Modulation of the superoxide anion production and MMP-9 expression in PMA stimulated THP-1 cells by olive oil minor components: Tyrosol and hydroxytyrosol

Nakbi, Amel; Dabbou, Samia; Champion, Serge; Fouchier, Francis; Mehri, Sounira; Attia, Nebil; Léger, Claude; Hammami, Mohamed

doi:10.1016/j.foodres.2010.12.010

Cited by 12 publications

(15 citation statements)

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“…This upper value presents one of the highest observed contents of tyrosol in an EVOO and values well below 13 mg·kg −1 of tyrosol were often reported (Ramos-Escudero et al, 2015, Bajoub et al, 2015, Ballus et al, 2015. Given the great biomedicinal potential of tyrosol suggested which, among others involves antioxidants, Cicerale et al (2012), neuroprotective, Vauzour et al (2010), cardiovascular Nakbi et al (2011), antimicrobial, Karaosmanoglu et al (2010, anti-inflammatory, Lu et al (2013), Cárdeno et al (2014), antigenotoxic, Anter et al (2014), to mention only a few, future selection of the olives based on the presented results could be of use to obtain oils which are more abundant in particular simple phenol compounds.…”

Section: Ripening Indexmentioning

confidence: 74%

Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

et al. 2015

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SUMMARY:Within the framework of an incentive to provide labeled extra virgin olive oils as a food supplement in pharmacies, the phenolic profile analysis of extra virgin olive oils obtained from Croatian olive cultivars has been reported. With the aim of increasing the consumption of EVOO-s in northern Croatia, the varieties Bjelica, Buža and Italian Leccino have been studied involving two different agroclimatic locations, over two harvest years differing significantly in the amount of rainfall. The Croatian cultivars Plominka, Žižolera, Oblica and Lastovka, were also examined. Correlation tests and the insight from PCA reveal that the cultivars are highly individualized in character with regard to relationships among phenolic compounds. Some elements of an innovative labeling aimed to better present the authenticity, quality, excellence and uniqueness of the EVOO-s were suggested. KEYWORDS: Autochthonous Croatian olive varieties; Extra virgin olive oil; Labeling; Phenolic compounds RESUMEN:Aceites de oliva virgen extra etiquetados como suplemento alimenticio; compuestos fenólicos en aceites de aceitunas autóctonas croatas. En el marco de los incentivos que se han considerado para proporcionar el etiquetado de aceites de oliva virgen extra como suplemento alimenticio en farmacias, se reporta el análisis del perfil fenólico de aceites de oliva vírgenes extra obtenidos a partir de variedades croatas. Para ampliar el consumo de AOVE-s en el norte de Croacia, se han estudiado las variedades Bjelica, Buža y Leccino italiana procedentes de dos lugares agroclimáticos diferentes que difieren significativamente en la cantidad de lluvia y obtenidos en dos cosechas. Tambien fueron examinados los cultivares croatas Plominka, Žižolera, Oblica y Lastovka. Los test de correlación y los resultados de PCA revelan que las variedades están altamente individualizados en su carácter en lo que respecta a las relaciones entre los compuestos fenólicos. Se sugirieron algunos elementos innovadores para un etiquetado dirigido a presentar mejor la autenticidad, la calidad, la excelencia y la singularidad de los AOVE-s. PALABRAS CLAVE: Aceite de oliva virgen extra; Compuestos fenólicos; Etiquetado; Variedades de aceitunas autóctonas croatasCitation/Cómo citar este artículo: Jakobušić Brala C, Benčić Ð, Šindrak Z, Barbarić M and Uršić S. 2015. Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives. Grasas Aceites 66 (4): e099. doi: http://dx

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Section: Ripening Indexmentioning

confidence: 74%

Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

et al. 2015

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“…2 Many studies of monovarietal EVOO have been conducted in recent years to differentiate the oil composition according to varieties and to know more about each variety. [10][11][12][13] However, the use of chemical extraction to determine antioxidant properties by in vitro assays is controversial, because it may be affected by factors such as the extraction procedure and the solubility of the compounds responsible for the antioxidant activity. This capacity is typically estimated by in vitro assays after chemical extraction, which are usually focused on assessing radical scavenging capacity (DPPH and ABTS) and ferric-reducing antioxidant power (FRAP).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

2015

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The antioxidant activity and the total phenolic content (TPC) of six Spanish commercial monovarietal extra virgin olive oils (Arbequina, Cornicabra, Hojiblanca, Manzanilla, Picual and Picudo) were evaluated in chemical extracts and in bioaccessible fractions (BF) obtained after in vitro digestion. Moreover, the effects of the BF on cell viability and the generation of reactive oxygen species (ROS) were investigated in Caco-2 cell cultures. The in vitro digestion process increased the TPC and antioxidant activity evaluated by different methods (ABTS, DPPH and FRAP) compared with chemical extracts. After digestion, the Picual variety showed better beneficial effects in preserving cell integrity than the other varieties studied. Significant reductions of ROS production were observed after incubation of Caco-2 cells with the BF of all the varieties and, moreover, a protective effect against the oxidative stress induced by t-BOOH was shown for Arbequina, Cornicabra, Hojiblanca, Manzanilla and Picual. These findings seem to be an additional reason supporting the health benefits of Spanish extra virgin olive oil varieties. Multivariate factor analysis and principal component analysis were applied to assess the contribution of antioxidant activity and TPC, before and after digestion, to the characterization of the different varieties.

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“…In addition, its consumption was related to the inhibition of platelet function and thromboxane synthesis [12], acting also as antioxidant [13] and neuroprotective [14]. For instance, phenolic compounds from olive oil have been found to decrease reactive species (RS) production, thus eliciting significant free-radical scavenging effects [15,16]. Whereas an analysis with the population showed that high consumption of MUFA and polyunsaturated fatty acids was associated with better cognitive performance in an 8.5-year follow-up [17], a subsequent study has suggested that dietary FA exert a fundamental role on cognitive decline associated to aging or dementia [18].…”

Section: Introductionmentioning

confidence: 99%

Olive oil-enriched diet reduces brain oxidative damages and ameliorates neurotrophic factor gene expression in different life stages of rats

Pase

Teixeira

Roversi

et al. 2015

The Journal of Nutritional Biochemistry

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Modulation of the superoxide anion production and MMP-9 expression in PMA stimulated THP-1 cells by olive oil minor components: Tyrosol and hydroxytyrosol

Cited by 12 publications

References 48 publications

Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

Olive oil-enriched diet reduces brain oxidative damages and ameliorates neurotrophic factor gene expression in different life stages of rats

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