The importance of secoiridoid derivatives in food chemistry

Oleuropein 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