Atividade antioxidante <i>in vitro</i> de extrato de folhas de oliveira (<i>Olea europaea</i> L.) e seu efeito protetor sobre danos oxidativos em eritrócitos humanos

Abstract

.1 ± 1.2 g/mL, respectively. In relation to the antioxidant activity against reactive species of biological importance, the OLE showed high ability to inhibit O 2 • (IC 50 = 52.6 ± 2.1 g/mL) and NO • (IC 50 = 48.4 ± 6.8 g/mL), when compared to ascorbic acid. However, inhibition of HOCl was not as efficient (IC 50 = 714.1 ± 31.4 g/mL). The OLE inhibited induced erythrocyte hemolysis in a concentration dependent manner (IC 50 = 7.8 ± 1.1 g/mL) as well as lipid peroxidation and the formation of methemoglobin, with IC 50 values of 38.0 ± 11.7 and 186.3 ± 29.7 g/mL, respectively. The results suggest that olive leaf extract has effective antioxidant activity in biological systems, based on its scavenging effect of certain reactive species that participate in biochemical processes, and the prevention of oxidative damage in human erythrocytes. So, the intake of olive leaf extract may be related to the prevention of in vivo oxidative stress, with health benefits.