Sensory Characterization of the Irritant Properties of Oleocanthal, a Natural Anti-Inflammatory Agent in Extra Virgin Olive Oils
Sensory Characterization of the Irritant Properties of Oleocanthal, a Natural Anti-Inflammatory Agent in Extra Virgin Olive Oils
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DOI：
10.1093/chemse/bjp006
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发表时间：
2009-05-01
期刊：
影响因子：
3.5
通讯作者：
Keast, Russell S. J.
中科院分区：
文献类型：
--
作者：
Cicerale, Sara;Breslin, Paul A. S.;Keast, Russell S. J.
油棘醇是一种具有抗炎活性的橄榄油酚类物质。坊间的证据表明，油籽油只会引起喉咙后部（口咽部）的刺痛感。由于这种化合物具有潜在的有益健康的特性，对油酸的感官方面的研究是有必要的，以帮助未来的研究。油橄榄素的感知方面与健康益处之间的重要联系是，对油橄榄素刺激敏感性的变化可能与对该化合物药理作用敏感性的潜在差异有关。目前的研究评估了油橄榄醇的独特刺激属性，包括刺激的位置、时间分布和感知刺激的个体差异。我们发现，油棘醇引起的刺激局限于口咽部（P < 0.001），而对口腔前部的刺激很少或没有。暴露后15 s达到刺激高峰，持续时间超过180 s。与二氧化碳和蔗糖的甜度引起的刺激相比，油橄榄素的刺激在个体之间的差异更大。油烛油和CO2、油烛油和蔗糖的强度等级之间没有相关性（r = -0.15, n = 50, P = 0.92, r = 0.17, n = 84, P = 0.12），表明CO2和油烛油的刺激机制是独立的。不同寻常的空间定位和酸（CO2）感觉的独立性表明，不同的油棘酸伤害感受器位于口腔的口咽区。
Oleocanthal is an olive oil phenolic possessing anti-inflammatory activity. Anecdotal evidence suggests that oleocanthal elicits a stinging sensation felt only at the back of the throat (oropharynx). Due to this compound possessing potentially health-benefiting properties, investigation into the sensory aspects of oleocanthal is warranted to aid in future research. The important link between the perceptual aspects of oleocanthal and health benefits is the notion that variation in sensitivity to oleocanthal irritation may relate to potential differences in sensitivity to the pharmacologic action of this compound. The current study assessed the unique irritant attributes of oleocanthal including its location of irritation, temporal profile, and individual differences in the perceived irritation. We show that the irritation elicited by oleocanthal was localized to the oropharynx (P < 0.001) with little or no irritation in the anterior oral cavity. Peak irritation was perceived 15 s postexposure and lasted over 180 s. Oleocanthal irritation was more variable among individuals compared with the irritation elicited by CO2 and the sweetness of sucrose. There was no correlation between intensity ratings of oleocanthal and CO2 and oleocanthal and sucrose (r = -0.15, n = 50, P = 0.92 and r = 0.17, n = 84, P = 0.12, respectively), suggesting that independent mechanisms underlie the irritation of CO2 and oleocanthal. The unusual spatial localization and independence of acid (CO2) sensations suggest that distinct nociceptors for oleocanthal are located in the oropharyngeal region of the oral cavity.