Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation

Autor: Concepción Ruiz, Araceli Sánchez-Ortiz, M.L. Lorenzo, Egle Milia, Elvira De Luna-Bertos, Ana Rivas, Olga García-Martínez, Javier Ramos-Torrecillas, Brigida Jimenez
Jazyk: angličtina
Rok vydání: 2016
Předmět:
0301 basic medicine
Time Factors
lcsh:Medicine
Biochemistry
Mass Spectrometry
Trees
chemistry.chemical_compound
Animal Cells
Plant Products
Medicine and Health Sciences
Caffeic acid
Apigenin
lcsh:Science
Luteolin
Chromatography
High Pressure Liquid
Connective Tissue Cells
Cultured Tumor Cells
Principal Component Analysis
Multidisciplinary
Agriculture
Cell Differentiation
Ripening
Plants
Phenylethyl Alcohol
Lipids
Osteoblast Differentiation
Chemistry
Cell Processes
Connective Tissue
Physical Sciences
Biological Cultures
Cellular Types
Anatomy
Research Article
Olive Trees
Coumaric Acids
Research and Analysis Methods
Vegetable Oils
03 medical and health sciences
Caffeic Acids
Phenols
Oleuropein
Cell Line
Tumor
Olea
Vanillic acid
Humans
Olive Oil
Cell Proliferation
Analysis of Variance
030109 nutrition & dietetics
Osteoblasts
Dose-Response Relationship
Drug
lcsh:R
Chemical Compounds
Organisms
Biology and Life Sciences
Cell Biology
Cell Cultures
Osteosarcoma Cells
Agronomy
Olive trees
Biological Tissue
030104 developmental biology
chemistry
Fruit
Hydroxytyrosol
lcsh:Q
Oils
Crop Science
Developmental Biology
Zdroj: PLoS ONE, Vol 11, Iss 3, p e0150045 (2016)
PLoS ONE
DOI: 10.1371/journal.pone.0150045&type=printable
Popis: In this study, we aimed to clarify the effects of phenolic compounds and extracts from different extra virgin olive oil (EVOO) varieties obtained from fruits of different ripening stages on osteoblast cells (MG-63) proliferation. Cell proliferation was increased by hydroxytyrosol, luteolin, apigenin, p-coumaric, caffeic, and ferulic acids by approximately 11-16%, as compared with controls that were treated with one vehicle alone, while (+)-pinoresinol, oleuropein, sinapic, vanillic acid and derivative (vanillin) did not affect cell proliferation. All phenolic extracts stimulated MG-63 cell growth, and they induced higher cell proliferation rates than individual compounds. The most effective EVOO phenolic extracts were those obtained from the Picual variety, as they significantly increased cell proliferation by 18-22%. Conversely, Arbequina phenolic extracts increased cell proliferation by 9-13%. A decline in osteoblast proliferation was observed in oils obtained from olive fruits collected at the end of the harvest period, as their total phenolic content decreases at this late stage. Further research on the signaling pathways of olive oil phenolic compounds involved in the processes and their metabolism should be carried out to develop new interventions and adjuvant therapies using EVOO for bone health (i.e.osteoporosis) in adulthood and the elderly.
Databáze: OpenAIRE
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