Skip to main content
SpringerLink
Log in
Book cover

Advances in Nutrition and Cancer 2 pp 115–130Cite as

Biological Effects of Hydroxytyrosol, a Polyphenol from Olive Oil Endowed with Antioxidant Activity

  • Chapter

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 472))

Abstract

A number of epidemiological studies indicate that dietary factors may influence the development of some types of cancer and degenerative pathologies, including cardiovascular diseases and cataract. In this respect, it is well documented that daily consumption of fruits and vegetables is associated with a lowered risk of these diseases.1 Polyphenols are bioactive substances that are widely distributed in the vegetable kingdom2,3 and therefore are present in high concentrations in typical components of the Mediterranean diet, such as fruit, vegetables, red wine, and olive oil. The aim of this article is to overview the most recent data on the nutritional value of the phenolic fraction of virgin olive oil in the ongoing studies on its beneficial effects on human health.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Ferro-Luzzi, A. and Ghiselli, A. (1993) Protective aspects of the Mediterranean Diet. In Advances in Nutrition and Cancer ( Zappia, V.; Salvatore, M. and Della Ragione, F., eds.) pp. 137–144. Plenum Publishing Corporation, New York.

    Chapter  Google Scholar 

  2. Decker, E.A. (1995) The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidants. Nutr. Rev., 53, 49–58.

    Article  PubMed  CAS  Google Scholar 

  3. Bravo, L. (1998) Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev., 56, 317–333.

    Article  PubMed  CAS  Google Scholar 

  4. Boskou, D. (ed.) (1996) Olive Oil. Chemistry and Technology, AOCS Press, Champain, Illinois.

    Google Scholar 

  5. Montedoro, G. and Servili, M. (1992) Olive oil quality parameters in relationship to agronomic and technological aspects. La rivista italiana delle sostanze grasse. LXIX, 563–573.

    Google Scholar 

  6. Montedoro, G., Servili, M., Baldioli, M., and Miniati, E. (1992) Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem., 40, 1571–1576.

    Article  CAS  Google Scholar 

  7. Montedoro, G., Servili, M., Baldioli, M., and Miniati, E. (1992) Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction. J. Agric. Food Chem., 40, 1577–1580.

    Article  CAS  Google Scholar 

  8. Capasso, R., Evidente, A., Visca, C., Gianfreda, L., Maremonti, M., and Greco, G. Jr. (1996) Production of glucose and bioactive aglycone by chemical and enzymatic hydrolysis of purified oleuropein from Olea europea. Appl. Biochem. Biotech., 60, 365–377.

    Google Scholar 

  9. Aeschbach, R., Loliger, J., Scott, B.C., Murcia, A., Butler, J., Halliwell, B., and Aruoma, O.I. (1994) Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone, and hydroxytyrosol. Food Chem. Toxic., 32, 31–36.

    Article  CAS  Google Scholar 

  10. Visioli, E. Bellomo and Galli, C. (1998) Free radical-scavenging properties of olive oil polyphenols. Biochem. Biophys Res. Commun., 247, 60–64.

    Article  PubMed  CAS  Google Scholar 

  11. Tsimidou, M., Papadopoulos, G., and Boskou, D. (1992) Phenolic compounds and stability of virgin olive oil. Food Chem., 45, 141–144.

    Article  CAS  Google Scholar 

  12. Papadopoulos, G. and Boskou, D. (1991) Antioxidant effect of natural phenols on olive oil. J. Am. Oil Chem. Soc., 68, 669–671.

    Article  CAS  Google Scholar 

  13. Ferro-Luzzi, A. and Sette, S. (1989) The Mediterranean diet: an attempt to define its present and past composition. Eur. J. Clin. Nutr., 43, 13–29.

    PubMed  Google Scholar 

  14. Keys, A. and Keys, M. (1975) “How to Eat Well and Stay Well, The Mediterranean Way”, Doubleday and Co. Inc., New York.

    Google Scholar 

  15. Mattson, F.H. and Grundy, S.M. (1985) Comparison of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man, J. Lipid Res., 26: 194–202.

    PubMed  CAS  Google Scholar 

  16. Riccardi, G. and Rivellese, A. (1993) An update on monounsaturated fatty acids. Current Opinion in Lipidology, 4: 13–16.

    Article  CAS  Google Scholar 

  17. Witztum, J.L. (1994) The oxidation hypothesis of atherosclerosis. Lancet, 344, 793–795.

    Article  PubMed  CAS  Google Scholar 

  18. Parthasarathy, S., Khoo, J.C., Miller, E., Witztum, J.L., and Steinberg, D. (1990) Low density lipoprotein rich in oleic acid is protected against oxidative modification: implication for dietary prevention of atherosclerosis. Proc. Natl. Acad. Sci. USA, 87, 3894–3898.

    Article  PubMed  CAS  Google Scholar 

  19. Martin-Moreno, J.M., Willett, W.C., Gorgojo, L., Banegas, J.R., Rodriguez-Artalejo, E, Fernandez-Rodriguez, J.C., Maisonneuve, R, and Boyle, R (1994) Dietary fat, olive oil intake, and breast cancer risk. Int. J. Canc., 58, 774–780.

    Article  CAS  Google Scholar 

  20. Trichopoulou, A., Katsouyanni, K., Stuver, S., Tzala, L, Gnardellis, C., Rimm, E., and Trichopoulos, D. (1995) Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece. J. Natl. Canc. Inst., 87, 110–116.

    Article  CAS  Google Scholar 

  21. Willett, W.C. (1997) Specific fatty acids and risks of breast and prostate cancer: dietary intake. Am. J. Clin. Invest., 66, 1557S - 1576S.

    CAS  Google Scholar 

  22. Braga, C., La Vecchia, C., Franceschi, S., Negri, E., Parpinel, M., Decarli, A., Giacosa, A., and Trichopoulos, D. (1998) Olive oil, other seasoning fats, and the risk of colorectal carcinoma. Cancer, 82, 448 453.

    Google Scholar 

  23. Sies, H. (ed.) (1991) Oxidative stress, oxidants, and antioxidants. London and New York: Academic Press.

    Google Scholar 

  24. Scott. Gerald (ed.) (1997) Antioxidants in science, technology, medicine, and nutrition, Albion Publishing Chichester.

    Google Scholar 

  25. Ames, B.N., Shigenaga, M.K., and Hagen, T.M. (1993) Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. USA, 90, 7915–7922.

    Article  PubMed  CAS  Google Scholar 

  26. Frei, B. (ed.) (1994) Natural antioxidant in human health and disease, Academic Press.

    Google Scholar 

  27. Halliwell, B., Murcia, M.A., Chirico, S., and Aruoma, O.I. (1995) Free radicals and antioxidants in food and in vivo: what they do and how they work, Critical Rev in Food Sci and Nutr., 35, 7–20.

    Article  CAS  Google Scholar 

  28. Montero, H.P. and Stren, A. (1996) Redox modulation of tyrosine phosphorylation-dependent signal transduction pathways. Free Rad. Biol. Med., 3, 323–333.

    Google Scholar 

  29. Palmer, H.J. and Pauling, K.P. (1997) Reactive oxygen species and antioxidants in signal transduction and gene expression. Nutr. Rev., 55, 353–361.

    Article  PubMed  CAS  Google Scholar 

  30. Irani, K., Xia, Y., Zweier, J.L., Sollot, S.J., Der, C.J., Fearo, E.R., Sundaresan, M., Finkel, T., and Goldschmidt-Clemont, P.J. (1997) Mitogenic signaling mediated by oxidants in ras-transformed fibroblasts. Science, 275, 296–299.

    Article  Google Scholar 

  31. Cimmino, F., Esposito, E, Ammendola, R., and Russo, T. (1997) Gene regulation by reactive oxygen species, Current topics in cellular regulation, 35, 123–147.

    Article  Google Scholar 

  32. Scaccini, C., Nardini, M., D’Aquino, M., Gentili, V., Di Felice, M., and Tomassi, G. (1992) Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions. J. Lipid Res., 33, 627–633.

    PubMed  CAS  Google Scholar 

  33. Wiseman, S.A., Mathot, J.N., de Fouw, N.J., and Tijburg, L.B. (1996) Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits. Atherosclerosis., 120, 15–23.

    Article  PubMed  CAS  Google Scholar 

  34. Salami, M., Galli, C., De Angelis, L., and Visioli, F. (1995) Formation of F2-isoprostanes in oxidized low density lipoprotein: inhibitory effect of hydroxytyrosol. Pharmacol. Res., 31, 275–279.

    Article  PubMed  CAS  Google Scholar 

  35. Visioli, E, Bellomo, G., Montedoro, G.E, and Galli, C. (1995) Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis., 117, 25–32.

    Article  PubMed  CAS  Google Scholar 

  36. Visioli, E and Galli, C. (1998) The effect of minor constituents of olive oil on cardiovascular disease: new findings. Nutr. Rev., 56, 142–147.

    Article  PubMed  CAS  Google Scholar 

  37. Manna, C., Galletti, E, Cucciolla, V., Moltedo, O., Leone, A., and Zappia, V. (1997) The protective effect of the olive oil polyphenol (3,4-dihydroxyphenyl)ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in Caco-2 cells. J. Nutr., 127, 286–292.

    PubMed  CAS  Google Scholar 

  38. Manna, C., Galletti, E, Cucciolla, V., Montedoro G., and Zappia, V. (1999) Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages. J. Nutr. Biochem., 10, 159–165.

    Article  PubMed  CAS  Google Scholar 

  39. Hidalgo, I.J., Raub, T.J., and Borchardt, R.T. (1989) Characterization of the human colon carcinoma cell line (Caco-2) as a model system for intestinal epithelial permeability. Gastroenterology, 96, 736–749.

    PubMed  CAS  Google Scholar 

  40. Granger D.N., McCord, J.M., Parks, D.A., and Hollwarth, M.E. (1986) Xanthine oxidase inhibitors attenuate ischemia-induced vascular permeability changes in the cat intestine. Gastroenterology, 90, 80–84.

    PubMed  CAS  Google Scholar 

  41. Nakayama, T. (1994) Suppression of hydroperoxide-induced cytotoxicity by polyphenols. Cancer Res., 54, 1991s - 1993s.

    PubMed  CAS  Google Scholar 

  42. Khan, S.G., Katiyar, S.K., Agarwal, R., and Mukhtar, H. (1992) Enhancement of antioxidant and phase II enzymes by oral feeding of green tea polyphenols in drinking water to SKH-1 hairless mice: possible role in cancer chemoprevention. Cancer Res., 52, 4050–4052.

    PubMed  CAS  Google Scholar 

  43. Misra, H.P. and Fridovich, I. (1972) The generation of superoxide radical during the autoxidation of hemoglobin. J. Biol. Chem., 247, 6960–6962.

    PubMed  CAS  Google Scholar 

  44. Van Dyke, B.R. and Saltman, P. (1996) Hemoglobin: a mechanism for the generation of hydroxyl radicals. Free Rad. Biot Med., 20, 985–989.

    Article  Google Scholar 

  45. Snyder, L.M., Fortier, N.L., Trainor, J., Jacobs, J., Leb, L., Lubin, B., Chiu, D., Shohet, S., and Mohan-das, N. (1985) Effect of hydrogen peroxide exposure on normal human erythrocyte deformability, morphology, surface characteristics, and spectrin-hemoglobin cross-linking. J. Clin. Invest., 76, 1971–1977.

    Article  PubMed  CAS  Google Scholar 

  46. Johnson, G.J., Allen, D.W., Cadman, S., Fairbanks, V.F., White, J. G., Lampkin, B.C., and Kaplan, M.E. (1979) Red-cell-membrane polypeptide aggregates in glucose-6-phosphate dehydrogenase mutants with chronic hemolytic disease. N. Engl. J. Med., 301, 522–527.

    Article  PubMed  CAS  Google Scholar 

  47. Shinar, E and Rachmilewitz, E.A. (1990) Oxidative denaturation of red blood cells in thalassemia. Semin. Hematol., 27, 70–82.

    PubMed  CAS  Google Scholar 

  48. Hebbel, R.P., Eaton, J.W., Balasingam, M., and Steinberg, M.H. (1982) Spontaneous oxygen radical generation by sickle erythrocytes. J. Clin. Invest., 70, 1253–1259.

    Article  PubMed  CAS  Google Scholar 

  49. Rohn, T.T., Hinds, T.R., and Vincenzi, F.F. (1993) Ion transport ATPases as targets for free radical damage. Protection by an aminosteroid of the Capump ATPase and Na’/K+ pump ATPase of human red blood cell membranes. Biochem. Pharmacol., 46, 525–534.

    Article  PubMed  CAS  Google Scholar 

  50. Boyle, P., Zaridze, D.G., and Smans, M. (1985) Descriptive epidemiology of colorectal cancer. Int. J. Cancer, 36, 9–18.

    Article  PubMed  CAS  Google Scholar 

  51. Greenwald, E, Kelloff, G.J., Burch-Whitman, C., and Kramer, B.S. (1995) Chemoprevention. CA Cancer J. Clin., 45, 31–49.

    Article  PubMed  CAS  Google Scholar 

  52. Wolf, D. and Rotter, V. (1985) Major deletions in the gene encoding the p53 tumor antigen cause lack of p53 expression in HL-60 cells. Proc. Natl. Acad. Sci. USA, 82, 790–794.

    Article  PubMed  CAS  Google Scholar 

  53. Petroni, A., Blasevich, M., Salami, M., Papini, N., Montedoro, G.F., and Galli, C. (1995) Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil. Thromb. Res., 78, 151–160.

    Article  PubMed  CAS  Google Scholar 

  54. Kohyama, N., Nagata, T., Fujimoto S., and Sekiya, K. (1997) Inhibition of arachidonate lipoxygenase activities by 2-(3,4-dihydro xyphenyl)ethanol, a phenolic compound from olives. Biosci. Biotech. Biochem., 61, 347–350.

    Article  CAS  Google Scholar 

  55. de la Puerta, R., Ruiz Gutierrez, V., and Hoult, JR. (1999) Inhibition of leukocyte 5-lipoxygenase by phenolics from virgin olive oil. Biochem Pharmacol., 57, 445–449.

    Article  PubMed  Google Scholar 

  56. Visioli, E, Bellosta, S., and Galli, C. (1998) Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages. Life Sci., 62, 541–546.

    Article  PubMed  CAS  Google Scholar 

  57. Deiana, M., Arouma, O.I., Bianchi, M. de L.P., Spencer, J.P.E., Kaur, H., Halliwell, B., Aeschbach, R., Banni, S., Dessi, M.A., and Corongiu, F.P. (1999) Inhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol. Free Rad. Biol. Med., 26, 762–769.

    Article  PubMed  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institute of Biochemistry of Macromolecules Medical School, Second University of Naples, Via Costantinopoli, 16, 80138, Naples, Italy

    Caterina Manna, Fulvio Della Ragione, Valeria Cucciolla, Adriana Borriello, Stefania D’Angelo, Patrizia Galletti & Vincenzo Zappia

Authors
  1. Caterina Manna
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Fulvio Della Ragione
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Valeria Cucciolla
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Adriana Borriello
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Stefania D’Angelo
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Patrizia Galletti
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Vincenzo Zappia
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Institute of Biochemistry of Macromolecules, Second University of Naples, Naples, Italy

    Vincenzo Zappia  & Fulvio Della Ragione  & 

  2. Institute of Clinical Surgery, Second University of Naples, Naples, Italy

    Alfonso Barbarisi

  3. Institute of Food Science and Technology, National Research Council, Avellino, Italy

    Gian Luigi Russo

  4. National Cancer Institute, Fondazione “Giovanni Pascale”, Naples, Italy

    Rossano Dello Iacovo

Rights and permissions

Reprints and permissions

Copyright information

© 1999 Springer Science+Business Media New York

About this chapter

Cite this chapter

Manna, C. et al. (1999). Biological Effects of Hydroxytyrosol, a Polyphenol from Olive Oil Endowed with Antioxidant Activity. In: Zappia, V., Della Ragione, F., Barbarisi, A., Russo, G.L., Iacovo, R.D. (eds) Advances in Nutrition and Cancer 2. Advances in Experimental Medicine and Biology, vol 472. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-3230-6_11

Download citation

  • DOI: https://doi.org/10.1007/978-1-4757-3230-6_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-3331-7

  • Online ISBN: 978-1-4757-3230-6

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation