Artículo
From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities
Autor/es | Hernáez, Álvaro
Jaramillo, Sara Garcia-Borrego, Aránzazu Espejo-Calvo, Juan Antonio Covas, María Isabel Blanchart, Gema Fernández Prior, África Fitó, Montserrat |
Departamento | Universidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunología |
Fecha de publicación | 2021 |
Fecha de depósito | 2023-11-28 |
Publicado en |
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Resumen | Our aim was to assess the combination of olive tree-related extracts with the most favorable profile of in vitro bioactive properties. We tested the antioxidant (increment of low-density lipoprotein resistance against ... Our aim was to assess the combination of olive tree-related extracts with the most favorable profile of in vitro bioactive properties. We tested the antioxidant (increment of low-density lipoprotein resistance against oxidation), vasoactive (promotion of nitric oxide release and decrease of endothelin-1 production in human umbilical vein endothelial cells), anti-inflammatory (decrease of the endothelial production of vascular cell adhesion molecule-1), and antithrombotic (reduction of the endothelial release of plasminogen activator inhibitor-1) capacities of six phenolic extracts and three triterpenic acid solutions (Ps and Ts, respectively). We tested extracts alone and in combination, at nutritional (Ps: 0.05–0.5 μmol/L; Ts: 0.001–0.1 μmol/L) and nutraceutical doses (Ps: 1–10 μmol/L; Ts: 0.25–10 μmol/L). The combination of Ps rich in 3,4-dihydroxyphenylglycol (76%, P2), hydroxytyrosol (95%, P3), and oleuropein (70%, P4) (final nutritional concentration: 0.15 μmol/L; final nutraceutical concentration: 3 μmol/L) was the best in order to prepare functional products and nutraceuticals with cardioprotective properties, despite the fact that the isolated extract with the greatest in vitro properties was P5 (75% oleocanthal), suggesting a potential synergistic effect among different olive components. |
Cita | Hernáez, Á., Jaramillo, S., Garcia-Borrego, A., Espejo-Calvo, J.A., Covas, M.I., Blanchart, G.,...,Fitó, M. (2021). From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities. Antioxidants, 10 (2), 202. https://doi.org/10.3390/antiox10020202. |