Anti-inflammatory and antioxidant activities of different extra virgin olive oil varieties extracts

Margout Delphine

Abstract


Olive oil is a distinct food nutrient source because of its several biological effects, including anti-allergy and anti-inflammatory activities, which can be very important factor for cosmetic’s production. Indeed, olive oil active molecules do not cross the hepatic barrier and not metabolized. The aim of this work is to evaluate and compare the anti-inflammatory potential of extracts of different extra virgin olive oil (EVOO) varieties from different harvest years (2012 to 2014). We assessed the anti-inflammatory effect of SPE-Diol extract in LPS/IFNγ stimulated J774.A1 macrophages by measuring the production of several pro-inflammatory mediators such as nitric oxide (NO), prostaglandin (PGE2), tumor necrosis factor alpha (TNFα), interleukin 6 (IL-6), and expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). The results showed that the anti-inflammatory effect differs between the EVOO varieties and were concentration-dependent. Among the tested varieties, Picholine had the highest anti-inflammatory activity, with a significant scavenging activity against the free radical. Nevertheless, the anti-inflammatory effect of each variety stayed in the same trend regardless of the harvest year. Moreover, the results showed that total polyphenols content stayed approximately the same for each variety whatever the harvest year, and that activity is correlated with total polyphenol content and radical scavenging activity.

Keywords


anti-inflammatory, antioxidant, harvest years, varieties, virgin olive oil.

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