Potential Therapeutic Effects of Oleuropein Aglycone in Alzheimer's Disease.
2016
Alzheimer’s disease (AD) is an age-associated neurodegenerative amyloid
disease and is considered a social and clinical problem the last decades, particularly
in the Western countries. Amyloid diseases are characterized by the deposition
of typically aggregated protein/peptides in tissues that are associated with brain degeneration
and progressive cognitive impairment. The amyloid plaques and neurofibrillary
tangles arise as a result of self-assembly into fibrillar material of amyloid-β
protein and hyperphosphorylated tau, respectively. Moreover, mounting evidence
shows that oxidative and nitrosative stress plays a central role in the pathogenesis of
neurodegenerative disorders such as AD. Oleuropein belongs to a specific group of
polyphenols, the secoiridoids, which are abundant in Oleaceae. Oleuropein aglycone
is abundant in extra virgin olive oil and it is generated as a product of a glucosidase released when olive
fruits are crushed. This secoiridoid compound has radical-scavenging activity and antioxidative effects
and it is considered a promising target to prevent amyloid toxicity as an inhibitor of the oligomer nucleation
and growth. The neuroprotective and antioxidant effects of flavonoids have been found to
strongly depend on their structure and functional groups. Oleuropein aglycone counteracts amyloid aggregation
and toxicity affecting different pathways: amyloid precursor protein processing, amyloid-β
peptide and tau aggregation, autophagy impairment, and neuroinflammation. In the current work, available
literature on oleuropein aglycone effects as antioxidant and inhibitor of amyloid deposits in AD is
reviewed. Moreover, we discuss the chemistry, food sources and bioavailability of oleuropein aglycone.
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