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Olive Oil and the Hallmarks of Aging

Department of Cell Biology, Physiology and Immunology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, Campus Rabanales, Severo Ochoa Building, 14014 Córdoba, Spain
Department of Physiology, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center (CIBM), University of Granada, Avda. del Conocimiento s.n., Armilla, 18100 Granada, Spain
Author to whom correspondence should be addressed.
These authors contributed equally to this work and must be considered as first authors.
Academic Editors: Maurizio Battino, Etsuo Niki and José L. Quiles
Molecules 2016, 21(2), 163;
Received: 15 December 2015 / Revised: 20 January 2016 / Accepted: 22 January 2016 / Published: 29 January 2016
(This article belongs to the Special Issue 20th Anniversary of Molecules—Recent Advances in Natural Products)
Aging is a multifactorial and tissue-specific process involving diverse alterations regarded as the “hallmarks of aging”, which include genomic instability, telomere attrition, epigenetic alterations, loss of proteostasis, deregulated nutrient sensing, mitochondrial dysfunction, cellular senescence, stem cell exhaustion and altered intracellular communication. Virtually all these hallmarks are targeted by dietary olive oil, particularly by virgin olive oil, since many of its beneficial effects can be accounted not only for the monounsaturated nature of its predominant fatty acid (oleic acid), but also for the bioactivity of its minor compounds, which can act on cells though both direct and indirect mechanisms due to their ability to modulate gene expression. Among the minor constituents of virgin olive oil, secoiridoids stand out for their capacity to modulate many pathways that are relevant for the aging process. Attenuation of aging-related alterations by olive oil or its minor compounds has been observed in cellular, animal and human models. How olive oil targets the hallmarks of aging could explain the improvement of health, reduced risk of aging-associated diseases, and increased longevity which have been associated with consumption of a typical Mediterranean diet containing this edible oil as the predominant fat source. View Full-Text
Keywords: DNA damage; fatty acids; hallmarks of aging; Mediterranean diet; olive oil; oxidative stress; polyphenols; senescence DNA damage; fatty acids; hallmarks of aging; Mediterranean diet; olive oil; oxidative stress; polyphenols; senescence
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MDPI and ACS Style

Fernández del Río, L.; Gutiérrez-Casado, E.; Varela-López, A.; Villalba, J.M. Olive Oil and the Hallmarks of Aging. Molecules 2016, 21, 163.

AMA Style

Fernández del Río L, Gutiérrez-Casado E, Varela-López A, Villalba JM. Olive Oil and the Hallmarks of Aging. Molecules. 2016; 21(2):163.

Chicago/Turabian Style

Fernández del Río, Lucía, Elena Gutiérrez-Casado, Alfonso Varela-López, and José M. Villalba. 2016. "Olive Oil and the Hallmarks of Aging" Molecules 21, no. 2: 163.

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