Your browser doesn't support javascript.
loading
Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action.
López-Bascón, María Asunción; Moscoso-Ruiz, Inmaculada; Quirantes-Piné, Rosa; Del Pino-García, Raquel; López-Gámez, Gloria; Justicia-Rueda, Andrea; Verardo, Vito; Quiles, José L.
Afiliação
  • López-Bascón MA; Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain.
  • Moscoso-Ruiz I; Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain.
  • Quirantes-Piné R; Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva S/N, 18071 Granada, Spain.
  • Del Pino-García R; Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain.
  • López-Gámez G; Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain.
  • Justicia-Rueda A; Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain.
  • Verardo V; Centro de Investigación y Desarrollo del Alimento Funcional (CIDAF), Avda. Del Conocimiento, 37, 18016 Granada, Spain.
  • Quiles JL; Department of Nutrition and Food Science, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, 18071 Granada, Spain.
Int J Mol Sci ; 25(9)2024 Apr 30.
Article em En | MEDLINE | ID: mdl-38732097
ABSTRACT
The olive oil sector is a fundamental food in the Mediterranean diet. It has been demonstrated that the consumption of extra virgin olive oil (EVOO) with a high content of phenolic compounds is beneficial in the prevention and/or treatment of many diseases. The main objective of this work was to study the relationship between the content of phenolic compounds and the in vitro neuroprotective and anti-inflammatory activity of EVOOs from two PDOs in the province of Granada. To this purpose, the amounts of phenolic compounds were determined by liquid chromatography coupled to mass spectrometry (HPLC-MS) and the inhibitory activity of acetylcholinesterase (AChE) and cyclooxygenase-2 (COX-2) enzymes by spectrophotometric and fluorimetric assays. The main families identified were phenolic alcohols, secoiridoids, lignans, flavonoids, and phenolic acids. The EVOO samples with the highest total concentration of compounds and the highest inhibitory activity belonged to the Picual and Manzanillo varieties. Statistical analysis showed a positive correlation between identified compounds and AChE and COX-2 inhibitory activity, except for lignans. These results confirm EVOO's compounds possess neuroprotective potential.
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Fármacos Neuroprotetores / Azeite de Oliva País/Região como assunto: Caribe ingles / Europa / Grenada Idioma: En Revista: Int J Mol Sci Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Espanha País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Fármacos Neuroprotetores / Azeite de Oliva País/Região como assunto: Caribe ingles / Europa / Grenada Idioma: En Revista: Int J Mol Sci Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Espanha País de publicação: Suíça