Olive Oil Antioxidants

Article Biochemistry & Molecular Biology

Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?

Enrique Jacobo Diaz-Montana et al.

Summary: The study found that the addition of plants has an antioxidant effect, prolonging the shelf life of the oil. The concentration of phenolic compounds generally decreases during the oxidation process, except for tyrosol and hydroxytyrosol.

ANTIOXIDANTS (2022)

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Article Biochemistry & Molecular Biology

Squalene Loaded Nanoparticles Effectively Protect Hepatic AML12 Cell Lines against Oxidative and Endoplasmic Reticulum Stress in a TXNDC5-Dependent Way

Seyed Hesamoddin Bidooki et al.

Summary: Virgin olive oil, the main source of fat in the Mediterranean diet, contains squalene with natural antioxidant properties. Squalene has been encapsulated in PLGA nanoparticles to enhance its delivery and actions. The study showed successful encapsulation of squalene in PLGA NPs, efficient cellular uptake, and improved cell viability under oxidative stress. Squalene demonstrated protective effects against oxidative and endoplasmic reticulum stresses through multiple molecular mechanisms.

ANTIOXIDANTS (2022)

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Article Biochemistry & Molecular Biology

Extra Virgin Olive Oil Extracts of Indigenous Southern Tuscany Cultivar Act as Anti-Inflammatory and Vasorelaxant Nutraceuticals

Luca Pozzetti et al.

Summary: This study evaluated the nutraceutical properties of autochthonous Tuscany EVOO and found promising anti-inflammatory and vasorelaxant effects.

ANTIOXIDANTS (2022)

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Article Biochemistry & Molecular Biology

Modelling Virgin Olive Oil Potential Shelf-Life from Antioxidants and Lipid Oxidation Progress

Vanessa Mancebo-Campos et al.

Summary: The development of effective shelf-life prediction models is crucial for the olive oil industry. This study examines the oxidation effect of temperature on minor components (phenols, tocopherol, pigments) and develops a predictive model using accelerated storage tests. The kinetic behavior of phenolic compounds and alpha-tocopherol can be well described by the linear Arrhenius model.

ANTIOXIDANTS (2022)

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Article Biochemistry & Molecular Biology

Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype

Soraya Mousavi et al.

Summary: This study investigated the bioactive compounds of 61 different international olive cultivars, revealing significant variations in the levels of phenols, tocopherols, squalene, and sterols among the studied cultivars. The findings highlight the diversity in content levels of these important compounds among different olive cultivars.

ANTIOXIDANTS (2022)

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Review Biochemistry & Molecular Biology

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Paula Garcia-Oliveira et al.

Summary: Extra virgin olive oil is a distinctive ingredient of the Mediterranean diet with various health benefits, containing molecules capable of exerting bioactivities mainly due to unsaturated fatty acids and minor compounds. The flavor of EVOO is influenced by intrinsic factors like olive variety and extrinsic factors like growing conditions, with each oil having a unique taste and susceptible to changes during shelf-life. Flavor preservation strategies are essential for maintaining the quality of the product.

ANTIOXIDANTS (2021)

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Article Biochemistry & Molecular Biology

Dietary Oleocanthal Supplementation Prevents Inflammation and Oxidative Stress in Collagen-Induced Arthritis in Mice

Tatiana Montoya et al.

Summary: The study demonstrates that dietary supplementation of Oleocanthal can prevent collagen-induced arthritis in a murine model by reducing inflammation and providing protective antioxidant effects. Oleocanthal regulates the production of inflammatory and oxidative mediators, potentially serving as a novel dietary tool for preventing autoimmune and inflammatory disorders such as rheumatoid arthritis.

ANTIOXIDANTS (2021)

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Article Biochemistry & Molecular Biology

Phenolic Extracts from Extra Virgin Olive Oils Inhibit Dipeptidyl Peptidase IV Activity: In Vitro, Cellular, and In Silico Molecular Modeling Investigations

Carmen Lammi et al.

Summary: The study showed that two extra virgin olive oil phenolic extracts can modulate DPP-IV activity, with main components capable of reducing the activity.

ANTIOXIDANTS (2021)

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Article Biochemistry & Molecular Biology