Biological effects of olive oil phenolic compounds on mitochondria

Autor:	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, Sokhna M. S. Yakhine-Diop
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	antioxidants cell death hydroxytyrosol mediterranean diet mitophagy oleuropein Neoplasms. Tumors. Oncology. Including cancer and carcinogens RC254-282
Zdroj:	Molecular & Cellular Oncology, Vol 9, Iss 1 (2022)
Druh dokumentu:	article
ISSN:	2372-3556 23723556
DOI:	10.1080/23723556.2022.2044263
Popis:	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.
Databáze:	Directory of Open Access Journals
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