TY  - JOUR
TI  - Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action
ID  - uneatlantico12104
UR  - http://doi.org/10.3390/ijms25094878
VL  - 25
N2  - 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.
Y1  - 2024/04//
AV  - public
KW  - extra virgin olive oil; phenolic compounds; neuroprotective potential; anti-inflammatory potential; HPLC?MS; Protected Denomination of Origin
A1  - López-Bascón, María Asunción
A1  - Moscoso-Ruiz, Inmaculada
A1  - Quirantes-Piné, Rosa
A1  - del Pino-García, Raquel
A1  - López-Gámez, Gloria
A1  - Justicia-Rueda, Andrea
A1  - Verardo, Vito
A1  - Quiles, José L.
JF  - International Journal of Molecular Sciences
IS  - 9
SN  - 1422-0067
ER  -