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Gagour J, Hallouch O, Asbbane A, Bijla L, Laknifli A, Lee LH, Zengin G, Bouyahya A, Sakar EH, Gharby S. A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control. Chem Biodivers 2024; 21:e202301697. [PMID: 38345352 DOI: 10.1002/cbdv.202301697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Accepted: 02/12/2024] [Indexed: 03/09/2024]
Abstract
Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
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Affiliation(s)
- Jamila Gagour
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Otmane Hallouch
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abderrahim Asbbane
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Laila Bijla
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Abdellatif Laknifli
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
| | - Learn-Han Lee
- Research Center for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo, 315100>, China
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, 47500, Subang Jaya, Selangor, Malaysia
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 >, Konya, Turkey
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, 10090>, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology, and Health, FS, Abdelmalek Essaadi University, 93002, Tetouan, Morocco
| | - Said Gharby
- Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-Zohr University, 83000, Taroudant, Morocco
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2
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Huang Y, Guan Q, Zhang Z, Wang P, Li C. Oleacein: A comprehensive review of its extraction, purification, absorption, metabolism, and health effects. Food Chem 2024; 433:137334. [PMID: 37660602 DOI: 10.1016/j.foodchem.2023.137334] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 04/27/2023] [Accepted: 08/28/2023] [Indexed: 09/05/2023]
Abstract
Extra virgin olive oil (EVOO) consumption reduces the risk of cardiovascular disease in high-risk groups and the polyphenols in EVOO play an important health effect on it. As one of the most abundant polyphenols in EVOO, oleacein (OLEA) has many health benefits. However, there is no review article that focus comprehensively on OLEA, and most articles have limited data and information on OLEA. The purpose of this review is to summarize the results of all available studies, to present and compare the main traditional and novel techniques for the extraction and isolation and purification of OLEA, to elucidate the absorption and metabolic pathways of OLEA, and finally, to illustrate the health-promoting properties. Hopefully, this review can promote the use of OLEA in functional foods and therapeutic fields.
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Affiliation(s)
- Yunfei Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qingyun Guan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhuoya Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Pengxiang Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Food Science, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
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3
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Bergonzi MC, De Stefani C, Vasarri M, Ivanova Stojcheva E, Ramos-Pineda AM, Baldi F, Bilia AR, Degl’Innocenti D. Encapsulation of Olive Leaf Polyphenol-Rich Extract in Polymeric Micelles to Improve Its Intestinal Permeability. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:3147. [PMID: 38133044 PMCID: PMC10745506 DOI: 10.3390/nano13243147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/23/2023]
Abstract
In the present study, polymeric micelles were developed to improve the intestinal permeability of an extract of Olea europaea L. leaf with a high content of total polyphenols (49% w/w), with 41% w/w corresponding to the oleuropein amount. A pre-formulation study was conducted to obtain a stable formulation with a high loading capacity for extract. The freeze-drying process was considered to improve the stability of the formulation during storage. Micelles were characterized in terms of physical and chemical properties, encapsulation efficiency, stability, and in vitro release. The optimized system consisted of 15 mg/mL of extract, 20 mg/mL of Pluronic L121, 20 mg/mL of Pluronic F68, and 10 mg/mL of D-α-tocopheryl polyethylene glycol succinate (TPGS), with dimensions of 14.21 ± 0.14 nm, a polydisersity index (PdI) of 0.19 ± 0.05 and an encapsulation efficiency of 66.21 ± 1.11%. The influence of the micelles on polyphenol permeability was evaluated using both Parallel Artificial Membrane Permeability Assay (PAMPA) and the Caco-2 cell monolayer. In both assays, the polymeric micelles improved the permeation of polyphenols, as demonstrated by the increase in Pe and Papp values.
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Affiliation(s)
- Maria Camilla Bergonzi
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
| | - Chiara De Stefani
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
| | - Marzia Vasarri
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
- Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, Viale Morgagni 50, 50134 Florence, Italy;
| | | | | | - Francesco Baldi
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
| | - Anna Rita Bilia
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
| | - Donatella Degl’Innocenti
- Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, Viale Morgagni 50, 50134 Florence, Italy;
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Gordillo MCL, Madueño-Luna A, Luna JMM, Ramírez-Juidías E. Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process. Foods 2023; 12:2815. [PMID: 37509907 PMCID: PMC10379037 DOI: 10.3390/foods12142815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/01/2023] [Accepted: 07/22/2023] [Indexed: 07/30/2023] Open
Abstract
This study focuses on characterizing the temporal evolution of the surface affected by industrial treatment with NaOH within the processing tanks during the lye treatment stage of Manzanilla table olives. The lye treatment process is affected by multiple variables, such as ambient temperature, the initial temperature of the olives before lye treatment, the temperature of the NaOH solution, the concentration of the solution, the variety of olives, and their size, which are determinants of the speed of the lye treatment process. Traditionally, an expert, relaying on their subjective judgement, manages the cooking process empirically, leading to variability in the termination timing of the cook. In this study, we introduce a system that, by using an artificial vision system, allows us to know in a deterministic way the percentage of lye treatment achieved at each moment along the cooking process; furthermore, with an interpolator that accumulates values during the lye treatment, it is possible to anticipate the completion of the cooking by indicating the moment when two-thirds, three-fourths, or some other value of the interior surface will be reached with an error of less than 10% relative to the optimal moment. Knowing this moment is crucial for proper processing, as it will affect subsequent stages of the manufacturing process and the quality of the final product.
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Affiliation(s)
| | - Antonio Madueño-Luna
- Aeroespace Engineering and Fluid Mechanical Department, University of Seville, 41013 Seville, Spain
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Biochemical Methane Potential of Mechanically and Enzymatically Pretreated Solid Olive Mill Waste. Processes (Basel) 2023. [DOI: 10.3390/pr11030865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023] Open
Abstract
Olive cake, the solid byproduct of three-phase centrifugation olive oil production, has a high organic and polyphenol content, rendering it an environmental threat when landfilled as well as limiting its animal feed potential. This residue can be a good candidate for biomethane production due to its rich polysaccharide content (pectin, hemicellulose, and cellulose). Two strategies were compared to maximize biomethane production: destoning (i.e., removal of the seed fragments via mechanical means) and enzymatic pretreatment of the pulp. After 30 days of batch anaerobic digestion at 35 °C, both enzymatically pretreated and destoned olive cakes produced similar amounts of methane (~295 mL CH4/g volatile solids (VS)), 42% more than the control. A comparison of olive cake’s biomethane yields with a broad range of agricultural residues in the literature demonstrated its suitability for biomethane production. Additionally, the digestate recovered from the anaerobic digestion of olive cake had high Kjeldahl nitrogen contents (3.6%, db) and low polyphenol concentrations (0.02 mg gallic acid equivalent (GAE)/g), qualifying it as an ingredient for soil amendment. This study demonstrated olive cake can be diverted from landfills for second-generation biofuel production, and that the resulting digestate may have value for soil amendment.
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6
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Elfiky AM, Shawky E, Khattab AR, Ibrahim RS. Integration of NIR spectroscopy and chemometrics for authentication and quantitation of adulteration in sweet marjoram (Origanum majorana L.). Microchem J 2022. [DOI: 10.1016/j.microc.2022.108125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Bounegru AV, Apetrei C. Studies on the Detection of Oleuropein from Extra Virgin Olive Oils Using Enzymatic Biosensors. Int J Mol Sci 2022; 23:ijms232012569. [PMID: 36293426 PMCID: PMC9604468 DOI: 10.3390/ijms232012569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/10/2022] [Accepted: 10/17/2022] [Indexed: 12/05/2022] Open
Abstract
Oleuropein (OLEU) is an important indicator of the quality and authenticity of extra virgin olive oils (EVOO). Electrochemical sensors and biosensors for the detection of oleuropein can be used to test the adulteration of extra virgin olive oils. The present study aimed at the qualitative and quantitative determination of oleuropein in commercial EVOO samples by applying electrochemical techniques, cyclic voltammetry (CV) and square wave voltammetry (SWV). The sensing devices used were two newly constructed enzyme biosensors, supported on single-layer carbon-nanotube-modified carbon screen-printed electrode (SPE/SWCNT) on whose surface tyrosinase (SPE/SWCNT/Tyr) and laccase (SPE/SWCNT/Lac) were immobilized, respectively. The active surfaces of the two biosensors were analyzed and characterized by different methods, cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS) and Fourier transform infrared spectroscopy (FTIR) and the results confirmed the efficient immobilization of the enzymes. SPE/SWCNT/Tyr was characterized by a low detection limit (LOD = 9.53 × 10−8 M) and a very good sensitivity (0.0718 μA·μM−1·cm−2) over a wide linearity range from 0.49 to 11.22 μM. The process occurring at the biosensor surface corresponds to kinetics (h = 0.90), and tyrosinase showed a high affinity towards OLEU. The tyrosinase-based biosensor was shown to have superior sensitive properties to the laccase-based one. Quantitative determination of OLEU in EVOOs was performed using SPE/SWCNT/Tyr and the results confirmed the presence of the compound in close amounts in the EVOOs analysed, proving that they have very good sensory properties.
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Przybylska D, Kucharska AZ, Sozański T. A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2117375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Dominika Przybylska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - A. Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - T. Sozański
- Department of Pharmacology, Wrocław Medical University, Wrocław, Poland
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9
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Martins S, Silva E, Brito C, Martins-Gomes C, Gonçalves A, Arrobas M, Rodrigues MÂ, Correia CM, Nunes FM. Zeolites and Biochar Modulate Olive Fruit and Oil Polyphenolic Profile. Antioxidants (Basel) 2022; 11:antiox11071332. [PMID: 35883822 PMCID: PMC9311664 DOI: 10.3390/antiox11071332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/26/2022] [Accepted: 07/01/2022] [Indexed: 11/16/2022] Open
Abstract
Soil degradation processes and climate change threaten the sustainability of Mediterranean rainfed olive orchards, with repercussions on crop yield and quality of olives, olive oil and olive by-products. Using soil amendments can enhance soil fertility for sustained environmental quality and plant performance. For two years, we evaluated, under rainfed conditions, the effects of a fertilizer compound (FC) and its combination with zeolites (ZL) and biochar (BC) amendments on soil moisture, yield, fruit and oil polyphenols and quality indices. The polyphenolic composition was strongly influenced by treatments, although no effects were observed on crop yield. ZL improved soil moisture (average increase of 26.3% compared to FC), fruit fatty acid composition (increase of 12.4% in oleic/linoleic ratio in 2018) and oil quality, BC enhanced the concentrations of polyphenols with high nutritional value (average annual increase of 25.6, 84.8 and 11.6% for 3,4-dihydroxyphenylglycol, oleuropein and rutin, respectively). In contrast, olive oil from FC fruits showed the poorest quality, with oxidation and hydrolytic breakdown signals. The applied soil amendments appear to be a promising sustainable strategy to implement in olive rainfed orchards.
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Affiliation(s)
- Sandra Martins
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (S.M.); (E.S.); (C.B.); (C.M.-G.)
| | - Ermelinda Silva
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (S.M.); (E.S.); (C.B.); (C.M.-G.)
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Comendador Emílio Augusto Pires, 14, Edifício SIDE UP, 5340-257 Macedo de Cavaleiros, Portugal
| | - Cátia Brito
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (S.M.); (E.S.); (C.B.); (C.M.-G.)
| | - Carlos Martins-Gomes
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (S.M.); (E.S.); (C.B.); (C.M.-G.)
- CQ-VR—Food and Wine Chemistry Laboratory, Chemistry Research Centre—Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Alexandre Gonçalves
- MORE—Collaborative Laboratory Mountains of Research, Brigantia Ecopark, 5300-358 Bragança, Portugal;
| | - Margarida Arrobas
- CIMO—Centro de Investigação de Montanha, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (M.A.); (M.Â.R.)
| | - Manuel Ângelo Rodrigues
- CIMO—Centro de Investigação de Montanha, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (M.A.); (M.Â.R.)
| | - Carlos M. Correia
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (S.M.); (E.S.); (C.B.); (C.M.-G.)
- Correspondence: (C.M.C.); (F.M.N.)
| | - Fernando M. Nunes
- CQ-VR—Food and Wine Chemistry Laboratory, Chemistry Research Centre—Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Correspondence: (C.M.C.); (F.M.N.)
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Feng S, Xu X, Tao S, Chen T, Zhou L, Huang Y, Yang H, Yuan M, Ding C. Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils. Food Chem X 2022; 14:100341. [PMID: 35634224 PMCID: PMC9133763 DOI: 10.1016/j.fochx.2022.100341] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 04/14/2022] [Accepted: 05/18/2022] [Indexed: 11/30/2022] Open
Abstract
22 edible oils can be discriminated based on tocopherol and phytosterol contents. In vitro antioxidant activity is correlated to polyphenol, tocopherol, and squalene. Oxidative and heat stress resistance is correlated to tocopherol and phytosterol. In vivo antioxidant activity is correlated to polyphenol, squalene, MUFA and PUFA.
In the last decade, with a growing emphasis on healthy diets, functional edible oils with high nutritional quality are becoming increasingly popular around the world. This study systematically compared the chemical composition and protective effect of 22 vegetable oils using multivariate chemometric tools. The results showed that the fatty acid composition and minor compounds were extremely variable among tested oils. Hierarchical cluster and principal component analysis discriminated these oils according to the tocopherol and phytosterol contents. The Pearson’s correlation analysis indicated that in vitro radical scavenging capacity was significantly correlated to polyphenol, tocopherol, and squalene. Additionally, the ameliorate effects on the heat and oxidative stress, ROS contents, and antioxidant enzyme activities were measured in Caenorhabditis elegans. The results showed that the antioxidant activity and stress resistance were positively correlated to polyphenol, tocopherol, phytosterol, MUFA, and PUFA, respectively. This study may offer an insight into oil discrimination and functional oil exploitation.
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Affiliation(s)
- Shiling Feng
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Xiaoyan Xu
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Shengyong Tao
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Tao Chen
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Lijun Zhou
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Yan Huang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Hongyu Yang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Ming Yuan
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Chunbang Ding
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
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Ethnobotanical survey of medicinal plants of bejaia localities from algeria to prevent and treat coronavirus (COVID-19) infection shortened title: phytomedicine to manage COVID-19 pandemic. ADVANCES IN TRADITIONAL MEDICINE 2022. [PMCID: PMC9148845 DOI: 10.1007/s13596-022-00649-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The propagation of the COVID-19 pandemic in Algeria has pushed the population searching alternative therapies as preventives and treatment selections. The use of medicinal plants is a promising alternative solution to strengthen immunity and chase COVID-19. The aim of this study was to carry out an ethnobotanical survey in the Bejaia department (Algeria) to identify the plants used during the current pandemic. The study was conducted from February to May 2021. The interviews were conducted with 400 informants in order to assemble socio-demographic and floristic features of the respondents and used plants. The data analysis was performed by means of Relative Frequency of Citation (RFC), Family Importance Value (FIV), and Plant Part Value (PPV). 23 medicinal plants belonging to 12 families were adopted by the population of the Bejaia localities to prevent and treat COVID-19 infection. Aloysia citriodora Palau (RFC = 0.248), Mentha spicata L. (RFC = 0.145), Citrus limon (L.) Osbeck (RFC = 0.135), Thymus vulgaris L. (RFC = 0.118), Zingiber officinalis Roscoe (RFC = 0.09), Artemisia herba-alba Asso (RFC = 0.065), and Eucalyptus globules labill (RFC = 0.063) were the most cited species. The leaves of these plants which are used (65%) in the form of infusion (43.6%) are administered orally (95.03%) to treat and relieve certain symptoms of COVID-19. The current survey is the only one in the Bejaia department regarding the exploitation of medicinal herbs in the COVID-19 pandemic. These plants can be used as a platform to manage COVID-19.
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12
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Higher Yield and Polyphenol Content in Olive Pomace Extracts Using 2-Methyloxolane as Bio-Based Solvent. Foods 2022; 11:foods11091357. [PMID: 35564082 PMCID: PMC9104984 DOI: 10.3390/foods11091357] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/25/2022] [Accepted: 04/28/2022] [Indexed: 12/04/2022] Open
Abstract
Despite its severe toxicity and negative environmental impact, hexane remain the solvent of choice for the extraction of vegetable oils. This is in contrast with the constantly growing demand for sustainable and green extraction processes. In recent years a variety of alternatives to hexane have been reported, among them 2-methyloxolane (2-MeOx), which has emerged as a promising bio-based alternative. This study evaluates the possibility of replacing hexane, in the extraction of olive pomace (OP), with 2-MeOx, both dry and saturated with water (4.5%), the latter of which is called 2-MeOx 95.5%. The three solvents have been compared in terms of extraction yield and quality, as well as the lipid and polyphenol profiles of the extracts. The work concluded that both dry 2-MeOx and 2-MeOx 95.5% can replace hexane in OP extraction, resulting in higher yields and extracts richer in phenolic compounds. This study should open the road to further semi-industrial scale investigations toward more sustainable production processes.
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COVID-19 Crisis, Herbal Medicines, and Natural Products - Concerns and Suggestions. Jundishapur J Nat Pharm Prod 2022. [DOI: 10.5812/jjnpp-120872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
: Since the outbreak of the COVID-19 pandemic in the last days of 2019 in China, medical experts and organizations worldwide have proposed guidelines for its prevention and treatment. However, despite the availability of state-of-the-art technologies, modern medicine specialists have so far not been successful in controlling it. This has led traditional medicine experts to propagate their knowledge to prevent and cure COVID-19, creating an open debate. According to scientific literature, traditional medicine experts claim beneficial effects of herbal medicines against viral infections and their effectiveness in controlling the symptoms of respiratory disorders. Modern medicine specialists express their concerns about the quality, safety, and efficacy of herbal medicines, in addition to the risk of herb-drug interactions and the lack of randomized clinical studies. Herbal medicines have been popular since prehistoric times, and during the COVID-19 pandemic, they are increasingly used worldwide. The lack of definite cure and the high cost of available modern medicines have also promoted the use of herbal medicines. An evidence-based approach using herbal medicines with proven antiviral activities or containing compounds providing symptomatic relief in COVID-19 can be considered for clinical studies. The interaction of herbal medicines with modern drugs should also be considered in patients taking them. Traditional and modern medicine aim to provide effective and safe treatment and prevent COVID-19 infection. Considering the ground realities of the COVID-19 crisis and keeping in view the worldwide use of herbal medicines, in our opinion, the pros and cons of their use should be carefully weighed, and practical solutions should be considered.
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14
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Anti-parasitic activity of the Olea europaea and Ficus carica on Leishmania major: new insight into the anti-leishmanial agents. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-022-01066-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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15
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Uslu N, Özcan MM. The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The purpose of this study was to investigate the effect of variety, ripening degree, and also fermentation process on the bioactive compounds of olives, and on the fatty acid compositions of olive oils. The highest oil content was determined in fermented green olives (70.02% in Gemlik variety; 66.87% in Ayvalık variety). The fermentation process caused a notable reduction in both total phenolic content (from 2558.30–2894.40 to 699.10–1087.00 mg/kg), and antioxidant activity values (from 81.46–81.20 to 26.00–63.75%) of green olives in brine. Verbascoside was identified as the main phenolic compound (1150.95–1311.25 mg/kg). It was observed that oleuropein, hydroxytyrosol, tyrosol, and rutin contents of olives decreased after fermentation process. Concerning the fatty acid compositions of olive oils, oleic (70.13–75.47% for Gemlik; 67.36–70.22% for Ayvalık) and linoleic acid (6.18–11.13% for Gemlik; 10.13–12.94% for Ayvalık) contents showed differences regarding variety and maturation degree. However, there are minor variations in fatty acid composition according to fermentation.
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Affiliation(s)
- Nurhan Uslu
- Department of Food Engineering , Faculty of Agriculture, University of Selçuk , Konya , Turkey
| | - M. Musa Özcan
- Department of Food Engineering , Faculty of Agriculture, University of Selçuk , Konya , Turkey
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16
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Finicelli M, Squillaro T, Galderisi U, Peluso G. Polyphenols, the Healthy Brand of Olive Oil: Insights and Perspectives. Nutrients 2021; 13:3831. [PMID: 34836087 PMCID: PMC8624306 DOI: 10.3390/nu13113831] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/18/2021] [Accepted: 10/25/2021] [Indexed: 12/13/2022] Open
Abstract
Given their beneficial potential on human health, plant food bioactive molecules are important components influencing nutrition. Polyphenols have been widely acknowledged for their potentially protective role against several complex diseases. In particular, the polyphenols of olive oil (OOPs) emerge as the key components of many healthy diets and have been widely studied for their beneficial properties. The qualitative and quantitative profile defining the composition of olive oil phenolic molecules as well as their absorbance and metabolism once ingested are key aspects that need to be considered to fully understand the health potential of these molecules. In this review, we provide an overview of the key aspects influencing these variations by focusing on the factors influencing the biosynthesis of OOPs and the findings about their absorption and metabolism. Despite the encouraging evidence, the health potential of OOPs is still debated due to limitations in current studies. Clinical trials are necessary to fully understand and validate the beneficial effects of olive oil and OOPs on human health. We provide an update of the clinical trials based on olive oil and/or OOPs that aim to understand their beneficial effects. Tailored studies are needed to standardize the polyphenolic distribution and understand the variables associated with phenol-enriched OO. An in-depth knowledge of the steps that occur following polyphenol ingestion may reveal useful insights to be used in clinical settings for the prevention and treatment of many diseases.
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Affiliation(s)
- Mauro Finicelli
- Research Institute on Terrestrial Ecosystems (IRET), National Research Council of Italy (CNR), Via Pietro Castellino 111, 80131 Naples, Italy
| | - Tiziana Squillaro
- Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via Santa Maria di Costantinopoli 16, 80138 Naples, Italy; (T.S.); (U.G.)
| | - Umberto Galderisi
- Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via Santa Maria di Costantinopoli 16, 80138 Naples, Italy; (T.S.); (U.G.)
| | - Gianfranco Peluso
- Research Institute on Terrestrial Ecosystems (IRET), National Research Council of Italy (CNR), Via Pietro Castellino 111, 80131 Naples, Italy
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17
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Gonçalves S, Gaivão I. Natural Ingredients Common in the Trás-os-Montes Region (Portugal) for Use in the Cosmetic Industry: A Review about Chemical Composition and Antigenotoxic Properties. Molecules 2021; 26:5255. [PMID: 34500687 PMCID: PMC8433906 DOI: 10.3390/molecules26175255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/17/2021] [Accepted: 08/25/2021] [Indexed: 01/09/2023] Open
Abstract
The natural cosmetics market has grown since consumers became aware of the concept of natural-based ingredients. A significant number of cosmetics have an ecological impact on the environment and carry noxious and chemically potent substances. Thus, the use of natural and organic cosmetics becomes increasingly important since it is clear that topical treatment with cosmeceuticals can help improve skin rejuvenation. A substantial investigation into the benefits that fruits and plants can bring to health is required. Studies have shown that antigenotoxic properties are linked to anti-aging properties. Several studies have shown potential antigenotoxicity in natural ingredients such as Almonds (Prunus dulcis), Elderberry (Sambucus nigra), Olives (Olea europaea), and Grapes (Vitis vinifera). This review presents an overview of research conducted on these natural ingredients, the most common in the Northeast of Portugal. This region of Portugal possesses the most organic farmers, and ingredients are easily obtained. The Northeast of Portugal also has climatic, topographic, and pedological differences that contribute to agricultural diversity.
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Affiliation(s)
| | - Isabel Gaivão
- Department of Genetics and Biotechnology and CECAV, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal;
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18
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Criado-Navarro I, Ledesma-Escobar CA, Olmo-Peinado JM, Parrado-Martínez MJ, Vílchez-García PJ, Espejo-Calvo JA, Priego-Capote F. Influence of fruit destoning on bioactive compounds of virgin olive oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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19
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Ntlhamu MI, Ndhlala AR, Masoko P. Exploring the anti-HIV-1 reverse transcriptase, anti-inflammatory, anti-cancer activities and cytotoxicity of two fermented commercial herbal concoctions sold in Limpopo Province of South Africa. BMC Complement Med Ther 2021; 21:151. [PMID: 34039320 PMCID: PMC8157459 DOI: 10.1186/s12906-021-03321-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 05/12/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND AND OBJECTIVES The use of herbal concoctions is very popular in South Africa, including Limpopo Province. The herbal concoctions are claimed to be capable of treating numerous illnesses such as ulcers, cancer, HIV/AIDS, diabetes, certain STDs, blood cleansing to mention but a few. The focus of this study was to evaluate the anti-HIV 1 reverse transcriptase, anti-inflammatory and anti-cancerous activities as well as cytotoxic effects of 2 fermented herbal concoctions used for the treatment of the related ailments in Limpopo province of South Africa. METHOD Two fermented herbal concoctions obtained from a herbalist in Polokwane were extracted with 80% acetone. The anti-HIV activity of the herbal concoctions was determined using the anti-HIV reverse transcriptase assay. The anti-cancer and cytotoxic effects of the herbal concoctions were evaluated using cancerous Human Colon (HT-29) cells and the normal human Hepatoma cells (C3A) respectively. RESULTS Notable anti-HIV reverse transcriptase activity was observed from the 80% acetone fraction of herbal concoction 1 (IC50 38.031 μg/mL) which exhibited better activity than the positive control Lamivudine (IC50 40.90 μg/mL). There was variation in the anti-inflammation activity as determined by the sPL2, 15-LOX and COX enzyme assays. The only concerning matter was the high COX-1 activity in some of the extracts, which is not desirable due to the mucosal protection action of COX-1 enzyme. The herbal concoctions did not exhibit cytotoxic effects on normal human cells, however, toxicity against cancerous cells was observed. CONCLUSION The herbal concoctions displayed some considerable pharmacological effects against various ailments as claimed by the herbalist. More work to ascertain the toxicity of both concoctions against cancerous cells need to be followed as this could lead to the discovery of anticancer drugs.
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Affiliation(s)
- Matimba I Ntlhamu
- Department of Biochemistry, Microbiology and Biotechnology, Faculty of Science and Agriculture, University of Limpopo, Private Bag X1106, Sovenga, Limpopo, 0727, South Africa
| | - Ashwell R Ndhlala
- Green Biotechnologies Research Centre of Excellence, Faculty of Science and Agriculture, University of Limpopo, Private Bag X1106, Sovenga, Limpopo, 0727, South Africa.
| | - Peter Masoko
- Department of Biochemistry, Microbiology and Biotechnology, Faculty of Science and Agriculture, University of Limpopo, Private Bag X1106, Sovenga, Limpopo, 0727, South Africa.
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20
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Zhao X, Xiang X, Huang J, Ma Y, Sun J, Zhu D. Studying the Evaluation Model of the Nutritional Quality of Edible Vegetable Oil Based on Dietary Nutrient Reference Intake. ACS OMEGA 2021; 6:6691-6698. [PMID: 33748582 PMCID: PMC7970471 DOI: 10.1021/acsomega.0c05544] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 02/26/2021] [Indexed: 05/09/2023]
Abstract
Edible vegetable oils can provide most of the fatty acids, vitamin E, and certain phytochemicals necessary in the daily human diet to facilitate the required physiological activities. However, there are many types of edible vegetable oils on the market, and evaluating their nutritional quality is a matter of significant interest to consumers and producers. Most of the existing research studies that comparatively analyze and qualitatively describe the type, content, and proportion of nutrients in edible vegetable oil lack a comprehensive method for evaluating the nutritional quality of edible vegetable oil. Based on the physical and chemical analysis of fatty acids, vitamins, and phytochemicals in edible vegetable oil, this study aims to establish a model for a comprehensive evaluation of the nutritional quality of edible vegetable oils. The characteristic nutrients in edible vegetable oil were screened as the evaluation index, while the 2013 China Dietary Reference Intake and French Population Reference Intakes For Fatty Acids was considered the evaluation threshold. When each evaluation index in the edible vegetable oil reached the range stipulated by the reference intake of dietary nutrients, the index will get 1 point. The total score of each index was accumulated to evaluate the nutritional quality of the edible vegetable oils comprehensively. In this study, 13 edible vegetable oils, including low erucic acid rapeseed oil (in America, people usually call it canola oil), soybean oil, peanut oil, sunflower seed oil, flaxseed oil, edible blend oil, olive oil, palm oil, corn oil, camellia oil, peony seed oil, sacha inchi oil, and sesame oil, were selected as the evaluation objects because they are very common in China. Seven evaluation indexes were found for total saturated fatty acids (SFAs), atherogenic fatty acids (SFAs with 12, 14, and 16 carbon chains), monounsaturated fatty acids, polyunsaturated fatty acids like linoleic acid and α-linolenic acid, vitamin E, and phytosterol. When the evaluation index met the evaluation threshold, it was scored 1 point. Scores ranged from 2 to 6. The highest scores were obtained from peony seed oil, flaxseed oil, low erucic acid rapeseed oil, and edible blend oil all of which were 6 points. The lowest score belonged to palm oil at 2 points. The higher the score, the higher the degree of satisfaction between the various nutrients in the edible vegetable oil and the dietary reference intake of this model is. This paper establishes a new method for the nutritional evaluation of edible vegetable oils, which is convenient for comparing the overall nutritional quality of different kinds of edible vegetable oils while providing a new technique for the extensive evaluation of edible vegetable oil.
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Affiliation(s)
- Xuemei Zhao
- Institute
of Food and Nutrition Development, Ministry of Agriculture and Rural
Affairs, Chinese Academy of Agricultural
Sciences, Haidian
District 100081, China
| | - Xia Xiang
- Oil
Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Jiazhang Huang
- Institute
of Food and Nutrition Development, Ministry of Agriculture and Rural
Affairs, Chinese Academy of Agricultural
Sciences, Haidian
District 100081, China
| | - Yunqian Ma
- Institute
of Food and Nutrition Development, Ministry of Agriculture and Rural
Affairs, Chinese Academy of Agricultural
Sciences, Haidian
District 100081, China
| | - Junmao Sun
- Institute
of Food and Nutrition Development, Ministry of Agriculture and Rural
Affairs, Chinese Academy of Agricultural
Sciences, Haidian
District 100081, China
| | - Dazhou Zhu
- Institute
of Food and Nutrition Development, Ministry of Agriculture and Rural
Affairs, Chinese Academy of Agricultural
Sciences, Haidian
District 100081, China
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21
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Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021; 143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 02/25/2021] [Accepted: 03/11/2021] [Indexed: 12/14/2022]
Abstract
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
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22
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Balestrini R, Brunetti C, Cammareri M, Caretto S, Cavallaro V, Cominelli E, De Palma M, Docimo T, Giovinazzo G, Grandillo S, Locatelli F, Lumini E, Paolo D, Patanè C, Sparvoli F, Tucci M, Zampieri E. Strategies to Modulate Specialized Metabolism in Mediterranean Crops: From Molecular Aspects to Field. Int J Mol Sci 2021; 22:ijms22062887. [PMID: 33809189 PMCID: PMC7999214 DOI: 10.3390/ijms22062887] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 12/21/2022] Open
Abstract
Plant specialized metabolites (SMs) play an important role in the interaction with the environment and are part of the plant defense response. These natural products are volatile, semi-volatile and non-volatile compounds produced from common building blocks deriving from primary metabolic pathways and rapidly evolved to allow a better adaptation of plants to environmental cues. Specialized metabolites include terpenes, flavonoids, alkaloids, glucosinolates, tannins, resins, etc. that can be used as phytochemicals, food additives, flavoring agents and pharmaceutical compounds. This review will be focused on Mediterranean crop plants as a source of SMs, with a special attention on the strategies that can be used to modulate their production, including abiotic stresses, interaction with beneficial soil microorganisms and novel genetic approaches.
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Affiliation(s)
- Raffaella Balestrini
- National Research Council (CNR)-Institute of Sustainable Plant Protection (IPSP), Viale Mattioli 25 and Strada delle Cacce 73, 10125 and 10135 Torino, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy; (C.B.); (E.L.); (E.Z.)
- Correspondence: ; Tel.: +39-01165-02927
| | - Cecilia Brunetti
- National Research Council (CNR)-Institute of Sustainable Plant Protection (IPSP), Viale Mattioli 25 and Strada delle Cacce 73, 10125 and 10135 Torino, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy; (C.B.); (E.L.); (E.Z.)
| | - Maria Cammareri
- CNR-Institute of Bioscience and Bioresources (IBBR), Via Università 133, 80055 Portici, Italy; (M.C.); (M.D.P.); (T.D.); (S.G.); (M.T.)
| | - Sofia Caretto
- CNR-Institute of Sciences of Food Production, Via Monteroni, 73100 Lecce, Italy; (S.C.); (G.G.)
| | - Valeria Cavallaro
- CNR-Institute of Bioeconomy (IBE), Via Paolo Gaifami, 18, 95126 Catania, Italy; (V.C.); (C.P.)
| | - Eleonora Cominelli
- CNR-Institute of Agricultural Biology and Biotechnology, Via Edoardo Bassini 15, 20133 Milan, Italy; (E.C.); (F.L.); (D.P.); (F.S.)
| | - Monica De Palma
- CNR-Institute of Bioscience and Bioresources (IBBR), Via Università 133, 80055 Portici, Italy; (M.C.); (M.D.P.); (T.D.); (S.G.); (M.T.)
| | - Teresa Docimo
- CNR-Institute of Bioscience and Bioresources (IBBR), Via Università 133, 80055 Portici, Italy; (M.C.); (M.D.P.); (T.D.); (S.G.); (M.T.)
| | - Giovanna Giovinazzo
- CNR-Institute of Sciences of Food Production, Via Monteroni, 73100 Lecce, Italy; (S.C.); (G.G.)
| | - Silvana Grandillo
- CNR-Institute of Bioscience and Bioresources (IBBR), Via Università 133, 80055 Portici, Italy; (M.C.); (M.D.P.); (T.D.); (S.G.); (M.T.)
| | - Franca Locatelli
- CNR-Institute of Agricultural Biology and Biotechnology, Via Edoardo Bassini 15, 20133 Milan, Italy; (E.C.); (F.L.); (D.P.); (F.S.)
| | - Erica Lumini
- National Research Council (CNR)-Institute of Sustainable Plant Protection (IPSP), Viale Mattioli 25 and Strada delle Cacce 73, 10125 and 10135 Torino, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy; (C.B.); (E.L.); (E.Z.)
| | - Dario Paolo
- CNR-Institute of Agricultural Biology and Biotechnology, Via Edoardo Bassini 15, 20133 Milan, Italy; (E.C.); (F.L.); (D.P.); (F.S.)
| | - Cristina Patanè
- CNR-Institute of Bioeconomy (IBE), Via Paolo Gaifami, 18, 95126 Catania, Italy; (V.C.); (C.P.)
| | - Francesca Sparvoli
- CNR-Institute of Agricultural Biology and Biotechnology, Via Edoardo Bassini 15, 20133 Milan, Italy; (E.C.); (F.L.); (D.P.); (F.S.)
| | - Marina Tucci
- CNR-Institute of Bioscience and Bioresources (IBBR), Via Università 133, 80055 Portici, Italy; (M.C.); (M.D.P.); (T.D.); (S.G.); (M.T.)
| | - Elisa Zampieri
- National Research Council (CNR)-Institute of Sustainable Plant Protection (IPSP), Viale Mattioli 25 and Strada delle Cacce 73, 10125 and 10135 Torino, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy; (C.B.); (E.L.); (E.Z.)
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23
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Metabolic profile of olive leaves of different cultivars and collection times. Food Chem 2020; 345:128758. [PMID: 33348131 DOI: 10.1016/j.foodchem.2020.128758] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/22/2020] [Accepted: 11/27/2020] [Indexed: 02/07/2023]
Abstract
Due to the appreciable amounts of bioactive compounds in olive leaves and the effect of abiotic stresses on their synthesis, this study evaluated the metabolic profile of leaves of olive cultivars (Arbequina, Manzanilla and Picual) collected in four periods of the year (autumn, winter, spring and summer). The determination of the profile of bioactive compounds (phenolic compounds, flavonoids, tannins, carotenoids and chlorophylls) by spectrophotometry and the individual compounds by liquid chromatography coupled to mass spectrum, as well as antioxidant potential tests were performed. As results it was possible to observe that the leaves of the cultivar Manzanilla presented the highest levels of phenolic compounds and that the leaves collected in the summer presented a number of compounds much more relevant than the others. Thus, it was possible to conclude that the cultivar and the collection season significantly affect the bioactive content and the antioxidant potential of olive leaves.
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24
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Modulation of phenolic and lipophilic compounds of olive fruits in response to combined drought and heat. Food Chem 2020; 329:127191. [DOI: 10.1016/j.foodchem.2020.127191] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 05/28/2020] [Accepted: 05/28/2020] [Indexed: 01/01/2023]
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25
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Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review. Antioxidants (Basel) 2020; 9:antiox9111061. [PMID: 33138148 PMCID: PMC7692586 DOI: 10.3390/antiox9111061] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 10/28/2020] [Accepted: 10/28/2020] [Indexed: 02/06/2023] Open
Abstract
Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.
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26
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Moreno-González R, Juan ME, Planas JM. Profiling of pentacyclic triterpenes and polyphenols by LC-MS in Arbequina and Empeltre table olives. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109310] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Arakaki DG, Samúdio dos Santos V, de Melo EP, Pereira H, Silva Figueiredo P, Rodrigues Cortês M, Alexandre Carollo C, de Oliveira LCS, Tschinkel P, Reis F, Souza I, Rosa R, Sanches F, Freitas dos Santos E, Aragão do Nascimento V. Canjiqueira Fruit: Are We Losing the Best of It? Foods 2020; 9:foods9040521. [PMID: 32326266 PMCID: PMC7231018 DOI: 10.3390/foods9040521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/01/2020] [Accepted: 04/09/2020] [Indexed: 12/18/2022] Open
Abstract
Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a food resource, while the seeds are discarded. This study aimed at showing the potential of the whole fruit of canjiqueira. Elemental characterization was performed on ICP OES, while thermal stability was assessed on thermogravimetry. The determination of the fatty acid profile was carried out on gas chromatography and bioactive compound identification using liquid chromatography and mass spectrometry. Results show that both parts of canjiqueira fruit are a source of various minerals, such as Ca, Cu, Fe, K, Mg, and Mn while the seed only is a good source for Zn. Oleic and linoleic acids are the main compounds in pulp and seed. The thermal stability of seed oil is superior to pulp oil, while piceatannol concentration is higher in seed than pulp. All parts of canjiqueira fruit may be used as a strategy to address nutrition issues and are valuable ingredients to prospective food products.
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Affiliation(s)
- Daniela G. Arakaki
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
- Correspondence: (D.G.A.); (V.A.d.N.)
| | - Vanessa Samúdio dos Santos
- Laboratory of Natural Products and Mass Spectrometry, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (V.S.d.S.); (C.A.C.)
| | - Elaine Pádua de Melo
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Hugo Pereira
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Priscila Silva Figueiredo
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
| | - Mário Rodrigues Cortês
- Chemistry Institute, Federal Universityof Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (M.R.C.); (L.C.S.d.O.)
| | - Carlos Alexandre Carollo
- Laboratory of Natural Products and Mass Spectrometry, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (V.S.d.S.); (C.A.C.)
| | | | - Paula Tschinkel
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Francisco Reis
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Igor Souza
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Rafaela Rosa
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Fabiane Sanches
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil;
| | - Elisvânia Freitas dos Santos
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
| | - Valter Aragão do Nascimento
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
- Correspondence: (D.G.A.); (V.A.d.N.)
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Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods 2020; 9:foods9040514. [PMID: 32325961 PMCID: PMC7231206 DOI: 10.3390/foods9040514] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 12/17/2022] Open
Abstract
Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.
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Idm’hand E, Msanda F, Cherifi K. Ethnopharmacological review of medicinal plants used to manage diabetes in Morocco. CLINICAL PHYTOSCIENCE 2020. [DOI: 10.1186/s40816-020-00166-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
AbstractDiabetes is a chronic metabolic disorder which affects millions of people every year. If diabetes is not controlled, it can cause serious damage and a number of health complications. The aim of this paper was to review published ethnobotanical and ethnopharmacological evidences of Moroccan plants with antidiabetic potentials. Publications describing the medicinal plants used for the treatment of diabetes in Morocco were searched from the databases, including Google Scholar, Elsevier, Medline, Web of Science, SCOPUS and Pubmed. Other literature source was also used including books and theses available in library. About 750 literature references were studied, and only 240 research publications based on data from different Moroccan provinces published until June 2019 were included in this review. In total, 255 plants species belonging to 70 families were reported. Compositae and Lamiaceae were mentioned as the most represented families. The frequently used plant species in the dwellers of most regions of Morocco are Trigonella foenum-graecum, Artemesia herba-alba, Nigella sativa, Olea europaea, Allium cepa and Marrubium vulgare. This review provides useful information and current scientific knowledge on the medicinal plants used to manage diabetes in Morocco. Medicinal plants reported should be submitted to chemical, pharmacological and clinical studies to identify pharmacologically active metabolites and to confirm their antidiabetic activity.
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El-Seedi HR, Khalifa SAM, Yosri N, Khatib A, Chen L, Saeed A, Efferth T, Verpoorte R. Plants mentioned in the Islamic Scriptures (Holy Qur'ân and Ahadith): Traditional uses and medicinal importance in contemporary times. JOURNAL OF ETHNOPHARMACOLOGY 2019; 243:112007. [PMID: 31170516 DOI: 10.1016/j.jep.2019.112007] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 05/29/2019] [Accepted: 05/29/2019] [Indexed: 06/09/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Over the past thousand years, Islamic physicians have collected cultural, philosophical, sociological and historical backgrounds for understanding diseases and medications. The Prophet Mohammed (Peace Be Upon Him (PBUH) said: "There is no disease that Allah has created, except that Allah also has created its cure." Therefore, Islamic scholars are encouraged to explore and use both traditional and modern forms of medicine. AIM OF THE STUDY (1) To identify some of the medicinal plants mentioned in the Holy Qur'ân and Ahadith textbooks of the period 700-1500 AD; (2) to compare them with presently used traditional medicines; (3) to evaluate their value based on modern research; and (4) to investigate the contributions of Islamic scholars to the development of the scientific branches, particularly medicine. MATERIALS AND METHODS A literature search was performed relating to 12 medicinal plants mentioned in the Holy Qur'ân and Ahadith using textbooks, Al-Azhar scholars, published articles, the plant list website (http://www.theplantlist.org/), the medicinal plant names services website (http://mpns.kew.org/mpns-portal/) and web databases (PubMed, Science Direct, and Google Scholar). RESULTS AND DISCUSSION The Islamic Golden Age was a step towards modern medicine, with unique insights and multi-disciplinary aspects. Traditional Islamic Medicine has had a significant impact on the development of various medical, scientific and educational activities. Innumerable Muslim and non-Muslim physicians have built on the strong foundation of Traditional Islamic Medicine by translating the described natural remedies and effects. The influences of different ancient cultures on the traditional uses of natural products were also documented in Islamic Scriptures in the last part of the second millennium. The divine teachings of Islam combine natural and practical healing and incorporate inherited science and technology. CONCLUSION In this review, we discuss Traditional Islamic Medicine with reference to both medical recommendations mentioned in the Holy Qur'ân and Prophetic Traditional Medicine (al-Tibb al-Nabawi). Although the molecular mechanisms and functions of some of the listed medicinal plants and their derivatives have been intensively studied, some traditional remedies have yet to be translated into clinical applications.
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Affiliation(s)
- Hesham R El-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, 751 23, Uppsala, Sweden; Al-Rayan Research and Innovation Center, Al-Rayan Colleges, Medina, 42541, Saudi Arabia; Department of Chemistry, Faculty of Science, Menoufia University, 32512, Shebin El-Kom, Egypt.
| | - Shaden A M Khalifa
- Department of Molecular Biosciences, Stockholm University, The Wenner-Gren Institute, SE-106 91, Stockholm, Sweden; Clinical Research Centre, Karolinska University Hospital, Huddinge, Sweden
| | - Nermeen Yosri
- Department of Chemistry, Faculty of Science, Menoufia University, 32512, Shebin El-Kom, Egypt
| | - Alfi Khatib
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan, 25200, Pahang, Malaysia
| | - Lei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Aamer Saeed
- Quaid-i-Azam University, Islamabad, 45320, Pakistan
| | - Thomas Efferth
- Department of Pharmaceutical Biology, Johannes Gutenberg University, Staudinger Weg 5, 55128, Mainz, Germany
| | - Rob Verpoorte
- Natural Products Laboratory, IBL, Leiden University, PO Box 9505, 2300RA, Leiden, The Netherlands
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Lozano-Castellón J, López-Yerena A, Rinaldi de Alvarenga JF, Romero Del Castillo-Alba J, Vallverdú-Queralt A, Escribano-Ferrer E, Lamuela-Raventós RM. Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil. Crit Rev Food Sci Nutr 2019; 60:2532-2548. [PMID: 31423808 DOI: 10.1080/10408398.2019.1650715] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and oleacein (OLE), are attracting attention because of their beneficial effects on health. Data on OLC and OLE bioavailability are scarce, as most research on EVOO polyphenols has concentrated on hydroxytyrosol, tyrosol, and oleuropein. Consequently, relevant goals for future research are the elucidation of OLC and OLE bioavailability and finding evidence for their beneficial effects through pre-clinical and clinical studies. The aim of this review is to shed light on OLC and OLE, focusing on their precursors in the olive fruit and the impact of agronomic and processing factors on their presence in EVOO. Also discussed are their bioavailability and absorption, and finally, their bioactivity and health-promoting properties.
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Affiliation(s)
- Julián Lozano-Castellón
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Anallely López-Yerena
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - José Fernando Rinaldi de Alvarenga
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Jaume Romero Del Castillo-Alba
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - Elvira Escribano-Ferrer
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain.,Department of Pharmacy and Pharmaceutical Technology and Physical Chemistry, Biopharmaceutics and Pharmacokinetics Unit, Institute of Nanoscience and Nanotechnology (IN2UB), Pharmacy and Food Sciences School, University of Barcelona, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
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Moreno-González R, Juan ME, Planas JM. Table olive polyphenols: A simultaneous determination by liquid chromatography-mass spectrometry. J Chromatogr A 2019; 1609:460434. [PMID: 31416621 DOI: 10.1016/j.chroma.2019.460434] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 07/28/2019] [Accepted: 08/06/2019] [Indexed: 12/13/2022]
Abstract
Table olives contain a wide range of polyphenols responsible for protective effects on health that have been associated with a lower prevalence of chronic diseases. A new method to identify and quantify these compounds in table olives, by means of methanol:ethanol (1:1; v/v) extraction followed by LC-ESI-MS/MS, has been developed and validated. The chromatographic column Eclipse-XDB-C18, never used before in this kind of application, provided the best results using Milli-Q water with 0.025% acetic acid and acetonitrile with 5% acetone as eluents. This method allows the quantification of 17 polyphenols, namely, hydroxytyrosol, tyrosol, salidroside, hydroxytyrosol acetate, catechol, vanillic acid, caffeic acid, o-coumaric acid, p-coumaric acid, verbascoside; oleuropein; pinoresinol, apigenin, luteolin, luteolin-7-O-glucoside, quercetin and rutin. The new method has been validated and shows linear correlations (R2>0.996), recoveries superior to 95%, high sensitivity, adequate precision and accuracy (RSD < 15%) as well as a short chromatographic analysis of 9 min. Its application to the analysis of Marfil table olives enabled the quantification of 15 polyphenols, among which hydroxytyrosol (384.1 ± 81.2 mg/kg), tyrosol (201.2 ± 3.8 mg/kg), luteolin (88.0 ± 3.8 mg/kg) and salidroside (85.9 ± 3.2 mg/kg) stand out. Furthermore, this method allows to assess whether the intake of a certain number of olives can meet the health claim associated to olive oil polyphenols (Reg. EU n.432/2012). Our results indicate that the daily intake of only 7 olives, which corresponds to 8 g of edible portion, provide an amount of hydroxytyrosol and derivatives (e.g. oleuropein complex and tyrosol) of 5 mg, according to the health claim of the EU. In view of the results, it could be stated that table olives are an excellent source of bioactive compounds, thus emerging as a promising functional food.
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Affiliation(s)
- Rocío Moreno-González
- Departament de Bioquímica i Fisiologia and Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Av. Joan XXIII 27-31, 08028, Barcelona, Spain.
| | - M Emília Juan
- Departament de Bioquímica i Fisiologia and Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Av. Joan XXIII 27-31, 08028, Barcelona, Spain.
| | - Joana M Planas
- Departament de Bioquímica i Fisiologia and Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), Av. Joan XXIII 27-31, 08028, Barcelona, Spain.
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Summerhill V, Karagodin V, Grechko A, Myasoedova V, Orekhov A. Vasculoprotective Role of Olive Oil Compounds via Modulation of Oxidative Stress in Atherosclerosis. Front Cardiovasc Med 2018; 5:188. [PMID: 30622950 PMCID: PMC6308304 DOI: 10.3389/fcvm.2018.00188] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Accepted: 12/10/2018] [Indexed: 12/14/2022] Open
Abstract
Existing evidence supports the significant role of oxidative stress in the endothelial injury, and there is a direct link between increased oxidative stress, and the development of endothelial dysfunction. Endothelial dysfunction precedes the development of atherosclerosis and subsequent cardiovascular disease (CVD). The overproduction of reactive oxygen species facilitates the processes, such as oxidative modification of low-density lipoproteins and phospholipids, reduction in the NOS-derived nitric oxide, and the functional disruption of high-density lipids that are profoundly involved in atherogenesis, inflammation, and thrombus formation in vascular cells. Thus, under oxidative stress conditions, endothelial dysfunction was found to be associated with the following endothelial alterations: reduced nitric oxide bioavailability, increased anticoagulant properties, increased platelet aggregation, increased expression of adhesion molecules, chemokines, and cytokines. In this review, we summarized the evidence indicating that endothelial damage triggered by oxidation can be diminished or reversed by the compounds of olive oil, a readily available antioxidant food source. Olive oil bioactive compounds exhibited a potent capability to attenuate oxidative stress and improve endothelial function through their anti-inflammatory, anti-oxidant, and anti-thrombotic properties, therefore reducing the risk and progression of atherosclerosis. Also, their molecular mechanisms of action were explored to establish the potential preventive and/or therapeutic alternatives to the pharmacological remedies available.
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Affiliation(s)
- Volha Summerhill
- Skolkovo Innovative Center, Institute for Atherosclerosis Research Moscow, Moscow, Russia
| | - Vasilyi Karagodin
- Department of Commodity Research and Expertise, Plekhanov Russian University of Economics, Moscow, Russia
| | - Andrey Grechko
- Federal Research and Clinical Center of Intensive Care Medicine and Rehabilitology, Moscow, Russia
| | - Veronika Myasoedova
- Laboratory of Angiopathology, Institute of General Pathology and Pathophysiology, Moscow, Russia
| | - Alexander Orekhov
- Skolkovo Innovative Center, Institute for Atherosclerosis Research Moscow, Moscow, Russia
- Laboratory of Angiopathology, Institute of General Pathology and Pathophysiology, Moscow, Russia
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Crespo MC, Tomé-Carneiro J, Dávalos A, Visioli F. Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition. Foods 2018; 7:E90. [PMID: 29891766 PMCID: PMC6025313 DOI: 10.3390/foods7060090] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 06/07/2018] [Accepted: 06/07/2018] [Indexed: 02/06/2023] Open
Abstract
The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of olive oil and some of its components are being rapidly decoded. In this paper we review the most recent pharma-nutritional investigations on olive oil biophenols and their health effects, chiefly focusing on recent findings that elucidate their molecular mechanisms of action.
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Affiliation(s)
- M Carmen Crespo
- Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
| | - Joao Tomé-Carneiro
- Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
| | - Alberto Dávalos
- Laboratory of Epigenetics of Lipid Metabolism, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
| | - Francesco Visioli
- Laboratory of Functional Foods, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain.
- Department of Molecular Medicine, University of Padova, Viale G. Colombo 3, 35121 Padova, Italy.
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