Antitumor Perspectives of Oleuropein

Morán, José María Tovillas; Leal-Hernández, Olga; Roncero-Martín, Raúl; Pedrera‐Zamorano, Juan D.

doi:10.1111/1750-3841.14495

Cited by 4 publications

(3 citation statements)

References 7 publications

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“…Olive oil is one of the main constituents of the Mediterranean diet and is extracted from olive drupes that contain known biophenol secoiridoids. Among these, one of the best known is oleuropein, which was proven to possess numerous beneficial properties including antioxidant, anti-inflammatory, anticancer, antiviral, hypoglycemic, neuroprotective, and antiaging effects [101][102][103]. For this reason, this natural compound is considered to be a "super functional food".…”

Section: Natural Compounds and Cancermentioning

confidence: 99%

Nutraceuticals and Cancer: Potential for Natural Polyphenols

et al. 2021

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Cancer is one of the leading causes of death globally, associated with multifactorial pathophysiological components. In particular, genetic mutations, infection or inflammation, unhealthy eating habits, exposition to radiation, work stress, and/or intake of toxins have been found to contribute to the development and progression of cancer disease states. Early detection of cancer and proper treatment have been found to enhance the chances of survival and healing, but the side effects of anticancer drugs still produce detrimental responses that counteract the benefits of treatment in terms of hospitalization and survival. Recently, several natural bioactive compounds were found to possess anticancer properties, capable of killing transformed or cancerous cells without being toxic to their normal counterparts. This effect occurs when natural products are associated with conventional treatments, thereby suggesting that nutraceutical supplementation may contribute to successful anticancer therapy. This review aims to discuss the current literature on four natural bioactive extracts mostly characterized by a specific polyphenolic profile. In particular, several activities have been reported to contribute to nutraceutical support in anticancer treatment: (1) inhibition of cell proliferation, (2) antioxidant activity, and (3) anti-inflammatory activity. On the other hand, owing to their attenuation of the toxic effect of current anticancer therapies, natural antioxidants may contribute to improving the compliance of patients undergoing anticancer treatment. Thus, nutraceutical supplementation, along with current anticancer drug treatment, may be considered for better responses and compliance in patients with cancer. It should be noted, however, that when data from studies with bioactive plant preparations are discussed, it is appropriate to ensure that experiments have been conducted in accordance with accepted pharmacological research practices so as not to disclose information that is only partially correct.

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Section: Natural Compounds and Cancermentioning

confidence: 99%

Nutraceuticals and Cancer: Potential for Natural Polyphenols

et al. 2021

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“…This compound has been demonstrated the ability to reduce the number of blood vessels, showing antiangiogenic properties, as well as to inhibit LDL oxidation mediated by macrophages [ 61 ] and to protect the pancreatic β cells against the deleterious effect of cytokines [ 62 ]. In addition, the protective and therapeutic effects in several neoplastic conditions cannot be underestimated [ 63 , 64 ]. Indeed, oleuropein is able to modulate the tumor microenvironment under different conditions through its anti-inflammatory properties [ 65 , 66 , 67 , 68 ].…”

Section: Evoo Composition and Characteristicsmentioning

confidence: 99%

Dietary EVOO Polyphenols and Gut Microbiota Interaction: Are There Any Sex/Gender Influences?

et al. 2022

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Accumulating evidence indicates that regular consumption of extra virgin olive oil (EVOO), the main source of fat in the Mediterranean diet, is associated with beneficial health effects and a reduced risk of developing chronic degenerative disorders. The beneficial effects of EVOO can be attributed to its unique composition in monounsaturated fats and phenolic compounds that provide important antioxidant, anti-inflammatory, and immune-modulating activities. On the other hand, it is well known that the gut microbiota has several important roles in normal human physiology, and its composition can be influenced by a multitude of environmental and lifestyle factors, among which dietary components play a relevant role. In the last few years, the two-way interaction between polyphenols, including those in EVOO, and the gut microbiota, i.e., the modulation of the microbiota by polyphenols and that of polyphenol metabolism and bioavailability by the microbiota, has attracted growing attention, being potentially relevant to explain the final effects of polyphenols, as well as of the microbiota profile. Furthermore, sex and gender can affect dietary habits, polyphenol intake, and nutrient metabolism. Lastly, it has been recently suggested that differences in gut microbiota composition could be involved in the unequal incidence of metabolic diseases observed between women and men, due to sex-dependent effects on shaping gut microbiota profiles according to diet. This review summarizes the most recent studies on the relationship between EVOO polyphenols and the gut microbiota, taking into account possible influences of sex and gender in modulating such an interaction.

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“…ese substances are often missing in other common seed-based oils [43]. Moreover, olive oil is characterized by high levels of natural antioxidants, which are associated to potential beneficial properties to humans [44][45][46][47][48][49]. Phenolic compounds are the main bioactive compounds in olive oil and can be divided into lipophilic and hydrophilic phenols.…”

Section: Introductionmentioning

confidence: 99%

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

Mahesar

Lucarini²,

Durazzo³

et al. 2019

Journal of Spectroscopy

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Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleaceae family, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and consumed as food but also as key ingredient in a wide variety of cosmetic products, e.g., to moisturize and nourish dry skin. In the last few decades, olive oil has received much attention as compared to the other seed-obtained oils as well as to the animal fats due to many functional compounds with positive effects on health. To maintain the genuine picture of olive oil, it is essential to assure its authenticity and quality. The presence of bioactive compounds, which characterize the olive oil owing to their antioxidant properties, can be assessed by spectroscopic and chromatographic methods. Currently, spectroscopic techniques combined with chemometric data analysis represent one of the most promising detection methods in the food sector. They offer rapid, versatile, and inexpensive data collection and analyses. The main advantages include the limited and simple sample preparation and the possibility to get spectra directly from the production line. Infrared spectroscopy (mid- and near-infrared) coupled to chemometrics is considered as powerful, fast, accurate, and nondestructive analytical tool for rapid and precise determination of the bioactive compounds content, as well of their bioactivities, i.e., antioxidant properties. These techniques represent a valid alternative to the existing conventional methods of analysis, e.g., based on chromatography and mass spectrometry. Indeed, the present review focuses on the application of infrared spectroscopy for functional compounds evaluation in olive oil.

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Antitumor Perspectives of Oleuropein

Cited by 4 publications

References 7 publications

Nutraceuticals and Cancer: Potential for Natural Polyphenols

Nutraceuticals and Cancer: Potential for Natural Polyphenols

Dietary EVOO Polyphenols and Gut Microbiota Interaction: Are There Any Sex/Gender Influences?

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

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