Article
Biochemistry & Molecular Biology
Jose M. Romero-Marquez, Maria D. Navarro-Hortal, Tamara Y. Forbes-Hernandez, Alfonso Varela-Lopez, Juan G. Puentes, Raquel Del Pino-Garcia, Cristina Sanchez-Gonzalez, Inaki Elio, Maurizio Battino, Roberto Garcia, Sebastian Sanchez, Jose L. Quiles
Summary: In this study, olive leaves from different geographical origins were analyzed for their phytochemical profile, antioxidant capacity, neuroprotective activity, and anti-inflammatory effects. The results showed that olive leaves from Spain and Italy had the highest antioxidant and neuroprotective activities, while those from Greece had the lowest. The content of oleoside methyl ester and p-hydroxybenzoic acid in the Spanish and Italian samples, respectively, were strongly associated with these biological activities.
Article
Chemistry, Multidisciplinary
Esen Sezen Karaoglan, Hayrunisa Hanci, Mehmet Koca, Cavit Kazaz
Summary: In this study, compounds from Stachys lavandulifolia were isolated and their tyrosinase, acetylcholinesterase, butyrylcholinesterase inhibitory, and antimicrobial activities were evaluated. Two flavone glycosides, apigenin-7-O-glucoside and luteolin-7-O-glucoside, were found to be effective against certain bacteria. While both compounds showed weak inhibitory effects on tyrosinase and butyrylcholinesterase, only luteolin-7-O-glucoside exhibited significant inhibition of acetylcholinesterase. Molecular docking study revealed a strong interaction between acetylcholinesterase and luteolin-7-O-glucoside. Overall, these findings highlight the antibacterial and acetylcholinesterase-inhibitory effects of these compounds.
APPLIED SCIENCES-BASEL
(2023)
Article
Agriculture, Multidisciplinary
Mai Noureldein, Spyros Grigorakis, Abdessamie Kellil, Nikolaos Nenadis
Summary: Recent studies have found that cooking white rice with aqueous extracts of olive leaves can enrich the rice with bioactive phenols, which is important for the development of functional ready-to-eat rice.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Luca Pozzetti, Francesca Ferrara, Ludovica Marotta, Sandra Gemma, Stefania Butini, Mascia Benedusi, Fabio Fusi, Amer Ahmed, Serena Pomponi, Stefano Ferrari, Matteo Perini, Anna Ramunno, Giacomo Pepe, Pietro Campiglia, Giuseppe Valacchi, Gabriele Carullo, Giuseppe Campiani
Summary: This study evaluated the nutraceutical properties of autochthonous Tuscany EVOO and found promising anti-inflammatory and vasorelaxant effects.
Article
Food Science & Technology
Ramona Abbattista, Ilario Losito, Cosima Damiana Calvano, Tommaso R. Cataldi
Summary: Secoiridoids play a key role in determining health benefits related to the consumption of extra-virgin olive oil. Specific enzymatic/chemical transformations during EVOO production are the main source of secoiridoids, rather than from precursors with a specific structural feature.
Review
Agriculture, Multidisciplinary
Beatriz T. Martins, Maria Rosario Bronze, M. Rita Ventura
Summary: Virgin olive oil is the main fat consumed in the Mediterranean basin, and its phenolic compounds are known to have health benefits. The low concentrations and limited availability of commercial standards for these compounds have hindered studies on their biological activity. Chemical synthesis is considered a convenient method for obtaining these compounds.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Soraya Mousavi, Vitale Stanzione, Roberto Mariotti, Valerio Mastio, Aristotelis Azariadis, Valentina Passeri, Maria Cristina Valeri, Luciana Baldoni, Marina Bufacchi
Summary: This study investigated the bioactive compounds of 61 different international olive cultivars, revealing significant variations in the levels of phenols, tocopherols, squalene, and sterols among the studied cultivars. The findings highlight the diversity in content levels of these important compounds among different olive cultivars.
Article
Biochemistry & Molecular Biology
Alessandro De Stefano, Sabrina Caporali, Nicola Di Daniele, Valentina Rovella, Carmine Cardillo, Francesca Schinzari, Marilena Minieri, Massimo Pieri, Eleonora Candi, Sergio Bernardini, Manfredi Tesauro, Alessandro Terrinoni
Summary: Flavonoids, particularly luteolin-7-O-glucoside (LUT-7G), have been shown to exhibit antioxidant and anti-inflammatory effects in endothelial cells, inhibiting the STAT3 pathway and reducing ROS generation. These properties contribute to the potential cardiovascular benefits and demonstrate the molecular pathway underlying the protective effects of flavonoids in cardiovascular and circulatory diseases.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Oncology
Maite Garcia-Guasch, Mireia Medrano, Irmgard Costa, Elena Vela, Marta Grau, Eduard Escrich, Raquel Moral
Summary: The study aimed to investigate the effects of high-fat diets on breast tumors. The results showed that a diet high in extra-virgin olive oil (EVOO) can reduce tumor aggressiveness and proliferation compared to a diet high in seed oil. Additionally, in vitro experiments confirmed the role of minor compounds in EVOO on tumor pathogenesis.
Article
Food Science & Technology
Yeye Hu, Xueting Guan, Ziliang He, Yuan Xie, Zhiqiang Niu, Wei Zhang, Aoran Wang, Ji Zhang, Chuanling Si, Fu Li, Weicheng Hu
Summary: This study demonstrated that Apigenin-7-O-glucoside (AG) alleviated colitis by protecting the intestinal barrier, inhibiting the MAPK pathway, and modulating gut microbiota.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Chemistry, Applied
Gabriele Rocchetti, Maria Luisa Callegari, Alice Senizza, Gianluca Giuberti, Jessica Ruzzolini, Annalisa Romani, Silvia Urciuoli, Chiara Nediani, Luigi Lucini
Summary: The modulation of gut microbiota by polyphenols from olives and derived products is of increasing interest. In this study, phenolic leaf extracts (PLE) were in vitro fermented to evaluate changes in phenolic profiles and their impact on microbiota. The fermentation of PLE decreased oleuropein content and increased hydroxytyrosol and other phenolic metabolites. A significant increase in hydroxytyrosol was also observed in fermented extra-virgin olive oil (EVOO). The fermentation of PLE also significantly changed the amino acids and fatty acids profile of the faeces. Metagenomic sequencing revealed that Coriobacteriaceae at the family level and Collinsella at the genus level were the most affected by PLE fermentation.
Article
Nutrition & Dietetics
Sabrina Caporali, Alessandro De Stefano, Cinzia Calabrese, Alfredo Giovannelli, Massimo Pieri, Isabella Savini, Manfredi Tesauro, Sergio Bernardini, Marilena Minieri, Alessandro Terrinoni
Summary: Flavonoids are interesting molecules synthesized by plants, with important nutritional and anti-inflammatory properties in the human body. The biochemical properties of flavonoid molecules provide new perspectives for long-term health in healthy individuals, as well as their use as adjunctive treatment for specific diseases.
Article
Chemistry, Multidisciplinary
Yildiz Bal, Yusuf Surmeli, Gulsah Sanli-Mohamed
Summary: Alginate microcapsules loaded with olive leaf extract (OLE) were immobilized using calcium alginate (CA) and chitosan-coated CA (CCA) in this study. The loading capacity of OLE-CA and OLE-CCA was found to be 80% and 99%, respectively. Cytotoxicity analysis showed that OLE-CA and OLE-CCA exhibited higher cytotoxic effects against A549 and MCF-7 cells compared to free OLE. Optical microscopy images confirmed the greater effectiveness of OLE microcapsules against these cancer cells.
Article
Biochemistry & Molecular Biology
Maria Esther Martinez-Navarro, Cristina Cebrian-Tarancon, Jose Oliva, Maria Rosario Salinas, Gonzalo L. Alonso
Summary: The study aimed to determine the stability of oleuropein in olive leaves under different conditions. Results showed that the degradation of oleuropein followed first-order kinetics, with olive leaf powder stored at relative humidity >=57% showing greater stability after six months. This is an encouraging result for the storage and transformation of olive leaves waste in oil mills.
Article
Food Science & Technology
Susana Gonzalez-Ramila, Raquel Mateos, Joaquin Garcia-Cordero, Miguel A. Seguido, Laura Bravo-Clemente, Beatriz Sarria
Summary: The study found that regular consumption of olive pomace oil (OPO) can reduce total cholesterol, LDL cholesterol, and waist circumference. It also found that malondialdehyde levels decreased after OPO intake in healthy subjects. In contrast, the consumption of sunflower oil led to an increase in apolipoprotein B and the apolipoprotein B/Apo A ratio. OPO intake may improve cardiometabolic risk in both healthy and hypercholesterolemic subjects.
Article
Chemistry, Analytical
M. M. Delgado-Povedano, M. Calderon-Santiago, F. Priego-Capote, M. D. Luque de Castro
ANALYTICA CHIMICA ACTA
(2016)
Article
Food Science & Technology
Maria Molina-Calle, Feliciano Priego-Capote, Maria D. Luque de Castro
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Review
Chemistry, Analytical
M. D. Luque de Castro, M. M. Delgado-Povedano
ANALYTICA CHIMICA ACTA
(2014)
Article
Biochemical Research Methods
A. M. Rojano-Delgado, F. Priego-Capote, R. De Prado, M. D. Luque de Castro
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2014)
Article
Chemistry, Multidisciplinary
Maria Dolores Luque de Castro
COMPTES RENDUS CHIMIE
(2014)
Article
Chemistry, Applied
Antonio Camargo, Oriol Alberto Rangel-Zuniga, Carmen Haro, Eliana Romina Meza-Miranda, Patricia Pena-Orihuela, Maria Eugenia Meneses, Carmen Marin, Elena Maria Yubero-Serrano, Pablo Perez-Martinez, Javier Delgado-Lista, Jose Manuel Fernandez-Real, M. Dolores Luque de Castro, Francisco Jose Tinahones, Jose Lopez-Miranda, Francisco Perez-Jimenez
Article
Energy & Fuels
J. Saez-Bastante, S. Pinzi, I. Reyero, F. Priego-Capote, M. D. Luque de Castro, M. P. Dorado
Article
Energy & Fuels
J. Saez-Bastante, S. Pinzi, G. Arzamendi, M. D. Luque de Castro, F. Priego-Capote, M. P. Dorado
Article
Genetics & Heredity
Antonio Casado-Diaz, Carlos Ferreiro-Vera, Feliciano Priego-Capote, Gabriel Dorado, Maria Dolores Luque-de-Castro, Jose Manuel Quesada-Gomez
GENES AND NUTRITION
(2014)
Article
Biochemical Research Methods
F. Priego-Capote, M. I. Orozco-Solano, M. Calderon-Santiago, M. D. Luque de Castro
JOURNAL OF CHROMATOGRAPHY A
(2014)
Review
Chemistry, Analytical
A. Mena-Bravo, M. D. Luque de Castro
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2014)
Article
Agriculture, Multidisciplinary
M. Pilar Delgado de la Torre, Feliciano Priego-Capote, M. Dolores Luque de Castro
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2014)
Article
Agriculture, Multidisciplinary
Veronica Sanchez de Medina, Monica Calderon-Santiago, Milad El Riachy, Feliciano Priego-Capote, Maria Dolores Luque de Castro
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2014)
Article
Chemistry, Analytical
M. A. Fernandez-Peralbo, C. Ferreiro Vera, E. Priego-Capote, M. D. Luque de Castro
Article
Biochemical Research Methods
Maria Molina-Calle, Veronica Sanchez de Medina, Monica Calderon-Santiago, Feliciano Priego-Capote, Maria D. Luque de Castro