ArticleJournal of the science of food and agriculture2026
Olive-derived bioactive combinations: synergistic angiotensin-I-converting enzyme (ACE) inhibition and distinct mechanisms of triterpenic acids and phenolics.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundCardiovascular diseases, largely driven by hypertension, remain the leading cause of mortality worldwide. Angiotensin-I-converting enzyme (ACE) inhibition is a well-established therapeutic approach; however, synthetic inhibitors are frequently associated with adverse effects. Natural bioactive compounds, particularly those derived from olives, have been proposed as potential alternatives or complementary agents.
resultsThis study evaluated the ACE-inhibitory potential of olive-derived triterpenic acids (oleanolic acid (OA) and maslinic acid (MA)) and phenolic compounds (hydroxytyrosol (HT), 3,4-dihydroxyphenylglycol (DHPG), verbascoside (VER), luteolin (LUT), and comselogoside (COM)). Among the individual compounds, OA (half-maximal inhibitory concentration (IC
conclusionsThese findings highlight the potential of individual olive-derived compounds, especially OA and MA, as natural ACE inhibitors with distinct mechanisms of action. Moreover, specific synergistic interactions, such as HT:COM, represent promising candidates for the development of safer and more effective dietary interventions in hypertension management. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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