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Chemopreventive Agents
Published in David E. Thurston, Ilona Pysz, Chemistry and Pharmacology of Anticancer Drugs, 2021
Oleocanthal (Figure 12.39), the di-aldehydic form of the (–)-deacetoxy-ligstroside aglycone, is a naturally occurring phenolic compound (known as a phenylethanoid), found in newly pressed extra-virgin olive oil. It is thought to be responsible for the stinging and/or burning sensation that occurs in the back of the throat when consuming extra-virgin olive oil, from which its name was derived (i.e., “oleo” for olive, “canth” for sting, and “al” for aldehyde). Another interesting observation is that oleocanthal is an activator of the TRPA1 ion channel, which is also activated by ibuprofen and could be responsible for the burning sensation when consuming extra-virgin olive oil. These results were confirmed by synthesizing and examining both isomers of oleocanthal to rule out the effects of minor contaminants. Furthermore, it has been reported that oleocanthal shows potential in the treatment of inflammatory degenerative joint diseases. Structure of oleocanthal.
Hydroxytyrosol improves mitochondrial energetics of a cellular model of Alzheimer’s disease
Published in Nutritional Neuroscience, 2022
Francesco Visioli, María Rodríguez-Pérez, Óscar Gómez-Torres, Cristina Pintado-Losa, Emma Burgos-Ramos
Adherence to a Mediterranean diet is associated with lower incidence of cognitive decline and AD [19–22]. Extra virgin olive oil’s (poly)phenols such as oleuropein [23–26], ligstroside [27], oleocanthal [27], and hydroxytyrosol (HT) [19,28–34] are being actively studied in this respect and are being attributed neuroprotective properties. As an example, HT restores the impaired insulin signaling pathway in a cell model of AD [34] and prevents cognitive decline in a mouse model of Aβ-deposition [35]. Ligstroside and oleocanthal enhance cognitive function in aged mice and extend their lifespans, via mitochondrial augmentation [27].