Pharmacology of Olive Biophenols

Obied, Hassan K.; Prenzler, Paul D.; Omar, Syed Haris; Ismael, Rania; Servili, Maurizio; Esposto, Sonia; Taticchi, Agnese; Selvaggini, Roberto; Urbani, Stefania

doi:10.1016/b978-0-444-59389-4.00006-9

Cited by 60 publications

(68 citation statements)

References 293 publications

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“…This enabled the recording of the response (Y TP ) upon simultaneous variation of all three independent variables (C LTTM , R L/S and T) (Figure 1). Assessment of term contribution by performing ANOVA showed that T (X 3 …”

Section: Process Optimisationmentioning

confidence: 99%

“…Olive industry wastes that have not been properly treated are a major ecological issue for olive-producing countries, and therefore approaches aiming at valorising olive wastes, primarily those allowing a sustainable recovery of valuable natural components, are gaining acceptance. Olive leaves, a regular olive-processing residue, contain high amounts of polyphenols with pharmacological potency [3]; hence, various extraction methods have been developed for their effective recovery. However, green technologies pertaining to such a process are particularly limited.…”

Section: Introductionmentioning

confidence: 99%

“…3. T was reduced from 80 to 73 °C, hence making the whole process less energy-demanding and therefore more cost-effective and environmentally friendly.…”

mentioning

confidence: 99%

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Ultrasound-Assisted Extraction of Polyphenolic Antioxidants from Olive (Olea europaea) Leaves Using a Novel Glycerol/Sodium-Potassium Tartrate Low-Transition Temperature Mixture (LTTM)

et al. 2017

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Abstract:Olive leaves (OLL) represent a major waste generated during the production of olive oil, but there is a great potential for their valorization, because they provide important content in polyphenolic phytochemicals, which possess several bioactivities. In spite of the high number of studies dealing with polyphenol recovery from olive leaves, green processes involving environmentally benign solvents are scarce. In this study, a novel renewable natural low-transition temperature mixture (LTTM), composed of glycerol and sodium-potassium tartrate, was tested for its efficient ability to extract polyphenolic substances from OLL. The extraction process was optimised by using response surface methodology and the maximum yield in total polyphenols was 26.75 ± 3.22 mg caffeic acid equivalents per g dry weight, achieved with 50% (v/v) aqueous LTTM, liquid-to-solid ratio of 45 mL g −1 and at 73 • C. The LTTM was proven to be equally effective with 60% aqueous methanol, but it displayed inferior antioxidant properties. Liquid chromatography-diode array-mass spectrometry analyses revealed no significant qualitative differences between the LTTM and the aqueous methanolic extract.

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Section: Process Optimisationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ultrasound-Assisted Extraction of Polyphenolic Antioxidants from Olive (Olea europaea) Leaves Using a Novel Glycerol/Sodium-Potassium Tartrate Low-Transition Temperature Mixture (LTTM)

et al. 2017

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“…Biophenols show superior antioxidant potential in vitro. They effectively scavenge a multitude of non-biological free radicals, superoxide radical, hydrogen peroxide and various reactive oxygen, nitrogen and chlorine species [13,24]. In addition, biophenols can exert antioxidant effects acting as reducing agents and metal chelators [13].…”

Section: What Is the Consensus?mentioning

confidence: 99%

“…Wittingly or unwittingly, Keys and Renaud's findings have provided a significant impetus to study the active constituents of the Mediterranean diet. The common dominator among the main components of Mediterranean diet-whole grain cereals, legumes, vegetables, fruits, extra virgin olive oil and red wine-is a high content of plant phenolic compounds referred to as polyphenols or biophenols [13].…”

Section: Introductionmentioning

confidence: 99%

Biography of biophenols: past, present and future

Obied

2013

FFHD

Self Cite

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ABSTRACT:Background: The term "biophenols" was first coined by Romeo and Uccella in 1996 to denote bioactive phenols in olives replacing the more common and less chemically accurate term "polyphenols". "Biophenols" has started gaining popularity beyond olive chemistry and currently used by researchers to refer to plant phenols in general. Biophenols constitute the largest group of secondary plant metabolites with ubiquitous presence in plants and wide spectrum of biological activities. During the last three decades, biophenols have seized scientific attention, lured industry and attracted consumers' interest due to their antioxidative potential in preservation of food and maintaining human health. For the first time, a definition for "biophenols" has been proposed to present a more precise and comprehensive umbrella term to encompass all phenolic compounds of botanical origin. In this article, the author is tracing the landmarks of the history of biophenol research; profiling contemporary research directions; highlighting research controversies and uncertainties; and presenting an outlook of the biophenols future research.

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A review on management of cardiovascular diseases by olive polyphenols

Mehmood

Usman

Patil

et al. 2020

Food Science & Nutrition

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Noncommunicable diseases have increasingly grown the cause of morbidities and mortalities worldwide. Among them, cardiovascular diseases (CVDs) continue to be the major contributor to deaths. CVDs are common in the urban community population due to the substandard living conditions, which have a significant impact on the healthcare system, and over 23 million human beings are anticipated to suffer from the CVDs before 2030. At the moment, CVD physicians are immediately advancing both primary and secondary prevention modalities in high‐risk populations. The cornerstone of CVD prevention is a healthy lifestyle that is more cost‐effective than the treatments after disease onset. In fact, in the present scenario, comprehensive research conducted on food plant components is potentially efficacious in reducing some highly prevalent CVD risk factors, such as hypercholesterolemia, hypertension, and atherosclerosis. Polyphenols of olive oil (OO), virgin olive oil (VOO), and extra virgin olive oil contribute an essential role for the management of CVDs. Olive oil induces cardioprotective effects due to the presence of a plethora of polyphenolic compounds, for example, oleuropein (OL), tyrosol, and hydroxytyrosol. The present study examines the bioavailability and absorption of major olive bioactive compounds, for instance, oleacein, oleocanthal, OL, and tyrosol. This review also elucidates the snobbish connection of olive polyphenols (OP) and the potential mechanism involved in combating various CVD results taken up from the in vitro and in vivo studies, such as animal and human model studies.

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Pharmacology of Olive Biophenols

Cited by 60 publications

References 293 publications

Ultrasound-Assisted Extraction of Polyphenolic Antioxidants from Olive (Olea europaea) Leaves Using a Novel Glycerol/Sodium-Potassium Tartrate Low-Transition Temperature Mixture (LTTM)

Ultrasound-Assisted Extraction of Polyphenolic Antioxidants from Olive (Olea europaea) Leaves Using a Novel Glycerol/Sodium-Potassium Tartrate Low-Transition Temperature Mixture (LTTM)

Biography of biophenols: past, present and future

A review on management of cardiovascular diseases by olive polyphenols

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