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©The Author(s) 2019. Published by Baishideng Publishing Group Inc. All rights reserved.
World J Stem Cells. Dec 26, 2019; 11(12): 1045-1064
Published online Dec 26, 2019. doi: 10.4252/wjsc.v11.i12.1045
Published online Dec 26, 2019. doi: 10.4252/wjsc.v11.i12.1045
Influence of olive oil and its components on mesenchymal stem cell biology
Antonio Casado-Díaz, CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Hospital Universitario Reina Sofía, Córdoba 14004, Spain
Gabriel Dorado, Departement Bioquímica y Biología Molecular, Campus Rabanales C6-1-E17, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, CIBERFES, Córdoba 14071, Spain
José Manuel Quesada-Gómez, Unidad de Gestión Clínica de Endocrinología y Nutrición, CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Hospital Universitario Reina Sofía, Córdoba 14004, Spain
Author contributions: Casado-Díaz A and Quesada-Gómez JM designed the study; Casado-Díaz A, Dorado G and Quesada Gómez JM conducted reviews and literature analyses, and drafted, edited and approved the manuscript.
Supported by grants “ Fragilidad y Envejecimiento Saludable” (CIBERFES) of “ Instituto de Salud Carlos III” (ISCIII) , No. PI15/01857, PI18/01659 and CIBER .
Open-Access: This article is an open-access article which was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/
Corresponding author: José Manuel Quesada-Gómez, MD, Doctor, CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Unidad de Gestión Clínica de Endocrinología y Nutrición, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Hospital Universitario Reina Sofía, 14004 Córdoba, Spain. md1qugoj@uco.es
Telephone: +34-95-7213814
Received: March 15, 2019
Peer-review started: March 18, 2019
First decision: June 18, 2019
Revised: August 29, 2019
Accepted: November 4, 2019
Article in press: November 4, 2019
Published online: December 26, 2019
Processing time: 191 Days and 21.8 Hours
Peer-review started: March 18, 2019
First decision: June 18, 2019
Revised: August 29, 2019
Accepted: November 4, 2019
Article in press: November 4, 2019
Published online: December 26, 2019
Processing time: 191 Days and 21.8 Hours
Core Tip
Core tip: Extra virgin olive oil consumption is healthy and prevents unwanted effects of aging. Mesenchymal stem cell (MSC) populations may be positively affected by olive oil components, through their antioxidant capacity and interactions with cell signaling pathways, accounting for at least part of olive oil’s beneficial health effects. In the absence of specific studies on olive oil and MSCs, the objective of this work is to provide a critical review of the current information on how compounds that are part of extra virgin olive oil, including residues of fatty acids, vitamins, squalene, triterpenes, pigments and phenols, affect MSC maintenance and differentiation.