Olive fruit is a significant and promising source of potential bioactive compounds such as oleuropein and hydroxytyrosol. Oleuropein is the ester of elenolic acid and 3,4-dihydroxyphenyl ethanol (HT). It is the main glycoside in olives, the degradation of which results in the formation of hydroxytyrosol in olive oil. Both plays a significant role in the reduction of coronary heart diseases and a certain type of cancers. Both olive oil phenols have an effective role counter to cell proliferation, cell growth, migration, invasion, and angiogenesis. They down regulate the expression of BCL-2 and COX-2 proteins, and reduced DNA damage. Hydroxytyrosol and oleuropein inhibited the multiple stages in colon carcinogenesis; initiation, promotion, and metastasis. They also provide protection against various human cancers including colorectal, skin, breast, thyroid, digestive, lung, brain, blood, and cervical. This review article discusses the anticancer perspectives and mechanisms of oleuropein and hydroxytyrosol in cell cultures and animal and human studies.

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In contrast to thermal processing technologies where temperature has a main influence in the inactivation of microbes and certain enzymes of interest, HPP employ high pressure generally

In recent years, new avenue has been opened for extensive research and debate between Natural and artificial sweeteners. Stevia rebaudiana has emerged as a potent and remarkable substitute to artificial and calorie dense sweeteners. Stevia being natural and zero caloric is becoming a choice of many diet conscious people. The leaves and extract of Stevia plant are used to sweeten different food stuffs, desserts, beverages, etc. across globe especially in USA, Europe, China and Japan. Sweet components responsible for intense sweetness are the Steviosides having sweetness ranging from 250 to 400 times sweeter as compared to sucrose. Bioactive moieties in Stevia play vital role in health promotion aiding and boosting immune system to fight against cancer, cardiovascular diseases, diabetes and lower the occurrence of various other ailments diseases. This review article encompasses the biochemical, nutritional, therapeutic potential and end use applications of Stevia.Perspectivas nutricionales y terapéuticas de Stevia rebaudiana como edulcorante emergente; un camino a seguir para la industria de los edulcorantes RESUMEN En los últimos años se ha abierto una nueva vía que propicia una extensa investigación y debate sobre las cualidades de los edulcorantes naturales y artificiales. La Stevia rebaudiana se ha convertido en un sustituto pujante y notable de los edulcorantes artificiales y de aquellos densos en calorías. Tratándose de un producto natural sin calorías, la stevia se está volviendo una opción para muchas personas que han tomado conciencia de su dieta. Las hojas y el extracto de la planta de stevia se usan para endulzar diferentes alimentos, postres, bebidas, etcétera en todo el mundo, especialmente en EE. UU., Europa, China y Japón. Los componentes responsables de su dulzura son los esteviósidos, cuya dulzura es entre 250 y 400 veces más intensa que la de la sacarosa. Por otra parte, los componentes bioactivos de la stevia desempeñan un papel vital en la promoción de la salud, ayudando y estimulando el sistema inmunológico para luchar contra el cáncer, las enfermedades cardiovasculares, la diabetes y reducir la aparición de otras enfermedades. El presente artículo de revisión aborda el potencial bioquímico, nutricional, terapéutico, así como las aplicaciones de uso final de la stevia.

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