11 November 2011. Over 70 scientists, researchers and industry representatives gathered for three days of talks and discussions on lipid related topics. A highlight was the hot topic symposium on the new olive oil standard being introduced in Australia. Paul Miller, Australian Olives Association, gave a compelling address on why the standard was needed. He demonstrated that the increase in price and demand for high quality olive oils has led to products falsely or misleadingly labelled. Furthermore, the genetic and seasonal variation in minor components of olive oil has led to misclassifications. An extensive scientific and political process in Australia and overseas led to development of this new standard. Dr. Leandro Ravetti, Mordern Olives, demonstrated the development of two new methods, for analysis of pyropheophytins and diacylglycerols, are good indicators of modification by deodorisation of oils and show excellent correlation with organoleptic assessment with aging/degradation of extra virgin olive oils. Professor Rod Mailer finished this session with studies of actual adulteration cases in Australia and overseas, further highlighting the need for this new standard. [...]

HDL-Related Mechanisms of Olive Oil Protection in Cardiovascular Disease

The low incidence of cardiovascular disease in countries bordering the Mediterranean basin, where olive oil is the main source of dietary fat, and the negative association between this disease with high density lipoproteins has stimulated interest. This review summarizes the current knowledge gathered from human and animal studies regarding olive oil and high density lipoproteins. Cumulative evidence suggests that high density lipoprotein (HDL) cholesterol, and its main apolipoprotein A1, may be increased by consuming olive oil when compared with carbohydrate and low fat diets in humans. Conflicting results have been found in many studies when olive oil diets were compared with other sources of fat. The role of virgin olive oil minor components on its protective effect has been demonstrated by a growing number of studies although its exact mechanism remains to be elucidated. Dietary amount of olive oil, use of virgin olive oil, cholesterol intake, and physiopathological states such as genetic background, sex, age, obesity or fatty liver are variables that may offset those effects. Further studies in this field in humans and in animal models are warranted due to the complexity of HDL particles.

Mediterranean Diet Rich in Olive Oil and Obesity, Metabolic Syndrome and Diabetes Mellitus

After decades of epidemiological, clinical and experimental research, it has become clear that consumption of Mediterranean dietary patterns rich in olive oil has a profound influence on health outcomes, including obesity, metabolic syndrome (MetS) and diabetes mellitus. Traditionally, many beneficial properties associated with this oil have been ascribed to its high oleic acid content. Olive oil, however, is a functional food that, besides having high-monounsaturated (MUFA) content, contains other minor components with biological properties. In this line, phenolic compounds have shown antioxidant and antiinflammatory properties, prevent lipoperoxidation, induce favorable changes of lipid profile, improve endothelial function, and disclose antithrombotic properties. Research into the pharmacological properties of the minor components of olive oil is very active and could lead to the formulation of functional food and nutraceuticals. Although more data are mandatory the Mediterranean diet rich in olive oil does not contribute to obesity and appears to be a useful tool in the lifestyle management of the MetS. Moreover there is good scientific support for MUFA diets, especially those based on olive oil, as an alternative approach to low-fat diets for the medical nutritional therapy in diabetes. The objective of this review is to present evidence illustrating the relationship between Mediterranean diet, olive oil and metabolic diseases, including obesity, MetS and diabetes mellitus and to discuss potential mechanisms by which this food can help in disease prevention and treatment.

Effect of crushing on olive paste and virgin olive oil minor components

The present study focuses on the influence of the olive crushing technique on the minor composition of olive pastes and their corresponding virgin olive oils since these compounds are strongly related to their quality and characteristics. Two different cultivars, Arbequina and Cornicabra—known for their different minor component composition—were processed at laboratory scale using hammer mills at various breakage forces and grid hole diameters, a blade cutter and a mortar. Crushing and kneading produce a profound change in the composition of the phenolic compounds in the olive paste and in the final oil. Hydroxytyrosol derivatives in virgin olive oil were most affected by the crushing conditions. The stronger the crushing conditions (i.e. hammer crushers using smaller grid holes and a higher rotation speed), the higher the phenolic content in both olive paste and oil in both varieties. Interestingly, the effect on volatile compounds of milder or stronger crushing conditions was opposite to that described for the phenolic compounds.

Modulation of the superoxide anion production and MMP-9 expression in PMA stimulated THP-1 cells by olive oil minor components: Tyrosol and hydroxytyrosol

Extra virgin olive oil has been associated with a reduced incidence of risk factors for coronary heart disease also owing to the presence of antioxidant biophenols. Reactive oxygen species (ROS) and matrix metalloproteinase-9 (MMP-9) have been implicated in numerous somatic illnesses, including cardiovascular disorders and cancer. The aim of this work was to study the capacity of virgin olive oil tyrosol (T) and hydroxytyrosol (HT) at impairing superoxide production and MMP-9 expressions in monocyte cells (THP-1) conveniently differentiated into adherent macrophages, taken as a model of human macrophages implicated in atheroma. O 2 − production was evaluated in THP-1 cells by using lucigenin as a specific chemiluminescent probe. Cells, after differentiation for 72 h, were preincubated in the presence of HT and T at increasing concentrations for 4, 15 and 24 h, and then, monocyte-like cells were stimulated by phorbol myristate acetate (PMA) and the O 2 − -dependent luminescence was immediately recorded at 37 °C by means of a Luminometer. Enzymatic activity of MMP-9 derived from a medium of cells preincubated, or not, with T or HT was tested by zymography. As compared to the cells without treatment, cells preincubated with HT, showed a decrease of O 2 − production (50%) at 1 μM for 15 h of preincubation time. Tyrosol fully prevented ROS overproduction at 15 h and, like HT displayed a high degree of protection but at higher concentrations and later time points (24 h). Gelatin zymograms revealed a reduction of the expression of MMP-9 in conditioned medium derived from T and HT-treated cells. These findings give further evidence in favour of olive oil consumption to counteract cardiovascular diseases.

Olive Oil and Apoptosis of Cancer Cells

Olive oil, the major source of mono-unsaturated fatty acids in the Mediterranean basin, appears to be protective against various human diseases including cancer. Recent studies have reported that major and minor components of olive oil can significantly counteract carcinogenesis in mutant cells by activating specific metabolic pathways involved in the apoptosis. Apoptosis is a cell suicide programme essential for developing and maintaining adult tissue homeostasis. Apoptosis eliminates redundant cells during embryonic development, exhausted cells during ageing, and damaged or mutated cells in pathological conditions. The induction of apoptosis in tumour cells and key molecules involved therein are important targets for setting up successful chemotherapeutic strategies. This review reports recent studies concerning metabolic pathways involved in the apoptotic-mediated cell death of cancer cells exerted by different olive oil compounds. Keywords: Olive oil, apoptosis, phenols, oleic acids, iriterpenes, phytosterols, cancer, tumour cells, human cancers, pathogenesis, skin carcinogenesis, hydroxytyrosol, tyrosol, Hydroxytyrosol (3,4 DHPEA-EDA), HL60 (human promyelocytic leukemia cells), caspases, poly-ADP-ribose polym-erase, cytochrome, cytosolic proteins, Apaf 1, apoptosome, necrotic cells, Caiazzana and Ravece, colorectal can-cer cell lines, ATM-p53, pinoresinol, oleocanthal, Bcl-2 family, Bax, trol of the G2/M checkpoint, p53 is directly controlled by the ATM-ATR genes, Her-2/neu, Her2/neu on-cogene, cellular proliferation, transformation, differentiation, mo-tility, metastasis, p185 Her-2/neu oncoprotein, BT-474, SK-Br3 cells, trastuzumab (Her-ceptinTM), Akt, PI-3 kinase/Akt pathway, erythrodiol, pentacyclic triterpenic acids, Olea Euopaea, HT-29 cells, reactive oxygen species, Confocal micros-copy analysis, squalene, cholesterol biosynthesis, Ras farnesylation, MAPK pathway, Bcl-2 pathways

Virgin olive oil minor components as natural drugs for the treatment of breast cancer: preliminary experiments on squalene

Virgin olive oil minor components as natural drugs for the treatment of breast cancer: preliminary experiments on squalene

Virgin olive oil minor components as natural drugs for the treatment of breast cancer: preliminary experiments on squalene

There is a need for the development of novel agents, which maintain the fundamental characteristics of cytoprotective drugs together with a low toxicity profile. The present study was designed to investigate the potential interest of squalene in the combinatory therapy of breast cancer with adriamycin in the breast cancer cell line MCF7. Results showed a dosage-response decrease of adriamycin on cell viability, and for all adriamycin dosages, squalene decreased or did not change viability. Squalene reduced or did not affect adriamycin apoptosis, and finally no effect of squalene was found on G0–G1 phase of the cell cycle. These results, together with previous studies, suggest that as for other natural compounds, potential anticancer effects of squalene could depend on the phenotype. Thus, there is still a need for further investigations aimed at ascertaining the real potential of squalene, using in vitro, but more importantly in vivo models.

Anticarcinogenic compounds of olive oil and related biomarkers

Olive oil, one of the oldest vegetable oils consumed without any refining, is associated with a reduced risk of a number of common cancers. Minor constituents of virgin olive oil have been suggested to be among the major chemopreventive components. A brief overview is presented of recent findings concerning the bioavailability of certain important olive oil minor components including efficient antioxidant polyphenols, the triterpene hydrocarbon squalene and beta-sitosterol, considered as putative nutritional biomarkers, in relation to the incidence of cancer.

Olive oil and oxidative stress

Oxidative stress is defined as an imbalance between the oxidant and antioxidant systems of the body, in favor of the oxidants. Oxidative stress produced by free radicals has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases Olive oil is the main source of fat of the Mediterranean diet which has been shown to be effective against oxidative stress associated diseases and also with ageing. Besides its richness in monounsaturated fatty acids, the oleic acid, olive oil contains minor components with antioxidant properties. In this review, we summarize the state of the art, and degree of evidence, of the body of knowledge concerning the protective role of the major and minor components of olive oil on oxidative stress.

Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans

Olive oil is a functional food, which in addition to a high level of monounsaturated fatty acids also contains multiple minor components with biological properties. A large number of studies, mainly experimental, have been carried out on some of these components. However, the precepts of evidence-based medicine require adequate scientific evidence (level I or II) to be provided before nutritional recommendations for the general public can be formulated. In this review, we summarize the state of the art of the body of knowledge and discuss the extent to which there exists evidence for the health benefits of the minor components of olive oil.

Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans

Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans

Minor Components of Olive Oil Modulate Proatherogenic Adhesion Molecules Involved in Endothelial Activation

The Mediterranean diet reduces the risk of coronary artery disease as a consequence of its high content of antioxidants, namely, hydroxytyrosol (HT) and oleuropein aglycone (OleA), typical of virgin olive oil. Because intercellular and vascular cell adhesion molecules (ICAM-1 and VCAM-1) and E-selectin are crucial for endothelial activation, the role of the phenolic extract from extra virgin olive oil (OPE), OleA, HT, and homovanillyl alcohol (HVA) on cell surface and mRNA expression in human umbilical vascular endothelial cells (HUVEC) was evaluated. OPE strongly reduced cell surface expression of ICAM-1 and VCAM-1 at concentrations physiologically relevant (IC50 < 1 microM), linked to a reduction in mRNA levels. OleA and HT were the main components responsible for these effects. HVA inhibited cell surface expression of all the adhesion molecules, whereas the effect on mRNA expression was weaker. These results supply new insights on the protective role of olive oil against vascular risk through the down-regulation of adhesion molecules involved in early atherogenesis.