Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature

Wani, Touseef Ahmed; Masoodi, F.A.; Gani, Adil; Baba, Waqas N.; Rahmanian, Neda; Akhter, Rehana; Wani, Idrees Ahmed; Ahmad, Mudasir

doi:10.1016/j.tifs.2018.05.001

Cited by 103 publications

(93 citation statements)

References 144 publications

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“…Vegetable oils differ from one another regarding their composition and properties. Olive oil is a rich source not only of MUFA, but also bioactive compounds, like oleuropein and hydroxytyrosol, which have been hypothesized to have antihyperglycemic and antioxidant effect [62]. Oleuropein and hydroxytyrosol administered to diabetic rats were associated with decreased serum glucose and improvement of oxidative stress parameters [63].…”

Section: Fats/oilsmentioning

confidence: 99%

Food groups in dietary prevention of type 2 diabetes

Basiak-Rasała

Różańska

Zatońska

2019

Rocz Panstw Zakl Hig

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According to the World Health Organization diabetes will be the seventh leading cause of death worldwide in 2030. Majority of diabetic patients suffer from type 2 diabetes (T2DM), which is mostly avoidable. The most important modifiable risk factors of type 2 diabetes are: overweight and obesity, improper diet, sedentary lifestyle and tobacco smoking. Even in prediabetic state, improving diet and physical activity can slow down or even stop progression to diabetes. In the view of health burden of diabetes it is essential to thoroughly investigate the risk factors and develop more specific preventive strategies. Recently published studies focus on food groups rather than individual products to assess the link between nutrition and risk of type 2 diabetes. Identifying food groups of possible beneficial and deleterious effect on the risk of type 2 diabetes could facilitate the dietary counselling. The aim of the overview is to summarize the possible association between consumption of food groups on the risk of type 2 diabetes on the basis of available literature. Observations from studies and meta-analyses indicate on an inverse association between consumption of fresh vegetables and fruit, whole grains, lean dairy, fish, nuts and the risk of type 2 diabetes. Food groups that seemed to increase the risk of type 2 diabetes are: red and processed meat, refined grains, sugar-sweetened beverages. It is important to note, that no individual nutrients, but diverse dietary pattern, composed of every recommended food group in adequate amounts can contribute to healthy lifestyle and T2DM prevention.

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Section: Fats/oilsmentioning

confidence: 99%

Food groups in dietary prevention of type 2 diabetes

Basiak-Rasała

Różańska

Zatońska

2019

Rocz Panstw Zakl Hig

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“…have emerged in the nutraceutical and functional food markets due to their notable antioxidant activity and capacity to reduce the risk of cardiovascular diseases, as well as their protective effect against oxidative DNA damage . Among them, hydroxytyrosol (HT, 3,4‐dihydroxyphenyl ethanol) possesses the highest in vitro antioxidant activity and displays anti‐inflammatory, neuroprotective and antitumoral properties . In fact, HT is the only polyphenol in the market that supports a European Food Safety Authority health claim .…”

Section: Introductionmentioning

confidence: 99%

Fructosylation of Hydroxytyrosol by the β‐Fructofuranosidase from Xanthophyllomyces dendrorhous: Insights into the Molecular Basis of the Enzyme Specificity

et al. 2018

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This work investigates the ability of the b-fructofuranosidase pXd-INV from the yeast Xanthophyllomyces dendrorhous to glycosylate the olive biophenol hydroxytyrosol (HT). Two fructosylated derivatives (Fru-HT1 and Fru-HT2) were synthesized. Under the best conditions (300 mg/mL sucrose, 25 mg/ mL HT), the maximum yield was 45.6 %. MS and 2D-NMR analyses showed that the major product (Fru-HT1) was fructosylated at the primary OH of HT. The structure of the complexes with the substrates and the product analyzed by crystallography led to the understanding of the molecular determinants regulating the enzymatic mechanism. Product-soaked crystals revealed that the minor derivative (Fru-HT2) was fructosylated at the phenolic p-OH group. The two binding modes for HT at pXd-INV active site are governed almost exclusively by packing to Trp105 (Fru-HT1) and polar interactions with the loop Glu334-Asn342 (Fru-HT2), respectively. Specific mutagenesis at these residues was accomplished to tune the enzyme regiospecificity. One of the studied mutants (N342Q) was notably more specific for the fructosylation at the phenolic OH than the wildtype.

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“…Bioactive compounds have been reported to improve human health, mainly by intervening in the biological process through nutrigenomic and immunomodulatory mechanisms . γ‐Tocopherol (γ‐T), a crucial plant‐derived nutraceutical, possesses antioxidant activity (AOA), and anti‐inflammatory activity, etc.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay

Zheng

Jin

Karrar

et al. 2019

Euro J Lipid Sci & Tech

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γ‐Tocopherol‐5,6‐quinone (tocored) is a crucial oxidized product of γ‐tocopherol (γ‐T) found in edible oil. Previously published studies on antioxidant activity (AOA) of tocored are not consistent. This study aims to monitor its AOA comprehensively through chemical assays (1,1‐diphenyl‐2‐picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP]), antioxidant evaluation in a food model system (stripped corn oil), and cellular antioxidant activity (CAA) assay, which would reasonably widen the knowledge of the AOA of γ‐T and tocored. In both DPPH and FRAP assays, tocored shows less AOA than γ‐T. Results of chemical properties in the Schaal oven test show that tocored possesses better AOA than γ‐T. Correlation coefficients of γ‐T and tocored between peroxide and K234 or p‐AnV are 0.8784–0.9875 and 0.8716–0.9879, respectively. The CAA assay also shows that tocored possesses better cellar AOA than γ‐T, with an EC50 at 21.55 µg mL−1. Drawing conclusions from the results from chemical assays, evaluation in stripped corn oil, and CAA assay, tocored is verified as a potent antioxidant in edible vegetable oils compared to γ‐T. Practical Applications: The present work widens the knowledge of antioxidant activity of tocored and gamma‐tocopherol, and contributes to the understanding of existing antioxidant activity when gamma tocopherol is depleted when edible oils are in storage and processing processes.

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Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature

Cited by 103 publications

References 144 publications

Food groups in dietary prevention of type 2 diabetes

Food groups in dietary prevention of type 2 diabetes

Fructosylation of Hydroxytyrosol by the β‐Fructofuranosidase from Xanthophyllomyces dendrorhous: Insights into the Molecular Basis of the Enzyme Specificity

Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay

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