Probing Downstream Olive Biophenol Secoiridoids.

Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olives. These BPsecos play important roles in both the taste of food and human health. The main BPseco bioactive from green olive fruits, leaves, and table olives is oleuropein, while olive oil is rich in oleuropein downstream pathway molecules.

Oleuropein: Molecular Dynamics and Computation.

Background: Olive oil and table olive biophenols have been shown to significantly enrich the hedonic-sensory and nutritional quality of the Mediterranean diet. Oleuropein is one of the predominant biophenols in green olives and leaves, which not only has noteworthy freeradical quenching activity but also putatively reduces the incidence of various cancers. Clinical trials suggest that the consumption of extra virgin olive oil reduces the risk of several degenerative diseases.

Soft-MS and Computational Mapping of Oleuropein.

Olive oil and table olives are rich sources of biophenols, which provides a unique taste, aroma and potential health benefits. Specifically, green olive drupes are enriched with oleuropein, a bioactive biophenol secoiridoid. Olive oil contains hydrolytic derivatives such as hydroxytyrosol, oleacein and elenolate from oleuropein as well as tyrosol and oleocanthal from ligstroside.

E, Z and positional-monoenoic phyto-fatty acids influencing membrane fluidity: DSC and NMR experiments.

The membrane fluidity of biological tissues is highly influenced by the π-bond position and isomeric configuration in the long chain of phyto-fatty acids (FAs). Z, E and positional isomeric monoenoic lipids, i.e.

Ulivo alchemy: the bio- and tecno-molecular approach to MAC-Mediterranean aliment culture.

Sccoiridoid biophenols, contained in olive drupes, are enzymatically activated to provide a complex mechanism for the biological defence against pathogen attack. Their identification, quantitation and metabolic behaviour are investigated, by HPLC and NMR experiments, for the improvement of olivegrowing and of the production of oil and table olives.