Antioxidant Activity of Hydroxytyrosol Acetate Compared with That of Other Olive Oil Polyphenols

Gordon, Michael H.; Paiva‐Martins, Fátima; Almeida, Miguel Peixoto de

doi:10.1021/jf000537w

Cited by 294 publications

(261 citation statements)

References 21 publications

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“…Both compounds also scavenged hydroxyl radicals, but in this case oleuropein showed greater activity [114]. Gordon et al [115] investigated the antioxidant activity of hydroxytyrosol acetate by scavenging of DPPH radicals in comparison with that of the phenolic extract from VOO and the pure components hydroxytyrosol, oleuropein, 3,4-DHPEA-EA, and α-tocopherol in bulk oil and oil-in-water emulsions. In this study the authors showed that hydroxytyrosol acetate had a weaker DPPH radical scavenging activity than hydroxytyrosol and 3,4-DHPEA-EA was slightly less effective than hydroxytyrosol acetate in oil but was the most effective hydroxytyrosol derivative in an emulsion oil in water.…”

Section: Phenols As Related To Oxidative Stability Of Voomentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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Section: Phenols As Related To Oxidative Stability Of Voomentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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“…For example, the hydrolyzing metabolites of 117 and 121, such as hydroxytyrosol (HT) and 3-hydroxyphenylpropionic acid (3-HPP), possessed antioxidant [116,117], neuroprotective [118][119][120], and anti-inflammatory activities [121,122]. Identification of 117's metabolites produced by human intestinal bacteria, biliary metabolites as well as urinary and fecal ones was reported.…”

Section: Pharmacokinetics Of Echinacoside (117) and Acteoside (121)mentioning

confidence: 99%

Phenylethanoid Glycosides: Research Advances in Their Phytochemistry, Pharmacological Activity and Pharmacokinetics

2016

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Phenylethanoid glycosides (PhGs) are widely distributed in traditional Chinese medicines as well as in other medicinal plants, and they were characterized by a phenethyl alcohol (C 6 -C 2 ) moiety attached to a β-glucopyranose/β-allopyranose via a glycosidic bond. The outstanding activity of PhGs in diverse diseases proves their importance in medicinal chemistry research. This review summarizes new findings on PhGs over the past 10 years, concerning the new structures, their bioactivities, including neuroprotective, anti-inflammatory, antioxidant, antibacterial and antivirus, cytotoxic, immunomodulatory, and enzyme inhibitory effects, and pharmacokinetic properties.

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“…Papers concerning the analysis of the phenolic components of the olive fruits, olive oil [8,9] and olive leaves [10][11][12][13][14] are can be found in the literature, but the investigation of those volatiles is mostly correlated to their antioxidant properties. The reports describing antimicrobial properties of phenolic compounds in olive products refer to compounds obtained from olive fruit, particularly hydroxytyrosol and oleuropein [15,16].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves

et al. 2007

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Abstract:We report the determination of phenolic compounds in olive leaves by reversedphase HPLC/DAD, and the evaluation of their in vitro activity against several microorganisms that may be causal agents of human intestinal and respiratory tract infections, namely Gram positive (Bacillus cereus, B. subtilis and Staphylococcus aureus), Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae) and fungi (Candida albicans and Cryptococcus neoformans). Seven phenolic compounds were identified and quantified: caffeic acid, verbascoside, oleuropein, luteolin 7-O-glucoside, rutin, apigenin 7-O-glucoside and luteolin 4'-O-glucoside. At low concentrations olive leafs extracts showed an unusual combined antibacterial and antifungal action, which suggest their great potential as nutraceuticals, particulalry as a source of phenolic compounds.

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Antioxidant Activity of Hydroxytyrosol Acetate Compared with That of Other Olive Oil Polyphenols

Cited by 294 publications

References 21 publications

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Phenylethanoid Glycosides: Research Advances in Their Phytochemistry, Pharmacological Activity and Pharmacokinetics

Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves

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