Next Article in Journal
Making the Bend: DNA Tertiary Structure and Protein-DNA Interactions
Next Article in Special Issue
Antioxidant Capacities and Total Phenolic Contents Enhancement with Acute Gamma Irradiation in Curcuma alismatifolia (Zingiberaceae) Leaves
Previous Article in Journal
Novel Bioactive Antimicrobial Lignin Containing Coatings on Titanium Obtained by Electrophoretic Deposition
Previous Article in Special Issue
Nrf2-Mediated HO-1 Induction Coupled with the ERK Signaling Pathway Contributes to Indirect Antioxidant Capacity of Caffeic Acid Phenethyl Ester in HepG2 Cells
Open AccessReview

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 virgin olive oil; ibuprofen; sensory; inflammation; health
Show Figures

Figure 1

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.

Show more citation formats Show less citations formats

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Back to TopTop