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Oleocanthal

From Wikipedia, the free encyclopedia
Chemical compound
Oleocanthal
Oleocanthal
Oleocanthal
Names
Preferred IUPAC name
2-(4-Hydroxyphenyl)ethyl (3S,4E)-4-formyl-3-(2-oxoethyl)hex-4-enoate
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
UNII
  • InChI=1S/C17H20O5/c1-2-14(12-19)15(7-9-18)11-17(21)22-10-8-13-3-5-16(20)6-4-13/h2-6,9,12,15,20H,7-8,10-11H2,1H3/b14-2-/t15-/m0/s1 checkY
    Key: VPOVFCBNUOUZGG-VAKDEWRISA-N checkY
  • InChI=1/C17H20O5/c1-2-14(12-19)15(7-9-18)11-17(21)22-10-8-13-3-5-16(20)6-4-13/h2-6,9,12,15,20H,7-8,10-11H2,1H3/b14-2-/t15-/m0/s1
    Key: VPOVFCBNUOUZGG-VAKDEWRIBW
  • O=CC[C@H](C(=C/C)\C=O)CC(=O)OCCc1ccc(O)cc1
Properties
C17H20O5
Molar mass304.34 g/mol
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)
Chemical compound

Oleocanthal is aphenylethanoid, or a type ofnatural phenolic compound found in extra-virginolive oil. It appears to be responsible for the burning sensation that occurs in the back of the throat when consuming such oil. Oleocanthal is atyrosolester and itschemical structure is related tooleuropein, also found in olive oil.

Potential biological effects

[edit]
This sectionneeds morereliable medical references forverification or relies too heavily onprimary sources. Please review the contents of the section andadd the appropriate references if you can. Unsourced or poorly sourced material may be challenged andremoved.Find sources: "Oleocanthal" – news ·newspapers ·books ·scholar ·JSTOR(May 2018)

Anti-inflammatory

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Oleocanthal has been found to haveanti-inflammatory andantioxidant propertiesin vitro. Similar to the classicalnon-steroidal anti-inflammatory drugibuprofen, it is a non-selective inhibitor ofcyclooxygenase (COX). 50 g (more than three and a half tablespoons) of a typical extra virgin olive oil per day contains an amount of oleocanthal with similarin vitro anti-inflammatory effect as 1/10 of the adultibuprofen dose.[1] It is therefore suggested that long-term consumption of small quantities may be responsible in part for the low incidence ofheart disease andAlzheimer's disease associated with aMediterranean 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 thesein vitro effects actually occur in the body.[4] "Against this background, thein vivo anti-inflammatory effects of dietary oleocanthal cannot be as relevant as hypothesized by Beauchampet al.."[4]

Oleocanthal is an activator of theTRPA1 ion channel, which is activated by ibuprofen. Oleocanthal is found 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 J774macrophages, without affecting cell viability. Moreover, it inhibits MIP-1α and IL-6mRNA expression, as well asprotein synthesis, in both ATDC5chondrocytes and J774 macrophages. Oleocanthal also inhibits IL-1β, TNF-α and GM-CSF protein synthesis from LPS-stimulated macrophages.[8]

Beta-amyloid

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Studies in ananimal model suggest that oleocanthal can reduce the accumulation ofβ-amyloid proteins via up-regulation ofP-glycoprotein andLRP1.[3]

Selective cytotoxicity

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Oleocanthal is capable of killing a variety of human cancer cellsin vitro while leaving healthy cells unharmed.[9] Whileapoptosis 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]

Cell apoptosis is tested by treating the lysosomal membrane with acridine orange. Acridine orange radiates a red fluorescent color at an increased concentration in a lysosome that is undamaged. Oleocanthal weakens the red fluorescent color indicating apoptosis; however, non-cancerous cells will not experience apoptosis. This is a result of lysosome membrane permeabilization promoting cancer cell death. Lysosomal membrane permeabilization is not activated by oleocanthal in non-cancerous cells.[11]

Oleocanthal has also been shown in vitro to inhibit c-met, an important tyrosine kinase receptor which is responsible for proliferation of many cell types. The same study that found these results also showed that oleocanthal had no deleterious effects on healthy control cells over a span of 48 hours, the same amount of time that it took for inhibition of c-met in MB-231 breast cancer cells. Cells are forced into cell cycle arrest during G1 phase, effectively decreasing the viability of this highly invasive cell line.[12]

Potential medical uses

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Although it is not being administered as a drug currently, many strategies are being studied to use oleocanthal as a small drug inhibitor ofC-Met, as well a potential monoclonal antibody againsthereditary gingival fibromatosis (HGF) and C-Met.

See also

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References

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  1. ^Beauchamp, G. K.; Keast, R. S.; Morel, D.; Lin, J.; Pika, J.; Han, Q.; Lee, C. H.; Smith, A. B.; Breslin, P. A. (31 August 2005). "Extra-virgin olive oil mimics painkiller".Nature.437 (7055). Nature Publishing Group:45–6.doi:10.1038/437045a.PMID 16136122.S2CID 205033514.
  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.Bibcode:2005Natur.437...45B.doi:10.1038/437045a.PMID 16136122.S2CID 205033514.
  3. ^abAbuznait, AH; Qosa, H; Busnena, BA; El Sayed, KA; Kaddoumi, A (February 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.PMC 3689195.PMID 23414128.
  4. ^abFogliano, 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; 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; Paul A.S. Breslin; Gary K. Beauchamp; 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.PMC 4357805.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.{{cite journal}}: CS1 maint: numeric names: authors list (link)
  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.hdl:20.500.11940/4815.PMID 23044226.
  9. ^Mihai, Andrei (February 20, 2015)."Olive Oil Compound Kills Cancer Cells Within an Hour".ZME Science. RetrievedFebruary 22, 2015.
  10. ^Lavars, Nick (February 19, 2015)."Olive oil ingredient leads cancer cells to their death". RetrievedFebruary 19, 2015.
  11. ^Foster, David; LeGendre, Onica; Breslin, Paul (September 2015)."(-)-Oleocanthal rapidly and selectively induces cancer cell death via lysosomal membrane permeabilization".Molecular & Cellular Oncology.2 (4) e1006077.doi:10.1080/23723556.2015.1006077.PMC 4568762.PMID 26380379. Retrieved3 May 2018.
  12. ^Akl, Mohamed; Ayoub, Nehad; Mohyeldin, Mohamed (May 21, 2014)."Olive Phenolics as c-Met Inhibitors: (-)-Oleocanthal Attenuates Cell Proliferation, Invasiveness, and Tumor Growth in Breast Cancer Models".PLOS ONE.9 (5) e97622&blobtype=pdf.Bibcode:2014PLoSO...997622A.doi:10.1371/journal.pone.0097622.PMC 4029740.PMID 24849787.

External links

[edit]
Food antioxidants
Fuel antioxidants
Measurements
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