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      Antitumor Perspectives of Oleuropein and Its Metabolite Hydroxytyrosol: Recent Updates : Antitumor perspectives of oleuropein…

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          Correlation between oral drug absorption in humans and apparent drug permeability coefficients in human intestinal epithelial (Caco-2) cells

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            Major phenolic compounds in olive oil: metabolism and health effects.

            It has been postulated that the components in olive oil in the Mediterranean diet, a diet which is largely vegetarian in nature, can contribute to the lower incidence of coronary heart disease and prostate and colon cancers. The Mediterranean diet includes the consumption of large amounts of olive oil. Olive oil is a source of at least 30 phenolic compounds. The major phenolic compounds in olive oil are oleuropein, hydroxytyrosol and tyrosol. Recently there has been a surge in the number of publications that has investigated their biological properties. The phenolic compounds present in olive oil are strong antioxidants and radical scavengers. Olive "waste water" also possesses compounds which are strong antioxidant and radical scavengers. Typically, hydroxytyrosol is a superior antioxidant and radical scavenger to oleuropein and tyrosol. Hydroxytyrosol and oleuropein have antimicrobial activity against ATTC bacterial strains and clinical bacterial strains. Recent syntheses of labeled and unlabelled hydroxytyrosol coupled with superior analytical techniques have enabled its absorption and metabolism to be studied. It has recently been found that hydroxytyosol is renally excreted unchanged and as the following metabolites as its glucuronide conjugate, sulfate conjugate, homovanillic acid, homovanillic alcohol, 3,4-dihydroxyphenylacetic acid and 3,4-dihydroxyphenylacetaldehyde. Studies with tyrosol have shown that it is excreted unchanged and as its conjugates. This review summarizes the antioxidant abilities; the scavenging abilities and the biological fates of hydroxytyrosol, oleuropein and tyrosol which have been published in recent years.
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              Free radical-scavenging properties of olive oil polyphenols.

              Plants in the Mediterranean basin, such as vine and olive trees, have developed an array of antioxidant defences to protect themselves from environmental stress. Accordingly, the incidence of coronary heart disease and certain cancers is lower in the Mediterranean area, where olive oil is the dietary fat of choice. As opposed to other vegetable oils, extra virgin olive oil, which is obtained by physical pressure from a whole fruit, is rich in phenolic components that are responsible for the particular stability of the oil. We have investigated the scavenging actions of some olive oil phenolics, namely hydroxytyrosol and oleuropein, with respect to superoxide anion generation, neutrophils respiratory burst, and hypochlorous acid. The low EC50S indicate that both compounds are potent scavengers of superoxide radicals and inhibitors of neutrophils respiratory burst: whenever demonstrated in vivo, these properties may partially explain the observed lower incidence of CHD and cancer associated with the Mediterranean diet.
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                Author and article information

                Journal
                Journal of Food Science
                Journal of Food Science
                Wiley
                00221147
                July 2018
                July 2018
                June 21 2018
                : 83
                : 7
                : 1781-1791
                Affiliations
                [1 ]Univ. Inst. of Diet and Nutritional Sciences, Faculty of Allied Health Sciences; The Univ. of Lahore; Lahore Pakistan
                [2 ]Dept. of Environmental Sciences; COMSATS University Islamabad, Vehari Campus; Pakistan
                [3 ]Dept. of Biochemistry; Shah Abdul University; Khairpur Pakistan
                [4 ]Dept. of Biosciences; COMSATS University Islamabad, Sahiwal Campus; Pakistan
                [5 ]Inst. of Food and Nutritional Sciences; PMAS-Arid Agriculture Univ.; Rawalpindi Pakistan
                Article
                10.1111/1750-3841.14198
                29928786
                b93f4bbe-3fbb-4dae-9229-6db76bce14c7
                © 2018

                http://doi.wiley.com/10.1002/tdm_license_1.1

                http://onlinelibrary.wiley.com/termsAndConditions#vor

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