Currently, there is an increase in the number of the world's aging population. This aging process is often connected with cognitive decline of some functions such as memory or speed processing loss. Since Alzheimer's disease cannot be cured yet, considerable efforts are being made to at least delay this cognitive decline among elderly in order to maintain and prolong the quality of their life. This can also be achieved by non-pharmacological approaches such as performing physical activities, cognitive training, or adhering to a Mediterranean Diet (MedDiet). One of the components of MedDiet - extra-virgin olive oil (EVOO) - has considerable health benefits. The purpose of this review is to examine the effect of EVOO intake on the delay of cognitive decline among the elderly. The methodology is based on a literature review of available sources found on the research topic in three acknowledged databases: Web of Science, Scopus, and PubMed. The results of in vitro and in vivo studies indicate that the regular intake of EVOO is associated with enhanced cognitive functions, which means that this oil may have a neuroprotective effect and could positively prevent the development of dementia, especially Alzheimer's dementia. It is believed that secoiridoid oleuropein is responsible for this effectiveness. Furthermore, there is also a need of more randomized controlled studies or longitudinal observational studies to be performed to confirm the efficacy of the beneficial health effect of EVOO on the delay of cognitive decline.

• Klíčová slova
• Alzheimer disease, cognitive decline, extra-virgin olive oil, oleuropein, oleuropein-aglycone, review,
• Publikační typ
• časopisecké články MeSH
• přehledy MeSH

BACKGROUND: The composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of 'Kolovi' EVOO, a variety originating from the Greek island of Lesvos, over a 24 month period. RESULTS: Storing EVOO at 4 °C positively affected free acidity, peroxide value, K268, fruity qualities, and concentrations of hydroxytyrosol, tyrosol, ligstroside aglycone, lutein, and squalene, in comparison with the control sample stored at room temperature, particularly after 1 year. Molecular filtration significantly affected the ratio of unsaturated fatty acids to saturated fatty acids (UFAs/SFAs). Optimal preservation of parameters such as acidity value and lutein content was achieved by combining molecular filtration with refrigeration. CONCLUSIONS: The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K232 value and fruity sensory attributes, the shelf-life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

• Klíčová slova
• EVOO, bioactive content, cool storage, molecular filtration, organoleptic characteristics, shelf‐life,
• MeSH
• chlazení * MeSH
• filtrace MeSH
• konzervace potravin metody   přístrojové vybavení   MeSH
• lidé MeSH
• Olea chemie   MeSH
• olivový olej * chemie   MeSH
• ovoce chemie   MeSH
• skladování potravin * MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• hodnotící studie MeSH
• Geografické názvy
• Řecko MeSH
• Názvy látek
• olivový olej * MeSH

Extra-virgin olive oils contain many bioactive substances that are phenolic compounds. The survival of Arcobacter-like strains in non-buffered (WEOO) and buffered (BEOO) extracts of olive oils were studied. Time kill curves of different strains were measured in the environment of olive oil extracts of different grades. The activity of the extracts was also monitored for biofilm formation using the Christensen method. In vitro results revealed that extra-virgin olive oil extracts exhibited the strongest antimicrobial effects, especially non-buffered extracts, which exhibited strain inhibition after only 5 min of exposure. The weakest inhibitory effects were observed for olive oil extracts. A decrease in biofilm formation was observed in the environment of higher WEOO concentrations, although at lower concentrations of extracts, increased biofilm formation occurred due to stress conditions. The dialdehydic forms of oleuropein derivatives, hydroxytyrosol, and tyrosol were the main compounds detected by HPLC-CoulArray. The results indicate that not all olive oils had a similar bactericidal effect, and that bioactivity primarily depended on the content of certain phenolic compounds.

• Klíčová slova
• Arcobacter-like, HPLC, antimicrobial effect, biofilm formation, olive oil extract,
• MeSH
• Arcobacter * MeSH
• biofilmy MeSH
• fenoly analýza   farmakologie   MeSH
• oleje rostlin farmakologie   MeSH
• olivový olej analýza   MeSH
• plankton MeSH
• voda MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• fenoly MeSH
• oleje rostlin MeSH
• olivový olej MeSH
• voda MeSH

We report the results of in vivo studies in Caenorhabditis elegans nematodes in which addition of extra virgin olive oil (EVOO) to their diet significantly increased their life span with respect to the control group. Furthermore, when nematodes were exposed to the pesticide paraquat, they started to die after two days, but after the addition of EVOO to their diet, both survival percentage and lifespans of paraquat-exposed nematodes increased. Since paraquat is associated with superoxide radical production, a test for scavenging this radical was performed using cyclovoltammetry and the EVOO efficiently scavenged the superoxide. Thus, a linear correlation (y = -0.0838x +19.73, regression factor = 0.99348) was observed for superoxide presence (y) in the voltaic cell as a function of aliquot (x) additions of EVOO, 10 μL each. The originally generated supoeroxide was approximately halved after 10 aliquots (100 μL total). The superoxide scavenging ability was analyzed, theoretically, using Density Functional Theory for tyrosol and hydroxytyrosol, two components of EVOO and was also confirmed experimentally for the galvinoxyl radical, using Electron Paramagnetic Resonance (EPR) spectroscopy. The galvinoxyl signal disappeared after adding 1 μL of EVOO to the EPR cell in 10 minutes. In addition, EVOO significantly decreased the proliferation of human leukemic THP-1 cells, while it kept the proliferation at about normal levels in rat L6 myoblasts, a non-tumoral skeletal muscle cell line. The protection due to EVOO was also assessed in L6 cells and THP-1 exposed to the radical generator cumene hydroperoxide, in which cell viability was reduced. Also in this case the oxidative stress was ameliorated by EVOO, in line with results obtained with tetrazolium dye reduction assays, cell cycle analysis and reactive oxygen species measurements. We ascribe these beneficial effects to EVOO antioxidant properties and our results are in agreement with a clear health benefit of EVOO use in the Mediterranean diet.

• MeSH
• buněčné linie MeSH
• buněčný cyklus účinky léků   MeSH
• Caenorhabditis elegans účinky léků   metabolismus   MeSH
• elektronová paramagnetická rezonance MeSH
• krysa rodu Rattus MeSH
• lidé MeSH
• olivový olej chemie   farmakologie   MeSH
• oxidační stres účinky léků   MeSH
• paraquat toxicita   MeSH
• reaktivní formy kyslíku metabolismus   MeSH
• strava středomořská * MeSH
• techniky in vitro MeSH
• zvířata MeSH
• Check Tag
• krysa rodu Rattus MeSH
• lidé MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• olivový olej MeSH
• paraquat MeSH
• reaktivní formy kyslíku MeSH

A novel approach for the authentication of olive oil samples representing different quality grades has been developed. A new type of ion source, direct analysis in real time (DART), coupled to a high-resolution time-of-flight mass spectrometer (TOFMS) was employed for the comprehensive profiling of triacylglycerols (TAGs) and/or polar compounds extracted with a methanol-water mixture. The main parameters influencing the ionization efficiency of TAGs were the type of sample solvent, degree of sample dilution, ion beam temperature, and presence of a dopant (ammonia vapors). The ionization yield of polar compounds depended mainly on a content of water in the extract and ion beam temperature. Using DART-TOFMS, not only differentiation among extra virgin olive oil (EVOO), olive pomace oil (OPO) and olive oil (OO) could be easily achieved, but also EVOO adulteration with commonly used adulterant, hazelnut oil (HO), was feasible. Based on the linear discriminant analysis (LDA), the introduced method allowed detection of HO addition of 6 and 15% (v/v) when assessing DART-TOFMS mass profiles of polar compounds and TAGs, respectively.

• MeSH
• časové faktory MeSH
• diskriminační analýza MeSH
• hmotnostní spektrometrie metody   MeSH
• lineární modely MeSH
• methanol chemie   MeSH
• oleje rostlin analýza   MeSH
• olivový olej MeSH
• senzitivita a specificita MeSH
• voda chemie   MeSH
• Publikační typ
• časopisecké články MeSH
• hodnotící studie MeSH
• práce podpořená grantem MeSH
• Názvy látek
• methanol MeSH
• oleje rostlin MeSH
• olivový olej MeSH
• voda MeSH

The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

• Klíčová slova
• cross-correlation analysis, monounsaturated fatty acids, polyunsaturated fatty acids, refined olive oil, saturated fatty acids, virgin olive oil,
• Publikační typ
• časopisecké články MeSH

This work presents a non-targeted high-resolution mass spectrometry inter-laboratory study for the detection of new chemical markers responsible of soft refined oils addition to extra virgin olive oils. Refined oils (soft deodorized and soft deacidified) were prepared on a laboratory scale starting from low-quality olive oils and analyzed together with a set of pure extra virgin olive oil (EVOO) samples and with mixtures of adulterated and pure EVOO at different percentages. The same analytical workflow was applied in two different laboratories equipped with two types of instrumentation (Q-Orbitrap and Q-TOF); a group of discriminant molecules was selected, and a tentative identification of compounds was also proposed. In summary, 12 molecules were identified as markers of this specific adulteration, and seven of them were selected as discriminative in both the laboratories, with a similar trend throughout the samples (i.e., propylene glycol 1 stearate). The results obtained in the two laboratories are comparable, concretely demonstrating the inter-laboratory repeatability of non-targeted studies. As a confirmation, the same markers were detected also in "in-house" mixtures and in suspect commercial deodorized mixtures, reinforcing the robustness of the results obtained and proving that, thanks to these molecules, mixtures containing at least 40% of adulterated oils can be detected.

• Publikační typ
• časopisecké články MeSH

Emerging evidence suggests that mitochondrial dysfunction mediates the pathogenesis for non-alcoholic fatty liver disease (NAFLD). Hydroxytyrosol (HT) is a key component of extra virgin olive oil which can exert beneficial effects on NAFLD through modulating mitochondria. However, the mechanism of the impacts of HT still remains elusive. Thus, an in vivo and a series of in vitro experiments were carried out to examine the impacts of hydroxytyrosol (HT) on lipid metabolism and mitochondrial function in fish. For the in vivo experiment, two diets were produced to contain 10% and 16% fat as normal-fat and high-fat diets (NFD and HFD) and two additional diets were prepared by supplementing 200 mg/kg of HT to the NFD and HFD. The test diets were fed to triplicate groups of spotted seabass (Lateolabrax maculatus) juveniles for 8 weeks. The results showed that feeding HFD leads to increased fat deposition in the liver and induces oxidative stress, both of which were ameliorated by HT application. Furthermore, transmission electron microscopy revealed that HFD destroyed mitochondrial cristae and matrix and induced severe hydropic phenotype, while HT administration relieved these alterations. The results of in vitro studies using zebrafish liver cell line (ZFL) showed that HT promotes mitochondrial function and activates PINK1-mediated mitophagy. These beneficial effects of HT disappeared when the cells were treated with cyclosporin A (Csa) as a mitophagy inhibitor. Moreover, the PINK1-mediated mitophagy activation by HT was blocked when compound C (CC) was used as an AMPK inhibitor. In conclusion, our findings demonstrated that HT alleviates fat accumulation, oxidative stress and mitochondrial dysfunction, and its effects are deemed to be mediated via activating mitophagy through the AMPK/PINK1 pathway.

• Klíčová slova
• fat deposition, fish model, hydroxytyrosol, mitochondrion, non-alcoholic fatty liver disease,
• Publikační typ
• časopisecké články MeSH