Antiangiogenic Potential of an Olive Oil Extract: Insights from a Proteomic Study

In this comprehensive study, we delve into the examination of the phenolic fraction found in Extra Virgin Olive Oils (EVOOs) and its potential impact on endothelial cells, with a particular focus on its role in angiogenesis. To accomplish this, we employed a phenolic extract derived from EVOO sourced from the Picual variety in Jaén, Spain. Our investigation of an extract offers a compelling advantage, enabling us to obtain larger quantities of bioactive molecules compared to conventional dietary consumption, provided that the concentrations of these diverse compounds within the mixture are deemed safe. Furthermore, this approach permits us to meticulously isolate and assess the effects of these molecules independently from the other components of EVOO, such as fatty acids and more.