Phytochemistry - Ibuprofen-like activity in extra-virgin olive oil

被引：673
|
作者：
Beauchamp, GK
Keast, RSJ
Morel, D
Lin, JM
Pika, J
Han, Q
Lee, CH
Smith, AB
Breslin, PAS [1 ]
机构：
[1] Univ Sci Philadelphia, Monell Chem Senses Ctr, Philadelphia, PA 19104 USA
[2] Univ Sci Philadelphia, Dept Pharmacol & Toxicol, Philadelphia, PA 19104 USA
[3] Univ Penn, Dept Chem, Philadelphia, PA 19104 USA
[4] Konkuk Univ, Anim Resources Res Ctr, Seoul 143130, South Korea
[5] Firmenich Co, Princeton, NJ 08543 USA
来源：
NATURE | 2005年 / 437卷 / 7055期
关键词：
D O I：
10.1038/437045a
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Enzymes in an inflammation pathway are inhibited by oleocanthal, a component of olive oil. ©2005 Nature Publishing Group.
引用
收藏
页码：45 / 46
页数：2
相关论文
共 50 条
  • [11] The stability of extra-virgin olive oil obtained from olive deprived of the kernel
    Frega, NG
    Caglioti, L
    Strabbioli, R
    Bocci, F
    RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2005, 82 (02): : 55 - 58
  • [12] Radical scavenging activity of lipophilic antioxidants and extra-virgin olive oil by isothermal calorimetry
    Haman, Nabil
    Longo, Edoardo
    Schiraldi, Alberto
    Scampicchio, Matteo
    THERMOCHIMICA ACTA, 2017, 658 : 1 - 6
  • [13] Chemical Stability of Extra-Virgin Olive Oil Added with Oregano Essential Oil
    Asensio, Claudia M.
    Nepote, Valeria
    Grosso, Nelson R.
    JOURNAL OF FOOD SCIENCE, 2011, 76 (07) : S445 - S450
  • [14] Quality monitoring of extra-virgin olive oil using an optical sensor
    Mignani, A. G.
    Ciaccheri, L.
    Mencaglia, A. A.
    Paolesse, R.
    Di Natale, C.
    Del Nobile, A.
    Benedetto, R.
    Mentana, A.
    OPTICAL SENSING II, 2006, 6189
  • [15] Physical and structural properties of extra-virgin olive oil based mayonnaise
    Di Mattia, Carla
    Balestra, Federica
    Sacchetti, Giampiero
    Neri, Lilia
    Mastrocola, Dino
    Pittia, Paola
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (01) : 764 - 770
  • [16] Do consumers understand health claims on extra-virgin olive oil?
    Lombardi, Alessia
    Carlucci, Domenico
    Cavallo, Carla
    De Gennaro, Bernardo
    Del Giudice, Teresa
    Giannoccaro, Giacomo
    Paparella, Antonio
    Roselli, Luigi
    Vecchio, Riccardo
    Cicia, Gianni
    FOOD RESEARCH INTERNATIONAL, 2021, 143
  • [17] Chlorinated contaminants in extra-virgin olive oil from central Italy
    Guerranti, Cristiana
    Perra, Guido
    Renzi, Monia
    Focardi, Silvia
    Focardi, Silvano
    JOURNAL OF FOOD LIPIDS, 2008, 15 (02) : 190 - 197
  • [18] Blood, Sweat and Tears in a Bottle of Palestinian Extra-Virgin Olive Oil
    Meneley, Anne
    FOOD CULTURE & SOCIETY, 2011, 14 (02) : 275 - 292
  • [19] Solid carbon dioxide to promote the extraction of extra-virgin olive oil
    Zinnai, A.
    Venturi, F.
    Quartacci, M. F.
    Sanmartin, C.
    Favati, F.
    Andrich, G.
    GRASAS Y ACEITES, 2016, 67 (01)
  • [20] Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation
    Cariello, Marica
    Contursi, Annalisa
    Gadaleta, Raffaella Maria
    Piccinin, Elena
    De Santis, Stefania
    Piglionica, Marilidia
    Spaziante, Ada Fiorenza
    Sabba, Carlo
    Villani, Gaetano
    Moschetta, Antonio
    NUTRIENTS, 2020, 12 (04)
12345