Review
Biochemistry & Molecular Biology
Maria Rita Emma, Giuseppa Augello, Vita Di Stefano, Antonina Azzolina, Lydia Giannitrapani, Giuseppe Montalto, Melchiorre Cervello, Antonella Cusimano
Summary: The Mediterranean diet is rich in antioxidants and anti-inflammatory nutrients, with extra-virgin olive oil playing a key role due to its phenolic compounds and secoiridoids. These compounds have been shown to have antioxidant, anti-inflammatory, and anti-proliferative properties, which contribute to their anti-cancer activity. The review summarizes the pharmacological properties, molecular targets, and action mechanisms of secoiridoids, with a focus on their potential use in cancer prevention and treatment.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Plant Sciences
Kamel Atrouz, Ratiba Bousba, Francesco Paolo Marra, Annalisa Marchese, Francesca Luisa Conforti, Benedetta Perrone, Hamza Harkat, Amelia Salimonti, Samanta Zelasco
Summary: Genetic characterization studies of Algerian olive accessions provide insights into the diversification process of olives in the Mediterranean basin. The research also reveals genetic relationships among olive germplasm in the Central-Western Mediterranean area and highlights new synthesis cases and recent admixture events.
Article
Chemistry, Applied
A. Castillo-Luna, C. A. Ledesma-Escobar, R. Gomez-Diaz, F. Priego-Capote
Summary: This study evaluated the metabolism of secoiridoids in humans after intake of olive oils with diverse phenolic profiles. The results showed that the metabolism of phenols is activated differently depending on the content of olive oil secoiridoids, and urinary metabolites can represent olive oil phenolic content.
Article
Agriculture, Multidisciplinary
Ana Morales-Sillero, Enrico Maria Lodolini, Maria Paz Suarez, Victor Navarrete, Maria Rocio Jimenez, Laura Casanova, Luca Gregori, Pilar Rallo, Daniel Martin-Vertedor
Summary: The study shows that applying calcium concentrations increases fruit calcium content, decreases sodium and potassium levels, and improves mechanical properties without causing phytotoxicity. Foliar treatments also increase oil content and certain phenols in the pulp of the olives.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Forestry
Xiaoxia Liu, Liqin Guo, Jianguo Zhang, Li Xue, Ying Luo, Guodong Rao
Summary: By analyzing the fatty acid composition and full-length transcriptome, this study revealed the molecular mechanism of fatty acid metabolism during olive fruit development. Multiple enzymes were found to be involved in fatty acid metabolism, contributing to a better understanding of the process during olive fruit maturation.
Article
Horticulture
Zoran S. S. Ilic, Zarko Kevresan, Ljubomir Sunic, Ljiljana Stanojevic, Lidija Milenkovic, Jelena Stanojevic, Aleksandra Milenkovic, Dragan Cvetkovic
Summary: Chemical composition of sage essential oils (SEOs) from wild and cultivated plants, with shading or not, was investigated. The yield of SEOs from wild plants (3.51 mL/100 g) was higher than that from cultivated plants (shaded plants: 3.20 mL/100 g and non-shaded plants: 2.56 mL/100 g). The main components of SEO from wild plants were cis-thujone, camphor, 1,8-cineole, veridiflorol, and borneol. Net shading decreased the content of toxic cis-thujone in sage and cultivated sage showed stronger antioxidant activity compared to wild sage plants.
Review
Food Science & Technology
Marlene Costa, Vania Costa, Margarida Lopes, Fatima Paiva-Martins
Summary: The chemistry of phenolic compounds in virgin olive oil is complex, especially due to the specific phenol class called secoiridoids. Research on secoiridoids is relatively scarce compared to other classes of phenolic compounds, and secoiridoids may include non-phenolic compounds as well. It is important to study the structures and chemistry of these compounds to understand their bioactivity and metabolism.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agronomy
Rosa Palmeri, Laura Siracusa, Marco Carrubba, Lucia Parafati, Ilaria Proetto, Fabiola Pesce, Biagio Fallico
Summary: Olive leaves are rich in phenols and their content can vary depending on factors such as cultivar and seasonal variations. This study analyzed the phytochemical profile and antioxidant potential of olive leaves from different Italian cultivars throughout the year. The results showed that certain compounds, particularly secoiridoids, could be used as markers to differentiate among cultivars and assess variability in olive leaves.
Article
Agriculture, Multidisciplinary
Constantinos G. Tsiafoulis, Christina Liaggou, Achilleas Garoufis, Prokopios Magiatis, Ioannis G. Roussis
Summary: This study focused on the classification of EVOO samples based on their aldehyde content using an unreferenced H-1-NMR spectroscopic quantification method. The results showed differentiation between high aldehyde EVOO content (OEH) and non-high aldehyde content (OE), as well as the impact of elevated aldehyde content on various spectral regions. Additionally, a new compound was detected in the OEH samples, potentially serving as an indicator for EVOO classification.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Biochemistry & Molecular Biology
C. Reyes-Goya, A. Santana-Garrido, P. Espinosa-Martin, C. M. Vazquez, A. Mate
Summary: Extra virgin olive oil (EVOO) and oil from wild olive variety (ACE oil) are rich in bioactive molecules and have anti-inflammatory, antioxidant, anti-cancer properties, and potential as prebiotic compounds, benefiting cardiovascular diseases and ocular diseases.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE
(2024)
Article
Agriculture, Multidisciplinary
Anna Pedret, Ursula Catalan, Laura Rubio, Isabel Baiges, Pol Herrero, Carme Pinol, Ricardo Rodriguez-Calvo, Nuria Canela, Sara Fernandez-Castillejo, Maria-Jose Motilva, Rosa Sola
Summary: The study found that the protein functional interactions influenced by secoiridoids in virgin olive oil could regulate new molecular pathways in the cardiovascular system of rats, by affecting protein-protein interactions in the aorta and heart tissues.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Plant Sciences
Velislava Todorova, Stanislava Ivanova, Yoana Georgieva, Vanya Nalbantova, Diana Karcheva-Bahchevanska, Niko Benbassat, Martina S. Savova, Milen Georgiev, Kalin Ivanov
Summary: This study evaluated the chemical compositions of root and rhizome essential oils (EOs) from R. carthamoides populations wild-grown in Russia and cultivated in Bulgaria. The results showed differences in the chemical compositions of the two EOs, with the cultivated population EO containing more chemical components.
Article
Chemistry, Applied
Eduardo Lopez-Huertas, Jesus Lozano-Sanchez, Antonio Segura-Carretero
Summary: Virgin and extra virgin olive oils contain polyphenols that have beneficial physiological effects, with a standard of at least 250 mg/kg to be considered healthy. The polyphenol content varies among different olive oil varieties, and the results may have potential applications in producing a category of healthy antioxidant olive oils.
Article
Biochemistry & Molecular Biology
Eleni D. Myrtsi, Epameinondas Evergetis, Sofia D. Koulocheri, Serkos A. Haroutounian
Summary: The increasing global demand for meat production has presented challenges in terms of environmental impacts, animal welfare, and quality. Incorporating legumes into animal diets offers a sustainable solution to these concerns. Legumes are known for their rich secondary metabolite content, antioxidant properties, and health and environmental benefits. This study investigates the chemical composition and antioxidant activities of indigenous and cultivated legume plants, highlighting their potential as pasture plants and dietary ingredients that improve health, welfare, and safety.
Article
Biochemistry & Molecular Biology
Sandra Martins, Ermelinda Silva, Catia Brito, Carlos Martins-Gomes, Alexandre Goncalves, Margarida Arrobas, Manuel Angelo Rodrigues, Carlos M. Correia, Fernando M. Nunes
Summary: Soil degradation and climate change pose threats to rainfed olive orchards in the Mediterranean, but the use of soil amendments can improve soil fertility and enhance crop yield and olive oil quality.
Article
Chemistry, Applied
Massinissa Faci, Mariam Hedjal, Malika Douzane, Didar Sevim, Oya Koseoglu, Abderezak Tamendjari
Summary: This study investigated the combined effect of harvest time and crop altitude on fruit and oil quality of two Algerian olive cultivars. Results showed a good discrimination between varieties based on specific triacylglycerols and fatty acids profile. The study highlighted the strong influence of variety on factors studied, with tocopherols showing a remarkable decrease with ripening progress.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2021)