| Autor: |
Peyrot des Gachons C; Monell Chemical Senses Center, Philadelphia, PA 19104, USA., Willis C; Monell Chemical Senses Center, Philadelphia, PA 19104, USA., Napolitano MP; Monell Chemical Senses Center, Philadelphia, PA 19104, USA., O'Keefe AJ; Monell Chemical Senses Center, Philadelphia, PA 19104, USA.; Fox Chase Cancer Center, Temple University, Philadelphia, PA 19111, USA., Kimball BA; Monell Chemical Senses Center, Philadelphia, PA 19104, USA., Slade L; Food Polymer Science Consultancy, Morris Plains, NJ 07950, USA., Beauchamp GK; Monell Chemical Senses Center, Philadelphia, PA 19104, USA. |
| Abstrakt: |
Current research strongly suggests that phenolic compounds in extra virgin olive oil (EVOO) are potent preventive and therapeutic agents against metabolic diseases associated with inflammation and oxidative stress. Oleocanthal (OC) and oleacein (OA) are two of the most abundant and promising EVOO phenolics. To fully establish their health-promoting efficacy, additional animal studies and human clinical trials must be conducted, but the sourcing of both compounds at gram scale, reasonable cost, and ease of access remains a challenge. Here, we describe an extraction procedure to obtain OC and OA from the common privet ( Ligustrum vulgare ), a fast-growing, semi-evergreen shrub. We show that, compared to the olive tree, in addition to its broader geographical distribution, L. vulgare offers the benefit of yielding both OA and OC from its leaves. We also demonstrate the necessity of providing adapted enzymatic conditions during leaf treatment to optimize OC and OA concentrations in the final extracts. |
