Cellular and Molecular Effects of Bioactive Phenolic Compounds in Olives and Olive Oil

Ray, Nancy B.; Lam, Nicholas T.; Luc, Raymond; Bonvino, Natalie P.; Karagiannis, Tom C.

doi:10.1016/b978-1-63067-041-2.50009-4

Cited by 11 publications

(12 citation statements)

References 187 publications

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“…Phenolic compounds have biological properties and effects (anti-infiammatory, anti-cancer and anti-oxidant activities and inhibition of human LDL oxidation) [ 15 , 16 ], and they could also play an important role in preventing chronic degenerative diseases [ 17 ]. Phenolic compounds in the olive fruits, such as oleuropein and hydroxytyrosol, were reported to show antimicrobial activity against viruses, bacteria, yeasts, and fungi [ 18 ].…”

Section: Discussionmentioning

confidence: 99%

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

et al. 2020

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In the oil sector, a novelty in the centrifugal extraction system is represented by the multi-phase decanters (DMF) that work without adding process water and with the advantage of recovering a dried pomace and a by-product, called “pâté”, consisting of the pulp and its vegetation water, without traces of stone. The pâté has a high content of phenolic compounds, mainly represented by secoiridoids and verbascoside. The present work investigated the efficacy of two different ways of debittering (by sequential filtrations and spontaneous fermentation) of DMF pâté from three olive cultivars (Olea europaea L. “Leccino”, “Carboncella” and “Tortiglione”) to make the pâté edible, and, contemporary, investigated also the effect of its phenolic bioactive extracts on pathogenic bacteria and colon cancer cell model. Daily filtrations of pâté of the three cultivars have been shown to be more efficient in phenolic degradation. The activity of the indigenous microflora on the other hand takes a longer time to degrade the phenolic component and therefore to de-bitter it. None of pâté showed antibacterial activity. Colorimetric assay MTS for cell viability and metabolic activity tested on colon cancer cells Caco-2 and HCT116 suggest a potential beneficial effect of the dried extracts probably related to the modulation of gene expression under these treatments.

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Section: Discussionmentioning

confidence: 99%

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

et al. 2020

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“…In accordance with the previously mentioned underlying properties of HT, henceforth it will be reviewed some of the most important effects of HT on diseases. (128,135,138) . It was observed in human aortic endothelial cells treated with physiological concentrations of HT and co-incubated with TNF-α that a significant reduction of E-selectin, P-selectin, ICAM-1 and VCAM-1 secretion occurred, as well as a decrease of markers of endothelial dysfunction (139) .…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…The anti-carcinogenic activities associated with phenolic compounds are well described both in vitro and in vivo ( 128 ) . Phenolic compounds have demonstrated the ability to counteract some essential steps of cancer development, namely apoptosis evasion, angiogenesis, growth signal self-sufficiency, invasion of tissue and insensitivity to antigrowth signals ( 129 ) .…”

Section: Health Effectsmentioning

confidence: 99%

Table olives and health: a review

2020

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Table olives, a product of olive tree (Olea europaea L.), is an important fermented product of the Mediterranean Diet. Agronomical factors, particularly the cultivar, the ripening stage and the processing method employed are the main factors influencing the nutritional and non-nutritional composition of table olives and their organoleptic properties. The important nutritional value of this product is due to its richness in monounsaturated fat (MUFA), mainly oleic acid, fibre and vitamin E together with the presence of several phytochemicals. Among these, hydroxytyrosol (HT) is the major phenolic compound present in all types of table olives. There is a scarcity of in vitro, in vivo and human studies of table olives. This review focused comprehensively on the nutrients and bioactive compound content as well as the health benefits assigned to table olives. The possible health benefits associated with their consumption are thought to be primarily related to effects of MUFA on cardiovascular health, the antioxidant (AO) capacity of vitamin E and its role in protecting the body from oxidative damage and the anti-inflammatory and AO activities of HT. The influence of multiple factors on composition of the end product and the potential innovation in the production of table olives through the reduction of its final salt content was also discussed.

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“…Emerging theories from the current studies show that the (poly)phenolics molecular mechanism may be linked to the modulation of gene expression (RAY & al. [6]). These studies suggest that the modulation of genes such as those related to in vivo inflammation pathways or genes associated with the antioxidant activity of hydroxytyrosol, seems to be the molecular target for the antioxidant activity of polyphenolics, in particular from olives.…”

Section: Introductionmentioning

confidence: 99%

Content of Phenolics, in vitro Antioxidant Activity and Cytoprotective Effects against Induced Haemolysis of Red Cabbage Extracts

Oancea¹,

MILA²,

Ketney³

2019

Rom Biotechnol Lett

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Consumption of plant foods has been associated with a reduced risk of several diseases including cardiovascular and cancer. This is supported by their content of phytochemicals which provide a variety of pharmacological properties. The aim of the present study was to evaluate the content of antioxidant compounds with polyphenolic structure from seven different red cabbage samples, as well as their antioxidant and antihaemolytic activity.The mean values of total anthocyanins and flavonoids of the investigated ethanolic and acidified ethanolic extracts were 1228.81 mg 100g-1 DM and 2402.27 mg quercetin 100g-1 DM, respectively. The results indicate a positive correlation of anthocyanins with flavonoids. We report strong antioxidant activity of the crude extracts as measured by relevant assays such as Folin-Ciocalteu and ferric reducing antioxidant power (FRAP). Good positive correlations were found between FRAP and flavonoids, and between phenolics and anthocyanins, respectively. We also describe the cytoprotective effects of the ethanolic crude extracts against free-radical induced oxidative damage in erythrocytes.The present study demonstrates the high content and activity of antioxidant compounds in red cabbages from different geographic regions. In addition, it provides the first scientific evidence for a protective role against cytotoxic effects of reactive oxygen species in erythrocytes linked to different sample sources. Keywords red cabbage, anthocyanins, phenolics, antioxidant, induced haemolysis SIMONA OANCEA et al.

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Cellular and Molecular Effects of Bioactive Phenolic Compounds in Olives and Olive Oil

Cited by 11 publications

References 187 publications

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

Table olives and health: a review

Content of Phenolics, in vitro Antioxidant Activity and Cytoprotective Effects against Induced Haemolysis of Red Cabbage Extracts

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