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Effect of olive leaf phytochemicals on the anti-acetylcholinesterase, anti-cyclooxygenase-2 and ferric reducing antioxidant capacity.
Romero-Márquez, Jose M; Navarro-Hortal, María D; Forbes-Hernández, Tamara Y; Varela-López, Alfonso; Puentes, Juan G; Sánchez-González, Cristina; Sumalla-Cano, Sandra; Battino, Maurizio; García-Ruiz, Roberto; Sánchez, Sebastián; Quiles, José L.
Affiliation
  • Romero-Márquez JM; Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.
  • Navarro-Hortal MD; Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.
  • Forbes-Hernández TY; Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, 18016 Armilla, Spain. Electronic address: tforbes@ugr.es.
  • Varela-López A; Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, 18016 Armilla, Spain.
  • Puentes JG; University Institute of Research in Olive Grove and Olive Oils, University of Jaén, 23071 Jaén, Spain.
  • Sánchez-González C; Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, 18016 Armilla, Spain; Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain.
  • Sumalla-Cano S; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain.
  • Battino M; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain; Department of Health, Nutrition and Sport, Iberoamerican International University, Campeche, 24560, Mexico; Department of Clinical Sciences, Polytechnic Univers
  • García-Ruiz R; University Institute of Research in Olive Grove and Olive Oils, University of Jaén, 23071 Jaén, Spain.
  • Sánchez S; University Institute of Research in Olive Grove and Olive Oils, University of Jaén, 23071 Jaén, 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, Spai
Food Chem ; 444: 138516, 2024 Jun 30.
Article in En | MEDLINE | ID: mdl-38306771
ABSTRACT
In this study, the phytochemical profile of fifty olive leaves (OL) extracts from Spain, Italy, Greece, Portugal, and Morocco was characterized and their anti-cholinergic, anti-inflammatory, and antioxidant activities were evaluated. Luteolin-7-O-glucoside, isoharmnentin, and apigenin were involved in the acetylcholinesterase (AChE) inhibitory activity, while oleuropein and hydroxytyrosol showed noteworthy potential. Secoiridoids contributed to the cyclooxygenase-2 inhibitory activity and antioxidant capacity. Compounds such as oleuropein, ligstroside and luteolin-7-O-glucoside, may exert an important role in the ferric reducing antioxidant capacity. It should be also highlighted the role of hydroxytyrosol, hydroxycoumarins, and verbascoside concerning the antioxidant activity. This research provides valuable insights and confirms that specific compounds within OL extracts contribute to distinct anti-cholinergic, anti-inflammatory, and anti-oxidative effects.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenylethyl Alcohol / Olea / Iridoid Glucosides / Antioxidants Language: En Journal: Food Chem Year: 2024 Document type: Article Affiliation country:
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenylethyl Alcohol / Olea / Iridoid Glucosides / Antioxidants Language: En Journal: Food Chem Year: 2024 Document type: Article Affiliation country: