An Appraisal of the Oleocanthal-Rich Extra Virgin Olive Oil (EVOO) and Its Potential Anticancer and Neuroprotective Properties

Abstract

Dietary consumption of olive oil represents a key pillar of the Mediterranean diet, which has been shown to exert beneficial effects on human health, such as the prevention of chronic non-communicable diseases like cancers and neurodegenerative diseases, among others. These health benefits are partly mediated by the high-quality extra virgin olive oil (EVOO), which is produced mostly in Mediterranean countries and is directly made from olives, the fruit of the olive tree (Olea europaea L.). Preclinical evidence supports the existence of antioxidant and anti-inflammatory properties exerted by the polyphenol oleocanthal, which belongs to the EVOO minor polar compound subclass of secoiridoids (like oleuropein). This narrative review aims to describe the antioxidant and anti-inflammatory properties of oleocanthal, as well as the potential anticancer and neuroprotective actions of this polyphenol. Based on recent evidence, we also discuss the reasons underlying the need to include the concentrations of oleocanthal and other polyphenols in the EVOO’s nutrition facts label. Finally, we report our personal experience in the production of a certified organic EVOO with a “Protected Designation of Origin” (PDO), which was obtained from olives of three different cultivars (Rotondella, Frantoio, and Leccino) harvested in geographical areas located a short distance from one another (villages’ names: Gorga and Camella) within the Southern Italy “Cilento, Vallo di Diano and Alburni National Park” of the Campania Region (Province of Salerno, Italy).

Potential Therapeutic Properties of Olea europaea Leaves from Selected Cultivars Based on Their Mineral and Organic Profiles

“…Overall, with its hypocholesterolemic, anti-thrombotic, hypoglycemic properties, HT has been suggested to have therapeutic potential for the treatment of (1) atherosclerosis, acting as a potential mitochondria-targeting antioxidant in the inflamed endothelium, (2) postprandial lipidemia and hypercholesterolemia, with increases in endogenous vitamin C levels, and (3) platelet aggregation, with analogous results to acetylsalicylic acid. The antioxidant power of HT is also reflected in its anticarcinogenic potential, with positive effects in the prevention of several types of cancer [ 83 , 99 , 100 , 101 , 102 ]. Regarding its chemical properties that allow an easy formulation free of toxicity, HT has been highly regarded as a prime food supplement by the nutraceutical and food industries and so it is of key importance to potentiate the extraction of this phenolic compound from the olive leaf [ 61 ].…”

Oxidative Stress as a Target for Non-Pharmacological Intervention in MAFLD: Could There Be a Role for EVOO?

“…Several studies have focused on EVOO and its compounds, showing beneficial effects on body weight (quantitative reduction) [ 112 ], adipose tissue (quantitative reduction and positive metabolic modulation) [ 113 , 114 ], lipidic ratio (reduction of total cholesterol (TC), TC/high-density lipoproteins (HDL), and low-density lipoprotein (LDL) oxidation; increase of HDL concentrations) [ 115 , 116 ], glycemic metabolism (reduction of T2DM incidence, fasting glucose, and advanced glycosylated end-products, including glycated hemoglobin; activation of the glucagon-like peptide-1 (GLP-1) incretin-pattern) [ 117 , 118 , 119 , 120 ], and cardiovascular risk (reduction of LDL oxidation, systolic blood pressure, and cardiovascular events, improvement of nitric oxide (NO)-mediated endothelial function) [ 121 , 122 , 123 , 124 ]. To a further extent, but with a lesser degree of evidence (mostly preclinical studies), EVOO intake showed effectiveness in the reduction/modulation of autoimmune [ 125 , 126 , 127 , 128 , 129 ], inflammatory bowel [ 130 , 131 , 132 , 133 ], neurodegenerative [ 134 , 135 , 136 , 137 , 138 ], and neoplastic diseases [ 137 , 139 , 140 ], as well as gut microbiota alterations [ 141 , 142 , 143 , 144 ].…”