Advanced search
Publication Cover
Critical Reviews in Food Science and Nutrition Volume 60, 2020 - Issue 15
Submit an article Journal homepage
1,698
Views
69
CrossRef citations to date
0
Altmetric
Reviews

Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil

Julián Lozano-Castellóna 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;b CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
,
Anallely López-Yerenaa 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 Alvarengaa 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-Albaa 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-Queralta 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;b CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
,
Elvira Escribano-Ferrerb CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain;c 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-Raventósa 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;b CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, SpainCorrespondence[email protected]
 show all
Pages 2532-2548 | Published online: 19 Aug 2019

Citations (69)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Tomokazu Ohishi, Sumio Hayakawa & Noriyuki Miyoshi. (2023) Involvement of microRNA modifications in anticancer effects of major polyphenols from green tea, coffee, wine, and curry. Critical Reviews in Food Science and Nutrition 63:24, pages 7148-7179.
Read now
Marlene Costa, Vânia Costa, Margarida Lopes & Fátima Paiva-Martins. (2022) A biochemical perspective on the fate of virgin olive oil phenolic compounds in vivo. Critical Reviews in Food Science and Nutrition 0:0, pages 1-26.
Read now

Articles from other publishers (67)

Yunfei Huang, Qingyun Guan, Zhuoya Zhang, Pengxiang Wang & Chunmei Li. (2024) Oleacein: A comprehensive review of its extraction, purification, absorption, metabolism, and health effects. Food Chemistry 433, pages 137334.
Crossref
Alexandra Olmo-Cunillera, Maria Pérez, Anallely López-Yerena, Mohamed M. Abuhabib, Antònia Ninot, Agustí Romero-Aroca, Anna Vallverdú-Queralt & Rosa Maria Lamuela-Raventós. (2024) Targeted metabolic profiling of the revived ancient ‘Corbella’ olive cultivar during early maturation. Food Chemistry 430, pages 137024.
Crossref
Ghanya Al-Naqeb, Aliki Kalmpourtzidou, Rachele De Giuseppe & Hellas Cena. (2023) Beneficial Effects of Plant Oils Supplementation on Multiple Sclerosis: A Comprehensive Review of Clinical and Experimental Studies. Nutrients 15:22, pages 4827.
Crossref
Luísa Schuh, Marcella Reginato, Isadora Florêncio, Leila Falcao, Luana Boron, Eliana Fortes Gris, Victor Mello & Sônia Nair Báo. (2023) From Nature to Innovation: The Uncharted Potential of Natural Deep Eutectic Solvents. Molecules 28:22, pages 7653.
Crossref
Fernando Rivero-Pino. (2023) Oleocanthal – Characterization, production, safety, functionality and in vivo evidences. Food Chemistry 425, pages 136504.
Crossref
Marco Nardella, Roberto Moscetti, Giacomo Bedini, Andrea Bandiera, Swathi Sirisha Nallan Chakravartula & Riccardo Massantini. (2023) Impact of traditional and innovative malaxation techniques and technologies on nutritional and sensory quality of virgin olive oil – A review. Food Chemistry Advances 2, pages 100163.
Crossref
AliAkbar Asadi, Vahid Shariati, Soraya Mousavi, Roberto Mariotti & Mehdi Hosseini Mazinani. (2023) Meta-analysis of transcriptome reveals key genes relating to oil quality in olive. BMC Genomics 24:1.
Crossref
Tarek A. Seaf Elnasr, Omar M. Ibrahim, Mosaed S. Alhumaimess, Ibrahim Hotan Alsohaimi, Yasser A. El-Ossaily, Modather F. Hussein, Atef Mohamed Nassar, Hassan M. A. Hassan, M. R. El-Aassar & Elsayed E. Hafez. (2023) Chitosan/Selenium@Olive Oil Nanocomplex Targeted Therapy for Multiple Cancers. Journal of Polymers and the Environment.
Crossref
Ignacio Ruiz-García, Rodolfo Ortíz-Flores, Rocío Badía, Aranzazu García-Borrego, María García-Fernández, Estrella Lara, Elisa Martín-Montañez, Sara García-Serrano, Sergio Valdés, Montserrat Gonzalo, María-José Tapia-Guerrero, José-Carlos Fernández-García, Alicia Sánchez-García, Francisca Muñoz-Cobos, Miguel Calderón-Cid, Rajaa El-Bekay, María-Isabel Covas, Gemma Rojo-Martínez, Gabriel Olveira, Silvana-Yanina Romero-Zerbo & Francisco-Javier Bermúdez-Silva. (2023) Rich oleocanthal and oleacein extra virgin olive oil and inflammatory and antioxidant status in people with obesity and prediabetes. The APRIL study: A randomised, controlled crossover study. Clinical Nutrition 42:8, pages 1389-1398.
Crossref
Anna Boronat, Gabriele Serreli, Jose Rodríguez-Morató, Monica Deiana & Rafael de la Torre. (2023) Olive Oil Phenolic Compounds’ Activity against Age-Associated Cognitive Decline: Clinical and Experimental Evidence. Antioxidants 12:7, pages 1472.
Crossref
Jose Manuel Reuss, Laura Alonso-Gamo, Mariola Garcia-Aranda, Debora Reuss, Manuel Albi, Beatriz Albi, Debora Vilaboa & Beatriz Vilaboa. (2023) Oral Mucosa in Cancer Patients—Putting the Pieces Together: A Narrative Review and New Perspectives. Cancers 15:13, pages 3295.
Crossref
Sheng-Yi Chen & Gow-Chin Yen. 2023. Dietary Supplements with Antioxidant Activity. Dietary Supplements with Antioxidant Activity 329 347 .
Hsueh-Han Tsai, Jyh-Cherng Yu, Huan-Ming Hsu, Chi-Hong Chu, Tzu-Ming Chang, Zhi-Jie Hong, An-Chieh Feng, Chun-Yu Fu, Kuo-Feng Hsu, Ming-Shen Dai & Guo-Shiou Liao. (2023) The Risk of Breast Cancer between Western and Mediterranean Dietary Patterns. Nutrients 15:9, pages 2057.
Crossref
Alejandro Rodríguez-Agurto, Manuel Bravo, Antonio Magán-Fernandez, Ana López-Toruño, Ricardo Muñoz, Joaquín Ferrer & Francisco Mesa. (2023) Randomized clinical trial on the clinical effects of a toothpaste containing extra virgin olive oil, xylitol, and betaine in gingivitis. Scientific Reports 13:1.
Crossref
Beatriz Gutiérrez-Miranda, Isabel Gallardo, Eleni Melliou, Isabel Cabero, Yolanda Álvarez, Marta Hernández, Prokopios Magiatis, Marita Hernández & María Luisa Nieto. (2023) Treatment with the Olive Secoiridoid Oleacein Protects against the Intestinal Alterations Associated with EAE. International Journal of Molecular Sciences 24:5, pages 4977.
Crossref
Doretta Cuffaro, Simone Bertini, Marco Macchia & Maria Digiacomo. (2023) Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment. Nutrients 15:5, pages 1073.
Crossref
Neelaveni Thangavel & Mohammed Albratty. (2023) Benchmarked molecular docking integrated molecular dynamics stability analysis for prediction of SARS-CoV-2 papain-like protease inhibition by olive secoiridoids. Journal of King Saud University - Science 35:1, pages 102402.
Crossref
Beatriz T. Martins, Maria Rosário Bronze & M. Rita Ventura. (2022) Phenolic Compounds from Virgin Olive Oil: Approaches for Their Synthesis and Analogues. Journal of Agricultural and Food Chemistry 70:44, pages 14109-14128.
Crossref
Arindam Sain, Sakshi Sahu & Debdut Naskar. (2021) Potential of olive oil and its phenolic compounds as therapeutic intervention against colorectal cancer: a comprehensive review. British Journal of Nutrition 128:7, pages 1257-1273.
Crossref
Theodora Nikou, Maria Eleni Sakavitsi, Evangelos Kalampokis & Maria Halabalaki. (2022) Metabolism and Bioavailability of Olive Bioactive Constituents Based on In Vitro, In Vivo and Human Studies. Nutrients 14:18, pages 3773.
Crossref
Massimo D’Archivio, Carmela Santangelo, Annalisa Silenzi, Beatrice Scazzocchio, Rosaria Varì & Roberta Masella. (2022) Dietary EVOO Polyphenols and Gut Microbiota Interaction: Are There Any Sex/Gender Influences?. Antioxidants 11:9, pages 1744.
Crossref
Alberto Navarro, María-Victoria Ruiz-Méndez, Carlos Sanz, Melchor Martínez, Duarte Rego & Ana G. Pérez. (2022) Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality. Foods 11:14, pages 2022.
Crossref
Yang Zhang, Caihong Zhang, Cong Xu, Yejun Deng, Bo Wen, Pujun Xie & Lixin Huang. (2022) Effect of geographical location and soil fertility on main phenolic compounds and fatty acids compositions of virgin olive oil from Leccino cultivar in China. Food Research International 157, pages 111207.
Crossref
Azra Kugić, Sanja Dabelić, Cvijeta Jakobušić Brala, Nina Dabelić & Monika Barbarić. (2022) Extra Virgin Olive Oil Secoiridoids Modulate the Metabolic Activity of Dacarbazine Pre-Treated and Treatment-Naive Melanoma Cells. Molecules 27:10, pages 3310.
Crossref
Christian Cravotto, Anne Sylvie Fabiano-Tixier, Ombéline Claux, Vincent Rapinel, Valérie Tomao, Panagiotis Stathopoulos, Alexios Leandros Skaltsounis, Silvia Tabasso, Laurence Jacques & Farid Chemat. (2022) Higher Yield and Polyphenol Content in Olive Pomace Extracts Using 2-Methyloxolane as Bio-Based Solvent. Foods 11:9, pages 1357.
Crossref
Julián Lozano-Castellón, José Fernando Rinaldi de Alvarenga, Anna Vallverdú-Queralt & Rosa M. Lamuela-Raventós. (2022) Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation. Trends in Food Science & Technology 123, pages 28-36.
Crossref
Federica Ianni, Claudia Volpi, Simone Moretti, Francesca Blasi, Giada Mondanelli, Ina Varfaj, Roberta Galarini, Roccaldo Sardella, Gian Carlo Di Renzo & Lina Cossignani. (2022) In-depth characterization of phenolic profiling of Moraiolo extra-virgin olive oil extract and initial investigation of the inhibitory effect on Indoleamine-2,3-Dioxygenase (IDO1) enzyme. Journal of Pharmaceutical and Biomedical Analysis 213, pages 114688.
Crossref
Julián Lozano-Castellón, Gabriele Rocchetti, Anna Vallverdú-Queralt, Franco Lucchini, Gianluca Giuberti, Xavier Torrado-Prat, Montserrat Illán, Rosa Mª Lamuela-Raventós & Luigi Lucini. (2022) New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils. Food Research International 155, pages 111030.
Crossref
Marisa Di Pietro, Simone Filardo, Roberto Mattioli, Antonio Francioso, Giammarco Raponi, Luciana Mosca & Rosa Sessa. (2022) Extra Virgin Olive Oil-Based Green Formulations With Promising Antimicrobial Activity Against Drug-Resistant Isolates. Frontiers in Pharmacology 13.
Crossref
Ilenia De Luca, Francesca Di Cristo, Anna Valentino, Gianfranco Peluso, Anna Di Salle & Anna Calarco. (2022) Food-Derived Bioactive Molecules from Mediterranean Diet: Nanotechnological Approaches and Waste Valorization as Strategies to Improve Human Wellness. Polymers 14:9, pages 1726.
Crossref
Soraya Mousavi, Vitale Stanzione, Roberto Mariotti, Valerio Mastio, Aristotelis Azariadis, Valentina Passeri, Maria Cristina Valeri, Luciana Baldoni & Marina Bufacchi. (2022) Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype. Antioxidants 11:4, pages 672.
Crossref
Andrés Notario, Rosario Sánchez, Pilar Luaces, Carlos Sanz & Ana G. Pérez. (2022) The Infestation of Olive Fruits by Bactrocera oleae (Rossi) Modifies the Expression of Key Genes in the Biosynthesis of Volatile and Phenolic Compounds and Alters the Composition of Virgin Olive Oil. Molecules 27:5, pages 1650.
Crossref
Eleni Pitsillou, Julia J. Liang, Raymond C. Beh, Jacqueline Prestedge, Seda Catak, Andrew Hung & Tom C. Karagiannis. (2022) Identification of novel bioactive compounds from Olea europaea by evaluation of chemical compounds in the OliveNet™ library: in silico bioactivity and molecular modelling, and in vitro validation of hERG activity. Computers in Biology and Medicine 142, pages 105247.
Crossref
El Amine Ajal, Salah Chaji, Sanae Moussafir, Rachid Nejjari, Abdelmajid Soulaymani & Aadil Bajoub. 2022. Olive Oil - New Perspectives and Applications. Olive Oil - New Perspectives and Applications.
Anka Trajkovska Petkoska & Anita Trajkovska-Broach. 2022. Olive Oil - New Perspectives and Applications. Olive Oil - New Perspectives and Applications.
Elisa Rodríguez-Juan, Fernando Martínez Román, Alicia Sánchez-García, Juan Fernández-Bolaños & Aranzazu García-Borrego. (2021) From Low-Quality Olive Oils to Valuable Bioactive Compounds: Obtaining Oleacein and Oleocanthal from Olive Oils Intended for Refining. Journal of Agricultural and Food Chemistry 70:1, pages 333-342.
Crossref
Alexandra Olmo-Cunillera, Julián Lozano-Castellón, Maria Pérez, Eleftherios Miliarakis, Anna Tresserra-Rimbau, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós & Anna Vallverdú-Queralt. (2021) Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds. Antioxidants 10:11, pages 1819.
Crossref
Massinissa Faci, Malika Douzane, Mariem Hedjal, Mohamed Seghir Daas, Laëtitia Fougere & Eric Lesellier. (2021) Changes in secoiridoids content and chemical characteristics of cultivated and wild Algerian olive oil, in term of fruit maturation. PLOS ONE 16:11, pages e0260182.
Crossref
Mauro Finicelli, Tiziana Squillaro, Umberto Galderisi & Gianfranco Peluso. (2021) Polyphenols, the Healthy Brand of Olive Oil: Insights and Perspectives. Nutrients 13:11, pages 3831.
Crossref
Stefano Mancuso, Paola Costanzo, Sonia Bonacci, Monica Nardi, Manuela Oliverio & Antonio Procopio. (2021) Green Semisynthetic Cascade to Ligstroside, Ligstroside Aglycone, and Oleocanthal. ACS Sustainable Chemistry & Engineering 9:37, pages 12614-12622.
Crossref
Francesco Cairone, Stefania Petralito, Luigi Scipione & Stefania Cesa. (2021) Study on Extra Virgin Olive Oil: Quality Evaluation by Anti-Radical Activity, Color Analysis, and Polyphenolic HPLC-DAD Analysis. Foods 10:8, pages 1808.
Crossref
Alexandra Barbouti & Vlasios Goulas. (2021) Dietary Antioxidants in the Mediterranean Diet. Antioxidants 10:8, pages 1213.
Crossref
Eleni Kakouri, Panagiota-Kyriaki Revelou, Charalabos Kanakis, Dimitra Daferera, Christos S. Pappas & Petros A. Tarantilis. (2021) Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review. Foods 10:7, pages 1565.
Crossref
Anallely López-Yerena, Anna Vallverdú-Queralt, Rosa M. Lamuela-Raventós & Elvira Escribano-Ferrer. (2021) LC-ESI-LTQ-Orbitrap-MS for Profiling the Distribution of Oleacein and Its Metabolites in Rat Tissues. Antioxidants 10:7, pages 1083.
Crossref
Cinzia Benincasa, Chiara La Torre, Alessia Fazio, Enzo Perri, Maria Cristina Caroleo, Pierluigi Plastina & Erika Cione. (2021) Identification of Tyrosyl Oleate as a Novel Olive Oil Lipophenol with Proliferative and Antioxidant Properties in Human Keratinocytes. Antioxidants 10:7, pages 1051.
Crossref
Rosario Sánchez, Cristina Bahamonde, Carlos Sanz & Ana G. Pérez. (2021) Identification and Functional Characterization of Genes Encoding Phenylacetaldehyde Reductases That Catalyze the Last Step in the Biosynthesis of Hydroxytyrosol in Olive. Plants 10:7, pages 1268.
Crossref
Anallely López-Yerena, Antonia Ninot, Núria Jiménez-Ruiz, Julián Lozano-Castellón, Maria Pérez, Elvira Escribano-Ferrer, Agustí Romero-Aroca, Rosa M. Lamuela-Raventós & Anna Vallverdú-Queralt. (2021) Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil. Antioxidants 10:6, pages 877.
Crossref
Mohammed H. Qusa, Khaldoun S. Abdelwahed, Abu Bakar Siddique & Khalid A. El Sayed. (2021) Comparative Gene Signature of (−)-Oleocanthal Formulation Treatments in Heterogeneous Triple Negative Breast Tumor Models: Oncological Therapeutic Target Insights. Nutrients 13:5, pages 1706.
Crossref
Andrea Deledda, Giuseppe Annunziata, Gian Carlo Tenore, Vanessa Palmas, Aldo Manzin & Fernanda Velluzzi. (2021) Diet-Derived Antioxidants and Their Role in Inflammation, Obesity and Gut Microbiota Modulation. Antioxidants 10:5, pages 708.
Crossref
Anallely López-Yerena, Anna Vallverdú-Queralt, Olga Jáuregui, Xavier Garcia-Sala, Rosa M. Lamuela-Raventós & Elvira Escribano-Ferrer. (2021) Tissue Distribution of Oleocanthal and Its Metabolites after Oral Ingestion in Rats. Antioxidants 10:5, pages 688.
Crossref
Tatiana Montoya, Marina Sánchez-Hidalgo, María Luisa Castejón, María Ángeles Rosillo, Alejandro González-Benjumea & Catalina Alarcón-de-la-Lastra. (2021) Dietary Oleocanthal Supplementation Prevents Inflammation and Oxidative Stress in Collagen-Induced Arthritis in Mice. Antioxidants 10:5, pages 650.
Crossref
Julián Lozano-Castellón, Anallely López-Yerena, Alexandra Olmo-Cunillera, Olga Jáuregui, Maria Pérez, Rosa Mª Lamuela-Raventós & Anna Vallverdú-Queralt. (2021) Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method. Antioxidants 10:4, pages 540.
Crossref
Maria Pérez, Anallely López-Yerena, Julián Lozano-Castellón, Alexandra Olmo-Cunillera, Rosa M. Lamuela-Raventós, Olga Martin-Belloso & Anna Vallverdú-Queralt. (2021) Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes. Antioxidants 10:3, pages 417.
Crossref
Álvaro Hernáez, Sara Jaramillo, Aránzazu García-Borrego, Juan Antonio Espejo-Calvo, María-Isabel Covas, Gemma Blanchart, Rafael de la Torre, Alegría Carrasco-Pancorbo, María Dolores Mesa, Maria África Fernández-Prior, Olga Castañer & Montserrat Fitó. (2021) From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities. Antioxidants 10:2, pages 202.
Crossref
Nehad M. Ayoub. 2021. Olives and Olive Oil in Health and Disease Prevention. Olives and Olive Oil in Health and Disease Prevention 661 669 .
Elisabet Cuyàs, Juan Gumuzio, Jesús Lozano-Sánchez, Antonio Segura-Carretero, Sara Verdura, Joaquim Bosch-Barrera, Begoña Martin-Castillo, Alfons Nonell-Canals, Amadeu Llebaria, Silvia Cabello, Carme Serra, Melchor Sanchez-Martinez, Ángel G. Martin & Javier A. Menendez. (2020) Mimetics of extra virgin olive oil phenols with anti-cancer stem cell activity. Aging 12:21, pages 21057-21075.
Crossref
Anallely López-Yerena, Antònia Ninot, Julián Lozano-Castellón, Elvira Escribano-Ferrer, Agustí J. Romero-Aroca, Angjelina Belaj, Anna Vallverdú-Queralt & Rosa M. Lamuela-Raventós. (2020) Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity. Antioxidants 9:10, pages 1009.
Crossref
Angelo M. Patti, Giuseppe Carruba, Arrigo F. G. Cicero, Maciej Banach, Dragana Nikolic, Rosaria V. Giglio, Antonino Terranova, Maurizio Soresi, Lydia Giannitrapani, Giuseppe Montalto, Anca Pantea Stoian, Yajnavalka Banerjee, Ali A. Rizvi, Peter P. Toth & Manfredi Rizzo. (2020) Daily Use of Extra Virgin Olive Oil with High Oleocanthal Concentration Reduced Body Weight, Waist Circumference, Alanine Transaminase, Inflammatory Cytokines and Hepatic Steatosis in Subjects with the Metabolic Syndrome: A 2-Month Intervention Study. Metabolites 10:10, pages 392.
Crossref
Javier M. Ochando-Pulido, José A. Vellido-Pérez, Rubén González-Hernández & Antonio Martínez-Férez. (2020) Optimization and modeling of two-phase olive-oil washing wastewater integral treatment and phenolic compounds recovery by novel weak-base ion exchange resins. Separation and Purification Technology 249, pages 117084.
Crossref
Sara Carpi, Beatrice Polini, Clementina Manera, Maria Digiacomo, Jasmine Esposito Salsano, Marco Macchia, Egeria Scoditti & Paola Nieri. (2020) miRNA Modulation and Antitumor Activity by the Extra-Virgin Olive Oil Polyphenol Oleacein in Human Melanoma Cells. Frontiers in Pharmacology 11.
Crossref
Antonio Francioso, Rodolfo Federico, Anna Maggiore, Mario Fontana, Alberto Boffi, Maria D’Erme & Luciana Mosca. (2020) Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil. Molecules 25:16, pages 3654.
Crossref
Paloma Rodríguez-López, Jesús Lozano-Sanchez, Isabel Borrás-Linares, Tatiana Emanuelli, Javier A. Menéndez & Antonio Segura-Carretero. (2020) Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability. Antioxidants 9:8, pages 685.
Crossref
Sonia Bonacci, Maria Luisa Di Gioia, Paola Costanzo, Loredana Maiuolo, Sofia Tallarico & Monica Nardi. (2020) Natural Deep Eutectic Solvent as Extraction Media for the Main Phenolic Compounds from Olive Oil Processing Wastes. Antioxidants 9:6, pages 513.
Crossref
López-Yerena, Vallverdú-Queralt, Mols, Augustijns, Lamuela-Raventós & Escribano-Ferrer. (2020) Absorption and Intestinal Metabolic Profile of Oleocanthal in Rats. Pharmaceutics 12:2, pages 134.
Crossref
Julián Lozano-Castellón, Anna Vallverdú-Queralt, José Fernando Rinaldi de Alvarenga, Montserrat Illán, Xavier Torrado-Prat & Rosa Maria Lamuela-Raventós. (2020) Domestic Sautéing with EVOO: Change in the Phenolic Profile. Antioxidants 9:1, pages 77.
Crossref
Chiara Nediani, Jessica Ruzzolini, Annalisa Romani & Lido Calorini. (2019) Oleuropein, a Bioactive Compound from Olea europaea L., as a Potential Preventive and Therapeutic Agent in Non-Communicable Diseases. Antioxidants 8:12, pages 578.
Crossref
Sara Carpi, Egeria Scoditti, Marika Massaro, Beatrice Polini, Clementina Manera, Maria Digiacomo, Jasmine Esposito Salsano, Giulio Poli, Tiziano Tuccinardi, Stefano Doccini, Filippo Maria Santorelli, Maria Annunziata Carluccio, Marco Macchia, Martin Wabitsch, Raffaele De Caterina & Paola Nieri. (2019) The Extra-Virgin Olive Oil Polyphenols Oleocanthal and Oleacein Counteract Inflammation-Related Gene and miRNA Expression in Adipocytes by Attenuating NF-κB Activation. Nutrients 11:12, pages 2855.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.