Clinical Studies

  6. Antioxidants and lipid peroxidation status in the blood of patients with psoriasis, I Kökçam1M Naziroğlu,
  7. Sanchez-Fidalgo S, et al. Influence of extra virgin olive oil diet enriched with hydroxytyrosol in a chronic DSS colitis model. Eur J Nutr. 2012 Jun;51(4):497-506.
  8. Hao J, et al. Hydroxytyrosol promotes mitochondrial biogenesis and mitochondrial function in 3T3- L1 adipocytes. J Nutr Biochem. 2010 Jul;21(7):634-44.
  9. Hagiwara K, et al. Olive polyphenol hydroxytyrosol prevents bone loss. Eur J Pharmacol. 2011 Jul 15;662(1-3):78-84.
  10. Gonzalez-Santiago M, et al. One-month administration of hydroxytyrosol, a phenolic antioxidant present in olive oil, to hyperlipemic rabbits improves blood lipid profile, antioxidant status and reduces atherosclerosis development. Atherosclerosis. 2006 Sep;188(1):35-42.
  11. Zhu L, et al. Hydroxytyrosol protects against oxidative damage by simultaneous activation of mitochondrial biogenesis and phase II detoxifying enzyme systems in retinal pigment epithelial cells. J Nutr Biochem. 2010 Nov;21(11):1089-98.
  12. Vazquez-Velasco M, et al. Effects of hydroxytyrosol-enriched sunflower oil consumption on CVD risk factors. Br J Nutr. 2011 May;105(10):1448-52.
  13. Schaffer S, et al. Hydroxytyrosol-rich olive mill wastewater extract protects brain cells in vitro and ex vivo. J Agric Food Chem. 2007 Jun 27;55(13):5043-9.
  14. Schaffer S, et al. Cytoprotective effects of olive mill wastewater extract and its main constituent hydroxytyrosol in PC12 cells. Pharmacol Res. 2010 Oct;62(4):322-7.
  15. Warleta, F, et al. Hydroxytyrosol Protects against Oxidative DNA Damage in Human Breast Cells. Nutrients 2011, 3(10), 839-857.
  16. Ristagno G, et al. Hydroxytyrosol Attenuates Peripheral Neuropathy in Streptozotocin-Induced Diabetes in Rats. J. Agric. Food Chem., 2012, 60 (23), pp 5859–5865.
  17. Antioxidative and Antidiabetic Effects of Natural Polyphenols and Isoflavones, Aya Umeno 1Masanori Horie 2Kazutoshi Murotomi 3Yoshihiro Nakajima 4Yasukazu Yoshida 5,
  18. Anti-proliferative and apoptotic effects of oleuropein and hydroxytyrosol on human breast cancer MCF-7 cells, Junkyu Han 1Terence P N TaloreteParida YamadaHiroko Isoda,
  19. Olive extract supplement decreases pain and improves daily activities in adults with osteoarthritis and decreases plasma homocysteine in those with rheumatoid arthritis, Kathleen Matta, Mary Irvinga, Ginger Hooka, Joseph Yusena, Forrest Eagara, Ken Kirschnera, BrianWalkera,  Roberto Creab,
  20. Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases, Stefania Bulotta, Marilena Celano, Saverio Massimo Lepore, Tiziana Montalcini, Arturo Pujia & Diego Russo,
  21. Effects of Olive Oil on Markers of Inflammation and Endothelial Function-A Systematic Review and Meta-Analysis, Lukas Schwingshackl 1 2Marina Christoph 3Georg Hoffmann 4,
  22. Extra virgin olive oil: a key functional food for prevention of immune-inflammatory diseases, Marina Aparicio-Soto 1Marina Sánchez-Hidalgo 1Ma Ángeles Rosillo 1Ma Luisa Castejón 1Catalina Alarcón-de-la-Lastra 1,
  23. Polyphenol-rich virgin olive oil reduces insulin resistance and liver inflammation and improves mitochondrial dysfunction in high-fat diet fed rats, Adriano Lama 1Claudio Pirozzi 1Maria Pia Mollica 2Giovanna Trinchese 2Francesca Di Guida 1Gina Cavaliere 2Antonio Calignano 1Giuseppina Mattace Raso 1Roberto Berni Canani 3 4 5Rosaria Meli 1
  24. Polyphenols benefits of olive leaf (Olea europaea L) to human health, Patrícia Vogel 1Isabel Kasper Machado 2Juliano Garavaglia 2Valdeni Terezinha Zani 3Daiana de Souza 3Simone Morelo Dal Bosco 4,
  25. Dr. Francesco Visioli has been the scientist with the highest number of published studies about olive polyphenols, more than 70, half of which have been about olive oil polyphenols. His team was the one which found out the biological and pharmacological properties of olive oil polyphenols.

    Dr. Visioli is Doctor in Cell and Molecular Biotechnology applied to Medicine by the University of Milan. He has been Professor of Physiopathology at Pierre and Marie Curie University in Paris and of Pharmacological Sciences at University of Milan.

    Below are some of the publications in which Dr. Visioli collaborates and in which the anti-oxidant and anti-inflammatory capacity of olive polyphenols is shown:

    • Waste waters from olive oil production are rich in natural antioxidants. Experientia 51: 32– 34. (1995)
    • Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents, Atherosclerosis 117 25–32 (1995)
    • Free radical-scavenging properties of olive oil polyphenols. Biochem. Biophys. Commun. 247: 60–64 (1998)
    • Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages. Life Sci 62: 541–546 (1998)
    • Olive oil phenols and their potential effects on human health, J. Agric. Food Chem. 46 4292– 4296 (1998)
    • Olive oil phenolics are dose-dependently absorbed in humans. FEBS Lett 2000;468(2– 3):159–60 (2000)
    • Olive phenol hydroxytyrosol prevents passive smoking induced oxidative stress. Circulation 102: 2169–2171 (2000)
    • Antiatherogenic components of olive oil. Curr. Atheroscler. Rep. 3: 64–67 (2001)
    • Hydroxytyrosol, as a component of olive mill waste water, is dose-dependently absorbed and increases the antioxidant capacity of rat plasma. Free Radic Res; 34: 301–305 (2001)
    • Antioxidant and other biological activities of phenols from olives and olive oil. Med. Rev. 22: 65–75 (2002)
    • Biological properties of olive oil phytochemicals. Crit Rev Food Sci Nutr 2002; 42: 209–221 (2002)
    • Hydroxytyrosol excretion differs between rats and humans and depends on the vehicle of administration. J Nutr;133(8):2612–5 (2003)
    • Daily consumption of a high-phenol extra virgin olive oil reduces oxidative DNA damage in postmenopausal women. Br J Nutr 95:742–751 (2006)
    • Extra virgin olive oil's polyphenols: biological activities. Curr Pharm Des;17 786-804. [21443485] [ 74/138161211795428885] (2011)
    • Hydroxytyrosol prevented the iNOS and COX-2 increase on incubated cells with lipopolisacarids (LPS) (“Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation”. Maiuri MC et al. 2005)).
    • An hydroxytyrosol enriched extract diminished the pro-inflammatory cytokines IL-1β y TNF-α; (“Effects of hydroxytyrosol-20 on carrageenan-induced acute inflammation and hyperalgesia in rats”. Gong D. et al. 2009).
    • Hydroxytyrosol inhibited with a dose dependent the production of leukotriens B4 (LTB4); (“Inhibition of leukocyte leukotriene B4 production by an olive oil derived phenol identified by mass-spectrometry”. Petroni et al. 1997).
    • Hydroxytyrosol diminished the cytokines secretion (IL- 1α, IL-1β, IL-6, IL-12, TNF-α), and kemokines (CXCL10/IP-10, CCL2/MCP-1); (“Hydroxytyrosol is the major anti- inflammatory compound in aqueous olive extracts and impairs cytokine and chemokine production in macrophages”. Richard N. et al. 2011)
    • Hydroxytyrosol reduced dramatically the COX-2 expression; (“Effect of olive oil phenols on the production of inflammatory mediators in freshly isolated human monocytes”; Rosignolia et al. (2013).
    • Hydroxytyrosol suppressed significantly the TNF-α, iNOS, y COX-2 transcription in a doe dependent way; (“Hydroxytyrosol inhibits pro-inflammatory cytokines, iNOS, and COX-2 expression in human monocytic cells”. Zhang X. et al. 2009).
  26. Role of enzymes in fruit juice processing and its quality enhancement, Shiv Kumar,
  27. Effect of a cellulase treatment on extraction of antioxidant phenols from black currant (Ribes nigrum L.) pomace, Petros G KapasakalidisRobert A RastallMichael H Gordon, J Agric Food Chem. 2009;57(10),4342-51.