Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 22, Issue -, Pages 270-277Publisher
ELSEVIER
DOI: 10.1016/j.jff.2016.01.037
Keywords
Olive leaf extracts; Phenolic compounds; HPLC-DAD-TOF-MS; In vitro assays
Categories
Funding
- Junta de Andalucia [AGR-6826, CTS-164]
- European Union
- Instituto de Salud Carlos III
- Spanish Ministry of Education and Science [AGL2015-67995-C3]
- Andalusian Regional Government Council of Innovation and Science [P10-FQM-6563, P11-CTS-7625]
- International Olive Oil Council (IOC) scholarship [T1 6-Doct 1/12]
- postdoctoral contract Juan de la Cierva [JCI-2012-12566]
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Phenolic compounds in extracts of three olive leaf cultivars were determined using HPLC-DAD-TOF-MS. The determination of the immunomodulatory properties of the whole phenolic extracts was then carried out on RAW 264 mouse macrophages as a preliminary in vitro study. Twenty-eight phenolic compounds were determined in the olive leaf extracts and high contents of total phenolics were shown, particularly for 'Picual' cultivar. In addition, all olive leaf extracts inhibited the release of the pro-inflammatory mediator nitric oxide in LPS-stimulated RAW264.7 cells revealing their immunomodulatory properties. As a preliminary result, it could be deduced that the inhibition of NO by the olive leaf extract may depend on the type of phenolic compounds rather than on the total phenolic contents. This is the first time that whole phenolic extracts of olive leaves have been used in in vitro study of their anti-inflammatory properties. (C) 2016 Elsevier Ltd. All rights reserved.
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