Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function

Extra virgin olive oil (EVOO) represents one of the most important health-promoting foods whose antioxidant and anti-inflammatory activities are mainly associated to its polyphenols content. To date, studies exploring the effect of EVOO polyphenols on dendritic cells (DCs), acting as a crosstalk between the innate and the adaptive immune response, are scanty. Therefore, we studied the ability of three EVOO extracts (cv. Coratina, Cima di Mola/Coratina, and Casaliva), characterized by different polyphenols amount, to regulate DCs maturation in resting conditions or after an inflammatory stimulus. Cima di Mola/Coratina and Casaliva extracts were demonstrated to be the most effective in modulating DCs toward an anti-inflammatory profile by reduction of TNF and IL-6 secretion and CD86 expression, along with a down-modulation of Il-1β and iNOS expression. From factorial analysis results, 9 polyphenols were tentatively established to play a synergistic role in modulating DCs inflammatory ability, thus reducing the risk of chronic inflammation.

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An Isolated Dose of Extra‐Virgin Olive Oil Produces a Better Postprandial Gut Hormone Response, Lipidic and Anti‐Inflammatory Profile That Sunflower Oil: Effect of Morbid Obesity

Molecular Nutrition & Food Research ◽

10.1002/mnfr.202100071 ◽

2021 ◽

pp. 2100071

Author(s):

Sara Garcia‐Serrano ◽

Ailec Ho‐Plagaro ◽

Concepción Santiago‐Fernandez ◽

Cristina Rodríguez‐Díaz ◽

Flores Martín Reyes ◽

...

Keyword(s):

Morbid Obesity ◽

Olive Oil ◽

Sunflower Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Hormone Response ◽

Gut Hormone ◽

Anti Inflammatory ◽

Inflammatory Profile

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Osteoarthritis treatment with a novel nutraceutical acetylated ligstroside aglycone, a chemically modified extra-virgin olive oil polyphenol

Journal of Tissue Engineering ◽

10.1177/2041731420922701 ◽

2020 ◽

Vol 11 ◽

pp. 204173142092270

Author(s):

María C de Andrés ◽

Mia S Meiss ◽

Marina Sánchez-Hidalgo ◽

Alejandro González-Benjumea ◽

Jose G Fernández-Bolaños ◽

...

Keyword(s):

Olive Oil ◽

Inflammatory Diseases ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Cartilage Degradation ◽

Cartilage Explants ◽

Low Grade ◽

Nitric Oxide Release ◽

Anti Inflammatory ◽

Inflammatory Profile

Recent studies have shown that dietary patterns confer protection from certain chronic diseases related to oxidative stress, the immune system and chronic low-grade inflammatory diseases. The aim of this study was to evaluate the anti-inflammatory potential and the capacity to attenuate cartilage degradation using extra-virgin olive oil–derived polyphenols for the treatment of osteoarthritis. Results show that both nutraceuticals ligstroside aglycone and acetylated ligstroside aglycone showed an anti-inflammatory profile. Acetylated ligstroside aglycone significantly reduced the expression of pro-inflammatory genes including NOS2 and MMP13 at both RNA and protein levels; decreased nitric oxide release; and, importantly, reduced proteoglycan loss in human osteoarthritis cartilage explants. Our study demonstrated that a new synthetic acetylated ligstroside aglycone derivative offers enhanced anti-inflammatory profile than the natural nutraceutical compound in osteoarthritis. These results substantiate the role of nutraceuticals in osteoarthritis with implications for therapeutic intervention and our understanding of osteoarthritis pathophysiology.

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Oleocanthal, a Natural anti-Inflammatory Compound in Extra Virgin Olive Oil

Anti-Inflammatory & Anti-Allergy Agents in Medicinal Chemistry ◽

10.2174/187152310791110607 ◽

2010 ◽

Vol 9 (2) ◽

pp. 94-100 ◽

Cited By ~ 1

Author(s):

Sara Cicerale ◽

Russell S.J. Keast

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Anti Inflammatory

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Advances in Processing, Quality, Safety, Authenticity, Nutrition, Health, and Oral Health of Extra Virgin Olive Oil

Proceedings ◽

10.3390/foods_2020-07668 ◽

2020 ◽

Vol 70 (1) ◽

pp. 107

Author(s):

Maria Antoniadou ◽

Theodoros Varzakas

Keyword(s):

Oral Health ◽

Olive Oil ◽

Review Paper ◽

Safety Management ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Biological Properties ◽

Management Systems ◽

Health Promoting ◽

Effect Of Food

Olive fruit exerts great socioeconomic impact. Many studies have shown the multiple benefits of healthy olive oil for the human body. The increase in consumption of extra virgin olive oil is mainly due to its unique sensory, nutritive qualities, biological properties, and health-promoting effects. In this review paper recent advances in quality, safety, authenticity, processing, nutrition, health, and oral health of extra virgin olive oil (EVOO) have been discussed and outlined. Regarding safety, the effect of food safety management systems in EVOO has been reported along with the use of different tools such as FMEA and Ishikawa.

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Tyrosol and Hydroxytyrosol Determination in Extra Virgin Olive Oil with Direct Liquid Electron Ionization–Tandem Mass Spectrometry

Separations ◽

10.3390/separations8100173 ◽

2021 ◽

Vol 8 (10) ◽

pp. 173

Author(s):

Veronica Termopoli ◽

Maurizio Piergiovanni ◽

Achille Cappiello ◽

Pierangela Palma ◽

Giorgio Famiglini

Keyword(s):

Olive Oil ◽

Matrix Effects ◽

Multiple Reaction Monitoring ◽

Virgin Olive Oil ◽

Standard Addition ◽

Extra Virgin Olive Oil ◽

Electron Ionization ◽

Free Form ◽

Multiple Reaction Monitoring Mode ◽

Health Promoting

Extra virgin olive oil (EVOO) is one of the main ingredients of the Mediterranean diet. It is claimed as a functional food for its unique content of health-promoting compounds. Tyrosol (Tyr), Hydroxytyrosol (Htyr), and their phenolic derivatives present in EVOO show beneficial properties, and their identification and quantification, both in their free form and after the hydrolysis of more complex precursors, are important to certify its quality. An alternative method for quantifying free and total Tyr and Htyr in EVOO is presented using an LC–MS interface based on electron ionization (EI), called liquid electron ionization (LEI). This method requires neither sample preparation nor chromatography; the sample is diluted and injected. The selectivity and sensitivity were assessed in multiple reaction monitoring mode (MRM), obtaining confirmation and quantification in actual samples ranging from 5 to 11 mg/Kg for the free forms and from 32 to 80 mg/Kg for their total amount after hydrolysis. Two MS/MS transitions were acquired for both compounds using the Q/q ratios as confirmatory parameters. Standard addition calibration curves demonstrated optimal linearity and negligible matrix effects, allowing a correct quantification even without expensive and difficult to find labeled internal standards. After several weeks of operation, the system’s repeatability was excellent, with an intraday RSD (%) spanning from five to nine and an interday RSD (%) spanning from 9 to 11.

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