Membrane composition and dynamics: A target of bioactive virgin olive oil constituents

Abstract

The endogenous synthesis of lipids, which requires suitable dietary raw materials, is critical for the formation of membrane bilayers. In eukaryotic cells, phospholipids are the predominant membrane lipids and consist of hydrophobic acyl chains attached to a hydrophilic head group. The relative balance between saturated, monounsaturated, and polyunsaturated acyl chains is required for the organization and normal function of membranes. Virgin olive oil is the richest natural dietary source of the monounsaturated lipid oleic acid and is one of the key components of the healthy Mediterranean diet. Virgin olive oil also contains a unique constellation of many other lipophilic and amphipathic constituents whose health benefits are still being discovered. The focus of this review is the latest evidence regarding the impact of oleic acid and the minor constituents of virgin olive oil on the arrangement and behavior of lipid bilayers. We highlight the relevance of these interactions to the potential use of virgin olive oil in preserving the functional properties of membranes to maintain health and in modulating membrane functions that can be altered in several pathologies. This article is part of a Special Issue entitled: Membrane Structure and Function: Relevance in the Cell's Physiology, Pathology and Therapy.

Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

“…The minor constituents, despite present in lower amounts (up to 2%), are a complex mixture of more than 230 compounds (Lopez et al, 2014;Servili et al, 2014). Among them, phenolic compounds and tocopherols are of great interest, mainly due to their nutritional value, antioxidant potential and health benefits.…”

“…Tocopherols are known as lipophilic phenols that include 8 occurring forms: 4tocopherols and 4 tocotrienols (α, β, γ and δ). In extra virgin olive oil (EVOO), the most predominant is the α-tocopherol (up to 90% of total), recognized as the most active form of vitamin E in mammals, although different factors such as cultivar and geographic location of the olive trees may influence its concentration (Lopez et al, 2014;Kalogeropoulos and Tsimidou 2014). These natural antioxidants not only provide nutritional value to virgin olive oils but also contribute to its stability, protecting from oxidation (Lopez et al, 2014;Kalogeropoulos and Tsimidou, 2014).…”

“…The phenolic compounds are secondary plant metabolites that have one phenol ring (phenolic acids/phenolic alcohol) or several aromatic rings with one or more hydroxyl groups (polyphenols) (Ignat et al, 2011;Lopez et al, 2014). Over the last few decades, multiple biological properties, providing antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits, as well as sensorial proprieties has been attributed to phenol compounds of olive oils (Servili et al, 2014).…”

Oleic Acid and Cholinergic dysfunction in Down Syndrome Models of the Central Nervous System

“…The incorporation of oleic acid to membrane phospholipids may alter the biophysical properties of the membrane and thereby regulate the activity of integral or peripheral membrane proteins 38 .…”

Dietary fatty acids and lipoproteins on progression of age-related macular degeneration

“…Based on their structural and chemical properties, FAs can be classified as saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and PUFAs. The major dietary FAs are palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1n-9), linoleic acid (18:2n-6), dihomo-γ-linolenic acid (20:3n-6), α-linolenic acid (18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), and DHA (22:6n-3) (López et al, 2014). The chemical structures of principal FAs in retina are displayed in Table 1.…”