Oleicin.

Oleicin.

The oleicin is a polyphenol which is founded in different analogies in olive oil and in green olive oil. That depends on the procession of olive fruit, its quality and its variety. Multiple analogies of oleicin there are into the unheated wild olive oil.

The oleicin boosts the anti-inflammatory action of hemoglobin’ s clusters with apterin 11 and 22 and it could play a possible part against the prevention of inflammatory diseases which are related with atherosclerosis.

• POWERFUL ANTI-INFLAMMATORY ACTION
  The oleicin is one of the most powerful inhibitors of 5- lipoxygenase, an enzyme which is related to the first stages of inflammation’s appearance. Oleicin’s action is more powerful than those of oleocanthal and oleuropein, a fact which renders useful the production of an ant-inflammatory medicament based on oleicin.
• A PROTECTION AGAINST THE DESTRUCTION OF ERYTHROCYTES
  The research of Pavla-Martins showed that the antioxidant action of oleicin to the erythrocytes was very strong not only when it was dispensed at high doses but also in low ones whilst developed equally remarkable protective role for the human cells. 
• THE OLEICIN HELPS TO THE TREATMENT OF ATHEROSCLEROSIS.
  The oleicin can have an important impact to the reduce of atherosclerosis progress which is the foremost cause of brain stroke or heart attack. Already has been verified the antioxidant, anti-inflammatory, anticancer and antimicrobial action of oleicin, 
• IT CAN PROTECTS AGAINST BRAIN ISCHAEMIC STROKE.
  Experiments results show that oleicin has the ability to weaken the destabilization of carotid’s plates and it can redounds to reduce the risk of ischaemic stroke. 
• IT PROTECTS THE CELLS AGAINST AGEING.
  At Parzonko’s and his team research, it was found whether the oleicin can protects the cells against ageing and death. The experiments showed that the cells which exposed to oleicin multiplied significantly in relation with dosage. 
• THE OLEICIN REDUCES THE PATHOGENESIS OF THE EXPERIMENTAL AUTOIMMUNE ENCEPHALOMYELITIS THROUGH ITS ANTIOXIDANT AND ANTI-INFLAMMATORY ACTION.
  The daily consumption of unheated wild olive oil with high conciseness to phenols and specifically to oleicin constitutes a protection shield for central nervous system and possibly protects against the worsening of the symptoms of multiple sclerosis. The therapy with oleicin reduced effectively the clinical grading and the typical histological symptoms of encephalomyelitis, the expression of proinflammatory cycotines, the synthesis of proiflammatory mediators as well as the antioxidant stress. In total the results of the research showed that the oleicin has neuroprotective action to the central nervous system of mice with encephalomyelitis, pointing out this specific ingredient of olive oil as a quite promising factor against the multiple sclerosis. So is opened the way for the research of impact of high phenolic olive oil to the multiple sclerosis at humans, which is already in progress and soon is expected more results. 
• THE ANTI-INFLAMMATORY ACTION OF OLEICIN AND ITS MECHANISMS.
  The experiments of Filipek and his cooperators showed that oleicin can play an inhibitory part against the inflammation which is related with atherosclerosis. In particular the oleicin either unified with blood’s specific ingredients and causes the arousal of production of two specific anti-inflammatory proteins or causes into the cells the production of another protein which is related with the inflammation. This way, it seems that the oleicin can play an important part concerning the prevention of inflammatory situation which is related with atherosclerosis.