Antioxidant effects of an olive oil total polyphenolic fraction from a Greek Olea europaea variety in different cell cultures

Phytomedicine : International Journal of Phytotherapy and Phytopharmacology
Paraskevi KoukaDemetrios Kouretas

Abstract

Numerous studies have been carried out concerning the advantageous health effects, especially the antioxidant effects, of olive oil's (OO) individual biophenolic compounds, but none until now for its total phenolic fraction (TPF). Plenty of evidence, in research about nutrition and healthiness, points out that it is the complex mixture of nutritional polyphenols, more than each compound separate, which can synergistically act towards a health result. The aim of the present study was to examine the antioxidant properties of an extra virgin olive oil (EVOO) total polyphenolic fraction, from a Greek endemic variety of Olea europaea in cell lines. EVOO from a Greek endemic variety was used for the extraction of a total polyphenolic fraction, using a green CPE‑based method. The redox status [in terms of ROS, GSH, TBARS, protein carbonyls] was assessed at a cellular level, particularly in EA.hy926 endothelial, HeLa, HepG2 hepatic cells and C2C12 myoblasts. Moreover, the levels of glutamate-cysteine ligase catalytic subunit (γ-GCLc) of GSH, one of the most important antioxidant enzymes, were assessed by western blot. According to the results, TPF improves the redox profile of all cell lines, mainly by increasing GSH and its catalytic ...Continue Reading

Citations

Mar 22, 2019·International Journal of Molecular Medicine·Hae Jin LeeSeung Hwan Yang
Jun 28, 2020·Ecotoxicology and Environmental Safety·Yilin LiuZhonghua Wu
Jul 3, 2021·Environmental Science and Pollution Research International·Jing LiZhonghua Wu

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