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Green synthesis and two-step chromatographic separation of thiocanthal and thiocanthol: Two novel biologically active sulfur derivatives of oleocanthal and oleacein from extra virgin olive oil. | LitMetric

Green synthesis and two-step chromatographic separation of thiocanthal and thiocanthol: Two novel biologically active sulfur derivatives of oleocanthal and oleacein from extra virgin olive oil.

Food Chem

Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, pl.e Aldo Moro 5, 00185 Rome, Italy; Department of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Teramo, Italy, 64100 Teramo, Italy; Instituto Universitario de Bio-Orgánica "Antonio Gonzales", University of La Laguna, San Cristobal de La Laguna, 38296 Tenerife, Spain. Electronic address:

Published: January 2025

AI Article Synopsis

  • * Traditional methods of extracting these compounds are difficult and harmful to the environment, leading to the development of a new aqueous extraction method that transforms them into water-soluble derivatives called thiocanthal and thiocanthol.
  • * Thiocanthal and thiocanthol have been shown to have an anti-inflammatory effect greater than ibuprofen and may offer a new avenue for creating safer non-steroidal anti-inflammatory drugs (NSAIDs).

Article Abstract

Oleocanthal and oleacein are the two major secoiridoids exclusively present in extra virgin olive oil (EVOO). Both compounds exert important pharmacological activities, including anti-inflammatory, anti-tumoral, neuro- and cardiovascular protective effects. Due to their enormous potential as possible drugs the extraction of these two bioactive natural products from EVOO has been extensively investigated in the last years and is generally supported by the use of organic chemistry. It is quite difficult to produce large quantities of these two compounds, either by organic solvent extraction and purification or by chemical synthesis, and furthermore organic processes such as cleaning, defatting, and extraction of EVOO pose a threat to the environment and are potentially harmful to workers. In this work we set up a novel aqueous extraction and isolation method from EVOO by transforming oleocanthal and oleacein into two water-soluble sulfonated products. The two derived compounds, here named thiocanthal and thiocanthol, were isolated by a two-step organic free chromatographic strategy, chemically characterized, and evaluated for their inhibitory activity on cyclooxygenase (COX). The results demonstrate that thiocanthal and thiocanthol possess anti-inflammatory effect, which is comparable to their precursors and higher than the well-known non-steroidal anti-inflammatory drug ibuprofen. Computational docking studies were performed to obtain and analyse putative models of the interaction of thiocanthal and thiocanthol with COX-1 and COX-2 binding sites. Predicted binding energy values suggested that both compounds might preferentially bind COX-2, which may have a significant pharmacological impact. Therefore, thiocanthal and thiocanthol, obtained by this novel green process, are extremely interesting both as new bioactive compounds per se and as lead compounds for the development of novel non-steroidal anti-inflammatory drugs (NSAIDs).

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Source
http://dx.doi.org/10.1016/j.foodchem.2024.141296DOI Listing

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