Phenols- Polyphenols and benefits

Phenols- Polyphenols and benefits.

The phenols are natural ingredients of olive oil which are produced through the procession of pressing and malaxation of olive fruit. The phenolic ingredients of olive oil are: the oleocanthal, the oleicin, the ligustroside aglycone, the oleuropein aglycone, oleokoronal and oleomissional, these substances do not exist in any other food.

In accordance with the regulation 432/2012 of European Union the intake of 20 grammars of olive oil which contains at least 5 mg. of phenols protects against the oxidation of blood’s lipids.

The phenols moreover display a wide range of biological actions into the human organism and develop strong anti-inflammatory and antioxidant properties.

Experimental and clinical researches have proved that the phenols contribute to the treatment of cardiovascular and oncological diseases, the Alzheimer disease, the diabetes, the hypertension, the arthritis and the multiple sclerosis.

Some of the experimental and clinical researches which relatively have conducted are the following:

A NATURAL ANTI-INFLAMMATORY SUBSTANCE.

The unheated fine virgin olive oil-green olive oil and above all the wild olive oil which has just been produced is very rich in oleocanthal, a compound which cause a sense of pinch to the throat. A similar sense is caused by the intake of ibuprofen, which is a strong anti-inflammatory medicine.

According to the specific research the oleocanthal inhibits particular enzymes which are related to inflammations, developing actually equivalent action such as ibuprofen.

IT REDUCES THE RISK OF THROMBOSIS.

The conciseness to phenols of unheated olive oil, affects positive the cardiovascular system. The unheated fine virgin olive oils- green olive oils and moreover the wild olive oils which were rich in oleocanthal and oleicin caused a reduction to the maximum aggregation of platelets which is the main cause for the creation of thrombosis.

POWERFUL ANTI-INFLAMMATORY ACTION

The oleicin is one of the more powerful inhibitors of 5-lipoxygenase, an enzyme which is related to the first stages of inflammation’s appearance. Its action is more strong than those of oleocanthal and oleuropein, an incident which makes it useful the production of an anti-inflammatory medicament based on oleicin.

THE ANTI-INFLAMMATORY ACTION OF OLEICIN.

The experiments of Filipek and his cooperators showed that the oleicin can have an inhibitory part against the inflammation which is related to atherosclerosis. In particular the oleicin either is merged with specific ingredients of blood and causes the stimulation of two particular anti- inflammatory proteins production or causes into cells the production of another protein which is related to inflammation.

A PROTECTION AGAINST THE DESTRUCTION OF ERYTHROCYTES

The research of Pavla-Martins showed that the antioxidant action of the oleicin to the erythrocytes was very powerful not only when it was provided in high doses but even in lower.

The oleicin can have an important part to the reduction of atherosclerosis’s progress, which is the foremost cause of stroke or heart attack. Already in an experimental level has been verified the antioxidant, anti inflammatory, anticancer and antimicrobial action of oleicin, although are required further studies in the matter of atherosclerosis treatment.

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 CELLS AGAINST THE AGEING.

At the research of Parzonko and his team was studied whether the oleicin can protect the cells against ageing and against their own death. The experiment showed that the cells which exposed to oleicin significantly multiplied depending on the dosage.

THE OLEICIN REDUCTS THE PATHOGENESIS OF EXPRIMENTAL 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, it consists a shield of protection for the central nervous system and possibly protects against the deterioration of multiple sclerosis symptoms.

THE BENEFICIAL ACTION OF OLEUROPEIN AGLYCONE AGAINST THE DIABETES TYPE II.

The Rigacci S. and his cooperators examined the effects to the amylin’s accumulation and the cytotoxicity of oleuropein aglycone. The amylin is a quite similar substance to insulin. When amylin is aggregated to the pancreatic cells, it creates amyloid which directly is related to the pathogenesis of diabetes type II. The oleuropein aglycone inhibits the amylin’s accumulation and the toxicity into the pancreatic cells. The specific results provide a molecular basis for some benefits which possibly they originate from the consumption of extra virgin olive oil and they pave the way for the development of new inhibitors.

THE OLEOCANTHAL PROTECTS AGAINST THE ALZHEIMER DISEASE.

According to Pitt and his cooperators research’s results even low doses of oleocanthal protect neurons and they could be useful as a base of treatment for Alzheimer disease to the future.

THE HIGH PHENOLS OLIVE OILS HAVE BEEN ASSOCIATED WITH A PARTICULAR IMPROVEMENT OF PSYCHIC FUNCTION TO PEOPLE WITH EARLY SYMPTOMS OF ALZHEIMER DISEASE.

For the first time the high phenols unheated olive oil and moreover the wild olive oil which is rich in oleocanthal and oleicin, were associated with a particular improvement of human psychic functions. The effect of the daily intake of high phenols olive oils found that depends on the dose according to the assembly of phenolic compounds. The positive results were achieved within three months.

THE OLEOCANTHAL CAUSES THE DEATH ONLY OF CANCER CELLS AND NOT OF THE NORMAL ONES.

The experiments of LeGendre and his cooperators showed that the oleocanthal causes the death of cancer cells within 30 minutes and it does not affect the healthy ones.

THE ANTICANCER PROPERTIES OF OLEOCANTHAL AND THE LIVER.

The research of Pei and his cooperators proved that the oleocanthal reduced the multiplication of hepatic cancer cells and inhibits the development of tumor. Also it prevented the metastasis to the pulmonary cells. These results give hope for oleocanthal’s usage for therapeutic purposes.

THE ANTICANCER ACTION TO LIVER AND TO LARGE INTESTINE.

The beneficial properties of Mediterranean nutrition for health are widely and well known. The basic source of fat in Mediterranean nutrition is the fine virgin olive oil. The oleocanthal (OC) is a natural phenolic compound which has displayed powerful anti-inflammatory action. A research showed that the oleocanthal can have anti-inflammatory and anticancer action against the cancer cells to liver and to large intestine. The results show that it inhibits the development of cancer whilst have no effect to the normal cells.

THE BENEFICIAL ACTION AGAINST THE MALIGNANT MELANOMA OF SKIN.

The oleocanthal is one of the phenolic compounds of unheated wild olive oil with significant anti-inflammatory properties. Although it has mentioned the possible anticancer action, have been conferred only limited data about the skin malignant melanoma. Some experiments showed that the oleocanthal has remarkable action against the cells of melanoma, without affecting the normal cells, even in a very lower accumulations.

THE ROLE OF OLEOCANTHAL AGAINST THE BREAST AND THE PROSTATE CANCER.

To the Enagar and his team research, it is appeared that the oleocanthal at the cellular level prevents the tendency to metastasis of cancer cells of breast or of prostate. Even in small amounts the oleocanthal has a dynamic therapeutic part against the cancer of breast and the cancer of prostate.

THE OLEOCANTHAL’S ACTION ABAINST THE BREAST CANCER.

In the specific research were conducted experiments about the inhibition of breast cancer at cells by the addition of oleocanthal in small accumulations. The results showed that indeed the oleocanthal inhibits by half the action of a protein which plays an important part to the development of cancer cells and by extension to the breast cancer too.

THE LIGUSTROSIDE AGLYCONE AGAINST THE METASTASIS OF BREAST CANCER.

At the Busena’s and his cooperators research, the ligustroside aglycone displayed a better antimetastatic action in experiments which conducted in high metastatic human cells of breast cancer. Due to its particular chemical structure it inhibits the action of a specific protein, the c-MET which protein is related with the development of malignant tumors.

THE EFFECT OF LIGUSTROSIDE AGLYCONE TO MECHANISMS WHICH ARE RELATED WITH THE DEVELOPMENT OF THE BREAST CANCER.

The Menendez and his team in their research investigated the ability of ligustroside aglycone to regulate the inhibitor of tyrosine kinase HER2, which exists in large amounts at the cancer cells of breast and causes their uncontrollable multiplication. The ligustroside aglycone was one of the most active inhibitors of HER2’s manifestation into cells, with a reduction of 68% even to small doses, leads the cancer cells to scheduled cellular death. These findings provide an exceptional and secure platform for the planning of new medicaments for the breast cancer.

THE EFFECT OF NUTRITIONAL INTERVENTION WITH UNHEATED WILD OLIVE OIL WITH HIGH CONSISENESS TO OLEOCANTHAL AND OLEICIN TO PATIENTS WITH CHRONIC LYMPHOCYTIC LEUKAEMIA OF EARLY STAGE.

The first clinical test of Andrea Paola Rojas Gil and her team showed that the high phenolic unheated wild olive oil rich in oleocanthal and oleicin, it could be a very promising nutritional means for the improvement of chronic lemphocytic leukaemia by causing the apoptosis of cancer cells and by improving the metabolism of patients.