Beneficial Effects of Tyrosol and Oleocanthal from Extra Virgin Olive Oil on Liver Health: Insights into Their Mechanisms of Action

被引:0
|
作者
Gabbia, Daniela [1 ]
机构
[1] Univ Padua, Dept Pharmaceut & Pharmacol Sci, I-35131 Padua, Italy
来源
BIOLOGY-BASEL | 2024年 / 13卷 / 10期
关键词
tyrosol; oleocanthal; extra virgin olive oil; chronic liver disease; fibrosis; hepatocellular carcinoma; metabolic dysfunction-associated steatotic liver disease; metabolic dysfunction-associated steatohepatitis; MEDITERRANEAN DIET; METABOLIC SYNDROME; PHENOLIC-COMPOUNDS; LIPID-METABOLISM; ANTIOXIDANT; DISEASE; HYDROXYTYROSOL; CANCER; IMPACT; MODULATION;
D O I
10.3390/biology13100760
中图分类号
Q [生物科学];
学科分类号
07 ; 0710 ; 09 ;
摘要
Simple Summary Consumption of extra virgin olive oil (EVOO) is associated with many beneficial effects on human health as a result of its phenolic-derived compounds. This review explores the hepatoprotective properties and mechanisms of action of tyrosol and oleocanthal from extra virgin olive oil. Both compounds demonstrate antioxidant, anti-inflammatory, and modulatory effects on liver metabolism that improve chronic liver diseases, such as dysfunction-associated steatotic liver disease (MASLD) and liver fibrosis, and their progression to liver cancer. Mechanistic studies have suggested that these compounds exert their hepatoprotective effects through the regulation of multiple cellular pathways, including those involved in the antioxidant response and lipid metabolism. Understanding these mechanisms may provide valuable information for the development of therapeutic agents based on their chemical structures that are useful to improve liver health and prevent liver-related disorders.Abstract The Mediterranean diet and consumption of EVOO are associated with multiple beneficial effects for human health, e.g. reduction in cardiovascular risk and mortality, improvement in the lipid profile, and the prevention of chronic diseases, such as cancers and neurodegenerative diseases. In EVOO, more than 30 different phenolic-derived compounds have been identified, representing one of the most promising bioactive classes in olive oil. This review explores the hepatoprotective properties of two of these compounds, tyrosol and oleocanthal, focusing on their mechanisms of action. Recent studies have shown that these compounds, which share a similar chemical structure with a hydroxyl group attached to an aromatic hydrocarbon ring, can potentially mitigate chronic liver diseases, such as MASLD and liver fibrosis, as well as their progression to liver cancer. Consequently, they deserve attention for future pharmacological drug development. In vitro and in vivo studies have suggested that these compounds exert these effects through the regulation of cellular pathways involved in antioxidant response, lipid metabolism, transcription factor activity, and NF-kappa B signaling. Understanding the mechanisms underlying the hepatoprotective properties of tyrosol and oleocanthal may provide valuable information for the development of therapeutic agents based on their chemical structures capable of targeting chronic liver diseases.
引用
收藏
页数:20
相关论文
共 50 条
  • [41] Cytotoxic Activity of Oleocanthal Isolated from Virgin Olive Oil on Human Melanoma Cells
    Fogli, Stefano
    Arena, Chiara
    Carpi, Sara
    Polini, Beatrice
    Bertini, Simone
    Digiacomo, Maria
    Gado, Francesca
    Saba, Alessandro
    Saccomanni, Giuseppe
    Breschi, Maria Cristina
    Nieri, Paola
    Manera, Clementina
    Macchia, Marco
    NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL, 2016, 68 (05): : 873 - 877
  • [42] Extra virgin olive oil beneficial effects on memory, synaptic function, and neuroinflammation in a mouse model of Down syndrome
    Li, Jian-Guo
    Leone, Alessandro
    Servili, Maurizio
    Pratico, Domenico
    JOURNAL OF ALZHEIMERS DISEASE, 2024, 102 (01) : 35 - 43
  • [43] Neuroprotective Effects of Oleocanthal, a Compound in Virgin Olive Oil, in a Rat Model of Traumatic Brain Injury
    Mete, Mesut
    Aydemir, Isil
    Unsal, Ulkun Unlu
    Collu, Fatih
    Vatandas, Gokhan
    Gurcu, Beyhan
    Duransoy, Yusuf Kurtulus
    Taneli, Fatma
    Tuglu, Mehmet Ibrahim
    Selcuki, Mehmet
    TURKISH NEUROSURGERY, 2018, 28 (06) : 858 - 865
  • [44] Antioxidant Activity of Methyl Caffeate-Enriched Olive Oils: From Extra Virgin Olive Oil to Extra Virgin Olive Oil-Based Microemulsions
    Galani, Eleni
    Chatzidaki, Maria D.
    Fokas, Demosthenes
    Xenakis, Aristotelis
    Roussis, Ioannis G.
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2022, 124 (08)
  • [45] Effects of malaxation time on the quality of extra virgin olive oil from the Ascolana tenera olive variety
    Fiori, F.
    Boselli, E.
    Falcone, P. M.
    Balzano, M.
    Frega, N. G.
    RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2014, 91 (03): : 167 - 176
  • [46] Effects of malaxation time on the quality of extra virgin olive oil from the Ascolana tenera olive variety
    Boselli, E., 1600, American Society of Civil Engineers (ASCE) (19):
  • [47] Extra Virgin Olive Oil and Cardiovascular Diseases: Benefits for Human Health
    Nocella, Cristina
    Cammisotto, Vittoria
    Fianchini, Luca
    D'Amico, Alessandra
    Novo, Marta
    Castellani, Valentina
    Stefanini, Lucia
    Violi, Francesco
    Carnevale, Roberto
    ENDOCRINE METABOLIC & IMMUNE DISORDERS-DRUG TARGETS, 2018, 18 (01) : 4 - 13
  • [48] Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans
    E Miró-Casas
    M-I Covas
    M Fitó
    M Farré-Albadalejo
    J Marrugat
    R de la Torre
    European Journal of Clinical Nutrition, 2003, 57 : 186 - 190
  • [49] Characterization of Extra Virgin Olive Oil from Southern Brazil
    Crizel, Rosane Lopes
    Hoffmann, Jessica Fernanda
    Zandona, Giovana Paula
    Lobo, Paula Mendonca Shild
    Jorge, Rogerio Oliveira
    Chaves, Fabio Clasen
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2020, 122 (04)
  • [50] Lipase production by yeasts from extra virgin olive oil
    Ciafardini, G
    Zullo, BA
    Tride, A
    FOOD MICROBIOLOGY, 2006, 23 (01) : 60 - 67