Molecular Formula. Please enable it to take advantage of the complete set of features! Mechanisms of action of phenolic compounds in olive. 2010 Apr-Jun;78(2):133-54. doi: 10.3797/scipharm.0912-18. Servili M, Esposto S, Fabiani R, Urbani S, Taticchi A, Mariucci F, Selvaggini R, Montedoro GF. AlKhattaf NF, Alraddadi AM, Aljarbou MA, Arnauti MA, Alfaleh AM, Hammouda SA. HHS This site needs JavaScript to work properly. The IOC officially governs 95% of international production and holds great influence over the rest. Get the latest public health information from CDC: https://www.coronavirus.gov. Migliaccio S, Brasacchio C, Pivari F, Salzano C, Barrea L, Muscogiuri G, Savastano S, Colao A; Obesity Programs of nutrition, Education, Research and Assessment (OPERA) Group. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity. 2005 Jul;35(7):421-4. doi: 10.1111/j.1365-2362.2005.01516.x. 2020 Jul 23;12(8):2200. doi: 10.3390/nu12082200. NLM UNII-N06WP8MKA2. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. Inflammopharmacology. Synonyms. 2011;20(2):103-11. doi: 10.1159/000321197. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. 2009 Apr;17(2):76-84. doi: 10.1007/s10787-008-8014-y. Modulation of the Gut Microbiota by Olive Oil Phenolic Compounds: Implications for Lipid Metabolism, Immune System, and Obesity. Find NCBI SARS-CoV-2 literature, sequence, and clinical content: https://www.ncbi.nlm.nih.gov/sars-cov-2/. The EU regulates the use of different protected designation of origin labels for olive oils. Sarapis K, Thomas CJ, Hoskin J, George ES, Marx W, Mayr HL, Kennedy G, Pipingas A, Willcox JC, Prendergast LA, Itsiopoulos C, Moschonis G. Nutrients. J Taibah Univ Med Sci. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. 2012 Jun;9(2):96-109. doi: 10.3109/19390211.2012.682644. Sci Pharm. J Diet Suppl. eCollection 2020 Oct. Di Vita G, Strano A, Maesano G, La Via G, D'Amico M. Foods. A comparison of different nutritional models. For a more extensive discussion, see: ” Polyphenols in olive oil: variability and composition.” Get the latest research from NIH: https://www.nih.gov/coronavirus. Perez-Jimenez F, Alvarez de Cienfuegos G, Badimon L, Barja G, Battino M, Blanco A, Bonanome A, Colomer R, Corella-Piquer D, Covas I, Chamorro-Quiros J, Escrich E, Gaforio JJ, Garcia Luna PP, Hidalgo L, Kafatos A, Kris-Etherton PM, Lairon D, Lamuela-Raventos R, Lopez-Miranda J, Lopez-Segura F, Martinez-Gonzalez MA, Mata P, Mataix J, Ordovas J, Osada J, Pacheco-Reyes R, Perucho M, Pineda-Priego M, Quiles JL, Ramirez-Tortosa MC, Ruiz-Gutierrez V, Sanchez-Rovira P, Solfrizzi V, Soriguer-Escofet F, de la Torre-Fornell R, Trichopoulos A, Villalba-Montoro JM, Villar-Ortiz JR, Visioli F. Eur J Clin Invest. The International Olive Council (IOC) is an intergovernmental organisation of states that produce olives or products derived from olives, such as olive oil. What is the best diet for cardiovascular wellness? Determining the correlation between olive oil consumption, BMI, and waist circumference in the adult Saudi population. USA.gov. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity both in vivo and in vitro. Clipboard, Search History, and several other advanced features are temporarily unavailable. NIH  |  The protective effect of the Mediterranean diet: focus on cancer and cardiovascular risk. 2020 Jul;10(1):50-61. doi: 10.1038/s41367-020-0018-0. Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure.  |  The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study. COVID-19 is an emerging, rapidly evolving situation. International conference on the healthy effect of virgin olive oil. Epub 2010 Apr 23. Epub 2011 Jan 20. The Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. They are a very heterogeneous group of molecules with nutritional and organoleptic properties (for example, oleuropein and hydroxytyrosol give oil its bitter and pungent taste). They make up 18 to 37% of the unsaponifiable fraction. Triacylglycerols are the major energy reserve for plants and animals. Fatty acids, olive-oil. Olive acid. National Center for Biotechnology Information, Unable to load your collection due to an error, Unable to load your delegates due to an error. C88H164O10. 2020 Jul 29;12(8):2272. doi: 10.3390/nu12082272. Oleuropein in olive and its pharmacological effects. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity both in vivo and in vitro. Int J Obes Suppl.  |  UNII-HBA528N3PW. Med Princ Pract. Find Similar Structures. Epub 2020 Jul 20. The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception? Olive oil is composed mainly of triacylglycerols (triglycerides or fats) and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic bits of olive. Farràs M, Martinez-Gili L, Portune K, Arranz S, Frost G, Tondo M, Blanco-Vaca F. Nutrients. 2020 Aug 21;15(5):380-386. doi: 10.1016/j.jtumed.2020.07.011. 2020 Oct 9;9(10):1428. doi: 10.3390/foods9101428.