Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
Patricia Reboredo-RodríguezMaurizio Battino

Abstract

The aim of the present work was to evaluate the phenolic profile of the 'Brava' extra virgin olive oil and assess its potential as a "natural adjuvant" in combination with chemotherapy treatment. The total phenol content of the phenolic extracts was 764 mg gallic acid equivalents/kg and the total antioxidant capacity was 2309, 1881 and 2088 μM trolox equivalents/kg determined by Diphenyl-1-picrylhydrazyl free radical method, Ferric Reducing Antioxidant Power and Trolox Equivalent Antioxidant Capacity assay, respectively. Secoiridoids comprised 83% of the total phenolic compounds. The main secoiridoid from oleuropein was the main isomer of oleuropein aglycone (74 mg/kg). The main secoiridoid from ligstroside was the main isomer of ligstroside aglycone (214 mg/kg). These phenolic extracts showed a significant decrease in cell viability on MCF-7 breast cancer cells in a dose and time dependent manner. 48 h-treatments with different concentrations of the extracts induced intracellular ROS generation and cell death.

Citations

Apr 22, 2020·Critical Reviews in Food Science and Nutrition·Maryam PirzadehMohammad S Mubarak
Jul 31, 2019·Antioxidants·Jessica Del Pilar Ramírez-AnayaCristina Samaniego-Sánchez
Sep 12, 2019·Healthcare·Amani Al ShaikhKaren S Bishop
Dec 14, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Chiara FanaliLaura de Gara
Aug 1, 2020·Foods·Cecilia Jimenez-LopezJesus Simal-Gandara

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