Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease
School of Exercise and Nutrition Sciences, Centre of Physical Activity and Nutrition Research (CPAN), Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2014, 15(7), 12323-12334; https://doi.org/10.3390/ijms150712323
Received: 27 May 2014
/
Revised: 25 June 2014
/
Accepted: 26 June 2014
/
Published: 11 July 2014
(This article belongs to the Special Issue Bioactive Phenolics and Polyphenols)
Virgin olive oil (VOO) is credited as being one of many healthful components of the Mediterranean diet. Mediterranean populations experience reduced incidence of chronic inflammatory disease states and VOO is readily consumed as part of an everyday dietary pattern. A phenolic compound contained in VOO, named oleocanthal, shares unique perceptual and anti-inflammatory characteristics with Ibuprofen. Over recent years oleocanthal has become a compound of interest in the search for naturally occurring compounds with pharmacological qualities. Subsequent to its discovery and identification, oleocanthal has been reported to exhibit various modes of action in reducing inflammatory related disease, including joint-degenerative disease, neuro-degenerative disease and specific cancers. Therefore, it is postulated that long term consumption of VOO containing oleocanthal may contribute to the health benefits associated with the Mediterranean dietary pattern. The following paper summarizes the current literature on oleocanthal, in terms of its sensory and pharmacological properties, and also discusses the beneficial, health promoting activities of oleocanthal, in the context of the molecular mechanisms within various models of disease.
View Full-Text
Keywords:
virgin olive oil; ibuprofen; sensory; inflammation; health
▼
Show Figures
Figure 1
This is an open access article distributed under the Creative Commons Attribution License
MDPI and ACS Style
Parkinson, L.; Keast, R. Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease. Int. J. Mol. Sci. 2014, 15, 12323-12334. https://doi.org/10.3390/ijms150712323
AMA Style
Parkinson L, Keast R. Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease. International Journal of Molecular Sciences. 2014; 15(7):12323-12334. https://doi.org/10.3390/ijms150712323
Chicago/Turabian StyleParkinson, Lisa, and Russell Keast. 2014. "Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease" International Journal of Molecular Sciences 15, no. 7: 12323-12334. https://doi.org/10.3390/ijms150712323
Find Other Styles
