Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases

Journal of Translational Medicine

Diego Russo¹  Arturo Pujia²  Tiziana Montalcini²  Saverio Massimo Lepore¹  Marilena Celano¹  Stefania Bulotta¹ 

[1] Department of Health Sciences, University “Magna Graecia” of Catanzaro, Campus “S. Venuta”, Catanzaro, 88100, Italy;Department of Medical and Surgical Sciences, University “Magna Graecia” of Catanzaro, Campus “S. Venuta”, Catanzaro, 88100, Italy

关键词: Diabetes mellitus;    Cardiovascular disease;    Antioxidant;    Phenols;    Virgin olive oil;    Hydroxytyrosol;    Oleuropein;   

Others  :  1148593
DOI  :  10.1186/s12967-014-0219-9

 received in 2014-06-03, accepted in 2014-07-22,  发布年份 2014

【 摘 要 】

The overall health beneficial action of olive oil phenolic components is well established. Recent studies have elucidated the biological effects of two isolated compounds, namely oleuropein and hydroxytyrosol, with particular attention on their antioxidant activity. Thus, a protective action has been demonstrated in preclinical studies against several diseases, especially cardiovascular and metabolic disorders.

The present review will describe the biological effects of oleuropein and hydroxytyrosol, with particular attention on the molecular mechanism underlying the protective action on cardiovascular and metabolic alterations, as demonstrated by in vitro and in vivo experimental studies performed with the isolated compounds.

【 授权许可】

   
2014 Bulotta et al.; licensee BioMed Central Ltd.

【 图 表 】

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