4.7 Article

AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils

Related references

Note: Only part of the references are listed.
Article Biochemistry & Molecular Biology

New Affordable Methods for Large-Scale Isolation of Major Olive Secoiridoids and Systematic Comparative Study of Their Antiproliferative/Cytotoxic Effect on Multiple Cancer Cell Lines of Different Cancer Origins

Aikaterini Papakonstantinou et al.

Summary: Olive oil phenols (OOPs) have potential in preventing human cancers, and this study compared the bioactivity of six OOPs on sixteen different human cancer cell lines. Oleocanthal (1) exhibited the strongest antiproliferative/cytotoxic activity, and the relative effectiveness of the six OOPs was determined. This study provides a reference for the relative antiproliferative/cytotoxic effect of these compounds in the investigated cancers.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2023)

Article Biochemistry & Molecular Biology

Virgin Olive Oil By-Products: Biological Activity of Phenolic Extract of Pate on AGS Gastric Cells

Paola Faraoni et al.

Summary: Pate, a by-product of olive oil production, is rich in phenolic compounds and can be used as a food ingredient to reduce environmental impact and promote circular economy. The effects of a hydroalcoholic extract of pate were evaluated in AGS human cell line, showing no significant impact on cell viability, cycle, proliferation, and migration. The extract also counteracted the enzymatic activity alterations caused by oxidative stress.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2023)

Review Microbiology

Helicobacter pylori-Mediated Oxidative Stress and Gastric Diseases: A Review

Lu Han et al.

Summary: This review summarizes the oxidative stress response triggered by Helicobacter pylori (HP) in the gastric mucosa and the subsequent signaling pathways. The findings are expected to help in the formulation of new targeted drugs for preventing the occurrence of early gastric cancer and its progression to middle and advanced cancer.

FRONTIERS IN MICROBIOLOGY (2022)

Article Nutrition & Dietetics

Extra Virgin Olive Oil Reduces Gut Permeability and Metabolic Endotoxemia in Diabetic Patients

Simona Bartimoccia et al.

Summary: The study found that extra virgin olive oil can improve postprandial glycemia by reducing low-grade endotoxemia derived from gut permeability. These results demonstrate the importance of using extra virgin olive oil for blood sugar control.

NUTRIENTS (2022)

Review Plant Sciences

Chemical Structure, Sources and Role of Bioactive Flavonoids in Cancer Prevention: A Review

Georgiana Dretcanu et al.

Summary: There has been a significant shift in the global collective mindset towards prevention rather than treatment, leading to the popularity of plant-based diets among consumers. Flavonoids, a type of bioactive compound, have garnered attention from researchers for their potential in preventing and treating various types of cancers. This review aims to inform readers about the diversity, accessibility, and importance of flavonoids as biomolecules essential for optimal health, with a focus on their potential in cancer prevention. Additionally, the review discusses alternative methods, such as genetic manipulation, for obtaining higher amounts of flavonoids.

PLANTS-BASEL (2022)

Article Nutrition & Dietetics

Extra-Virgin Olive Oil Enhances the Blood-Brain Barrier Function in Mild Cognitive Impairment: A Randomized Controlled Trial

Amal Kaddoumi et al.

Summary: Extra-virgin olive oil (EVOO) and refined olive oil (ROO) have beneficial effects on individuals with mild cognitive impairment (MCI), with EVOO improving clinical dementia rating and behavioral scores, reducing blood-brain barrier permeability, enhancing brain connectivity, and reducing blood amyloid-beta levels. ROO improves clinical dementia rating and functional brain activation.

NUTRIENTS (2022)

Article Biochemistry & Molecular Biology

Cellular Regulation of Kynurenic Acid-Induced Cell Apoptosis Pathways in AGS Cells

Hun Hwan Kim et al.

Summary: This study confirms that KYNA induces apoptosis in AGS gastric cancer cells, suggesting it could be a potential drug for the treatment of gastric cancer.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

Review Physiology

Mutual regulation of lactate dehydrogenase and redox robustness

Yijun Lin et al.

Summary: Lactate metabolism is crucial for maintaining cellular redox balance, and lactate dehydrogenases play a significant role in cellular redox regulation by directly regulating the conversion of lactate and pyruvate and participating in NAD/NADH regulation and ROS sensing.

FRONTIERS IN PHYSIOLOGY (2022)

Article Biochemistry & Molecular Biology

An Oleocanthal-Enriched EVO Oil Extract Induces the ROS Production in Gastric Cancer Cells and Potentiates the Effect of Chemotherapy

Sara Peri et al.

Summary: Oleocanthal, a compound found in extra-virgin olive oil, has been found to exhibit anticancer properties and can inhibit the growth of gastric cancer cells. In addition, an extract enriched with oleocanthal has a synergistic effect when used in combination with chemotherapy drugs, potentially overcoming drug resistance in gastric cancer cells.

ANTIOXIDANTS (2022)

Article Geriatrics & Gerontology

Extra Virgin Olive Oil consumption from Mild Cognitive Impairment patients attenuates oxidative and nitrative stress reflecting on the reduction of the PARP levels and DNA damage

Elena E. Tzekaki et al.

Summary: Oxidative/nitrative stress can cause DNA damage, contributing to Alzheimer's disease pathology. EVOO has shown beneficial effects on biomarkers of MCI patients, potentially due to its antioxidant properties.

EXPERIMENTAL GERONTOLOGY (2021)

Article Biochemistry & Molecular Biology

Extra Virgin Olive Oil Phenolic Extract on Human Hepatic HepG2 and Intestinal Caco-2 Cells: Assessment of the Antioxidant Activity and Intestinal Trans-Epithelial Transport

Martina Bartolomei et al.

Summary: This study provides a comprehensive characterization of the antioxidant properties of phenolic extract (BUO) obtained from extra virgin olive oil, cultivated in Tuscany, Italy. The findings show that BUO extract can reduce harmful substances produced in cells after oxidative stress and demonstrate selective trans-epithelial transport of some phenolic components in differentiated Caco-2 cells, a mature enterocyte model.

ANTIOXIDANTS (2021)

Review Biochemistry & Molecular Biology

The Impact of Oxidative Stress in Human Pathology: Focus on Gastrointestinal Disorders

Rosa Vona et al.

Summary: Accumulating evidence suggests that oxidative stress plays a crucial role in the pathogenesis and progression of many diseases, with conflicting contributions in gastrointestinal disorders. Oxidative stress has been shown to impact gastrointestinal motility and muscle phenotype changes. Although potential therapeutic strategies using antioxidants for inflammatory gastrointestinal diseases are promising, further research is needed to clarify the involvement of oxidative stress in mucosal disorders of the gastrointestinal tract.

ANTIOXIDANTS (2021)

Review Food Science & Technology

New insights in intestinal oxidative stress damage and the health intervention effects of nutrients: A review

Yajie Wang et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

Article Cell Biology

Lactate and pyruvate promote oxidative stress resistance through hormetic ROS signaling

Arnaud Tauffenberger et al.

CELL DEATH & DISEASE (2019)

Article Agriculture, Multidisciplinary

Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill wastewaters: a three-year study

Maria Bellumori et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Review Cardiac & Cardiovascular Systems

Olive oil and prevention of chronic diseases: Summary of an International conference

F. Visioli et al.

NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2018)

Review Gastroenterology & Hepatology

Oxidative Stress Resulting From Helicobacter pylori Infection Contributes to Gastric Carcinogenesis

Lindsay D. Butcher et al.

CELLULAR AND MOLECULAR GASTROENTEROLOGY AND HEPATOLOGY (2017)

Article Cell Biology

Oxidative Stress and Inflammation: What Polyphenols Can Do for Us?

Tarique Hussain et al.

OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2016)

Review Multidisciplinary Sciences

Principal component analysis: a review and recent developments

Ian T. Jolliffe et al.

PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES (2016)

Review Toxicology

Interactions between mitochondrial reactive oxygen species and cellular glucose metabolism

Dania C. Liemburg-Apers et al.

ARCHIVES OF TOXICOLOGY (2015)

Article Food Science & Technology

Cyanidin-3-O-glucoside counters the response to TNF-alpha of endothelial cells by activating Nrf2 pathway

Antonio Speciale et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2013)

Article Gastroenterology & Hepatology

The gastric precancerous cascade

Pelayo Correa et al.

JOURNAL OF DIGESTIVE DISEASES (2012)

Article Gastroenterology & Hepatology

Oxidative stress in inflammation-based gastrointestinal tract diseases: Challenges and opportunities

Yoon Jae Kim et al.

JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY (2012)

Review Food Science & Technology

Nutrition-Based Health: Cell-Based Bioassays for Food Antioxidant Activity Evaluation

Federica Cheli et al.

JOURNAL OF FOOD SCIENCE (2011)

Article Multidisciplinary Sciences

Inhibition of lactate dehydrogenase A induces oxidative stress and inhibits tumor progression

Anne Le et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2010)

Article Oncology

In-vitro gastric cancer prevention by a polyphenol-rich extract from olives through induction of apoptosis

Aggeliki M. Kountouri et al.

EUROPEAN JOURNAL OF CANCER PREVENTION (2009)

Article Medicine, General & Internal

The effect of polyphenols in olive oil on heart disease risk factors -: A randomized trial

Maria-Isabel Covas et al.

ANNALS OF INTERNAL MEDICINE (2006)

Article Agriculture, Multidisciplinary

Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycon as a key contributor to pungency

P Andrewes et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)