Oleocanthal, a natural anti-Inflammatory compound in extra virgin olive oil

Cicerale, Sara and Keast, Russsell S. J. 2010, Oleocanthal, a natural anti-Inflammatory compound in extra virgin olive oil, Anti-inflammatory & anti-allergy agents in medicinal chemistry, vol. 9, no. 2, pp. 94-100.

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Title Oleocanthal, a natural anti-Inflammatory compound in extra virgin olive oil
Author(s) Cicerale, Sara
Keast, Russsell S. J.
Journal name Anti-inflammatory & anti-allergy agents in medicinal chemistry
Volume number 9
Issue number 2
Start page 94
End page 100
Total pages 7
Publisher Bentham Science Publishers Ltd
Place of publication Bussum, Netherlands
Publication date 2010
ISSN 1871-5230
1875-614X
Keyword(s) extra virgin olive oil
health benefits
ibuprofen
Mediterranean diet
oleocanthal
phenolic compounds
Summary Recent research on the olive oil phenolic, oleo canthal has led to speculation that it may confer some of the health benefits associated with a traditional Mediterranean diet. Oleocanthal produces a peppery, stinging sensation at the back of the throat similar to that of the non-steroidal anti-inflammatory drug (NSAID), ibuprofen. This led to the hypothesis that the perceptual similarity between oleocanthal and ibuprofen may indicate similar pharmacological properties. Subsequent studies have proved the hypothesis and oleocanthal was shown not only to inhibit inflammation in the same way as ibuprofen does, but it was found to be substantially more potent than this NSAID. It is important to note that inflammation has been demonstrated to playa significant role in the development of a number of chronic diseases, such as cardiovascular disease (CVD) and certain types of cancers. Therefore, as a result of dietary feeding with olive oil as a part of the traditional Mediterranean diet, a reduction in inflammation produced by oleocanthal is speculated to be the potential mechanism that is partially responsible for the health benefits associated with this dietary pattern. This review summarizes the current knowledge on oleocanthal, in tenns of its physiological and sensory properties, as well as a discussion on the factors that have the ability to affect oleocanthal concentrations in extra virgin olive oils (EVOOs).
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
HERDC collection year 2010
Copyright notice ©2010, Bentham Science Publishers Ltd.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30031355

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