scholarly journals The Extra-Virgin Olive Oil Polyphenols Oleocanthal and Oleacein Counteract Inflammation-Related Gene and miRNA Expression in Adipocytes by Attenuating NF-κB Activation

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2855 ◽  
Author(s):  
Sara Carpi ◽  
Egeria Scoditti ◽  
Marika Massaro ◽  
Beatrice Polini ◽  
Clementina Manera ◽  
...  
Keyword(s):  
Olive Oil ◽  
Inflammatory Diseases ◽  
Virgin Olive Oil ◽  
Direct Interaction ◽  
Extra Virgin Olive Oil ◽  
Computational Studies ◽  
Related Gene ◽  
Expression Of Genes ◽  
Tnf Α ◽  
Cox 2

Inflammation of the adipose tissue plays an important role in the development of several chronic diseases associated with obesity. Polyphenols of extra virgin olive oil (EVOO), such as the secoiridoids oleocanthal (OC) and oleacein (OA), have many nutraceutical proprieties. However, their roles in obesity-associated adipocyte inflammation, the NF-κB pathway and related sub-networks have not been fully elucidated. Here, we investigated impact of OC and OA on the activation of NF-κB and the expression of molecules associated with inflammatory and dysmetabolic responses. To this aim, fully differentiated Simpson-Golabi-Behmel syndrome (SGBS) adipocytes were pre-treated with OC or OA before stimulation with TNF-α. EVOO polyphenols significantly reduced the expression of genes implicated in adipocyte inflammation (IL-1β, COX-2), angiogenesis (VEGF/KDR, MMP-2), oxidative stress (NADPH oxidase), antioxidant enzymes (SOD and GPX), leukocytes chemotaxis and infiltration (MCP-1, CXCL-10, MCS-F), and improved the expression of the anti-inflammatory/metabolic effector PPARγ. Accordingly, miR-155-5p, miR-34a-5p and let-7c-5p, tightly connected with the NF-κB pathway, were deregulated by TNF-α in both cells and exosomes. The miRNA modulation and NF-κB activation by TNF-α was significantly counteracted by EVOO polyphenols. Computational studies suggested a potential direct interaction between OC and NF-κB at the basis of its activity. This study demonstrates that OC and OA counteract adipocyte inflammation attenuating NF-κB activation. Therefore, these compounds could be novel dietary tools for the prevention of inflammatory diseases associated with obesity.

scholarly journals 1-Phenyl-6,7-dihydroxy-isochroman suppresses lipopolysaccharide-induced pro-inflammatory mediator production in human monocytes

2011 ◽  
Vol 106 (1) ◽  
pp. 33-36 ◽  
Author(s):  
Giuliana Trefiletti ◽  
Anna Rita Togna ◽  
Valentina Latina ◽  
Carolina Marra ◽  
Marcella Guiso ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Dependent Manner ◽  
Human Monocytes ◽  
Beneficial Effects ◽  
Tnf Α ◽  
Cox 2 ◽  
Anti Inflammatory

Extra-virgin olive oil is an integral ingredient of the Mediterranean diet, and it has been suggested that its high consumption has beneficial effects on human health. Its protective effect, in particular against the development of CVD, has been related not only to the high content of oleic acid, but also to the antioxidant and anti-inflammatory properties of polyphenols. In order to verify the anti-inflammatory and anti-atherogenic properties of hydroxy-isochromans, a class of ortho-diphenols present in extra-virgin olive oil, we investigated the potential ability of 1-phenyl-6,7-dihydroxy-isochroman (L137) to modulate the production of key inflammatory mediators by human monocytes, by evaluating its in vitro effects on prostanoid (thromboxane A2 and PGE2) and cytokine (TNF-α) production. Its effect on the protein expression of the inducible form of cyclo-oxygenase-2 (COX-2), a pro-inflammatory enzyme responsible for elevated prostanoid levels, was also explored. The results showed that L137 significantly inhibited both prostanoid and TNF-α production in lipopolysaccharide-primed human monocytes in a dose-dependent manner, by inhibiting the COX activity of COX-2. We also demonstrated that the effects of the isochroman are mediated, at least partly, through the suppression of NF-κB activation leading to the down-regulation of the synthesis of COX-2.

scholarly journals Anti-Inflammatory Action of Dietary Wild Olive (Acebuche) Oil in the Retina of Hypertensive Mice

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1993
Author(s):  
Álvaro Santana-Garrido ◽  
Claudia Reyes-Goya ◽  
Santiago Milla-Navarro ◽  
Pedro de la Villa ◽  
Helder André ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Beneficial Effects ◽  
Tnf Α ◽  
Inflammatory Processes ◽  
Wild Olive ◽  
Anti Inflammatory ◽  
Inflammatory Action

Inflammation plays a crucial role in the course of eye diseases, including many vascular retinopathies. Although olive oil is known to have beneficial effects against inflammatory processes, there is no information available on the anti-inflammatory potential of the wild olive tree (namely, acebuche (ACE) for the primitive Spanish lineages). Here we investigate the anti-inflammatory effects of ACE oil in the retina of a mouse model of arterial hypertension, which was experimentally induced by administration of L-NAME (NG-nitro-L-arginine-methyl-ester). The animals were fed supplements of ACE oil or extra virgin olive oil (EVOO, for comparative purposes). Retinal function was assessed by electroretinography (ERG), and different inflammation-related parameters were measured in the retina and choroid. Besides significant prevention of retinal dysfunction shown in ERG recordings, ACE oil-enriched diet upregulated the expression of the anti-inflammatory markers PPARγ, PPARα and IL-10, while reducing that of major proinflammatory biomarkers, IL-1β, IL-6, TNF-α and COX-2. This is the first report to highlight the anti-inflammatory properties of an ACE oil-enriched diet against hypertension-related retinal damage. Noteworthy, dietary supplementation with ACE oil yielded better results compared to a reference EVOO.

Extra virgin olive oil: a key functional food for prevention of immune-inflammatory diseases

2016 ◽  
Vol 7 (11) ◽  
pp. 4492-4505 ◽  
Author(s):  
Marina Aparicio-Soto ◽  
Marina Sánchez-Hidalgo ◽  
Ma Ángeles Rosillo ◽  
Ma Luisa Castejón ◽  
Catalina Alarcón-de-la-Lastra
Keyword(s):  
Olive Oil ◽  
Functional Food ◽  
Inflammatory Diseases ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

Extra virgin olive oil is described as a key bioactive food with multiple beneficial properties and it may be effective in the management of some immune-inflammatory diseases.

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

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.

scholarly journals The Effect of Extra Virgin Olive Oil on LOX-1 and COX-2 in High Fat Diet Rats

2016 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Ibrahem Omran Lakhder ◽  
Lisyani Suromo ◽  
Kis Djamiatun
Keyword(s):  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Serum Levels ◽  
Control Group ◽  
High Fat ◽  
Oil Extract ◽  
Cox 2 ◽  
Anti Inflammatory

Background: High fat diet is a diet containing large amounts of fat consistently, the increase dietary fat and cholesterol which have a key role in growing health problems. Extra virgin olive oil associated with prevention of LDL oxidation, beneficial changes in lipid ratios and low risk for CHD.Objective: to determine the anti-inflammatory effect  of extra virgin olive oil extract to  levels of COX-2 and LOX-1 in the blood in rats induced by high fat dietMethods: This research is an experimental study that used randomized posttest only control group design. 30 Wistar rats which were divided into five groups:  group of control (-) which received  normal diet and group of control (+) which received  high fat diet without  EVOO treatment and three high fat diet groups treated by EVOO 1 mL/kg/day, 2 mL/kg/day and 3 mL/kg/day orally for 2 months. The blood was collected from eyes rats and serum separation by centrifuge. COX-2, LOX-1 concentration was measured by the enzyme linked immunosorbent assay (ELISA).Results: The result of this study showed higher COX-2 concentrations in groups treated with EVOO than control group. COX-2 serum levels of negative control where significantly lower than those of rats treated with 2 ml/kg/day (p = 0.047) and 3 ml/kg/day EVOO (p = 0.014). The COX-2 serum levels of group received 1 ml/kg/day were significantly lower than those of rats received 3 ml/kg/day EVOO (p = 0.027). And showed  not significantly deferent among all groups (p = 0.570).Conclusions: The conclusion of this study has showed that extra virgin olive oil extract might have minor anti inflammatory and antioxidant effect in rats.

scholarly journals A POWERFUL ELISA TECHNIQUE TO TEST THE POTENTIAL OF EXTRA VIRGIN OLIVE OIL IN REDUCING TNF-Α LEVEL AND EDEMA VOLUME IN MALE Rattus norvegicus EXPOSED TO CARRAGEENAN

2020 ◽  
Vol 2 (1) ◽  
pp. 1-10
Author(s):  
Andina Putri Aulia ◽  
Suprapto Maat ◽  
Aryati
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volume Percentage ◽  
Treatment Groups ◽  
Edema Volume ◽  
Group I ◽  
Tnf Α ◽  
Significant Difference ◽  
Anti Inflammatory

Extra virgin Olive oil is extracted from fruit that can be used as anti-inflammatory agent. This research aimed to test the potential of extra virgin olive oil in reducing edema volume and TNF-α plasma in carrageenan-induced rats. This research was purely experimental research with the post test control group design. A total of twenty eight Wistar rats were divided randomly into four treatment groups. Group I was a control negative group, while the group II, III, and IV were orally administered with extra virgin Olive oil at the dose of 0.9 ; 1.8 ; 2.7 mL/day, respectively. Paw edema was measured one hour before the rats was induced to carrageenan and every hour until four hours after it was induced to carrageenan. TNF-α plasma was measured at four hours. Analysis of the data was done by calculating the presentation of edema inhibition in every group, then the data was statistically analyzed by Anova, Repeated Anova, LSD and Kruskal Wallis test with 95% confidence interval. The result showed that extra virgin olive oil has an anti-inflammatory effect. The highest decrease in edema volume percentage was in group III (14.21%). There was a significant difference in the edema volume of all treatment groups at each time of the experiment with TNF-α value (p < 0.05). In conclusion, the administration of extra virgin olive oil can lower the volume of carrageenan-induced edema in rats depend on the dose. Also, the administration of extra virgin olive oil can be dose-dependent in reducing the levels of TNF-α in carrageenan-induced edema in rats.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

scholarly journals Berberine, A Phytoalkaloid, Inhibits Inflammatory Response Induced by LPS through NF-Kappaβ Pathway: Possible Involvement of the IKKα

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4733
Author(s):  
Kiran Reddi ◽  
Hanxuan Li ◽  
Wei Li ◽  
Sarada Tetali
Keyword(s):  
Arachidonic Acid ◽  
Molecular Modeling ◽  
Direct Interaction ◽  
Ligand Binding Site ◽  
Quantitative Real Time Pcr ◽  
Tnf Α ◽  
Molecular Modeling Studies ◽  
Therapeutic Properties ◽  
Cox 2 ◽  
Activated Monocytes

Berberine (BBR), a plant alkaloid, is known for its therapeutic properties of anticancer, cardioprotective, antidiabetic, hypolipidemic, neuroprotective, and hepatoprotective activities. The present study was to determine the molecular mechanism of BBR’s pharmacological activity in human monocytic (THP-1) cells induced by arachidonic acid (AA) or lipopolysaccharide (LPS). The effect of BBR on AA/LPS activated proinflammatory markers including TNF-α, MCP-1, IL-8 and COX-2 was measured by ELISA or quantitative real-time PCR. Furthermore, the effect of BBR on LPS-induced NF-κB translocation was determined by immunoblotting and confocal microscopy. AA/ LPS-induced TNF-α, MCP-1, IL-6, IL-8, and COX-2 markers were markedly attenuated by BBR treatment in THP-1 cells by inhibiting NF-κB translocation into the nucleus. Molecular modeling studies suggested the direct interaction of BBR to IKKα at its ligand binding site, which led to the inhibition of the LPS-induced NF-κB translocation to the nucleus. Thus, the present study demonstrated the anti-inflammatory potential of BBR via NF-κB in activated monocytes, whose interplay is key in health and in the pathophysiology of atherosclerotic development in blood vessel walls. The present study findings suggest that BBR has the potential for treating various chronic inflammatory disorders.

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