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

References

• Abuznait, Alaa H., Hisham Qosa, Belnaser A. Busnena, Khalid A. El Sayed, and Amal Kaddoumi. 2013. Olive-oil-derived oleocanthal enhances β-amyloid clearance as a potential neuroprotective mechanism against Alzheimer’s disease: In vitro and in vivo studies. ACS Chemical Neuroscience 4 (6):973–82. doi: 10.1021/cn400024q.
   PubMed Web of Science ®Google Scholar
• Abuznait, Alaa H., Qosa Hisham, Nicholas D. O’Connell, Jessica Akbarian-Tefaghi, Paul W. Sylvester, Khalid A. El Sayed, and Amal Kaddoumi. 2011. Induction of expression and functional activity of P-glycoprotein efflux transporter by bioactive plant natural products. Food and Chemical Toxicology 49 (11):2765–72. doi: 10.1016/j.fct.2011.08.004.
   PubMed Web of Science ®Google Scholar
• Agrawal, K., E. Melliou, X. Li, T. Pedersen, S. Wang, Prokopios Magiatis, J. Newman, and R. Holt. 2017. Oleocanthal-rich extra virgin olive oil demonstrates acute anti-platelet effects in healthy men in a randomized trial. Journal of Functional Foods 36:84–93. doi: 10.1016/j.jff.2017.06.046.
   PubMed Web of Science ®Google Scholar
• Akl, Mohamed R., Nehad M. Ayoub, Mohamed M. Mohyeldin, Belnaser A. Busnena, Ahmed I. Foudah, Yong Yu Liu, and Khalid A. Ei Sayed. 2014. Olive phenolics as c-Met inhibitors: (-)-Oleocanthal attenuates cell proliferation, invasiveness, and tumor growth in breast cancer models. PLoS One 9 (5):e97622. doi: 10.1371/journal.pone.0097622.
   PubMed Web of Science ®Google Scholar
• Angelino, Donato, Lorenzo Gennari, Manuela Blasa, Roberto Selvaggini, Stefania Urbani, Sonia Esposto, Maurizio Servili, and Paolino Ninfali. 2011. Chemical and cellular antioxidant activity of phytochemicals purified from olive mill waste waters. Journal of Agricultural and Food Chemistry 59 (5):2011–8. doi: 10.1021/jf103881b.
   PubMed Web of Science ®Google Scholar
• Angeloni, Cristina, Marco Malaguti, Maria Barbalace, and Silvana Hrelia. 2017. Bioactivity of olive oil phenols in neuroprotection. International Journal of Molecular Sciences 18 (11)27.2230. doi: 10.3390/ijms1811:.
   Web of Science ®Google Scholar
• Ayoub, Nehad M., Abu Bakar Siddique, Hassan Y. Ebrahim, Mohamed M. Mohyeldin, and Khalid A. El Sayed. 2017. The olive oil phenolic (-)-oleocanthal modulates estrogen receptor expression in luminal breast cancer in vitro and in vivo and synergizes with tamoxifen treatment. European Journal of Pharmacology 810:100–11. doi: 10.1016/j.ejphar.2017.06.019.
   PubMed Web of Science ®Google Scholar
• Batarseh, Yazan S., and Amal Kaddoumi. 2018. Oleocanthal-rich extra-virgin olive oil enhances donepezil effect by reducing amyloid-β load and related toxicity in a mouse model of Alzheimer’s disease. Journal of Nutritional Biochemistry 55:113–23. doi: 10.1016/j.jnutbio.2017.12.006.
   PubMed Web of Science ®Google Scholar
• Batarseh, Yazan S., Loqman A. Mohamed, Sweilem B. Al Rihani, Youssef M. Mousa, Abu Bakar Siddique, Khalid A. El Sayed, and Amal Kaddoumi. 2017. Oleocanthal ameliorates amyloid-β oligomers’ toxicity on astrocytes and neuronal cells: In vitro studies. Neuroscience 352:204–15. doi: 10.1016/j.neuroscience.2017.03.059.
   PubMed Web of Science ®Google Scholar
• Beauchamp, Gary K., Russell S. J. Keast, Diane Morel, Jianming Lin, Jana Pika, Qiang Han, Chi-Ho Lee, Amos B. Smith, and Paul A. S. Breslin. 2005. Ibuprofen-like activity in extra-virgin olive oil. Nature 437 (7055):45–6. doi: 10.1038/437045a.
   PubMed Web of Science ®Google Scholar
• Bendini, Alessandra, Lorenzo Cerretani, Alegria Carrasco-Pancorbo, Ana Gómez-Caravaca, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez, and Giovanni Lercker. 2007. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12 (8):1679–719. doi: 10.3390/12081679.
   PubMed Web of Science ®Google Scholar
• Bonnet, C. S., and D. A. Walsh. 2005. Osteoarthritis, angiogenesis and inflammation. Rheumatology 44 (1):7–16. doi: 10.1093/rheumatology/keh344.
   PubMed Web of Science ®Google Scholar
• Brunelleschi, Sandra, Claudio Bardelli, Angela Amoruso, Gabriele Gunella, Francesca Ieri, Annalisa Romani, Walter Malorni, and Flavia Franconi. 2007. Minor polar compounds extra-virgin olive oil extract (MPC-OOE) inhibits NF-KB translocation in human monocyte/macrophages. Pharmacological Research 56 (6):542–9. doi: 10.1016/j.phrs.2007.10.001.
   PubMed Web of Science ®Google Scholar
• Burchell, Brian, and Michael W. H. Coughtrie. 1997. Genetic and environmental factors associated with variation of human xenobiotic glucuronidation and sulfation. Environmental Health Perspectives 105 Suppl 4:739–47.
   PubMed Web of Science ®Google Scholar
• Carbonell-Capella, Juana M., Magdalena Buniowska, Francisco J. Barba, María J. Esteve, and Ana Frígola. 2014. Analytical methods for metermining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review. Comprehensive Reviews in Food Science and Food Safety 13 (2):155–71. doi: 10.1111/1541-4337.12049.
   PubMed Web of Science ®Google Scholar
• Chan, June M. 1959. 4 – Drug metabolism and pharmacogenetics. In Pharmacology and physiology for anesthesia, edited by Hugh C. Hemmings and Talmage D. Egan. 2nd ed., 70–91. Philadelphia, PA: Elsevier Inc. doi: 10.1016/B978-0-323-48110-6.00004-1.
   Google Scholar
• Chiacchierini, E., G. Mele, D. Restuccia, and G. Vinci. 2007. Impact evaluation of innovative and sustainable extraction technologies on olive oil quality. Trends in Food Science & Technology 18 (6):299–305. doi: 10.1016/j.tifs.2007.01.008.
   Web of Science ®Google Scholar
• Cicerale, Sara, Lisa Lucas, and Russell Keast. 2010. Biological activities of phenolic compounds present in virgin olive oil. International Journal of Molecular Sciences 11 (2):458–79. doi: 10.3390/ijms11020458.
   PubMed Web of Science ®Google Scholar
• Cicerale, S., L. J. Lucas, and R. S. J. Keast. 2012a. Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil. Current Opinion in Biotechnology 23 (2):129–35. doi: 10.1016/j.copbio.2011.09.006.
   PubMed Web of Science ®Google Scholar
• Cicerale, Sara, Lisa Lucas, and Russell Keast. 2012b. Oleocanthal: A naturally occurring anti-inflammatory agent in virgin olive oil. In Olive oil: Constituents, quality, health properties and bioconversions, edited by Ksenija Pesek, 1–186. London, UK: InTech. doi: 10.5772/28723.
   Google Scholar
• Clodoveo, Maria Lisa. 2012. Malaxation: Influence on virgin olive oil quality. Past, present and future – An overview. Trends in Food Science & Technology 25 (1):13–23. doi: 10.1016/j.tifs.2011.11.004.
   Web of Science ®Google Scholar
• Clodoveo, Maria Lisa, Rim Hachicha Hbaieb, Faten Kotti, Giacomo Scarascia Mugnozza, and Mohamed Gargouri. 2014. Mechanical strategies to increase nutritional and sensory quality of virgin olive oil by modulating the endogenous enzyme activities. Comprehensive Reviews in Food Science and Food Safety 13 (2):135–54. doi: 10.1111/1541-4337.12054.
   PubMed Web of Science ®Google Scholar
• Corona, Giulia, Xenofon Tzounis, M. Assunta Dessì, Monica Deiana, Edward S. Debnam, Francesco Visioli, and J. P. E. Spencer. 2006. The fate of olive oil polyphenols in the gastrointestinal tract: Implications of gastric and colonic microflora-dependent biotransformation. Free Radical Research 40 (6):647–58. doi: 10.1080/10715760500373000.
   PubMed Web of Science ®Google Scholar
• Costanzo, Paola, Sonia Bonacci, Luca Cariati, Monica Nardi, Manuela Oliverio, and Antonio Procopio. 2018. Simple and efficient sustainable semi-synthesis of oleacein [2-(3,4-hydroxyphenyl) ethyl (3S,4E)-4-formyl-3-(2-oxoethyl)hex-4-enoate] as potential additive for edible oils. Food Chemistry 245:410–4. doi: 10.1016/j.foodchem.2017.10.097.
   PubMed Web of Science ®Google Scholar
• Cusimano, Antonella, Daniele Balasus, Antonina Azzolina, Giuseppa Augello, Maria R. Emma, Caterina Di Sano, Roberto Gramignoli, Stephen C. Strom, James A. Mccubrey, Giuseppe Montalto, and Melchiorre Cervello. 2017. Oleocanthal exerts antitumor effects on human liver and colon cancer cells through ROS generation. International Journal of Oncology 51 (2):533–44. doi: 10.3892/ijo.2017.4049.
   PubMed Web of Science ®Google Scholar
• Czerwińska, Monika E., Emilia Gąsińska, Anna Leśniak, Paulina Krawczyk, Anna K. Kiss, Marek Naruszewicz, and Magdalena Bujalska-Zadrożny. 2018. Inhibitory effect of ligustrum vulgare leaf extract on the development of neuropathic pain in a streptozotocin-induced rat model of diabetes. Phytomedicine 49:75–82. doi: 10.1016/j.phymed.2018.06.006.
   PubMed Web of Science ®Google Scholar
• Czerwińska, Monika E., Anna K. Kiss, and Marek Naruszewicz. 2012. A comparison of antioxidant activities of oleuropein and its dialdehydic derivative from olive oil, oleacein. Food Chemistry 131 (3):940–7. doi: 10.1016/j.foodchem.2011.09.082.
   Web of Science ®Google Scholar
• Czerwińska, Monika E., Anna K. Kiss, and Marek Naruszewicz. 2014. Inhibition of human neutrophils NEP activity, CD11b/CD18 expression and elastase release by 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde, oleacein. Food Chemistry 153:1–8. doi: 10.1016/j.foodchem.2013.12.019.
   PubMed Web of Science ®Google Scholar
• D’Archivio, Massimo, Carmela Filesi, Roberta Di Benedetto, Raffaella Gargiulo, Claudio Giovannini, and Roberta Masella. 2007. Polyphenols, dietary sources and bioavailability. Annali Dell’Istituto Superiore Di Sanita 43 (4):348–61.
   PubMedGoogle Scholar
• D’Archivio, Massimo, Carmelina Filesi, Rosaria Varì, Beatrice Scazzocchio, and Roberta Masella. 2010. Bioavailability of the polyphenols: Status and controversies. International Journal of Molecular Sciences 11 (4):1321–42. doi: 10.3390/ijms11041321.
   PubMed Web of Science ®Google Scholar
• Dauer, William, and Serge Przedborski. 2003. Parkinson’s disease: Mechanisms and models. Neuron 39 (6):889–909. doi: 10.1016/S0896-6273(03)00568-3.
   PubMed Web of Science ®Google Scholar
• de Torres, Antonia, Francisco Espínola, Manuel Moya, and Eulogio Castro. 2016. Composition of secoiridoid derivatives from picual virgin olive oil using response surface methodology with regard to malaxation conditions, fruit ripening, and irrigation management. European Food Research and Technology 242 (10):1709–18. doi: 10.1007/s00217-016-2670-8.
   Web of Science ®Google Scholar
• Deiana, Monica, Gessica Serra, and Giulia Corona. 2018. Modulation of intestinal epithelium homeostasis by extra virgin olive oil phenolic compounds. Food & Function 9 (8):4085–99. doi: 10.1039/c8fo00354h.
   PubMed Web of Science ®Google Scholar
• EFSA. 2011. Scientific opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL cholesterol concentrations (ID 1639), mainte. EFSA Journal 9 (4):2033–58. doi: 10.2903/j.efsa.2011.2033.
   Google Scholar
• Elnagar, Ahmed Y., Paul W. Sylvester, and Khalid A. El Sayed. 2011. (-)-Oleocanthal as a c-Met inhibitor for the control of metastatic breast and prostate cancers. Planta Medica 77 (10):1013–9. doi: 10.1055/s-0030-1270724.
   PubMed Web of Science ®Google Scholar
• Espín, Juan Carlos, María Teresa García-Conesa, and Francisco A. Tomás-Barberán. 2007. Nutraceuticals: Facts and fiction. Phytochemistry 68 (22–24):2986–3008. doi: 10.1016/J.PHYTOCHEM.2007.09.014.
   PubMed Web of Science ®Google Scholar
• Esposto, Sonia, Gianluca Veneziani, Agnese Taticchi, Roberto Selvaggini, Stefania Urbani, Ilona Di Maio, Beatrice Sordini, Antonio Minnocci, Luca Sebastiani, and Maurizio Servili. 2013. Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: Impact on the structural modifications of pastes and oil quality. Journal of Agricultural and Food Chemistry 61 (20):4953–60. doi: 10.1021/jf400037v.
   PubMed Web of Science ®Google Scholar
• Estruch, Ramón, Emilio Ros, Jordi Salas-Salvadó, Maria-Isabel Covas, Dolores Corella, Fernando Arós, and Enrique Gómez-Gracia. 2013. Primary prevention of cardiovascular disease with a Mediterranean diet. Zeitschrift Fur Gefassmedizin 10 (2):28. doi: 10.1056/NEJMoa1200303.
   Google Scholar
• Fabiani, R. 2016. Anti-cancer properties of olive oil secoiridoid phenols: A systematic review of in vivo studies. Food & Function 7 (10):4145–59. doi: 10.1039/C6FO00958A.
   PubMed Web of Science ®Google Scholar
• Fabiani, R., P. Rosignoli, A. De Bartolomeo, R. Fuccelli, M. Servili, G. F. Montedoro, and G. Morozzi. 2008. Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells. The Journal of Nutrition 138 (8):1411–6. doi: 10.1093/jn/138/8/1411.
   PubMed Web of Science ®Google Scholar
• Fabiani, Roberto, Angelo De Bartolomeo, Patrizia Rosignoli, Maurizio Servili, Roberto Selvaggini, Gian Francesco Montedoro, Cristina Di Saverio, and Guido Morozzi. 2006. Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation. The Journal of Nutrition 136 (3):614–9.
   PubMed Web of Science ®Google Scholar
• Filipek, Agnieszka, Monika E. Czerwińska, Anna K. Kiss, Jerzy A. Polański, and Marek Naruszewicz. 2017. Oleacein may inhibit destabilization of carotid plaques from hypertensive patients. Impact on high mobility group protein-1. Phytomedicine 32:68–73. doi: 10.1016/j.phymed.2017.06.004.
   PubMed Web of Science ®Google Scholar
• Filipek, Agnieszka, Monika E. Czerwińska, Anna K. Kiss, Małgorzata Wrzosek, and Marek Naruszewicz. 2015. Oleacein enhances anti-inflammatory activity of human macrophages by increasing CD163 receptor expression. Phytomedicine 22 (14):1255–61. doi: 10.1016/j.phymed.2015.10.005.
   PubMed Web of Science ®Google Scholar
• Fisher, Michael B., Mary F. Paine, Timothy J. Strelevitz, and Steven A. Wrighton. 2001. The role of hepatic and extrahepatic UDP-glucuronosyltransferases in human drug metabolism. Drug Metabolism Reviews 33 (3–4):273–97. doi: 10.1081/DMR-120000653.
   PubMed Web of Science ®Google Scholar
• Fogli, Stefano, Chiara Arena, Sara Carpi, Beatrice Polini, Simone Bertini, Maria Digiacomo, Francesca Gado, Alessandro Saba, Giuseppe Saccomanni, Maria Cristina Breschi, et al. 2016. Cytotoxic activity of oleocanthal isolated from virgin olive oil on human melanoma cells. Nutrition and Cancer 68 (5):873–7. doi: 10.1080/01635581.2016.1180407.
   PubMed Web of Science ®Google Scholar
• Fregapane, G., and M. D. Salvador. 2013. Production of superior quality extra virgin olive oil modulating the content and profile of its minor components. Food Research International 54 (2):1907–14. doi: 10.1016/J.FOODRES.2013.04.022.
   Web of Science ®Google Scholar
• García-Villalba, Rocío, Alegría Carrasco-Pancorbo, Ekaterina Nevedomskaya, Oleg A. Mayboroda, André M. Deelder, Antonio Segura-Carretero, and Alberto Fernández-Gutiérrez. 2010. Exploratory analysis of human urine by LC–ESI-TOF MS after high intake of olive oil: Understanding the metabolism of polyphenols. Analytical and Bioanalytical Chemistry 398 (1):463–75. doi: 10.1007/s00216-010-3899-x.
   PubMed Web of Science ®Google Scholar
• Gee, Jennifer M., MSusan DuPont, Michael J. C. Rhodes, and Ian T. Johnson. 1998. Quercetin glucosides interact with the intestinal glucose transport pathway. Free Radical Biology and Medicine 25 (1):19–25. doi: 10.1016/S0891-5849(98)00020-3.
   PubMed Web of Science ®Google Scholar
• Giusti, Laura, Cristina Angeloni, Maria Barbalace, Serena Lacerenza, Federica Ciregia, Maurizio Ronci, Andrea Urbani, Clementina Manera, Maria Digiacomo, Marco Macchia, et al. 2018. A proteomic approach to uncover neuroprotective mechanisms of oleocanthal against oxidative stress. International Journal of Molecular Sciences 19 (8):2329. doi: 10.3390/ijms19082329.
   PubMed Web of Science ®Google Scholar
• Goldring, Mary B., and Miguel Otero. 2011. Inflammation in osteoarthritis. Current Opinion in Rheumatology 23 (5):471–8. doi: 10.1097/BOR.0b013e328349c2b1.
   PubMed Web of Science ®Google Scholar
• Gómez-Rico, Aurora, Giuseppe Fregapane, and María Desamparados Salvador. 2008. Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. Food Research International 41 (4):433–40. doi: 10.1016/j.foodres.2008.02.003.
   Web of Science ®Google Scholar
• Griffin, Brendan, and Caitriona O. Driscoll. 2007. Models of the small intestine. In Drug absorption studies. Biotechnology: Pharmaceutical aspects, edited by C. Ehrhardt and K. J. Kim. Vol. VII, 34–76. Boston, MA: Springer.
   Google Scholar
• Gu, Yanli, Jing Wang, and Lixin Peng. 2017. (-)-Oleocanthal exerts anti-melanoma activities and inhibits STAT3 signaling pathway. Oncology Reports 37 (1):483–91. doi: 10.3892/or.2016.5270.
   PubMed Web of Science ®Google Scholar
• Guo, Zebin, Xiangze Jia, Zhichang Zheng, Xu Lu, Yafeng Zheng, Baodong Zheng, and Jianbo Xiao. 2018. Chemical composition and nutritional function of olive (Olea europaea L.): A review. Phytochemistry Reviews 17 (5):1091–110. doi: 10.1007/s11101-017-9526-0.
   Web of Science ®Google Scholar
• Hachicha Hbaieb, Rim, Faten Kotti, Rosa García-Rodríguez, Mohamed Gargouri, Carlos Sanz, and Ana G. Pérez. 2015. Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles. Food Chemistry 174:240–7. doi: 10.1016/j.foodchem.2014.11.033.
   PubMed Web of Science ®Google Scholar
• Hansen, K., A. Adsersen, S. Brøgger Christensen, S. Rosendal Jensen, U. Nyman, and U. Wagner Smitt. 1996. Isolation of an angiotensin converting enzyme (ACE) inhibitor from Olea europaea and Olea lancea. Phytomedicine 2 (4):319–25. doi: 10.1016/S0944-7113(96)80076-6.
   PubMed Web of Science ®Google Scholar
• Hollman, Peter C. H., Michel N. C. P. Bijsman, Yvonne Van Gameren, Else P. J. Cnossen, Jeanne H. M. De Vries, and Martijn B. Katan. 1999. The sugar moiety is a major determinant of the absorption of dietary flavonoid glycosides in man. Free Radical Research 31 (6):569–73. doi: 10.1080/10715769900301141.
   PubMed Web of Science ®Google Scholar
• Iacono, Anna, Rodolfo Gómez, Jeffrey Sperry, Javier Conde, Giuseppe Bianco, Rosaria Meli, Juan J. Gómez-Reino, Amos B. Smith, and Oreste Gualillo. 2010. Effect of oleocanthal and its derivatives on inflammatory response induced by lipopolysaccharide in a murine chondrocyte cell line. Arthritis & Rheumatism 62 (6):1675–82. doi: 10.1002/art.27437.
   PubMedGoogle Scholar
• Jensen, Soren Rosendal, Henrik Franzyk, and Eva Wallander. 2002. Chemotaxonomy of the oleaceae: Iridoids as taxonomic markers. Phytochemistry 60 (3):213–31. doi: 10.1016/S0031-9422(02)00102-4.
   PubMed Web of Science ®Google Scholar
• Karkoula, Evangelia, Angeliki Skantzari, Eleni Melliou, and Prokopios Magiatis. 2012. Direct measurement of oleocanthal and oleacein levels in olive oil by quantitative 1H NMR. Establishment of a new index for the characterization of extra virgin olive oils. Journal of Agricultural and Food Chemistry 60 (47):11696–703. doi: 10.1021/jf3032765.
   PubMed Web of Science ®Google Scholar
• Karkoula, Evangelia, Angeliki Skantzari, Eleni Melliou, and Prokopios Magiatis. 2014. Quantitative measurement of major secoiridoid derivatives in olive oil using QNMR. Proof of the artificial formation of aldehydic oleuropein and ligstroside aglycon isomers. Journal of Agricultural and Food Chemistry 62 (3):600–7. doi: 10.1021/jf404421p.
   PubMed Web of Science ®Google Scholar
• Keiler, Annekathrin Martina, Sefirin Djiogue, Tino Ehrhardt, Oliver Zierau, Leandros Skaltsounis, Maria Halabalaki, and Günter Vollmer. 2015. Oleocanthal modulates estradiol-induced gene expression involving estrogen receptor α. Planta Medica 81 (14):1263–9. doi: 10.1055/s-0035-1546194.
   PubMed Web of Science ®Google Scholar
• Khanal, P., W.-K. Oh, H. J. Yun, G. M. Namgoong, S.-G. Ahn, S.-M. Kwon, H.-K. Choi, and H. S. Choi. 2011. P-HPEA-EDA, a phenolic compound of virgin olive oil, activates AMP-activated protein kinase to inhibit carcinogenesis. Carcinogenesis 32 (4):545–53. doi: 10.1093/carcin/bgr001.
   PubMed Web of Science ®Google Scholar
• Khanfar, Mohammad A., Sanaa K. Bardaweel, Mohamed R. Akl, and Khalid A. El Sayed. 2015. Olive oil-derived oleocanthal as potent inhibitor of mammalian target of rapamycin: Biological evaluation and molecular modeling studies. Phytotherapy Research 14 (11):871–82. doi: 10.1111/obr.12065.Variation.
   Google Scholar
• Khymenets, Olha, M. Carmen Crespo, Olivier Dangles, Njara Rakotomanomana, Cristina Andres-Lacueva, and Francesco Visioli. 2016. Human hydroxytyrosol’s absorption and excretion from a nutraceutical. Journal of Functional Foods 23:278–82. doi: 10.1016/j.jff.2016.02.046.
   Web of Science ®Google Scholar
• Klune, John R., Rajeev Dhupar, Jon Cardinal, Timothy R. Billiar, and Allan Tsung. 2008. HMGB1: Endogenous danger signaling. Molecular Medicine (Cambridge, Mass.) 14 (7–8):476–84. doi: 10.2119/2008-00034.Klune.
   PubMed Web of Science ®Google Scholar
• Koster, Henk, Ina Halsema, Egbert Scholtens, Marjan Knippers, and Gerard J. Mulder. 1981. Dose-dependent shifts in the sulfation and glucuronidation of phenolic compounds in the rat in vivo and in isolated Hepatocytes: The role of saturation of phenolsulfotransferase. Biochemical Pharmacology 30 (18):2569–75. doi: 10.1016/0006-2952(81)90584-0.
   PubMed Web of Science ®Google Scholar
• LeGendre, Onica, Paul A. S. Breslin, and David A. Foster. 2015. (-)-Oleocanthal rapidly and selectively induces cancer cell death via lysosomal membrane permeabilization. Molecular & Cellular Oncology 2 (4):e1006077. doi: 10.1080/23723556.2015.1006077.
   PubMed Web of Science ®Google Scholar
• Leone, Alessandro, Roberto Romaniello, Riccardo Zagaria, Erika Sabella, Luigi De Bellis, and Antonia Tamborrino. 2015. Machining effects of different mechanical crushers on pit particle size and oil drop distribution in olive paste. European Journal of Lipid Science and Technology 117 (8):1271–9. doi: 10.1002/ejlt.201400485.
   Web of Science ®Google Scholar
• Leporini, Mariarosaria, Monica Rosa Loizzo, Maria Concetta Tenuta, Tiziana Falco, Vincenzo Sicari, Teresa M. Pellicanò, and Rosa Tundis. 2018. Calabrian extra-virgin olive oil from frantoio cultivar: Chemical composition and health properties. Emirates Journal of Food and Agriculture 30 (7):631–7. doi: 10.9755/ejfa.2018.v30.i7.1743.
   Web of Science ®Google Scholar
• Li, Wenkai, Jeffrey B. Sperry, Alex Crowe, John Q. Trojanowski, Amos B. Smith, and Virginia M. Y. Lee. 2009. Inhibition of tau fibrillization by oleocanthal via reaction with the amino groups of tau. Journal of Neurochemistry 110 (4):1339–51. doi: 10.1111/j.1471-4159.2009.06224.x.
   PubMed Web of Science ®Google Scholar
• Libby, Peter. 2006. Inflammation and cardiovascular disease mechanisms. The American Journal of Clinical Nutrition 83 (2):456S–60S.
   PubMed Web of Science ®Google Scholar
• Lombardo, Giovanni Enrico, Saverio Massimo Lepore, Valeria Maria Morittu, Biagio Arcidiacono, Carmela Colica, Antonio Procopio, Valentina Maggisano, Stefania Bulotta, Nicola Costa, Chiara Mignogna, et al. 2018. Effects of oleacein on high-fat diet-dependent steatosis, weight gain, and insulin resistance in mice. Frontiers in Endocrinology 9:1–9. doi: 10.3389/fendo.2018.00116.
   PubMed Web of Science ®Google Scholar
• López-Yerena, A., J. Lozano-Castellón, A. Olmo-Cunillera, A. Tresserra-Rimbau, P. Quifer-Rada, B. Jiménez, M. Pérez, and A. Vallverdú-Queralt. 2019. Effects of organic and conventional growing systems on the phenolic profile of extra-virgin olive oil. Molecules 24 (10):E1986. doi: 10.3390/molecules24101986.
   PubMed Web of Science ®Google Scholar
• López de las Hazas, María-Carmen, Joana Godinho-Pereira, Alba Macià, A. Filipa Almeida, M. Rita Ventura, Maria-José Motilva, and Cláudia N. Santos. 2018. Brain uptake of hydroxytyrosol and its main circulating metabolites: Protective potential in neuronal cells. Journal of Functional Foods 46:110–7. doi: 10.1016/j.jff.2018.04.028.
   Web of Science ®Google Scholar
• López de las Hazas, María-Carmen, Carme Piñol, Alba Macià, María-Paz Romero, Anna Pedret, Rosa Solà, Laura Rubió, and Maria-José Motilva. 2016. Differential absorption and Metabolism of Hydroxytyrosol and Its Precursors Oleuropein and Secoiridoids. Journal of Functional Foods 22 (Supplement C):52–63. doi: 10.1016/j.jff.2016.01.030.
   Google Scholar
• Lopez, Sergio, Beatriz Bermudez, Sergio Montserrat-de la Paz, Sara Jaramillo, Lourdes M. Varela, Almudena Ortega-Gomez, Rocio Abia, and Francisco J. G. Muriana. 2014. Membrane composition and dynamics: A target of bioactive virgin olive oil constituents. Biochimica et Biophysica Acta (BBA) - Biomembranes 1838 (6):1638–56. doi: 10.1016/j.bbamem.2014.01.007.
   PubMed Web of Science ®Google Scholar
• Lukić, Igor, Marin Krapac, Ivana Horvat, Sara Godena, Urška Kosić, and Karolina Brkić Bubola. 2018. Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar. LWT - Food Science and Technology 87:194–202. doi: 10.1016/j.lwt.2017.08.082.
   Web of Science ®Google Scholar
• Manach, Claudine, Augustin Scalbert, Christine Morand, Christian Rémésy, and Liliana Jiménez. 2004. Polyphenols: Food sources and bioavailability. The American Journal of Clinical Nutrition 79 (5):727–47. doi: 10.1093/ajcn/79.5.727.
   PubMed Web of Science ®Google Scholar
• Margarucci, Luigi, Maria Chiara Monti, Chiara Cassiano, Matteo Mozzicafreddo, Mauro Angeletti, Raffaele Riccio, Alessandra Tosco, and Agostino Casapullo. 2013. Chemical proteomics-driven discovery of oleocanthal as an Hsp90 inhibitor. Chemical Communications 49 (52):5844. doi: 10.1039/c3cc41858h.
   PubMed Web of Science ®Google Scholar
• Martínez-González, Miguel A., Jordi Salas-Salvadó, Ramón Estruch, Dolores Corella, Montse Fitó, and Emilio Ros. 2015. Benefits of the Mediterranean diet: Insights from the PREDIMED study. Progress in Cardiovascular Diseases 58 (1):50–60. doi: 10.1016/j.pcad.2015.04.003.
   PubMed Web of Science ®Google Scholar
• Mateos, Raquel, Luis Goya, and Laura Bravo. 2005. Metabolism of the olive oil phenols hydroxytyrosol, tyrosol, and hydroxytyrosyl acetate by human hepatoma HepG2 cells. Journal of Agricultural and Food Chemistry 53 (26):9897–905. doi: 10.1021/jf051721q.
   PubMed Web of Science ®Google Scholar
• Mete, Mesut, Isil Aydemir, Ulkun Unlu Unsal, Fatih Collu, Gokhan Vatandas, Beyhan Gurcu, Yusuf Kurtulus Duransoy, Fatma Taneli, Mehmet Ibrahim Tuglu, and Mehmet Selcuki. 2018. Neuroprotective effects of oleocanthal, a compound in virgin olive oil, in a rat model of traumatic brain injury. Turkish Neurosurgery 28 (6):858–65. doi: 10.5137/1019-5149.JTN.21417-17.2.
   PubMed Web of Science ®Google Scholar
• Milne, Jill C., and John M. Denu. 2008. The sirtuin family: Therapeutic targets to treat diseases of aging. Current Opinion in Chemical Biology 12 (1):11. doi: 10.1016/j.cbpa.2008.01.019.
   PubMed Web of Science ®Google Scholar
• Montedoro, Gianfrancesco, Maurizio Servili, Maura Baldioli, Roberto Selvaggini, Enrico Miniati, and Alceo Macchioni. 1993. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives. Journal of Agricultural and Food Chemistry 41 (11):2228–34. doi: 10.1021/jf00035a076.
   Web of Science ®Google Scholar
• Monti, Maria Chiara, Luigi Margarucci, Raffaele Riccio, and Agostino Casapullo. 2012. Modulation of tau protein fibrillization by oleocanthal. Journal of Natural Products 75 (9):1584–8. doi: 10.1021/np300384h.
   PubMed Web of Science ®Google Scholar
• Muriana, Francisco J. G., Sergio Montserrat-de la Paz, Ricardo Lucas, Beatriz Bermudez, Sara Jaramillo, Juan C. Morales, Rocio Abia, and Sergio Lopez. 2017. Tyrosol and its metabolites as antioxidative and anti-inflammatory molecules in human endothelial cells. Food & Function 8 (8):2905–14. doi: 10.1039/C7FO00641A.
   PubMed Web of Science ®Google Scholar
• Naruszewicz, Marek, Monika Czerwinska, and Anna Kiss. 2015. Oleacein. Translation from Mediterranean diet to potential antiatherosclerotic drug. Current Pharmaceutical Design 21 (9):1205–8. doi: 10.2174/1381612820666141007141137.
   PubMed Web of Science ®Google Scholar
• Nussbaum, Justin M., Matthew E. Seward, and George S. Bloom. 2013. Alzheimer disease: A tale of two prions. Prion 7 (1):14–9.
   PubMed Web of Science ®Google Scholar
• Obied, Hassan K., Paul D. Prenzler, Danielle Ryan, Maurizio Servili, Agnese Taticchi, Sonia Esposto, and Kevin Robards. 2008. Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L. Natural Product Reports 25 (6):1167. doi: 10.1039/b719736e.
   PubMed Web of Science ®Google Scholar
• Önen, Ümit, Fatih M. Botsalı, Mete Kalyoncu, Yusuf Şahin, and Mustafa Tınkır. 2012. Design and motion control of a lower limb robotic exoskeleton. In Design, control and applications of mechatronic systems in engineering, edited by Sahin Yildirim, 135–52. London, UK: InTech. doi: 10.5772/67458.
   Google Scholar
• Paiva-Martins, Fátima, João Fernandes, Vera Santos, Lisete Silva, Fernanda Borges, Susana Rocha, Luis Belo, and Alice Santos-Silva, 2010. Powerful protective role of 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde against erythrocyte oxidative-lnduced hemolysis. Journal of Agricultural and Food Chemistry 58 (1):135–40. doi: 10.1021/jf9031052.
   PubMed Web of Science ®Google Scholar
• Paiva-Martins, Fátima, and Michael H. Gordon. 2005. Interactions of ferric ions with olive oil phenolic compounds. Journal of Agricultural and Food Chemistry 53 (7):2704–9. doi: 10.1021/jf0481094.
   PubMed Web of Science ®Google Scholar
• Paiva-Martins, Fátima, and Marisa Pinto. 2008. Isolation and characterization of a new hydroxytyrosol derivative from olive (Olea europaea) leaves. Journal of Agricultural and Food Chemistry 56 (14):5582–8. doi: 10.1021/jf800698y.
   PubMed Web of Science ®Google Scholar
• Parzonko, Andrzej, Monika E. Czerwińska, Anna K. Kiss, and Marek Naruszewicz. 2013. Oleuropein and oleacein may restore biological functions of endothelial progenitor cells impaired by angiotensin II via activation of Nrf2/heme oxygenase-1 pathway. Phytomedicine 20 (12):1088–94. doi: 10.1016/j.phymed.2013.05.002.
   PubMed Web of Science ®Google Scholar
• Pei, Tiemin, Qinghui Meng, Jihua Han, Haobo Sun, Long Li, Ruipeng Song, Boshi Sun, Shangha Pan, Desen Liang, and Lianxin Liu. 2016. (-)-Oleocanthal inhibits growth and metastasis by blocking activation of STAT3 in human hepatocellular carcinoma. Oncotarget 7 (28):43475–91. doi: 10.18632/oncotarget.9782.
   PubMedGoogle Scholar
• Peres, Fátima, Luisa L. Martins, and Suzana Ferreira-Dias. 2017. Influence of enzymes and technology on virgin olive oil composition. Critical Reviews in Food Science and Nutrition 57 (14):3104–26. doi: 10.1080/10408398.2015.1092107.
   PubMed Web of Science ®Google Scholar
• Pinto, Joana, Fátima Paiva-Martins, Giulia Corona, Edward S. Debnam, Maria Jose Oruna-Concha, David Vauzour, Michael H. Gordon, and Jeremy P. E. Spencer. 2011. Absorption and metabolism of olive oil secoiridoids in the small intestine. British Journal of Nutrition 105 (11):1607–18. doi: 10.1017/S000711451000526X.
   PubMed Web of Science ®Google Scholar
• Pitt, Jason, William Roth, Pascale Lacor, Amos B. Smith, Matthew Blankenship, Pauline Velasco, Fernanda De Felice, Paul Breslin, and William L. Klein. 2009. Alzheimer’s-associated Aβ oligomers show altered structure, immunoreactivity and synaptotoxicity with low doses of oleocanthal. Toxicology and Applied Pharmacology 240 (2):189–97. doi: 10.1016/j.taap.2009.07.018.
   PubMed Web of Science ®Google Scholar
• Polari, Juan J., David Garcí-Aguirre, Lucía Olmo-García, Alegría Carrasco-Pancorbo, and Selina C. Wang. 2018. Impact of industrial hammer mill rotor speed on extraction efficiency and quality of extra virgin olive oil. Food Chemistry 242:362–8. doi: 10.1016/j.foodchem.2017.09.003.
   PubMed Web of Science ®Google Scholar
• Polini, Beatrice, Maria Digiacomo, Sara Carpi, Simone Bertini, Francesca Gado, Giuseppe Saccomanni, Marco Macchia, Paola Nieri, Clementina Manera, and Stefano Fogli. 2018. Oleocanthal and oleacein contribute to the in vitro therapeutic potential of extra virgin oil-derived extracts in non-melanoma skin cancer. Toxicology in Vitro 52:243–50. doi: 10.1016/j.tiv.2018.06.021.
   PubMed Web of Science ®Google Scholar
• Preyat, Nicolas, and Oberdan Leo. 2013. Sirtuin deacylases: A molecular link between metabolism and immunity. Journal of Leukocyte Biology 93 (5):669–80. doi: 10.1189/jlb.1112557.
   PubMed Web of Science ®Google Scholar
• Qosa, Hisham, Yazan S. Batarseh, Mohamed M. Mohyeldin, Khalid A. El Sayed, Jeffrey N. Keller, and Amal Kaddoumi. 2015. Oleocanthal enhances amyloid-β clearance from the brains of TgSwDI mice and in vitro across a human blood-brain barrier model. ACS Chemical Neuroscience 6 (11):1849–59. doi: 10.1021/acschemneuro.5b00190.
   PubMed Web of Science ®Google Scholar
• Quintero-Flórez, Angélica, Gema Pereira-Caro, Cristina Sánchez-Quezada, José Manuel Moreno-Rojas, José J. Gaforio, Antonio Jimenez, and Gabriel Beltrán. 2018. Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil. European Journal of Nutrition 57 (5):1925–46. doi: 10.1007/s00394-017-1475-2.
   PubMed Web of Science ®Google Scholar
• Rosignoli, Patrizia, Raffaela Fuccelli, Roberto Fabiani, Maurizio Servili, and Guido Morozzi. 2013. Effect of olive oil phenols on the production of inflammatory mediators in freshly isolated human monocytes. The Journal of Nutritional Biochemistry 24 (8):1513–9. doi: 10.1016/j.jnutbio.2012.12.011.
   PubMed Web of Science ®Google Scholar
• Rubió, Laura, Marta Farràs, Rafael de La Torre, Alba Macià, Maria-Paz Romero, Rosa M. Valls, Rosa Solà, Magí Farré, Montserrat Fitó, and Maria-José Motilva. 2014. Metabolite profiling of olive oil and thyme phenols after a sustained intake of two phenol-enriched olive oils by humans: Identification of compliance markers. Food Research International 65:59–68. doi: 10.1016/j.foodres.2014.05.009.
   Web of Science ®Google Scholar
• Rubió, Laura, Alba Macià, Rosa M. Valls, Anna Pedret, Maria-Paz Romero, Rosa Solà, and Maria-José Motilva. 2012. A new hydroxytyrosol metabolite identified in human plasma: Hydroxytyrosol acetate sulphate. Food Chemistry 134 (2):1132–6. doi: 10.1016/j.foodchem.2012.02.192.
   PubMed Web of Science ®Google Scholar
• Scalbert, Augustin, and Gary Williamson. 2000. Dietary intake and bioavailability of polyphenols. The Journal of Nutrition 130 (8S Suppl):2073S–85S.
   PubMed Web of Science ®Google Scholar
• Scotece, M., R. Gómez, J. Conde, V. Lopez, J. J. Gómez-Reino, F. Lago, A. B. Smith Iii, and O. Gualillo. 2013. Oleocanthal inhibits proliferation and MIP-1α expression in human multiple myeloma cells. Current Medicinal Chemistry 20 (19):2467–75. doi: 10.2174/0929867311320190006.
   PubMed Web of Science ®Google Scholar
• Scotece, Morena, Rodolfo Gómez, Javier Conde, Verónica Lopez, Juan J. Gómez-Reino, Francisca Lago, Amos B. Smith, and Oreste Gualillo. 2012. Further evidence for the anti-inflammatory activity of oleocanthal: Inhibition of MIP-1α and IL-6 in J774 macrophages and in ATDC5 chondrocytes. Life Sciences 91 (23–24):1229–35. doi: 10.1016/j.lfs.2012.09.012.
   PubMed Web of Science ®Google Scholar
• Servili, M., R. Selvaggini, S. Esposto, A. Taticchi, G. Montedoro, and G. Morozzi. 2004. Health and sensory properties of virgin olive oil hydrophilic phenols: Agronomic and technological aspects of production that affect their occurrence in the oil. Journal of Chromatography A 1054 (1-2):113–27. doi: 10.1016/j.chroma.2004.08.070.
   PubMed Web of Science ®Google Scholar
• Shinde, Pravin, Nikhil Vidyasagar, Sivakami Dhulap, Abhijeet Dhulap, and Raj Hirwani. 2015. Natural products based P-glycoprotein activators for improved β-amyloid clearance in Alzheimer’s disease: An in silico approach. Central Nervous System Agents in Medicinal Chemistry 16 (1):50–9. doi: 10.2174/1871524915666150826092152.
   PubMedGoogle Scholar
• Silva, Sandra, Mar Garcia-Aloy, Maria Eduardo Figueira, Emilie Combet, William Mullen, and Maria Rosário Bronze. 2018. High resolution mass spectrometric analysis of secoiridoids and metabolites as biomarkers of acute olive oil intake – An approach to study interindividual variability in humans. Molecular Nutrition & Food Research 62 (2):1700065. doi: 10.1002/mnfr.201700065.
   Web of Science ®Google Scholar
• Sindona, G., A. Caruso, A. Cozza, S. Fiorentini, B. Lorusso, E. Marini, M. Nardi, A. Procopio, and S. Zicari. 2012. Anti-inflammatory effect of 3,4-DHPEA-EDA [2-(3,4-hydroxyphenyl) ethyl (3S,4E)-4-formyl-3-(2-oxoethyl)hex-4-enoate] on primary human vascular endothelial cells. Current Medicinal Chemistry 19 (23):4006–13. doi: 10.2174/092986712802002536.
   PubMed Web of Science ®Google Scholar
• Singh, Harjinder, Aiqian Ye, and David Horne. 2009. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Progress in Lipid Research 48 (2):92–100. doi: 10.1016/j.plipres.2008.12.001.
   PubMed Web of Science ®Google Scholar
• Soler, Aranzazu, Maria P. Romero, Alba Macià, Shikha Saha, Caroline S. M. Furniss, Paul A. Kroon, and Maria J. Motilva. 2010. Digestion stability and evaluation of the metabolism and transport of olive oil phenols in the human small-intestinal epithelial Caco-2/TC7 cell line. Food Chemistry 119 (2):703–14. doi: 10.1016/j.foodchem.2009.07.017.
   Web of Science ®Google Scholar
• Suárez, Manuel, Rosa M. Valls, Maria-Paz Romero, Alba Macià, Sara Fernández, Montse Giralt, Rosa Solà, and Maria-José Motilva. 2011. Bioavailability of phenols from a phenol-enriched olive oil. British Journal of Nutrition 106 (11):1691–701. doi: 10.1017/S0007114511002200.
   PubMed Web of Science ®Google Scholar
• Taticchi, Agnese, Sonia Esposto, Gianluca Veneziani, Stefania Urbani, Roberto Selvaggini, and Maurizio Servili. 2013. The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil. Food Chemistry 136 (2):975–83. doi: 10.1016/j.foodchem.2012.08.071.
   PubMed Web of Science ®Google Scholar
• Thurston, David. 2006. Chemistry and pharmacology of anticancer drugs. Boca Raton, FL: CRC Press. doi: 10.1201/9781420008906.
   Google Scholar
• Tresserra-Rimbau, A., E. B. Rimm, A. Medina-Remón, M. A. Martínez-González, R. de la Torre, D. Corella, J. Salas-Salvadó, E. Gómez-Gracia, J. Lapetra, F. Arós, et al. 2014. Inverse association between habitual polyphenol intake and incidence of cardiovascular events in the PREDIMED study. Nutrition, Metabolism and Cardiovascular Diseases 24 (6):639–47. doi: 10.1016/J.NUMECD.2013.12.014.
   PubMed Web of Science ®Google Scholar
• Tresserra-Rimbau, Anna, Eric B. Rimm, Alexander Medina-Remón, Miguel A. Martínez-González, Carmen López-Sabater, María I. Covas, and Dolores Corella. 2011. Polyphenol intake and mortality risk: A re-analysis of the PREDIMED trial. BMC Medicine 12:77. doi: 10.1186/2046-1682-4-13.
   Google Scholar
• Valli, Matteo, Elena Giulia Peviani, Alessio Porta, Alessandro D'Alfonso, Giuseppe Zanoni, and Giovanni Vidari. 2013. A concise and efficient total synthesis of oleocanthal. European Journal of Organic Chemistry 2013 (20):4332–6. doi: 10.1002/ejoc.201300324.
   Web of Science ®Google Scholar
• Velázquez-Palmero, David, Carmen Romero-Segura, Rosa García-Rodríguez, María L. Hernández, Fabián E. Vaistij, Ian A. Graham, Ana G. Pérez, and José M. Martínez-Rivas. 2017. An oleuropein β-glucosidase from olive fruit is involved in determining the phenolic composition of virgin olive oil. Frontiers in Plant Science 8:1–12. doi: 10.3389/fpls.2017.01902.
   PubMed Web of Science ®Google Scholar
• Vierhuis, Esther, Maurizio Servili, Maura Baldioli, Henk A. Schols, Alphons G. J. Voragen, and Gianfrancesco Montedoro. 2001. Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides. Journal of Agricultural and Food Chemistry 49 (3):1218–23. doi: 10.1021/jf000578s.
   PubMed Web of Science ®Google Scholar
• Visioli, Francesco, Giorgio Bellomo, GianFranco Montedoro, and Claudio Galli. 1995. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis 117 (1):25–32. doi: 10.1016/0021-9150(95)05546-9.
   PubMed Web of Science ®Google Scholar
• Vissers, Maud N., Peter L. Zock, Annet J. C. Roodenburg, Rianne Leenen, and Martijn B. Katan. 2002. Olive oil phenols are absorbed in humans. The Journal of Nutrition 132 (3):409–17.
   PubMed Web of Science ®Google Scholar
• Vougogiannopoulou, Konstantina, Christelle Lemus, Maria Halabalaki, Carlo Pergola, Oliver Werz, Amos B. Smith, Sylvie Michel, Leandros Skaltsounis, and Brigitte Deguin. 2014. One-step semisynthesis of oleacein and the determination as a 5-lipoxygenase inhibitor. Journal of Natural Products 77 (3):441–5. doi: 10.1021/np401010x.
   PubMed Web of Science ®Google Scholar
• Wellen, Kathryn E., and Gökhan S. Hotamisligil. 2005. Inflammation, stress, and diabetes. The Journal of Clinical Investigation 115 (5):1111–9. doi: 10.1172/JCI200525102.The.
   PubMed Web of Science ®Google Scholar
• Widmer, R. J., M. A. Freund, A. J. Flammer, J. Sexton, R. Lennon, A. Romani, N. Mulinacci, F. F. Vinceri, L. O. Lerman, and A. Lerman. 2013. Beneficial effects of polyphenol-rich olive oil in patients with early atherosclerosis. European Journal of Nutrition 52 (3):1223–31. doi: 10.1007/s00394-012-0433-2.
   PubMed Web of Science ®Google Scholar