Τίτλος:
The polyphenolic composition of extracts derived from different Greek extra virgin olive oils is correlated with their antioxidant potency
Γλώσσες Τεκμηρίου:
Αγγλικά
Περίληψη:
Olive oil possesses a predominant role in the diet of countries around the Mediterranean basin, whereas it is a known constituent of several sectors of human culture. The polyphenolic composition of olive oil seems to be a key factor in its beneficial biological properties. Based on the above, the aim of this study was to correlate the polyphenolic composition of five extracts derived from a Greek olive oil variety with their antioxidant potency and antimutagenic activities in vitro with chemical-based techniques and cell culture-based assays. According to the results obtained, the polyphenol samples with higher concentration of hydroxytyrosol (HT) were more potent in antioxidant and antimutagenic activity in vitro, as indicated by their ability to scavenge ABTS+ radical and to protect the strand of plasmid DNA from free radical-induced breaking compared to the corresponding samples with higher levels of tyrosol (T) and its derivatives. However, this observation was not evident in the cell culture model (i.e., the HeLa cervical cancer cell line) to which the tested extracts were administered. Specifically, the T-rich extracts more effectively increased endogenous GSH levels measured by flow cytometry than did the HT-rich compounds. Also, olive oil compounds contributed variously to the expression of genes implicated in the cell antioxidant machinery, as indicated by quantitative PCR. Therefore, the relationship between structure and function in redox regulation is complex and merits the combination of tests. Given that factors like the production and storage regimen of the plants are major determinants of the composition of the generated extracts, we propose that specific conditions should be adopted in order to achieve their maximum biological activity. These results followed by others in the same direction could provide a solid basis for the production of functional foods enriched in olive oil extracts with potential antioxidant action in vivo. Copyright © 2019 Paraskevi Kouka et al.
Συγγραφείς:
Kouka, P.
Tsakiri, G.
Tzortzi, D.
Dimopoulou, S.
Sarikaki, G.
Stathopoulos, P.
Veskoukis, A.S.
Halabalaki, M.
Skaltsounis, A.-L.
Kouretas, D.
Περιοδικό:
Oxidative Medicine and Cellular Longevity
Λέξεις-κλειδιά:
Antioxidants; Bioactivity; Cell culture; Free radicals; Gene expression; Lanthanum compounds; Machinery; Polymerase chain reaction, Antimutagenic activity; Antioxidant action; Biological properties; Cell culture models; Cervical cancer cells; Extra virgin olive oil; Mediterranean basin; Quantitative PCR, Olive oil, antioxidant; extra virgin olive oil; glutathione; hydroxytyrosol; plant extract; polyphenol derivative; antioxidant; mutagenic agent; NFE2L2 protein, human; olive oil; plant extract; polyphenol; reactive oxygen metabolite; transcription factor Nrf2, antimutagenic activity; antioxidant activity; Article; controlled study; cytotoxic concentration; drug potency; female; flow cytometry; gene expression; Greece; HeLa cell line; human; human cell; IC50; in vitro study; nonhuman; polymerase chain reaction; cell death; chemistry; DNA cleavage; drug effect; metabolism, Antioxidants; Biochemical Properties; Free Radicals; Greek; Lanthanum Compounds; Machinery, Antioxidants; Cell Death; DNA Cleavage; HeLa Cells; Humans; Inhibitory Concentration 50; Mutagens; NF-E2-Related Factor 2; Olive Oil; Plant Extracts; Polyphenols; Reactive Oxygen Species
DOI:
10.1155/2019/1870965
