Potential Role of Olive Oil Phenolic Compounds in the Prevention of Neurodegenerative Diseases

Molecules

Jose Rodríguez-Morató²  Laura Xicota²  Montse Fitó¹  Magí Farré²  Mara Dierssen³  Rafael de la Torre² 

[1] CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN, CB06/03/028), Santiago de Compostela 15706, Spain; E-Mail:;Human Pharmacology and Clinical Neurosciences Research Group, Neurosciences Research Program, IMIM-Institut Hospital del Mar d’Investigacions Mèdiques, Dr. Aiguader 88, Barcelona 08003, Spain; E-Mails:;Cellular & Systems Neurobiology Research Group, Center of Genomic Regulation, Dr. Aiguader 88, Barcelona 08003, Spain; E-Mail:

关键词: olive oil;    phenolic compounds;    hydroxytyrosol;    tyrosol;    neurodegenerative diseases;    prevention;    neuroprotective agents;   

DOI  :  10.3390/molecules20034655

来源: mdpi

【 摘 要 】

Adherence to the Mediterranean Diet (MD) has been associated with a reduced incidence of neurodegenerative diseases and better cognitive performance. Virgin olive oil, the main source of lipids in the MD, is rich in minor phenolic components, particularly hydroxytyrosol (HT). HT potent antioxidant and anti-inflammatory actions have attracted researchers’ attention and may contribute to neuroprotective effects credited to MD. In this review HT bioavailability and pharmacokinetics are presented prior to discussing health beneficial effects. In vitro and in vivo neuroprotective effects together with its multiple mechanisms of action are reviewed. Other microconstituents of olive oil are also considered due to their potential neuroprotective effects (oleocanthal, triterpenic acids). Finally, we discuss the potential role of HT as a therapeutic tool in the prevention of neurodegenerative diseases.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.