You are not logged in.
Openly accessible

Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease

Parkinson,L and Keast,R 2014, Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease, International journal of molecular sciences, vol. 15, no. 7, pp. 12323-12334, doi: 10.3390/ijms150712323.

Attached Files
Name Description MIMEType Size Downloads
keast-oleocanthalaphenolic-2014.pdf Published version application/pdf 829.74KB 229

Title Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease
Author(s) Parkinson,L
Keast,RORCID iD for Keast,R orcid.org/0000-0003-2147-7687
Journal name International journal of molecular sciences
Volume number 15
Issue number 7
Start page 12323
End page 12334
Publisher M D P I AG
Place of publication Basel, Switzerland
Publication date 2014
ISSN 1422-0067
Keyword(s) Health
Ibuprofen
Inflammation
Sensory
Virgin olive oil
Science & Technology
Physical Sciences
Chemistry, Multidisciplinary
Chemistry
MEDITERRANEAN DIETARY PATTERN
CORONARY-ARTERY-DISEASE
BREAST-CANCER
SECOIRIDOID DERIVATIVES
CARDIOVASCULAR-DISEASE
BIOLOGICAL-ACTIVITIES
RHEUMATOID-ARTHRITIS
LIGSTROSIDE AGLYCON
IN-VITRO
EXPRESSION
Summary Virgin olive oil (VOO) is credited as being one of many healthful components of the Mediterranean diet. Mediterranean populations experience reduced incidence of chronic inflammatory disease states and VOO is readily consumed as part of an everyday dietary pattern. A phenolic compound contained in VOO, named oleocanthal, shares unique perceptual and anti-inflammatory characteristics with Ibuprofen. Over recent years oleocanthal has become a compound of interest in the search for naturally occurring compounds with pharmacological qualities. Subsequent to its discovery and identification, oleocanthal has been reported to exhibit various modes of action in reducing inflammatory related disease, including joint-degenerative disease, neuro-degenerative disease and specific cancers. Therefore, it is postulated that long term consumption of VOO containing oleocanthal may contribute to the health benefits associated with the Mediterranean dietary pattern. The following paper summarizes the current literature on oleocanthal, in terms of its sensory and pharmacological properties, and also discusses the beneficial, health promoting activities of oleocanthal, in the context of the molecular mechanisms within various models of disease.
Language eng
DOI 10.3390/ijms150712323
Field of Research 090899 Food Sciences not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2014, Multidisciplinary Digital Publishing Institute
Persistent URL http://hdl.handle.net/10536/DRO/DU:30069038

Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 26 times in TR Web of Science
Scopus Citation Count Cited 26 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 198 Abstract Views, 230 File Downloads  -  Detailed Statistics
Created: Thu, 15 Jan 2015, 09:49:56 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.