Olive Oil

Boskou, D.

doi:10.1159/000059722

Cited by 53 publications

(48 citation statements)

References 34 publications

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“…Oleic acid is abundantly present in the blood and tissues. It is endogenously biosynthesized from stearic acid (30) or provided exogenously, mainly in olive oil (31). Interestingly, the incidence of osteoporosis is lower in Greece, a fact attributed to the high olive oil consumption in this country (32).…”

Section: Discussionmentioning

confidence: 99%

Oleoyl serine, an endogenous N -acyl amide, modulates bone remodeling and mass

Smoum

Bar²,

Tan

et al. 2010

Proc. Natl. Acad. Sci. U.S.A.

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Bone mass is determined by a continuous remodeling process, whereby the mineralized matrix is being removed by osteoclasts and subsequently replaced with newly formed bone tissue produced by osteoblasts. Here we report the presence of endogenous amides of long-chain fatty acids with amino acids or with ethanolamine (N-acyl amides) in mouse bone. Of these compounds, N-oleoyl-L-serine (OS) had the highest activity in an osteoblast proliferation assay. In these cells, OS triggers a Gi-protein-coupled receptor and Erk1/2. It also mitigates osteoclast number by promoting osteoclast apoptosis through the inhibition of Erk1/2 phosphorylation and receptor activator of nuclear-κB ligand (RANKL) expression in bone marrow stromal cells and osteoblasts. In intact mice, OS moderately increases bone volume density mainly by inhibiting bone resorption. However, in a mouse ovariectomy (OVX) model for osteoporosis, OS effectively rescues bone loss by increasing bone formation and markedly restraining bone resorption. The differential effect of exogenous OS in the OVX vs. intact animals is apparently a result of an OVX-induced decrease in skeletal OS levels. These data show that OS is a previously unexplored lipid regulator of bone remodeling. It represents a lead to antiosteoporotic drug discovery, advantageous to currently available therapies, which are essentially either proformative or antiresorptive.fatty acyl amides I n mammals, including humans, bone mass is determined by an unremitting remodeling process whereby the mineralized matrix is continuously removed by osteoclasts and subsequently replaced with newly formed bone tissue produced by osteoblasts. This process is regulated by autocrine/paracrine factors, such as receptor activator of nuclear-κB ligand (RANKL), osteoprotegerin (OPG), bone morphogenetic proteins, and Wnt, as well as circulating hormones (e.g., sex steroids, parathyroid hormone) and brain-derived signals (e.g., sympathetic, pituitary) (1-3). Imbalanced bone remodeling leads to skeletal pathologies, mainly osteoporosis, the most common degenerative disorder in affluent societies, which results from a net increase in bone resorption (4). Identification of endogenous constituents, which regulate bone remodeling and skeletal mass, contributes to the elucidation of the mechanisms involved in this process and offers promise for developing novel antiosteoporotic pharmacotherapy.Amides of long-chain fatty acids with amino acids or with ethanolamine (N-acyl amides) represent a major group of endogenous lipids. In mammalian tissues they have numerous physiological functions. For example, anandamide (arachidonoyl ethanolamide) is the first identified endogenous psychoactive ligand of cannabinoid receptors (5); arachidonoyl serine is an endogenous vasodilator, which does not bind to the cannabinoid receptors (6); and oleoyl ethanolamide is an endogenous structural analog to anandamide that regulates food intake through the activation of GPR 119 (7, 8). The well-established biosynthetic tendency to follow existing p...

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Section: Discussionmentioning

confidence: 99%

Oleoyl serine, an endogenous N -acyl amide, modulates bone remodeling and mass

Smoum

Bar²,

Tan

et al. 2010

Proc. Natl. Acad. Sci. U.S.A.

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“…Intake of phenols from olive oil Intake of olive oil in the Mediterranean countries is estimated to be 30-50 g/day, based on the per capita disappearance of 10-20 kg of olive oil per year in Greece, Italy, and Spain (Helsing, 1995;Boskou, 2000;Food and Agricultural Organization, 2000). A daily consumption of 50 g olive oil with a concentration of 180 mg/kg of phenols would result in an estimated intake of about 9 mg of olive oil phenols per day.…”

Section: Chemistry and Content Of Phenols In Olive Oilmentioning

confidence: 99%

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

2004

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Objective: We reviewed the bioavailability and antioxidant effects of phenols from extra virgin olive oil. Search strategy: We searched the MEDLINE database for the years . To review the bioavailability of olive oil phenols, we selected animal and human studies that studied the absorption, metabolism, and urinary excretion of olive oil phenols. We also estimated the intake of the various phenols in the Mediterranean area. To review the antioxidant effects of olive oil phenols, we included human and animal studies on the effect of olive oil phenols on markers of oxidative processes in the body. We excluded studies without a proper control treatment and studies in which the antioxidant effects of phenols could not be disentangled from those of the fatty acid composition of olive oil. Results: Bioavailability studies in humans show that the absorption of olive oil phenols is probably larger than 55-66 mol%, and that at least 5% is excreted in urine as tyrosol and hydroxytyrosol. Animal studies suggest that phenol-rich olive oil lowers oxidisability of ex vivo low-density lipoprotein (LDL) particles or lowers markers in urine of oxidative processes in the body. In five out of seven human studies, however, these effects of phenols were not found. There are no data on the phenol concentrations in plasma that are attainable by intake of olive oil. We estimated that 50 g of olive oil per day provides about 2 mg or B13 mmol of hydroxytyrosol-equivalents per day, and that the plasma concentration of olive oil phenols with antioxidant potential resulting from such an intake can be at most 0.06 mmol/l. This is much lower than the minimum concentrations of these phenols (50-100 mmol) required to show antioxidant activity in vitro. Conclusion: Although phenols from olive oil seem to be well absorbed, the content of olive oil phenols with antioxidant potential in the Mediterranean diet is probably too low to produce a measurable effect on LDL oxidisability or other oxidation markers in humans. The available evidence does not suggest that consumption of phenols in the amounts provided by dietary olive oil will protect LDL against oxidative modification to any important extent.

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“…The amount of phenolic compounds in olive oil are variable, depending on several factors such as cultivar, degree of maturation and the infestation by the olive fly Bactrocera oleae (Boskou, 2000). A decrease in phenolic content in relation with the attack of the olive fly has been noted by many researchers (Angerosa et al, 1992;Evangelisti et al, 1994;Delrio et al, 1995;Pereira et al, 2004;Tamendjari et al, 2004).…”

Section: Introductionmentioning

confidence: 98%

The effect of fly attack (<i>Bactrocera oleae</i>) on the quality and phenolic content of <i>Chemlal</i> olive oil

Tamendjari¹,

Angerosa²,

Mettouchi³

et al. 2009

Grasas y Aceites

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RESUMENEfecto del ataque de la mosca (Bactrocera oleae) sobre la calidad y contenido en compuestos polifenolicos de aceites procedentes de aceitunas de la variedad Chemlal.Se ha estudiado el ataque de las aceitunas por la plaga Bactrocera oleae con el fin de determinar la influencia sobre la calidad del aceite de oliva (acidez libre, índice de peróxidos, extinción UV, calidad sensorial), polifenoles totales e individuales. Este estudio se realizó con el aceite de oliva obtenido a partir de la mayoritaria variedad de Argelia (Chemlal).El análisis cuantitativo y cualitativo de los compuestos fenólicos se realizó por el método colorimétrico y por cromatografía gaseosa acoplada a la espectomertria de masas respectivamente. Los resultados demostraron que el ataque de la mosca, modifica la calidad del aceite de oliva y se confirmó además la existencia de procesos hidroliticos y, en particular oxidativos, que reducen fuertemente la cantidad de compuestos O-difenólicos. El alcance de la modificación fue mucho mayor cuando las aceitunas fueron atacadas en una fase avanzada de maduración. La recolección temprana podría ser una manera eficaz para limitar el daño causado por B. oleae y mejorar la calidad del aceite de oliva virgen y preservar los compuestos fenólicos.PALABRAS CLAVE: Bactrocera oleae -Calidad del aceite de oliva -Compuestos fenólicos -Maduración. SUMMARYThe effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil.The attack on olives by the pest Bactrocera oleae has been studied to determine its influence on the olive oil quality (free acidity, peroxide value, UV extinction, sensorial quality), the total polyphenol and the individual phenolic compounds. The Algerian chemlal olive variety was used in this work. Quantitative and qualitative analyses of phenolic compounds were performed using the colorimetric method and the GC coupled with mass spectrometry. The results demonstrated that the attack modified the quality of olive oil and confirmed the existence of hydrolytic and mostly oxidative processess which strongly reduced the amount of O-diphenolic compounds. The extent of modification was much greater when the olives were attacked and harvested at an advanced stage of maturity. Early harvesting could be an effective way to limit the damage caused by B. oleae and to improve the quality of virgin olive oil. KEY-WORDS: Bactrocera oleae -Olive oil qualityPhenolic compounds -Ripening.

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Olive Oil

Cited by 53 publications

References 34 publications

Oleoyl serine, an endogenous N -acyl amide, modulates bone remodeling and mass

Oleoyl serine, an endogenous N -acyl amide, modulates bone remodeling and mass

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

The effect of fly attack (<i>Bactrocera oleae</i>) on the quality and phenolic content of <i>Chemlal</i> olive oil

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