PDF(Pubmed)
Abstract：
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.
摘要：
橄榄油部门是地中海饮食中的基本食物。已经证明,食用具有高含量酚类化合物的特级初榨橄榄油(EVOO)有益于预防和/或治疗许多疾病。这项工作的主要目的是研究格拉纳达省两个PDO的酚类化合物含量与EVOO的体外神经保护和抗炎活性之间的关系。为此,通过液相色谱-质谱联用（HPLC-MS）测定酚类化合物的含量，并通过分光光度法和荧光法测定乙酰胆碱酯酶（AChE）和环氧合酶-2（COX-2）的抑制活性。确定的主要家族是酚醇，Secoippoids,木脂素,黄酮类化合物，和酚酸。化合物总浓度最高，抑制活性最高的EVOO样品属于Picual和Manzanillo品种。统计分析显示鉴定的化合物与AChE和COX-2抑制活性呈正相关,除了木脂素.这些结果证实了EVOO的化合物具有神经保护潜力。
