Senescent cells display an increase in the secretion of growth factors, inflammatory cytokines and proteolytic enzymes, termed the "senescence-associated-secretory-phenotype" (SASP), playing a major role in many age-related diseases. The phenolic compounds present in extra-virgin olive oil are inhibitors of oxidative damage and have been reported to play a protective role in inflammation-relate...

Polyphenols or phenolic compounds are groups of secondary metabolites widely distributed in plants and found in olive mill wastewater (OMW). Phenolic compounds as well as OMW extracts were evaluated in vitro for their antimicrobial activity against Gram-positive (Streptococcus pyogenes and Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli and Klebsiella pneumoniae). Most of th...

The Mediterranean diet appears to be associated with a reduced risk of several chronic diseases including cancer and cardiovascular and Alzheimer's diseases. Olive products (mainly olive oil and table olives) are important components of the Mediterranean diet. Olives contain a range of phenolic compounds; these natural antioxidants may contribute to the prevention of these chronic conditions. C...

Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because oli...

Olive pomace, a solid residue generated during olive oil production process and rich source of phenolic compounds, was dried defatted to obtain pomace in monounsaturated fatty acids with 64% oleic acid. The further treated by ultrasound-assisted extraction (UAE). optimal phenol conditions 10 min, 40% amplitude 4% (w/v) solid:solvent ratio, yielded 14.70 mg/g total phenols, 2.48 flavonoids 0.924...

The oxidation of oleuropein and 3-hydroxytyrosol by oxidases laccase, tyrosinase, peroxidase has been studied. use a spectrophotometric method another chronometric made it possible to determine the kinetic parameters Vmax KM for each enzyme. highest binding affinity was shown laccase. antioxidant capacities these two molecules have characterized, finding very similar primary capacity between th...