IRISanRaf
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EnglishOleuropein and its derivatives are secoBiophenols present in considerable amounts in olive leaves, drupes and virgin olive oils, which are responsible for its peculiar bitter taste and its stability.[1] Recent findings demonstrate that olive vegetation water (OVW) is active like a natural antiinflammatory drug. Moreover, (-) oleocantal, a fenolic aglycone of olive oil responsible for throat irritation, inhibit the cyclooxygenase enzymes in the prostaglandin-biosynthesis pathway with the same potency and profile of ibuprofen.[2] The easy access to the oleopentadial,[3] High-Throughput Assayed the UHPLC-ESI-MS/MS and Isotope Dilution Methods,[4] has allowed us also to investigate the the anti-inflammatory effect of oleopentanedial in a cell model we developed to mimic inflammatory injury of endothelium. Another a set of hydroxytyrosol conjugates with fatty acids at different molecular weights was synthesized under mild conditions. The topical delivery features of these new set of antioxidant molecules was evaluated as a function of their permeation profiles through the human stratum corneum and viable epidermis (SCE) membranes
| Titolo: | The importance of secoiridoid derivatives in food chemistry | |
| Autori: | ||
| Data di pubblicazione: | 2011 | |
| Handle: | http://hdl.handle.net/20.500.12078/1504 | |
| Appare nelle tipologie: | 4.2 Abstract in Atti di convegno |
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