tjing
2013-11-17, 12:09
Nutraceutical properties of extravirgin olive oil: a natural remedy for age-related disease?
Abstract:
The health benefits of the Mediterranean Diet can be largely ascribed to the nutraceutical properties of extra-virgin olive oil (EVOO). Monounsaturated fatty acids and various phenolic compounds such as oleocanthal, oleuropein, hydroxytyrosol and tyrosol are the main nutraceutical substances of EVOO. These substances have been suggested to have the ability to modulate ageing- associated processes.
In experimental models, it was shown that EVOO with high concentration of poliphenols has anti-inflammatory and antioxidant properties. Indeed, it was observed that hydroxytyrosol, as well as oleocanthal, inhibit the cyclooxygenases (COX-1 and 2), responsible for prostaglandin production; oleuropein is a radical scavenger that blocks the low-density lipoproteins oxidation.
Due to the relevance of the olive oil in the economy of Sicily, our group has been funded to assess the nutraceutical properties of different kinds of olive oil. Indeed, the aim of the study is to evaluate effects of EVOOs, with low and high polyphenols content, on the immuno- inflammatory and oxidative stress responses in young and old people. Further objective of our group is to evaluate effects of EVOO, with low and high polyphenols content, on the expression of genes encoding proteins that take part in Insulin/Insulin-like growth factor-1 signaling pathway involved in longevity.
The results of the study will be useful to produce olive oil enriched in nutraceutical properties, likely helpful in the prevention of age-related diseases.
Rejuvenation Res. 2013 Nov 12.
http://www.ncbi.nlm.nih.gov/pubmed/24219356
Abstract:
The health benefits of the Mediterranean Diet can be largely ascribed to the nutraceutical properties of extra-virgin olive oil (EVOO). Monounsaturated fatty acids and various phenolic compounds such as oleocanthal, oleuropein, hydroxytyrosol and tyrosol are the main nutraceutical substances of EVOO. These substances have been suggested to have the ability to modulate ageing- associated processes.
In experimental models, it was shown that EVOO with high concentration of poliphenols has anti-inflammatory and antioxidant properties. Indeed, it was observed that hydroxytyrosol, as well as oleocanthal, inhibit the cyclooxygenases (COX-1 and 2), responsible for prostaglandin production; oleuropein is a radical scavenger that blocks the low-density lipoproteins oxidation.
Due to the relevance of the olive oil in the economy of Sicily, our group has been funded to assess the nutraceutical properties of different kinds of olive oil. Indeed, the aim of the study is to evaluate effects of EVOOs, with low and high polyphenols content, on the immuno- inflammatory and oxidative stress responses in young and old people. Further objective of our group is to evaluate effects of EVOO, with low and high polyphenols content, on the expression of genes encoding proteins that take part in Insulin/Insulin-like growth factor-1 signaling pathway involved in longevity.
The results of the study will be useful to produce olive oil enriched in nutraceutical properties, likely helpful in the prevention of age-related diseases.
Rejuvenation Res. 2013 Nov 12.
http://www.ncbi.nlm.nih.gov/pubmed/24219356