| Autor: |
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.; Department of Nutrition and Food Science, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18071 Granada, Spain., Quiles JL; Department of Physiology, Institute of Nutrition and Food Technology 'José Mataix Verdú', Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain. |
| Abstrakt: |
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. |
