Olive Oil Phenolic Compounds' Activity against Age-Associated Cognitive Decline: Clinical and Experimental Evidence.

Epidemiological studies have shown that consuming olive oil rich in phenolic bioactive compounds is associated with a lower risk of neurodegenerative diseases and better cognitive performance in aged populations. Since oxidative stress is a common hallmark of age-related cognitive decline, incorporating exogenous antioxidants could have beneficial effects on brain aging. In this review, we firstly summarize and critically discuss the current preclinical evidence and the potential neuroprotective mechanisms. Existing studies indicate that olive oil phenolic compounds can modulate and counteract oxidative stress and neuroinflammation, two relevant pathways linked to the onset and progression of neurodegenerative processes. Secondly, we summarize the current clinical evidence. In contrast to preclinical studies, there is no direct evidence in humans of the bioactivity of olive oil phenolic compounds. Instead, we have summarized current findings regarding nutritional interventions supplemented with olive oil on cognition. A growing body of research indicates that high consumption of olive oil phenolic compounds is associated with better preservation of cognitive performance, conferring an additional benefit, independent of the dietary pattern. In conclusion, the consumption of olive oil rich in phenolic bioactive compounds has potential neuroprotective effects. Further research is needed to understand the underlying mechanisms and potential clinical applications.

Comprehensive Utilization of Thinned Unripe Fruits from Horticultural Crops.

Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain high-quality horticultural crops. This practice results in the discarding of a large number of thinned unripe fruits in orchards each year, which produces a great waste of agricultural resources and causes soil pollution that may be an important reservoir for pest and plant diseases. Current studies showed that bioactive compounds such as polyphenols, organic acids, monosaccharides and starches are present in unripe fruits. Therefore, we reviewed the bioactive components obtained from thinned unripe fruits, their revalorization for the food industry, their beneficial effects for human health and the methods for obtaining these components. We also performed a calculation of the costs and benefits of obtaining these bioactive compounds, and we proposed future research directions. This review provides a reference for the effective utilization and industrial development of thinned unripe fruits obtained from horticultural crops. Furthermore, revalorizing the waste from this cultural practice may increase the economic benefits and relieve the environmental stress.

Chemical Composition Analysis, Sensory, and Feasibility Study of Tree Peony Seed.

Eight wild species in Sect. Moutan DC (tree peony) of the genus Paeonia grown in natural habitats and 1 cultivated specie were investigated to analyze their fatty acid and bioactive phenolic compound profiles. For fatty acid composition, P. ludlowii contained the lowest α-linolenic acid (27.68%) and P. jishanensis contained the highest (51.96 %) content of the 9 species. For phenolic compounds, P. qiui contained the highest resveratrol (2.12 mg/g), P. delavayi contained the highest ß-gentiobiosylpaeoniflorin (26.23 mg/g), and P. ostii contained the highest paeoniflorin (23.66 mg/g). P. ostii was selected to perform a feasibility study because of its relatively high level of α-linolenic acid 46.53%, low in ω-6 to ω-3 ratio of 1:2, and high level of the preferred bioactive phenolic compounds l including paeoniflorin and resveratrol. Physical pressing and refining process were conducted to obtain P. ostii seed oil. It exhibited bland sensory attributes described as slight grassy, very slight nutty, no painty or fishy aroma and slight grassy, slight nutty flavor with a very slight throat catch. Tocol results reported high level in tree peony seed oil 223.5 ± 13.65 mg/100 g with γ-tocopherol 70.1 ± 2.14 mg/100 g, and γ-tocotrienol 149.6 ± 15.83 mg/g. Because of the high total tocol, γ-tocopherol and γ-tocotrienol levels, and tree peony seed oil exhibited better oxidation stability than flaxseed oil even with similar α-linolenic acid levels. In addition, high levels of γ-tocopherol and γ-tocotrienol can introduce therapeutic effects such as antiinflammation and antioxidation. Therefore, this study showed that tree peony seed oil has a great potential to be used in edible oil, nutraceutical supplement, and other health care products.