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Oleuropein ve Farmakolojik Etkileri

Yıl 2022, , 369 - 382, 31.05.2022
https://doi.org/10.46237/amusbfd.995192

Öz

İnsanları fiziksel, sosyal ve psikolojik olarak etkileyen birçok hastalıkların başında gelen kanser, dünyada sık belirlenen ölüm nedenlerinden birisi haline gelmiştir. Bu açıdan bakıldığında, sebze, meyve, zeytinyağı gibi tüketimin daha fazla olduğu akdeniz diyeti önem taşımaktadır. Çeşitli triaçilgliseroleri içeren, az miktarda serbest yağ asidi ihtiva eden ve antioksidan, antikanserojen, anti-enflamatuar, antimikrobiyal, antiviral gibi pek çok farmakolojik etkilere sahip olan oleuropein başta kanser olmak üzere pek çok hastalıktan korunmak için önemli bir fenolik bileşiktir. Bu derlemede, oleuropeinin terapötikpekçok etkilerine ilişkin mevcut güncel çalışmaları analiz etmek amaçlanmıştır.

Kaynakça

  • 1. Ünlüel, İ., Aydın, Ö. (2016). Bir zeytin fenoliği olanoleuropeinin sağlığımız üzerine etkileri. Zeytin Bilimi Dergisi,6(2), 77-14.
  • 2. Bouaziz, M., Hammami, H., Bouallagui, Z., Jemai, H., Sayadi, S. (2008). Production of antioxidantsfromoliveprocessing by-products. Electronic Journal of Environmental, Agricultural, and Food Chemistry,7(8), 3231-3236.
  • 3. Marsillo, V., Lanza, B. (1998). Characterisation of an oleuropeindegradingstrain of Lactobacillusplantarum. Combinedeffects of compoundspresent in olivefermentingbrines (phenols, glucoseandNaCl) on bacterialactivity. Journal of the Science of Food and Agriculture, 76, 520-524.
  • 4. Brenes, M., DeCastro, A. (1998). Transformation of oleuropein and its hydrolysi sproducts during Spanish-style green olive processing. Journal of the Science of Food and Agriculture, 77, 353–358.
  • 5. Durlu-Özkaya, F., Özkaya, M. (2011). Oleuropein using as anadditive for feed and products used for humans. Journal of Food ProcessingTechnology,2, 113.
  • 6. Tripoli, E., Giammanco, M., Tabacchi, G., DiMajo, D., Giammanco, S., La Guardia, M. (2005). The phenolic compounds of oliveoil: structure, biological activity and beneficial effects on human health. Nutrition Research Reviews,18,98–112.
  • 7. Vinha, A. F., Ferreres, F., Silva, B. M., Valentão, P., Gonçalves, A., Pereira, J.A., et al. (2005). Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chemistry, 89, 561-568.
  • 8. Han, J., Talorete, T., Yamada, P., Isoda, H. (2009). Anti-proliferative and apoptotic effects of oleuropein and hydroxytyrosol on humanbreast cancer MCF-7 cells. Cytotechnology,59,45-53.
  • 9. Yıldız, G., Uylaşer, V. (2011). Doğal bir antimikrobiyel: oleuropein. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(1), 131-142.
  • 10. Köçkar, F., Aydoğan Türkoğlu, S., Aydın, M. (2010). Oleuropeinin prostat (PC-3), meme (MCF-7) ve hepatoma (HEP3B) kanser hücrelerinde anti-tümör etkisinin belirlenmesi. Biyoloji Bilimleri Araştırma Dergisi, 3(2), 185-190.
  • 11. Malik, N. S. A., Bradford J. M. (2006). Changes in oleuropein levels during differentiation and development of floral buds in ‘Arbequina’ olives, Scientia Horticulturae 110, 274–278
  • 12. Winkelhausen, E. R., Pospiech, G., Laufenberg, G. (2005). Antifungalactivity of phenoliccompoundsextractedfromdriedolivepomace. Bulletin of the Chemistand Technologist of Macedonia, 24(1), 41-46.
  • 13. Visioli, F., Bellosta, S., Galli, C. (1998). Oleuropein, the bitter principles of olives, enhances nitric oxide production by mouse macrophages. Life Science,62, 541–546.
  • 14. Carluccio, M. A., Siculella, L., Ancora, M. A., Massaro, M., Scoditti, E., Storelli, C., et al. (2003). Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of mediterranean diet phytochemicals. Arterioscler Thrombosis and Vascular Biology, 23, 622–629.
  • 15. Owen, R. W., Giacosa, A., Hull, W. E., Haubner, R., Würtele, G., Spiegelhalder, B., et al. (2000). Olive oil consumption and health: the possible role of antioxidants. Lancet Oncology, 1, 107–112.
  • 16. Tripoli, E., Giammanco, M., Tabacchi, G., Di Majo, D., Giammanco, S., La Guardia, M. (2005). The phenolic composition of olive oil: structure, biological activity, and beneficial effects onhuman health. Nutritions Research Reviews, 18, 98–112.
  • 17. Fredrickson, W. R. (2006). F and S Group, Inc. Method and composition for antiviral therapy with olive leaves. U.S. Patent,6, 117,884.
  • 18. Andreadou, I., Iliodromitis, E. K., Mikros, E., Constantinou, M., Agalias, A., Magiatis, P., et al. (2006).The olive constituent oleuropein exhibits anti-ischemic, antioxidative, and hypolipidemic effects in anesthetized rabbits. The Journal of Nutrition, 136, 2213–2219.
  • 19. Andreadou, I., Sigala, F., Iliodromitis, E. K., Papaefthimiou, M., Sigalas, C., Aligiannis, N., et al. (2007). Acute doxorubicin cardiotoxicity is successfullytreated with the phytochemical oleuropein through suppression of oxidative and nitrosative stress. Journal of Molecular and Cellular Cardiology,42, 549–558.
  • 20. Omar, S. H. (2010). Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica,78, 133-154.
  • 21. Gürel, D. K. (2007). Çukurova Üniversitesi Tıp Fakültesi Balcalı Hastanesi Erişkin Onkoloji, Hematoloji Kliniklerinde Kemoterapi Uygulanan Hastaların Yaşam Kalitesi ve Bunu etkileyen Faktörlerin İncelenmesi. (Yayımlanmamış Yüksek Lisans Tezi) Çukurova Üniversitesi Sağlık Bilimleri Enstitüsü, ADANA.
  • 22. Arı, M., Öğüt, S., Kaçar Döger, F. (2017). Kanserin önlenmesinde antioksidanların rolü. Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 1,(2),67-74.
  • 23. Yıldız, G., Uylaşer, V. (2011). Doğal bir antimikrobiyal:oleuropein. Journal of Agricultural Faculty of Uludag University, 25(1), 131-42.
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  • 70. Katsiki, M., Chondrogianni, N., Chinou, I., Rivett, A. J., Gonos, E. S. (2007). The olive constituent oleuropein exhibits proteasome stimulatory properties in vitro and confers life span extension of human embryonic fibroblasts., Rejuvenation Research,10,157–172.
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  • 73. Carluccio, M. A., Siculella, L., Ancora, M. A., Massaro, M., Scoditti, E., Storelli, C., et al. (2003). Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals. Arterioscler Thrombosis and Vascular Biology,23(4), 622–629.
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  • 78. Omar, S. H. (2010). Oleuropein in olive and its pharmacological effects. Scientica Pharmaceutica, 78, 133–154.
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Oleuropein and its Pharmacological Effects

Yıl 2022, , 369 - 382, 31.05.2022
https://doi.org/10.46237/amusbfd.995192

Öz

Cancer, which is one of the many diseases that affect people physically, socially and psychologically, has become one of the common causes of death in the world from this point of view, the Mediterranean diet with higher consumption such as vegetables, fruits and olive oil is important. Oleuropein, which contains various triacylglycerols, contains a small amount of free fatty acids and has many pharmacological effects such as antioxidant, anticancer, anti-inflammatory, antimicrobial and antiviral, is an important phenolic compound to protect against many diseases, especially cancer. In this review, it is aimed to analyze the current studies on many therapeutic effects of oleuropein.

Kaynakça

  • 1. Ünlüel, İ., Aydın, Ö. (2016). Bir zeytin fenoliği olanoleuropeinin sağlığımız üzerine etkileri. Zeytin Bilimi Dergisi,6(2), 77-14.
  • 2. Bouaziz, M., Hammami, H., Bouallagui, Z., Jemai, H., Sayadi, S. (2008). Production of antioxidantsfromoliveprocessing by-products. Electronic Journal of Environmental, Agricultural, and Food Chemistry,7(8), 3231-3236.
  • 3. Marsillo, V., Lanza, B. (1998). Characterisation of an oleuropeindegradingstrain of Lactobacillusplantarum. Combinedeffects of compoundspresent in olivefermentingbrines (phenols, glucoseandNaCl) on bacterialactivity. Journal of the Science of Food and Agriculture, 76, 520-524.
  • 4. Brenes, M., DeCastro, A. (1998). Transformation of oleuropein and its hydrolysi sproducts during Spanish-style green olive processing. Journal of the Science of Food and Agriculture, 77, 353–358.
  • 5. Durlu-Özkaya, F., Özkaya, M. (2011). Oleuropein using as anadditive for feed and products used for humans. Journal of Food ProcessingTechnology,2, 113.
  • 6. Tripoli, E., Giammanco, M., Tabacchi, G., DiMajo, D., Giammanco, S., La Guardia, M. (2005). The phenolic compounds of oliveoil: structure, biological activity and beneficial effects on human health. Nutrition Research Reviews,18,98–112.
  • 7. Vinha, A. F., Ferreres, F., Silva, B. M., Valentão, P., Gonçalves, A., Pereira, J.A., et al. (2005). Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chemistry, 89, 561-568.
  • 8. Han, J., Talorete, T., Yamada, P., Isoda, H. (2009). Anti-proliferative and apoptotic effects of oleuropein and hydroxytyrosol on humanbreast cancer MCF-7 cells. Cytotechnology,59,45-53.
  • 9. Yıldız, G., Uylaşer, V. (2011). Doğal bir antimikrobiyel: oleuropein. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25(1), 131-142.
  • 10. Köçkar, F., Aydoğan Türkoğlu, S., Aydın, M. (2010). Oleuropeinin prostat (PC-3), meme (MCF-7) ve hepatoma (HEP3B) kanser hücrelerinde anti-tümör etkisinin belirlenmesi. Biyoloji Bilimleri Araştırma Dergisi, 3(2), 185-190.
  • 11. Malik, N. S. A., Bradford J. M. (2006). Changes in oleuropein levels during differentiation and development of floral buds in ‘Arbequina’ olives, Scientia Horticulturae 110, 274–278
  • 12. Winkelhausen, E. R., Pospiech, G., Laufenberg, G. (2005). Antifungalactivity of phenoliccompoundsextractedfromdriedolivepomace. Bulletin of the Chemistand Technologist of Macedonia, 24(1), 41-46.
  • 13. Visioli, F., Bellosta, S., Galli, C. (1998). Oleuropein, the bitter principles of olives, enhances nitric oxide production by mouse macrophages. Life Science,62, 541–546.
  • 14. Carluccio, M. A., Siculella, L., Ancora, M. A., Massaro, M., Scoditti, E., Storelli, C., et al. (2003). Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of mediterranean diet phytochemicals. Arterioscler Thrombosis and Vascular Biology, 23, 622–629.
  • 15. Owen, R. W., Giacosa, A., Hull, W. E., Haubner, R., Würtele, G., Spiegelhalder, B., et al. (2000). Olive oil consumption and health: the possible role of antioxidants. Lancet Oncology, 1, 107–112.
  • 16. Tripoli, E., Giammanco, M., Tabacchi, G., Di Majo, D., Giammanco, S., La Guardia, M. (2005). The phenolic composition of olive oil: structure, biological activity, and beneficial effects onhuman health. Nutritions Research Reviews, 18, 98–112.
  • 17. Fredrickson, W. R. (2006). F and S Group, Inc. Method and composition for antiviral therapy with olive leaves. U.S. Patent,6, 117,884.
  • 18. Andreadou, I., Iliodromitis, E. K., Mikros, E., Constantinou, M., Agalias, A., Magiatis, P., et al. (2006).The olive constituent oleuropein exhibits anti-ischemic, antioxidative, and hypolipidemic effects in anesthetized rabbits. The Journal of Nutrition, 136, 2213–2219.
  • 19. Andreadou, I., Sigala, F., Iliodromitis, E. K., Papaefthimiou, M., Sigalas, C., Aligiannis, N., et al. (2007). Acute doxorubicin cardiotoxicity is successfullytreated with the phytochemical oleuropein through suppression of oxidative and nitrosative stress. Journal of Molecular and Cellular Cardiology,42, 549–558.
  • 20. Omar, S. H. (2010). Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica,78, 133-154.
  • 21. Gürel, D. K. (2007). Çukurova Üniversitesi Tıp Fakültesi Balcalı Hastanesi Erişkin Onkoloji, Hematoloji Kliniklerinde Kemoterapi Uygulanan Hastaların Yaşam Kalitesi ve Bunu etkileyen Faktörlerin İncelenmesi. (Yayımlanmamış Yüksek Lisans Tezi) Çukurova Üniversitesi Sağlık Bilimleri Enstitüsü, ADANA.
  • 22. Arı, M., Öğüt, S., Kaçar Döger, F. (2017). Kanserin önlenmesinde antioksidanların rolü. Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 1,(2),67-74.
  • 23. Yıldız, G., Uylaşer, V. (2011). Doğal bir antimikrobiyal:oleuropein. Journal of Agricultural Faculty of Uludag University, 25(1), 131-42.
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  • 38. Corona, G. Deiana, M. Incani, A. Vauzour, D. Dessì, M.A. Spencer, J.P. (2007). Inhibition of p38/CREB phosphorylation and COX-2 expression by olive oil polyphenols underlies their anti-proliferative effects. Biochemical and Biophysical Research Communications, 362, 606–611.
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  • 40. Bektay, M. Y., Güler, E. M., Gökçe, M., Kiziltas, M. V. (2021). Investigation of the genotoxic, cytotoxic, apoptotic, and oxidant effects of olive leaf extracts on liver cancer cell lines. Turkish Journal of Pharmaceutical Sciences, 18, 6, 781-789.
  • 41. Psaltopoulou, T., Kosti, R. I., Haidopoulos, D., Dimopoulos, M., Panagiotakos, D. B. (2011). Olive oil intake is inversely related to cancer prevalence: A systematic review and a meta-analysis of 13,800 patients and 23,340 controls in19 observational studies. Lipids in Health and Disease, 10, 127.
  • 42. Köçkar, F., Aydoğan Türkoğlu, S., Aydın, M. (2010). Oleuropein’in Prostat (PC-3), Meme (MCF-7) ve Hepatoma (HEP3B) kanser hücrelerinde anti-tümör etkisinin belirlenmesi. Biyoloji Bilimleri Araştırma Dergisi, 3, 2, 185-190.
  • 43. Nan, J. N., Ververis, K., Bollu, S., Rodd, A. L., Swarup, O., Karagiannis, T. C. (2014). Biological effects of the olive polyphenol, hydroxytyrosol: An extra view from genome-wide transcriptome analysis. Hellenic Journal of Nucear Medicine, 17, 62–69.
  • 44. Escrich, E., Moral, R., Grau, L., Costa, I., Solanas, M. (2007). Molecular mechanisms of the effects of olive oil and other dietary lipids on cancer. Molecular Nutrition & Food Research, 51, 1279–1292.
  • 45. Caramia, G., Gori, A., Valli, E., Cerretani, L. (2006). Virgin olive oil in preventive medicine: From legend to epigenetics. European Journal of Lipid Science and Technology, 114, 375–388.
  • 46. Tunca, B., Tezcan, G., Cecener, G., Egeli, U., Ak, S., Malyer, H., et al. (2012). Olea europaealeaf extract alters microRNA expression in human glioblastoma cells. Journal of Cancer Research and Clinical Oncology, 2012, 138, 1831–1844.
  • 47. Fabiani, R., Rosignoli, P., Bartolomeo, A., Fuccelli, R., Servili, M., Montedoro, G. F., Morozzi, G. (2008) Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosoll, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells. Journal of Nutrition, 138, 8, 1411-1416.
  • 48. Seçme, M., Eroglu, C., Dodurga, Y., Bagcı, G. (2016). Investigation of anticancer mechanism of oleuropein via cell cycle and apoptotic pathways in SH-SY5Y neuroblastoma cells.Gene, 585, 93-99.
  • 49. Casaburi, I., Puoci, F., Chimento, A., Sirianni, R., Ruggiero, C., Avena, P.,et al. (2013). Potential of olive oil phenols as chemopreventive and therapeutic agents against cancer: A review of in vitrostudies. Molecular Nutition &. Food Research,57, 71–83.
  • 50. Kimura, Y., Sumiyoshi, M. (2009). Olive leaf extract and its main component oleuropein prevent chronic ultraviolet B radiation-induced skin damage and carcinogenesis in hairless mice. Journal of Nutrition, 139, 2079–2086.
  • 51. Shamshoum, H., Vlavcheski, F., Tsiani, E. (2017). Anticancer effects of oleuropein. International Union Biochemistry and Molecular Biology, 43, 4, 517-528.
  • 52. Witztum, J.L. (1994). The oxidation hypothesis of atherosclerosis. Lancet,344, 793–795.
  • 53. Moschandreas, J., Vissers, M. N., Wiseman, S., Van Putte, K. P., Kafatos, A. (2002). Extra virgin olive oil and markers of oxidation in Greek smokers: a randomized cross-over study. European Journal of Clinical Nutrition, 56(10), 1024–1029.
  • 54. Patrick, L., Uzick, M. (2001). Cardiovascular disease: C-reactive protein and the inflammatory disease paradigm: HMG-CoA reductase inhibitors, alpha-tocopherol, red yeast rice, and olive oil. A review of the literature. Alternative Medicine. Review, 6(3), 248–271.
  • 55. Fito, M., Cladellas, M., De La Torre, R., Marti, J., Alcantara, M., Pujadas-Pastardes, M., et al. (2005). Antioxidant effect of virgin olive oil in patients with stable coronary heart disease: a randomized, crossover, controlled, clinical trial. Atherosclerosis, 181(1), 149–158.
  • 56. Bianco, A., Coccioli, F., Guiso, M., Marra, C. (2001). The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans. Food Chemistry, 77, 405–411.
  • 57. Marrugat, J., Covas, M. I., Fito, M., Schroder, H., Miro-Casas, E., Gimeno, E., et al. (2004). Effects of differing phenolic content in dietary olive oils on and LDL oxidation-a randomized controlled trial. European Journal of Nutrition,43, 140–147.
  • 58. Weinbrenner, T., Fito, M., De La Torre, R., Saez, G. T., Rijken, P., Tormos, C., et al. (2004). Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men. Journal of Nutrition, 134(9), 2314– 2321.
  • 59. Covas, M. I., De La Torre, K., Farre-Albaladejo, M., Kaikkonen, J., Fito, M., Lopez-Sabater, C., et al. (2006). Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Radical Biology and Medicine,40(4), 608–616.
  • 60. Ochoa, J. J., Quiles, J. L., Ramirez-Tortosa, M. C., Mataix, J., Huertas, J. R. (2002). Dietary oil high in oleic acid but with different unsaponifiable fraction contents have different effects in fatty acid composition and peroxidation in rabit LDL. Nutrition,18(1), 60–65.
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  • 63. Bogani, P., Galli, C., Villa, M., Visioli, F. (2007). Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil. Atherosclerosis, 190(1), 181–186.
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  • 73. Carluccio, M. A., Siculella, L., Ancora, M. A., Massaro, M., Scoditti, E., Storelli, C., et al. (2003). Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals. Arterioscler Thrombosis and Vascular Biology,23(4), 622–629.
  • 74. Visioli, F., Bellomo, G., Galli, C. (1998). Free radical-scavenging properties of olive oil polyphenols. Biochemical and Biophysical Research Communications, 247, 60–64.
  • 75. Omar, S. H. (2010). Cardioprotective and neuroprotective roles of oleuropein in olive. Saudi Pharmaceutical Journal,18, 111–121.
  • 76. Goulas, V., Exarchou, V., Troganis, A. N., Psomiadou, E., Fotsis, T., Briasoulis, E., et al. (2009). Phytochemicals in olive-leaf extracts and their antiproliferative activity against cancer and endothelial cells. Molecular Nutrition & Food Reserach, 53, 600–608.
  • 77. Acquaviva, R., Di Giacomo, C., Sorrenti, V., Galvano, F., Santangelo, R., Cardile, V., et al. (2012). Antiproliferative effect of oleuropein in prostate cell lines. International Journal of Oncology,41, 31–38.
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  • 79. Lee-Huang, S., Huang, P. L., Zhang, D., Lee, J. W., Bao, J., Sun, Y., et al. (2007). Discovery of small-molecule HIV-1 fusion and integrase inhibitors oleuropein and hydroxytyrosol: Part I. fusion [corrected] inhibition. Biochemical and Biophysical Reserach Communications, 354, 872–878.
  • 80. Daccache, A., Lion, C., Sibille, N., Gerard, M., Slomianny, C., Lippens, G., et al. (2011). Oleuropein and derivatives from olives as Tau aggregation inhibitors. Neurochemistry International,58, 700–707.
Toplam 80 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Sağlık Kurumları Yönetimi
Bölüm Derleme Makaleler
Yazarlar

Murat Arı 0000-0002-1504-7050

Yayımlanma Tarihi 31 Mayıs 2022
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA Arı, M. (2022). Oleuropein ve Farmakolojik Etkileri. Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 6(2), 369-382. https://doi.org/10.46237/amusbfd.995192