Comparison survey of EVOO polyphenols and exploration of healthy aging-promoting properties of oleocanthal and oleacein. (March 2019)

• Record Type: Journal Article
• Authors: Nikou, Theodora; Liaki, Vasiliki; Stathopoulos, Panagiotis; Sklirou, Aimilia D.; Tsakiri, Eleni N.; Jakschitz, Thomas; Bonn, Günther; Trougakos, Ioannis P.; Halabalaki, Maria; Skaltsounis, Leandros A.
• Is Part Of: Food and chemical toxicology. Volume 125(2019)
• Page Start: 403
• Page End: 412
• Publication Date: 2019-03
• Subjects: EVOO -- Oleocanthal -- Oleacein -- Polyphenols -- Aging -- Drosophila; ALP Autophagy Lysosome Pathway -- BECN1 Beclin-1 -- CTSD Cathepsin-D -- CTSL Cathepsin-L -- CLU Apolipoprotein J/Clusterin -- EVOO extra virgin olive oil -- HDAC6 Histone deacetylase 6 -- HPLC high performance liquid chromatography -- HSF1 Heat shock transcription factor-1 -- HSP Heat shock protein -- HT Hydroxytyrosol -- InR Insulin Receptor -- KEAP1 Kelch-like ECH-associated protein 1 -- NQO1 NAD(P)H dehydrogenase, quinone 1 -- NRF2 NF-E2-related factor 2 -- OLEA Oleacein -- OLEO Oleocanthal -- PDR Proteome Damage Responses -- PN Proteostasis Network -- ROS Reactive Oxygen Species -- SQSTM1 Sequestosome 1 -- STUB1 STIP1 homology and U-box containing protein 1 -- TPC total phenolic content -- TPF Total Phenolic Fraction -- TXNRD1 Thioredoxin reductase 1 -- T Tyrosol -- UPP Ubiquitin Proteasome Pathway; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2019.01.016
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: Olive oil is widely accepted as a superior edible oil. Great attention has been given lately to olive oil polyphenols which are linked to significant health beneficial effects. Towards a survey of Greek olive oil focusing on polyphenols, representative extra virgin olive oils (EVOOs) from the main producing areas of the country and the same harvesting period have been collected and analyzed. Significant differences and interesting correlations have been identified connecting certain polyphenols namely hydroxytyrosol, tyrosol, oleacein and oleocanthal with specific parameters e.g. geographical origin, production procedure and cultivation practice. Selected EVOOs polyphenol extracts, with different oleacein and oleocanthal levels, as well as isolated oleacein and oleocanthal were bio-evaluated in mammalian cells and as a dietary supplement in the Drosophila in vivo model. We found that oleocanthal and oleacein activated healthy aging-promoting cytoprotective pathways and suppressed oxidative stress in both mammalian cells and in flies. Highlights: Extra Virgin Olive Oil comparison survey. Quantification of hydroxytyrosol, tyrosol, oleacein and oleocanthal. Correlation of phenolic composition with specific quality factors. Positive association of oleacein and oleocanthal to healthy aging.