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. Attached Files Name Description MIMEType Size Downloads Title Oleocanthal, a natural anti-Inflammatory compound in extra virgin olive oil Author(s) Cicerale, Sara orcid.org/0000-0002-1100-0423 Keast, Russsell S. J. orcid.org/0000-0001-6882-2877 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 Document type: Journal Article Collections: Faculty of Arts and Education Faculty of Health School of Exercise and Nutrition Sciences Institute for Physical Activity and Nutrition Higher Education Research Group   Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Fri, 26 Nov 2010, 10:16:41 EST Mon, 29 Nov 2010, 08:40:57 EST Mon, 29 Nov 2010, 08:45:09 EST Mon, 29 Nov 2010, 08:47:11 EST Mon, 29 Nov 2010, 08:58:40 EST Mon, 29 Nov 2010, 09:00:11 EST Mon, 29 Nov 2010, 09:00:57 EST Mon, 29 Nov 2010, 09:02:20 EST Mon, 29 Nov 2010, 09:05:12 EST Fri, 06 Jan 2012, 08:49:38 EST Wed, 01 Feb 2012, 15:41:42 EST Thu, 08 Mar 2012, 17:47:10 EST Fri, 22 Aug 2014, 14:55:24 EST Wed, 17 Sep 2014, 19:27:42 EST Filtered Full Citation counts:   Cited 0 times in TR Web of Science Cited 2 times in Scopus Search Google Scholar Access Statistics: 1157 Abstract Views, 11 File Downloads  -  Detailed Statistics Created: Fri, 26 Nov 2010, 10:16:33 EST by Penny Andrews

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