Influence of olive oil and its components on mesenchymal stem cell biology

Table 1 Principal components of extra virgin olive oil

Saponifiable fraction	98%-99% of total
Fatty acid residues	Percentage of total
Oleic acid (C18:1)	55-83
Linoleic acid (C18:2)	3.5-21
Linolenic acid (C18:3)	0.1-1.5
Palmitoleic acid (C16:1)	0.3-3.5
Palmitic acid (C16:0)	7.5-20
Stearic acid (C18:0)	0.5-5
Unsaponifiable fraction	1%-2% of total
Vitamins
Alpha tocopherol	> 100 mg/kg
Vitamin K	Approximately 500 μg/kg
Beta carotene	2-4 mg/kg
Squalene
Squalene	200-7500 mg/kg
Sterols	1000-2000 mg/kg
Common sterols	750-1800 mg/kg
4-Methyl sterols	50-360 mg/kg
Triterpene alcohols	350-1500 mg/kg
Triterpene dialcohols	< 4.5% of total sterol
Triterpene acids	40-185 mg/kg
Oleanolic acid	Approximately 50% of total triterpene acids
Maslinic acid	Approximately 50% of total triterpene acids
Pigments
Lutein	3.5 mg/kg
Pheophytins	0-30 mg/kg
Phenols	100-300 mg/kg
Oleuropein derivatives	1.2-120 mg/kg
Hydroxytyrosol	1.1-75 mg/kg
Luteolin	0-19 mg/kg
Apigenin	0-19 mg/kg
Vanillic acid	11-18 μg/mL
Syringic acid	32-65 μg/mL
4-Hydroxybenzoic acid	5-25 μg/mL
p-Coumaric acid	2-8 μg/mL
Caffeic acid	1.9-4.5 μg/mL
Tyrosol	1.1-45 μg/mL
Ligostride derivatives	0-78 μg/mL
Pinoresinol	2-55 μg/mL
Other compounds (fatty alcohols, diterpene alcohols, volatile compounds, etc)