Oleocanthal

Oleocanthal is a phenylethanoid, a type of natural phenolic compound isolated from extra virgin olive oil. It is responsible for the slightly peppery "bite" of extra virgin olive oil. Oleocanthal is a tyrosol ester and its chemical structure is related to oleuropein that is also found in olive oil.

Oleocanthal has been found to be have anti-inflammatory and antioxidant properties. Similar to classical NSAIDs, it is a non-selective inhibitor of cyclooxygenase (COX). It is suggested that long-term consumption of small quantities of oleocanthal from olive oil may be responsible in part for the low incidence of heart disease associated with a Mediterranean diet.

50g of olive oil per day is thought to have the same effect as 1/10 of the adult ibuprofen dose.

Furthermore it was shown to be an activator of the TRPA1 ion channel which is activated by many other dietary pungent compounds. Activation of TRPA1 by Oleocanthal is most likely responsible for the "peppery" taste of olive oil.

Recently it has been demonstrated that oleocanthal shows potential as a therapeutic weapon for the treatment of inflammatory degenerative joint diseases. Oleocanthal inhibits LPS-induced NO production in J774 macrophages, without affecting cell viability. Moreover, it inhibits MIP-1α and IL-6 mRNA expression, as well as protein synthesis, in both ATDC5 chondrocytes and J774 macrophages. Oleocanthal also inhibits IL-1β, TNF-α and GM-CSF protein synthesis from LPS-stimulated macrophages.