Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat

Jacomelli, Michela; Pitozzi, Vanessa; Zaid, Mohamed M.; Larrosa, Mar; Tonini, Giulia; Martini, Andrea; Urbani, Stefania; Taticchi, Agnese; Servili, Maurizio; Dolara, Piero; Giovannelli, Lisa

doi:10.1016/j.jnutbio.2008.12.014

Cited by 44 publications

(26 citation statements)

References 43 publications

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“…These data further suggest that, in contrast to what was postulated to justify the reduced cardiovascular disease risk associated with MD, it was not the unsaturated lipid component of EVOO that was the major determinant factor for its beneficial effect in this context; indeed, nuts are a valuable source of polyunsaturated fatty acids too. These and previous data strongly indicate that EVOO phenolic content is the main ingredient responsible for the reduced risk for age-related cognitive impairment (Jacomelli et al 2010).…”

Section: Introductionsupporting

confidence: 76%

Olive Oil Phenols as Promising Multi-targeting Agents Against Alzheimer’s Disease

Rigacci

2015

Advances in Experimental Medicine and Biology

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Amyloid diseases are characterized by the deposition of typically aggregated proteins/peptides in tissues, associated with degeneration and progressive functional impairment. Alzheimer's disease is one of the most studied neurodegenerative amyloid diseases and, in Western countries, a significant cause of dementia in the elderly. The so-called "Mediterranean diet" has been considered for long as the healthier dietary regimen, characterised by a great abundance in vegetables and fruits, extra virgin olive oil as the main source of fat, a moderate consumption of red wine and a reduced intake of proteins from red meat. Recent epidemiological studies support the efficacy of the Mediterranean diet not only against cardiovascular and cancer diseases (as previously demonstrated) but also against the cognitive decline associated with ageing, and several data are highlighting the role played by natural phenols, of which red wine and extra virgin olive oil are rich, in such context. In the meantime, studies conducted both in vivo and in vitro have started to reveal the great potential of the phenolic component of extra virgin olive oil (mainly oleuropein aglycone and oleocanthal) in counteracting amyloid aggregation and toxicity, with a particular emphasis on the pathways involved in the onset and progression of Alzheimer's disease: amyloid precursor protein processing, amyloid-beta (Aβ) peptide and tau aggregation, autophagy impairment, neuroinflammation. The aim of this review is to summarize the results of such research efforts, showing how the action of these phenols goes far beyond their renowned antioxidant activity and revealing their potential as multi-targeting agents against Alzheimer's disease.

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Section: Introductionsupporting

confidence: 76%

Olive Oil Phenols as Promising Multi-targeting Agents Against Alzheimer’s Disease

Rigacci

2015

Advances in Experimental Medicine and Biology

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“…Experimental studies [52,53] have demonstrated that phenolic compounds present in olive oil such as tyrosol, hydroxytyrosol and oleuropein can exert antioxidant, antiinflammatory and gene-regulatory activities. In addition, these phenolic compounds may reduce superoxide and hydroxyl radicals, thus inhibiting the respiratory burst of neutrophils and related radicals [54,55].…”

Section: Discussionmentioning

confidence: 99%

Olive oil-enriched diet reduces brain oxidative damages and ameliorates neurotrophic factor gene expression in different life stages of rats

Pase

Teixeira

Roversi

et al. 2015

The Journal of Nutritional Biochemistry

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“…In addition, these compounds have shown a strong antioxidant activity as well as the ability to inhibit pro-oxidation processes on human LDL particles in numerous in vitro experiments (Caruso et al, 1999;Correa et al, 2009;Visioli and Galli, 1998). Even though the protective role of EVOO phenols in different pathologies is currently the object of extensive research, to our knowledge, there have been very few studies that explore in depth the molecular mechanisms by which olive oil may influence longevity (Jacomelli et al, 2010), being often assumed that these effects are the result of the antioxidant potential of its phenolic compounds and other free-radical scavengers such as vitamin E (Frankel, 2011).…”

Section: Introductionmentioning

confidence: 99%

Tyrosol, a main phenol present in extra virgin olive oil, increases lifespan and stress resistance in Caenorhabditis elegans

Cañuelo

Gilbert-López

Pacheco-Liñán

et al. 2012

Mechanisms of Ageing and Development

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Extra virgin olive oil (EVOO) consumption has been traditionally related to a higher longevity in the human population. EVOO effects on health are often attributed to its unique mixture of phenolic compounds with tyrosol and hydroxityrosol being the most biologically active. Although these compounds have been extensively studied in terms of their antioxidant potential and its role in different pathologies, their actual connection with longevity remains unexplored. This study utilized the nematode Caenorhabditis elegans to investigate the possible effects of tyrosol in metazoan longevity. Significant lifespan extension was observed at one specific tyrosol concentration, which also induced a higher resistance to thermal and oxidative stress and delayed the appearance of a biomarker of ageing. We also report that, although tyrosol was efficiently taken up by these nematodes, it did not induce changes in development, body length or reproduction. In addition, lifespan experiments with several mutant strains revealed that components of the heat shock response (HSF-1) and the insulin pathway (DAF-2 and DAF-16) might be implicated in mediating tyrosol effects in lifespan, while caloric restriction and sirtuins do not seem to mediate its effects. Together, our results point to hormesis as a possible mechanism to explain the effects of tyrosol on longevity in C. elegans.

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Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat

Cited by 44 publications

References 43 publications

Olive Oil Phenols as Promising Multi-targeting Agents Against Alzheimer’s Disease

Olive Oil Phenols as Promising Multi-targeting Agents Against Alzheimer’s Disease

Olive oil-enriched diet reduces brain oxidative damages and ameliorates neurotrophic factor gene expression in different life stages of rats

Tyrosol, a main phenol present in extra virgin olive oil, increases lifespan and stress resistance in Caenorhabditis elegans

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