Search Results (242)

Background: Metabolic dysfunction-associated steatotic liver disease (MASLD) is the most prevalent chronic liver disease worldwide and is driven by complex metabolic and inflammatory disturbances. Extra virgin olive oil (EVOO), a hallmark of the Mediterranean diet, contains numerous bioactive compounds that may exert beneficial effects on liver and cardiometabolic health. This preliminary study investigated the interactions of selected EVOO-derived compounds, with molecular targets implicated in MASLD using an integrated in silico approach. Methods: Phenolic compounds, secoiridoids, fatty acids, sterols, squalene, and vitamin E were evaluated. Physicochemical properties, drug-likeness, and pharmacokinetic profiles were predicted using ADMETlab 3.0. Molecular docking analyses were performed against liver X receptors (LXRα and LXRβ), peroxisome proliferator-activated receptors (PPARα and PPARγ), hydroxymethylglutaryl-CoA reductase, cyclooxygenase-1, and cyclooxygenase-2. Binding modes were further examined by three-dimensional interaction analyses. Results: The investigated compounds displayed heterogeneous physicochemical and pharmacokinetic profiles. Oleuropein, oleacein, and oleocanthal demonstrated the most consistent binding patterns across targets involved in lipid metabolism, inflammation, and cardiometabolic regulation. In contrast, highly lipophilic compounds, including squalene, β-sitosterol, and vitamin E, frequently achieved high docking scores but formed fewer biologically relevant interactions. Conclusions: EVOO phenolics, particularly oleuropein, oleacein, and oleocanthal, emerged as promising multi-target modulators of MASLD-related pathways, supporting the potential role of EVOO in MASLD prevention and management. Full article

Phenolic compounds, particularly secoiridoids derived from oleuropein and ligstroside, are the main determinants of the antioxidant capacity and health-promoting properties of virgin olive oil, yet their content is strongly affected by processing conditions. This study aimed to enhance phenolic enrichment in Picual olive oil through mild acidification of the paste. Four olive samples were processed under a Central Composite Design varying malaxation time (40–80 min), acid concentration (0.02–0.08 mol/kg paste), and acid type (ascorbic or malic), across two maturity indices (MI) per acid, and evaluated by Response Surface Methodology. Ascorbic acid outperformed malic acid for most of the evaluated responses, with the majority of the monitored parameters exhibiting progressive improvements with increasing acid concentration across the tested range. Extraction efficiency reached 75.8–80.0%, increasing with ripening, malaxation time, and acid dose. Acidification did not affect standard quality parameters but enhanced pigment retention (up to 18.9 mg/kg carotenoids; 28.9 mg/kg chlorophylls) and selectively increased oleuropein- and ligstroside-derived secoiridoids. Antioxidant capacity correlated with phenolic content, reaching 1177.9 µmol Trolox equivalents/kg at high acid concentration and medium–high malaxation times. The optimal acid dose depended on MI, with higher doses favoring riper fruit. Overall, in the Picual cultivar, mild acidification is an effective strategy to enrich the antioxidant fraction of olive oil without compromising its quality. Full article

This study assessed the potential of Oleaster leaves as a valuable cosmetic ingredient by comparing aqueous and hydroalcoholic ultrasound-assisted extracts of Oleaster leaves to those of the Olive tree. The hydroalcoholic Oleaster leaf extract showed a higher content in phenolic and flavonoid compounds, with an oleuropein and verbascoside content of 58 mg/g of dry leaves and 3.2 mg/g of dry leaves, respectively. To refine the comparison of their molecular composition, the extracts were analyzed using UHPLC-HRMS/MS. About twenty compounds, including secoiridoids, flavonoids and triterpenic acid derivatives, were annotated in both extracts, demonstrating their similarity. DPPH, CUPRAC and enzymatic SOD assays showed a good antioxidant activity with high inhibition (60–90%) for both Oleaster and Olive tree leaf extracts. The hydroalcoholic extracts at 62.5 µg/mL also exhibited 60–80% of protection against reactive oxygen species (ROS) in H₂O₂-stressed HaCaT cells, confirming this antioxidant capacity without demonstrating a severe cytotoxicity, which remained below 40%. The anti-inflammatory potential of the extracts was also demonstrated using COX-2 inhibition, which was around 70%, and by measuring the concentration of IL-8 in HaCaT cells under pro-inflammatory conditions, which decreased in the presence of extracts at a concentration of 50 pg/mL, similar to that observed for the positive control. Thus, the hydroalcoholic ultrasound extract of Oleaster leaves demonstrated its high potential to develop sustainable and active cosmetic ingredients. Full article

This study investigated the chemical composition, fermentation dynamics, fatty-acid profile, and polyphenolic evolution of two mixed silages designed to valorize agro-industrial by-products for ruminant feeding. Silages were produced by co-ensiling wheat straw, cheese-whey, and molasses with grape pomace (SIL-1) or olive mill wastewater (SIL-2), and were monitored over a 150-day ensiling period. The two formulations exhibited distinct compositional characteristics and fermentation kinetics. SIL-1 showed higher crude protein content and a more favorable fatty-acid profile, with greater levels of selected long-chain fatty acids, whereas SIL-2 had higher dry matter and structural fiber fractions. Both silages achieved effective fermentation, reaching stable acidic conditions (pH < 4.0), although SIL-1 consistently maintained lower pH and higher buffering capacity. Fermentation end-products differed between silages, with higher concentrations of short-chain fatty acids in SIL-1 and greater lactic acid accumulation in SIL-2, under significant treatment × time interactions. Bioactive compound analysis revealed higher total phenolic content and antioxidant capacity in SIL-1, whereas SIL-2 showed marked degradation of phenolic compounds, including the loss of characteristic secoiridoids. Polyphenolic profiles displayed compound-specific temporal dynamics during ensiling. Overall, both silages were well preserved; however, SIL-1 demonstrated superior nutritional quality and bioactive stability, supporting its potential as a functional feed ingredient for ruminant nutrition. Full article

High-phenolic extra-virgin olive oil (EVOO) is a chemically dynamic bioactive matrix in which cultivar, ripening stage, processing, storage, and digestion shape the final profile of phenolic alcohols and secoiridoids. In inflammatory bowel disease (IBD), chronic intestinal inflammation is associated with barrier dysfunction, dysbiosis, systemic immune activation, endothelial injury, platelet hyperreactivity, and increased cardiovascular risk. This narrative review evaluates whether EVOO phenolics may intersect the gut–endothelium–platelet axis linking IBD to vascular and thromboinflammatory complications. The review focuses on hydroxytyrosol, tyrosol, oleuropein- and ligstroside-derived secoiridoids, oleocanthal, and oleacein, with emphasis on their biosynthetic origin, processing-driven transformations, bioavailability, metabolism, and biological targets. Current evidence supports plausible effects on epithelial barrier integrity, TLR4/NF-κB signalling, Nrf2-mediated antioxidant defence, oxidised LDL formation, endothelial activation, and platelet-related pathways. Nevertheless, direct clinical evidence in IBD patients remains limited, and most cardiovascular-relevant findings are extrapolated from non-IBD human trials, animal studies, or in vitro models. Chemically characterised, biomarker-anchored intervention trials are needed before high-phenolic EVOO can be considered a validated strategy for modifying cardiovascular risk in IBD. Full article

Chemotherapy-induced cognitive impairment (CICI), often referred to as “chemobrain,” is a common and sometimes persistent consequence of cancer treatment, characterized by deficits in memory, attention, executive function, and processing speed; it disproportionately affects older adults and women, suggesting a role for aging- and sex-related biological factors, including estrogen depletion. This work examines the potential of dietary phenolic compounds as multi-target modulators of mechanisms underlying CICI. A narrative synthesis of preclinical and clinical evidence was conducted, focusing on major phenolic subclasses (flavonoids, phenolic acids, stilbenes, lignans, and secoiridoids) and their effects on pathways implicated in chemotherapy-related neurotoxicity. The reviewed data indicate that phenolic compounds can influence redox balance, neuroinflammatory responses, mitochondrial function, synaptic plasticity, and estrogen-related signaling, with effects that appear to be structure-dependent; however, evidence remains heterogeneous and largely derived from experimental models rather than studies in humans. Overall, the current findings suggest that selected phenolic compounds could mitigate vulnerability to CICI, particularly in higher risk groups such as older individuals and women with low estrogen levels. These compounds represent promising and safe adjunctive strategies, although further well-designed clinical studies are needed to confirm their efficacy and clarify the underlying mechanisms. Full article

Olive pomace (OP) has been widely reported as a rich source of phenolic compounds with potential application as food additives with health-promoting properties. The aim of this work was to evaluate pressurized liquid extraction (PLE) as a strategy to obtain antioxidant and antimicrobial extracts from OP. Extractions were carried out in laboratory-scale equipment following a combined static/dynamic procedure. The extraction temperature (100, 120 and 140 °C) and the composition of solvent (50, 75 and 100% ethanol in water) were studied as independent variables of the process using a Face Centered Central Composite Design (α = 1). According to the fitted quadratic model (p < 0.05), the maximum Total Phenol Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) values were obtained at 120 °C using ethanol concentrations between 60 and 80%. Chemical characterization by RP/HPLC-Q-TOF MS/MS allowed the tentative identification of 37 compounds, with quinic acid being the most abundant compound under all extraction conditions, followed by elenolic acid, dimethyl-hydroxy-verbascoside, maslinic acid, hydroxy-verbascoside and oleuropein aglycone. Other secoiridoids, secoridoid derivatives, flavonoids, simple phenols and triterpenic acids were also identified. The extract obtained at 120 °C with 75% ethanol was able to protect purified sunflower oil in an accelerated oxidative stability test (Rancimat), increasing its induction period by 2.4-fold when added at 1000 mg/kg. This extract also exhibited antimicrobial activity against S. aureus, B. cereus, S. enterica and S. sonnei with a Minimum Inhibitory Concentration (MIC) of 3.6 mg/mL. These results highlight the potential of PLE olive pomace extracts as natural preservatives for food applications. Full article

This study aimed to evaluate the effects of several minor components of extra virgin olive oil (EVOO) on platelet thromboxane and vascular prostacyclin production in rat aortic rings under high-glucose conditions (300 mg/dL), in relation to their potential antioxidant actions. Under hyperglycaemic conditions, thromboxane production was 1.3 times higher, while prostacyclin production was 40.9% lower than in samples with 100 mg/dL glucose in aortic rings, accompanied by marked oxidative stress (65.6% higher than in samples with 100 mg/dL glucose). The compounds tested inhibited thromboxane production in a concentration-dependent manner, with relative potencies (secoiridoid derivatives (IC₅₀ range: 10⁻⁶ M) = triterpenes (10⁻⁶ M) > alcoholic phenols (10⁻⁵ M for hydroxytyrosol and 10⁻⁴ M for the rest)), while preserving prostacyclin production (5–20% inhibition). All compounds also exerted vascular antioxidant effects, reducing oxidative stress markers and enhancing antioxidant parameters (IC₅₀ range: 10⁻⁶–10⁻⁵ M), and these effects were observed under both normoglycaemic (100 mg/dL) and hyperglycaemic (300 mg/dL) conditions. Full article

The effects of different ultrasound parameters on some physicochemical properties and secoiridoid compositions of olive extracts were investigated. For this purpose, pH, acidity, photometric color index (PCI), total phenolic content, and secoiridoid phenolic compound composition analyses were carried out in olive extracts obtained by ultrasonic extraction at different operating parameters such as temperature, ultrasonic power, and extraction time. The data obtained were modeled and optimized by using the Box–Behnken design of RSM. Then, the comparison of experimental data versus mathematical estimations was performed by using both ANN and RSM. The results revealed that the pH values of the samples ranged between 4.94 and 5.23, and the average acidity value was 0.551 (% oleic acid). PCI values varied between 20.46 and 83.70. Total phenolic content ranged between 0.13 and 0.42 mg GAE (gallic acid equivalent)/g extract. Regarding secoiridoid phenolics, the ranges for oleuropein, oleacein, and oleocanthal were 5.33–34.39 ng/μL, 0.76–6.03 ng/μL, and 3.77–14.16 ng/μL, respectively. The optimized temperature, time, and ultrasonic power were 43.13 °C, 15 min, and 100% (of the maximum ultrasonic power of 90 W), respectively. The overall desirability of the process was obtained as 95.51%. RSM and ANN were both favorable in the estimation of experimental data with slight differences. Full article

The European Regulation (UE) 432/2012 includes a specific health claim for olive-oil-associated with its phenolic content, which is based on its protective role against lipid oxidation in the blood. To make use of the health claim, olive oil must have a minimum concentration in phenolic compounds of 250 mg/kg. Reviewing the health claim, the phenolic compounds referred to are the secoiridoid derivatives of hydroxytyrosol and tyrosol. A method based on absolute quantification of phenolic compounds in olive oil is proposed for the recognition of the health claim. The method involves liquid–liquid extraction with a 1:8 (v/v) oil:extract ratio to avoid saturation of the extract in oils with a higher phenolic content and its subsequent determination through LC–MS/MS in multiple reaction monitoring (MRM) mode, the gold standard technique in many application fields because of its analytical features. The optimized method was applied to a set of 100 extra virgin olive oils (EVOOs), and the results obtained were compared with the classic Folin–Ciocalteu method. The comparison between the two methods showed that the classic method is a non-selective method that can be affected by many interferences and that the Folin method underestimates the real phenolic content. Full article

Lonicera japonica Flos (LJF) is widely used in pharmaceuticals and functional foods, with its bioactive constituents significantly influenced by processing methods. This study characterized the dynamic changes in chemical components in LJF under different maceration and decoction durations. Using UPLC-Q-TOF-MS and molecular networking, a total of 260 metabolites were unambiguously identified or tentatively characterized, including 66 iridoids, 42 flavonoids and 49 phenolic acids. Among these, 11 phenolic acids and 3 flavonoids were absent in the macerated samples. Twenty-two representative compounds were quantified using calibration curves. Most secondary metabolites, particularly phenolic acids, exhibited lower levels in the macerated samples than the decocted samples (e.g., 5-O-caffeoylquinic acid: 65.67–106.41 μg/g during maceration vs. 32,783.05–55,754.68 μg/g during decoction). The decoction process significantly enhances the extraction of active constituents. Notably, certain iridoids (e.g., 7-O-methyl morroniside: 92.91–354.59 μg/g during maceration vs. 50.43–171.40 μg/g during decoction) were better preserved under maceration, highlighting its advantage for retaining heat-sensitive bioactive components. During the decoction process, 5-hydroxycinnamoylquinic acids tended to transform into 3- and 4-hydroxycinnamoylquinic acid isomers. Most di-hydroxycinnamoylquinic acids and flavonoids significantly decreased after 30 min. Nitrogen-containing seco-iridoids declined rapidly after 15 min. To balance extraction efficiency with the preservation of heat-sensitive bioactive components, a decoction time of 15–30 min is recommended. The study systematically elucidates the dynamic changes in bioactive components under two preparation methods, offering critical insights and a scientific foundation for the precision utilization of LJF in pharmaceutical and functional food industries. Full article

Extra-virgin olive oil (EVOO) is a chemically complex lipid matrix whose minor constituents—especially phenolic secoiridoids—drive sensory quality, oxidative stability, and health benefits. However, these bioactives are vulnerable to heat, light, oxygen, and pro-oxidant metals during processing and distribution, while the high cost of EVOO often makes it a target for adulteration and mislabeling. This review critically assesses nano-enabled, food-grade strategies that (i) preserve phenolics and aroma compounds through nanoencapsulation, inclusion complexes, Pickering stabilization, and structured lipid systems; (ii) control their release and bioaccessibility during digestion; and (iii) enhance authenticity verification via sensor-ready packaging, spectroscopy/chemometrics, and digital traceability systems (IoT, machine learning, blockchain). We align these innovations with the “product identity constraints” of the EVOO category and with official quality standards used in routine control (IOC/EU). Finally, we explore circular valorization of olive-mill by-products within food-centered biorefineries, outlining pathways to convert biomass into ingredients, materials, and energy, thus reducing environmental impacts. Research priorities are proposed to develop scalable, regulation-compliant nanotechnologies that extend shelf life and increase consumer trust without compromising EVOO category standards. Full article

Oleuropein, the principal secoiridoid phenolic compound of olive leaves (Olea europaea L.), is recognized for its broad-spectrum antimicrobial, antibiofilm, antioxidant, and tissue-regenerative properties. However, its effective local therapeutic application remains challenging due to rapid clearance from the site of administration and limited residence time. In this study, an oleuropein-rich aqueous olive leaf extract was incorporated into a thermoresponsive sol–gel delivery system designed for localized application. The formulation was engineered to remain in a low-viscosity sol state at room temperature and to undergo a temperature-triggered sol-to-gel transition near physiological temperature (~33 °C), enabling in situ gel formation. Oleuropein content was quantified using a validated HPLC method, and the formulation was characterized with respect to physicochemical parameters, thermoreversible gelation behavior, particle size distribution, mechanical properties, and spreadability. Biological performance was evaluated through in vitro cytocompatibility (MTT assay), fibroblast migration (scratch assay), and collagen deposition (Sirius Red staining) in L929 fibroblasts, as well as antibiofilm activity against representative Gram-positive and Gram-negative bacterial strains. The developed sol–gel system demonstrated stable physicochemical characteristics, rapid and reversible thermogelation, suitable mechanical and spreading properties, concentration-dependent inhibition of biofilm formation, and acceptable cytocompatibility within the tested concentration range. Notably, the formulation supported fibroblast viability and collagen-associated responses at optimized concentrations. Overall, the results indicate that the proposed thermoresponsive sol–gel formulation represents a promising strategy for the localized delivery of oleuropein-rich olive leaf extract, combining physicochemical stability with dual wound-healing and antibiofilm functionality. Full article

Background/Objectives: Syringa vulgaris L. (common lilac) is one of the most popular ornamental plant species. Through the ages, many parts of S. vulgaris, including fruits, flowers, leaves, and branches, have been used in folk medicine due to their beneficial biological activity. Lilac flowers are the basis of many supplements available on the market. Moreover, its petals and flowers are edible and are an aromatic ingredient in preserves and desserts. However, the data about the antioxidant properties of various parts of S. vulgaris is limited only to the in vitro antioxidant capacity of the extracts—so far, the effect of S. vulgaris flower extract on the parameters of oxidative stress in biological materials, including plasma, has not been demonstrated. Therefore, the aim of our study was to investigate the protective effects of the extract from S. vulgaris L. flowers against oxidative stress in human plasma, and its influence on the coagulation process in vitro. Methods: We measured the levels of three parameters of oxidative stress in human plasma treated with H₂O₂/Fe²⁺ (the donor of hydroxyl radicals): lipid peroxidation (based on the level of thiobarbituric acid reactive substances (TBARS)), protein carbonylation, and thiol oxidation. Ascorbic acid (vitamin C) was used as a reference antioxidant. In addition, we studied the effect of the extract on three coagulation parameters of human plasma-activated partial thromboplastin time (APTT), prothrombin time (PT), and thrombin time (TT). We also compared the biological properties of the extract from S. vulgaris flowers with the properties of a phenolic extract from Taraxacum officinalis (dandelion) flowers, as they have proven antioxidant activity in both in vitro and in vivo models and can modulate hemostasis in vitro. Results: Our UHPLC-HRMS analyses of S. vulgaris extract led to a tentative identification of 50 compounds, mainly phenolics and secoiridoids. For the first time, the present study demonstrated that the extract from S. vulgaris flowers (at the concentrations of 1–50 µg/mL) significantly reduced plasma lipid peroxidation and protein carbonylation induced by H₂O₂/Fe²⁺. Moreover, the concentrations of 1–25 µg/mL significantly reduced the oxidation of thiol groups in plasma treated with H₂O₂/Fe²⁺. The anticoagulant tests also demonstrated that S. vulgaris flowers extract, at physiologically relevant concentrations (1–50 µg/mL), did not affect blood clotting times in vitro, suggesting that it is hemostatically safe. Conclusions: Despite the differences in composition, the extracts from lilac flowers and dandelion flowers exhibited similar protective effects against oxidative damage to human plasma components. However, the extract from S. vulgaris flowers had a stronger inhibitory effect on lipid peroxidation than the extract from dandelion flowers. Full article

The Mediterranean Diet (MD) is recognized for its nutritional quality, health-promoting properties, and richness in bioactive compounds, yet studies analyzing complete traditional recipes considering both extractable and non-extractable fractions are limited. This study characterized the total antioxidant capacity (TAC) and phenolic profile of 56 traditional MD recipes from eight countries, grouped into European Mediterranean (France, Italy, and Spain), African Mediterranean (Tunisia, Algeria, and Morocco), and non-Mediterranean European (Luxembourg and Germany) regions. Samples were freeze-dried and subjected to aqueous-organic extraction followed by acid hydrolysis. TAC was measured using TEAC, ORAC, and total phenolics (Folin–Ciocalteu, reflecting reducing capacity), while phenolic profiles were analyzed by HPLC-DAD. Relationships between phenolics and TAC were evaluated using linear and mixed-effects models, accounting for country-level heterogeneity. Mediterranean recipes showed higher TAC and greater phenolic diversity than non-Mediterranean recipes, with a predominance of phenolic acids, secoiridoids, and flavonoids, reflecting characteristic olive oil use. In all regions, the non-extractable fraction contributed >80% to TAC, highlighting underestimation by conventional methods and its dominant contribution to dietary antioxidant intake. TEAC was positively associated with extractable phenolics, whereas ORAC reflected country-specific culinary features independently of total phenolic content. These findings underscore the significant bioactive potential of traditional MD recipes, which can be considered functional foods, and the importance of comprehensive evaluations of both extractable and non-extractable fractions for nutritional research and dietary interventions. Full article