1. Biological effects of olive oil phenolic compounds on mitochondria
- Author
-
Mercedes Blanco-Benítez, Ana Calderón-Fernández, Saray Canales-Cortés, Eva Alegre-Cortés, Elisabet Uribe-Carretero, Marta Paredes-Barquero, Alberto Gimenez-Bejarano, Gema Duque González, Patricia Gómez-Suaga, Juan Ortega-Vidal, Sofía Salido, Joaquín Altarejos, Guadalupe Martínez-Chacón, Mireia Niso-Santano, José M. Fuentes, Rosa A. González-Polo, and Sokhna M. S. Yakhine-Diop
- Subjects
antioxidants ,cell death ,hydroxytyrosol ,mediterranean diet ,mitophagy ,oleuropein ,Neoplasms. Tumors. Oncology. Including cancer and carcinogens ,RC254-282 - Abstract
Phenolic compounds derived from olive oil have beneficial health properties against cancer, neurodegenerative, and metabolic diseases. Therefore, there are discrepancies in their impact on mitochondrial function that result in changes in oxidative capacity, mitochondrial respiration, and energetic demands. This review focuses on the versatile role of oleuropein, a potent antioxidant that regulates the AMPK/SIRT1/mTOR pathway to modulate autophagy/mitophagy and maintain metabolic homeostasis.
- Published
- 2022
- Full Text
- View/download PDF