Home  About us  Contact
 

Olive Oil Phenolics (olive + oil_phenolic)

Distribution by Scientific Domains
Chemistry75%

Selected Abstracts

Binding of olive oil phenolics to food proteins

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2005
Are Hugo Pripp
Abstract In this paper we investigate the interaction of phenolics extracted from olive oil with different food proteins (sodium caseinate, bovine serum albumin, ,-lactoglobulin and gelatin). Binding parameters are estimated using different experimental techniques: gel filtration, HPLC, isothermal titration calorimetry and NMR diffusion measurements. For comparison, the binding properties of gallic acid and tannic acid are also studied. The affinity of olive oil phenolics for the different food proteins is found to be relatively weak (compared with tannic acid). Binding constants are measured for the different phenolics in the extract: tyrosol and hydroxytyrosol do not (or very weakly) bind to the proteins, whereas other phenolics in the extract had binding constants of the order 102,104M,1. The binding parameters determined have been discussed in relation to the possible effect of proteins on sensory properties (bitterness) of food emulsions containing olive oil. Copyright © 2004 Society of Chemical Industry [source]

Antioxidant and other biological activities of phenols from olives and olive oil

MEDICINAL RESEARCH REVIEWS, Issue 1 2002
Francesco Visioli
Abstract Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra-virgin olive oil are responsible for its peculiar pungent taste and for its high stability. Recent findings demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo, and possess other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet. © 2001 John Wiley & Sons, Inc. Med Res Rev, 22, No. 1, 65,75, 2002 [source]

Components of Olive Oil and Chemoprevention of Colorectal Cancer

NUTRITION REVIEWS, Issue 11 2005
Yumi Z.H.Y. Hashim
Olive oil contains a vast range of substances such as monounsaturated free fatty acids (e.g., oleic acid), hydrocarbon squalene, tocopherols, aroma components, and phenolic compounds. Higher consumption of olive oil is considered the hallmark of the traditional Mediterranean diet, which has been associated with low incidence and prevalence of cancer, including colorectal cancer. The anticancer properties of olive oil have been attributed to its high levels of monounsaturated fatty acids, squalene, tocopherols, and phenolic compounds. Nevertheless, there is a growing interest in studying the role of olive oil phenolics in carcinogenesis. This review aims to provide an overview of the relationship between olive oil phenolics and colorectal cancer, in particular summarizing the epidemiologic, in vitro, cellular, and animal studies on antioxidant and anticarcinogenic effects of olive oil phenolics. [source]