relation: http://repositorio.uneatlantico.es/id/eprint/12104/ canonical: http://repositorio.uneatlantico.es/id/eprint/12104/ title: Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action creator: López-Bascón, María Asunción creator: Moscoso-Ruiz, Inmaculada creator: Quirantes-Piné, Rosa creator: del Pino-García, Raquel creator: López-Gámez, Gloria creator: Justicia-Rueda, Andrea creator: Verardo, Vito creator: Quiles, José L. subject: Alimentación description: 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. date: 2024-04 type: Artículo type: PeerReviewed format: text language: en rights: cc_by_4 identifier: http://repositorio.uneatlantico.es/id/eprint/12104/1/ijms-25-04878.pdf identifier: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Artículos y libros Abierto Inglés 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. metadata López-Bascón, María Asunción; Moscoso-Ruiz, Inmaculada; Quirantes-Piné, Rosa; del Pino-García, Raquel; López-Gámez, Gloria; Justicia-Rueda, Andrea; Verardo, Vito y Quiles, José L. mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, jose.quiles@uneatlantico.es (2024) Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action. International Journal of Molecular Sciences, 25 (9). p. 4878. ISSN 1422-0067 relation: http://doi.org/10.3390/ijms25094878 relation: doi:10.3390/ijms25094878 language: en