Oleuropein, a phenolic compound in extra virgin olive oil, increases uncoupling protein 1 content in brown adipose tissue and enhances noradrenaline and adrenaline secretions in rats.

@article{OiKano2008OleuropeinAP,
  title={Oleuropein, a phenolic compound in extra virgin olive oil, increases uncoupling protein 1 content in brown adipose tissue and enhances noradrenaline and adrenaline secretions in rats.},
  author={Yuriko Oi-Kano and Teruo Kawada and Tatsuo Watanabe and Fumihiro Koyama and Kenichi Watanabe and Reijirou Senbongi and Kazuo Iwai},
  journal={Journal of nutritional science and vitaminology},
  year={2008},
  volume={54 5},
  pages={
          363-70
        },
  url={https://api.semanticscholar.org/CorpusID:21440747}
}
It is suggested that the phenolic compound oleuropein in EV-olive oil enhances thermogenesis by increasing the UCP1 content in IBAT and noradrenaline and adrenaline secretions in rats.
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Effects of dietary oleuropein supplementation on growth performance, serum lipid concentrations and lipid oxidation of Japanese quails.

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The effects of a polyphenol present in olive oil, oleuropein aglycone, in an experimental model of spinal cord injury in mice.

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38 References

Extra virgin olive oil increases uncoupling protein 1 content in brown adipose tissue and enhances noradrenaline and adrenaline secretions in rats

Allyl-containing sulfides in garlic increase uncoupling protein content in brown adipose tissue, and noradrenaline and adrenaline secretion in rats.

Allyl-containing sulfides in garlic enhance thermogenesis by increasing UCP content in IBAT, and noradrenaline and adrenaline secretion in rats fed two types of dietary fat.

Olive oil feeding up-regulates uncoupling protein genes in rat brown adipose tissue and skeletal muscle.

Olive oil induced an up-regulating effect on UCP mRNA that was probably not mediated by systemic metabolic changes, but rather related to a local effect on interscapular brown adipose tissue and skeletal muscle.

Oleuropein, an antioxidant polyphenol from olive oil, is poorly absorbed from isolated perfused rat intestine.

It is determined that the olive oil polyphenolic oleuropein can be absorbed, albeit poorly, from isolated perfused rat intestine, and it is possible that it or its metabolites may confer a positive health benefit after the consumption of olive oil, most likely via an antioxidant mechanism.

Olive oil phenols are absorbed in humans.

It is estimated that humans absorb a large part of ingested olive oil phenols and absorbed olive oil Phenols are extensively modified in the body.

Major phenolic compounds in olive oil: metabolism and health effects.

Oleuropein protects low density lipoprotein from oxidation.

Antioxidant and other biological activities of phenols from olives and olive oil

Findings demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo, and possess other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet.

Mediterranean diet and health: biological importance of olive oil.

It has been demonstrated that a diet rich in olive oil is associated with a high percentage of gastric ulcer healing and affords a higher resistance against non steroidal antiinflammatory drugs-induced gastric Ulcerogenesis.

Altered sympathetic activity during development of diet-induced obesity in rat.

Sympathetic activity varied markedly as a function of both dietary composition and relative body weight during the development of DIO.