OLIVENOL livin’ » Other Research and Publications

Other Research and Publications

Over the past 10 years, many scientist around the world have conducted research into Hydroxytyrosol. Many of their findings have been published in scientific and medical journals.

We have listed some of the more significant ones below (click on links to read abstracts of each paper):

POLYPHENOLICS/ANTIOXIDANTS-GENERAL

Antioxidants in Mediterranean diets; Visioli F; World Rev Nutr Diet 2000;87:43-55.
Free radical-scavenging actions of olive oil phenolics; Visioli F, Galli C; Lipids 1999;34 Suppl:S315.
Antioxidant and other activities of phenolics in olives/olive oil, typical components of the Mediterranean diet; Galli C, Visioli F; Lipids 1999;34 Suppl:S23-6.
Effect of dietary phenolic compounds on apoptosis of human cultured endothelial cells induced by oxidized LDL; Vieira O, Escargueil-Blanc I, Meilhac O, Basile JP, Laranjinha J, Almeida L, Salvayre R, Negre-Salvayre A; Br J Pharmacol 1998 Feb; 123(3): 565-73.
Free radical-scavenging properties of olive oil polyphenol; Visioli F, Bellomo G, Galli C; Biochem Biophys Res Commun 1998 Jun 9;247(1):60-4.
Inhibition of leukocyte 5-lipoxygenase by phenolics from virgin olive oil; de la Puerta R, Ruiz Gutierrez V, Hoult JR; Biochem Pharmacol 1999 Feb 15;57(4):445-9.
Biological effects of hydroxytyrosol, a polyphenol from olive oil endowed with antioxidant activity; Manna C, Ragione FD, Cucciolla V, Borriello A, D’Angelo S, Galletti Zappia V; Adv Exp Med Biol 1999;472:115-30.

CARDIOVASCULAR

Antiatherogenic Components of Olive Oil; Visioli F, Galli C; Curr Atheroscler Rep 2001 Jan;3(1):64-67.
Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation; Fito M, Covas MI, Lamuela-Raventos RM, Vila J, Torrents L, de la Torre C, Marrugat J; Lipids 2000 Jun; 35(6): 633-8.
Olive oil and inhibition of low density lipoprotein oxidation. Role of phenolic compounds; Fito M, Covas MI, Lamuela-Raventos RM, Vila J, de la Torre C, Marrugat J; Med Clin (Barc) 2000 Jul 1; 115(5): 166-9.
Antithrombotic potential of olive oil administration in rabbits with elevated cholesterol; De La Cruz JP, Villalobos MA, Carmona JA, Martin-Romero M, Smith-Agreda JM, de la Cuesta FS; Thromb Res 2000 Nov 15;100(4):305-15.
Inhibition of human LDL lipid peroxidation by phenol-rich beverages and their impact on plasma total antioxidant capacity in humans; Serafini M, Laranjinha JA, Almeida LM, Maiani G; J Nutr Biochem 2000 Nov;11(11-12):585-590.
Diet and prevention of coronary heart disease: the potential role of phytochemicals; Visioli F, Borsani L, Galli C; Cardiovasc Res 2000 Aug 18;47(3):419-25.
Olive Oils Rich in Natural Catecholic Phenols Decrease Isoprostane Excretion in Humans; Visioli F, Caruso D, Galli C, Viappiani S, Galli G, Sala A; Biochem Biophys Res Commun 2000 Nov 30;278(3):797-799.
Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins; Caruso D, Berra B, Giavarini F, Cortesi N, Fedeli E, Galli G; Nutr Metab Cardiovasc Dis 1999 Jun;9(3):102-7.
Inhibition of leukocyte 5-lipoxygenase by phenolics from virgin olive oil; de la Puerta R, Ruiz Gutierrez V, Hoult JR; Biochem Pharmacol 1999 Feb 15;57(4):445-9.
The effect of minor constituents of olive oil on cardiovascular disease: new findings; Visioli F, Galli C; Nutr Rev 1998 May;56(5 Pt 1):142-7.
Inhibition of arachidonate lipoxygenase activities by 2-(3,4-dihydroxyphenyl) ethanol, a phenolic compound from olives; Kohyama N, Nagata T, Fujimoto S, Sekiya K; Biosci Biotechnol Biochem 1997 Feb;61(2):347-50.
Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil; Petroni A, Blasevich M, Salami M, Papini N, Montedoro GF, Galli C; Thromb Res 1995 Apr 15;78(2):151-60.
Formation of F2-isoprostanes in oxidized low density lipoprotein: inhibitory effects of hydroxytyrosol; Salami M, Galli C, De Angelis L, Visioli F; Pharmacol Res 1995 May; 31(5):275-9.
Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents; Visioli F, Bellomo G, Galli C; Atherosclerosis 1995 Sep;117(1):25-32.

ANTIMICROBIAL

On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol; Bisignano G, Tomaino A, Lo Cascio R, Crisafi G, Eccella N, Saija A; J Pharm Pharmacol 1999 Aug; 51(8):971-4.
Antibacterial polyphenols from olive oil mill waste waters; Capasso R, Evidente A, Schivo L, Orru G, Marcialis MA, Cristinzio G; J Appl Bacteriol 1995 Oct; 79(4): 393-8.
Antimicrobial activity and inhibition of aflatoxin B1 formation by olive plant tissue constituents; Paster N, Juven BJ, Harshemesh H; J Appl Bacteriol 1988 Apr; 64(4): 293-7.
Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olives; Walter WM Jr, Fleming HP, Etchells JL; Appl Microbiol 1973 Nov; 26(5): 773-6.
Antimicrobial properties of oleuropein and products of its hydrolysis from green olives; Fleming HP, Walter WM Jr, Etchells JL; Appl Microbiol 1973 Nov; 26(5): 777-82.
Antimicrobial properties of natural phenols and related compounds; Jurd L, King AD Jr, Mihara K, Stanley WL; Appl Microbiol 1971 Mar;21(3):507-10.

CANCER

The antioxidant/anticancer potential of phenolic compounds isolated from olive oil; Owen RW, Giacosa A, Hull WE, Haubner R, Spiegelhalder B, Barstch H; Eur J Cancer 2000 Jun;36(10):1235-47.
Olive oil, diet and colorectal cancer: an ecological study and a hypothesis; Stoneham M, Goldacre M, Seagroatt V, Gill L; J Epidemiol Community Health 2000 Oct; 54 (10): 756-60
Olive oil and colon cancer; Health News 2000 Nov;6(11):8.
Hydroxytyrosol, a natural molecule occurring in olive oil, induces cytochrome c-dependent apoptosis; Ragione FD, Cucciolla V, Borriello A, Pietra VD, Pontoni G, Racioppi L, Manna C, Galletti P, Zappia V; Biochem Biophys Res Commun 2000 Nov 30; 278(3): 733-9
Olive oil: suitability for use as a vehicle in the local lymph node assay; Basketter DA; Kimberly I; Contact Dermatitis, 35(3): 190-1 1996 Sep.
Olive oil, other dietary fats, and the risk of breast cancer (Italy); la Vecchia C, Negri E, Franceschi S, Decarli A, Giacosa A, Lipworth L; Cancer Causes Control, 6(6):545-50 1995 Nov.
Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece; Trichopoulou A, Katsouyanni K, Stuver S, Tzala L, Gnardellis C, Rim, Trichopoulos D; J Natl Cancer Inst 1995 Jan 18;87(2):110-6.
Olive oil and breast cancer; Trichopoulou A; Cancer Causes Control, 196(6):475-6 1995 Nov

PASSIVE SMOKING

Olive phenol hydroxytyrosol prevent passive smoking induced oxidative stress; Visioli F, Galli C, Plasmati E, Viappiani S, Hernandez A, Colombo C, Sala A; Circulation 2000 Oct 31; 102(18):2169-71.

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