Oleocanthal

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Oleocanthal
Oleocanthal
Names
IUPAC names
2-(4-hydroxyphenyl)ethyl (3S,4E)
-4-formyl-3-(2-oxoethyl)hex-4-enoate
Identifiers
289030-99-5 YesY
ChEBI CHEBI:85673 N
ChemSpider 9827154 YesY
6308
Jmol-3D images Image
Properties
C17H20O5
Molar mass 304.34 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
 N verify (what isYesY/N?)
Infobox references

Oleocanthal is a phenylethanoid, a type of natural phenolic compound found in extra-virgin olive oil. It appears to be responsible for the burning sensation that occurs in the back of the throat when consuming such oil. Oleocanthal is a tyrosol ester and its chemical structure is related to oleuropein, also found in olive oil.

Anti-inflammatory[edit]

Oleocanthal has been found to have anti-inflammatory and antioxidant properties in vitro. Similar to classical non-steroidal anti-inflammatory drugs, it is a non-selective inhibitor of cyclooxygenase (COX). 50g (more than three and a half tablespoons) of a typical extra virgin olive oil per day contains an amount of oleocanthal with similar in vitro anti-inflammatory effect as 1/10 of the adult ibuprofen dose.[1] It is therefore suggested that long-term consumption of small quantities may be responsible in part for the low incidence of heart disease and Alzheimer's disease associated with a Mediterranean diet.[2][3] However, 50 g is a great deal of olive oil for most consumers; moreover, the absorption, metabolism, and distribution of oleocanthal is not well-characterized, and it is not known whether these in vitro effects actually occur in the body.[4] "Against this background, the in vivo anti-inflammatory effects of dietary oleocanthal cannot be as relevant as hypothesized by Beauchamp et al."[4]

Oleocanthal is an activator of the TRPA1 ion channel, which is activated by ibuprofen. This appears to be responsible for the burning sensation when consuming extra-virgin olive oil.[5][6]

Recently it has been demonstrated that oleocanthal shows potential as a therapeutic agent in the treatment of inflammatory degenerative joint diseases.[7] Oleocanthal inhibits LPS-induced NO production in J774 macrophages, without affecting cell viability. Moreover, it inhibits MIP-1α and IL-6 mRNA expression, as well as protein synthesis, in both ATDC5 chondrocytes and J774 macrophages. Oleocanthal also inhibits IL-1β, TNF-α and GM-CSF protein synthesis from LPS-stimulated macrophages.[8]

Alzheimer's disease[edit]

Oleocanthal can reduce the accumulation of β-amyloid proteins involved in Alzheimer's Disease, via up-regulation of P-glycoprotein and LRP1.[3]

Cell death[edit]

Oleocanthal is capable of killing a variety of human cancer cells in vitro while leaving healthy cells unharmed.[9] While apoptosis requires between 16 and 24 hours, oleocanthal operated within 30 minutes to one hour. Oleocanthal pierces cancer cells' lysosomes, the containers that store the cell's waste products, releasing enzymes that kill the cell. In healthy cells, the application of oleocanthal caused a temporary halt in their life cycles, but after 24 hours they returned to normal.[10]

See also[edit]

References[edit]

  1. ^ "Extra-virgin olive oil mimics painkiller". Nature Publishing Group. 31 August 2005. 
  2. ^ Beauchamp GK, Keast RS, Morel D et al. (September 2005). "Phytochemistry: ibuprofen-like activity in extra-virgin olive oil". Nature 437 (7055): 45–6. doi:10.1038/437045a. PMID 16136122. 
  3. ^ a b Abuznait, AH; Qosa, H; Busnena, BA; El Sayed, KA; Kaddoumi, A (Feb 25, 2013). "Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer's Disease: In Vitro and in Vivo Studies.". ACS chemical neuroscience 4 (6): 973–82. doi:10.1021/cn400024q. PMID 23414128. 
  4. ^ a b Fogliano, Vincenzo; Raffaele Sacchi (January 2006). "Oleocanthal in olive oil: Between myth and reality". Molecular Nutrition & Food Research 50 (1): 5–6. doi:10.1002/mnfr.200690002. PMID 16397870. 
  5. ^ Catherine Peyrot des Gachons, Kunitoshi Uchida, Bruce Bryant, Asako Shima, Jeffrey B. Sperry, Luba Dankulich-Nagrudny, Makoto Tominaga, Amos B. Smith III, Gary K. Beauchamp, and Paul A. S. Breslin (January 2011). "Unusual pungency from extra-virgin olive oil is attributable to restricted spatial expression of the receptor of oleocanthal". J. Neurosci. 31 (3): 999–1009. doi:10.1523/JNEUROSCI.1374-10.2011. PMC 3073417. PMID 21248124. 
  6. ^ Cicerale, Sara; e, Paul A.S. Breslin, Gary K. Beauchamp, and Russell S.J. Keast (May 2009). "Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils". Chem Senses 34 (4): 333–9. doi:10.1093/chemse/bjp006. PMID 19273462. 
  7. ^ Iacono, A; Gómez, R; Sperry, J; Conde, J; Bianco, G; Meli, R; Gómez-Reino, JJ; Smith Ab, 3rd; Gualillo, O (2010). "Effect of oleocanthal and its derivatives on inflammatory response induced by lipopolysaccharide in a murine chondrocyte cell line". Arthritis and rheumatism 62 (6): 1675–82. doi:10.1002/art.27437. PMID 20201078. 
  8. ^ Scotece, Morena; Gómez, Rodolfo; Conde, Javier; Lopez, Verónica; Gómez-Reino, Juan J.; Lago, Francisca; Smith, Amos B.; Gualillo, Oreste (2012). "Further evidence for the anti-inflammatory activity of oleocanthal: Inhibition of MIP-1α and IL-6 in J774 macrophages and in ATDC5 chondrocytes". Life Sciences 91 (23–24): 1229–35. doi:10.1016/j.lfs.2012.09.012. PMID 23044226. 
  9. ^ Mihai, Andrei (February 20, 2015). "Olive Oil Compound Kills Cancer Cells Within an Hour". ZME Science. Retrieved February 22, 2015. 
  10. ^ Lavars, Nick (February 19, 2015). "Olive oil ingredient leads cancer cells to their death". Retrieved February 2015. 

External links[edit]