@misc{10481/94713,
year = {2024},
month = {4},
url = {https://hdl.handle.net/10481/94713},
abstract = {The olive oil sector is a fundamental food in the Mediterranean diet. It has been demonstrated
that the consumption of extra virgin olive oil (EVOO) with a high content of phenolic
compounds is beneficial in the prevention and/or treatment of many diseases. The main objective of
this work was to study the relationship between the content of phenolic compounds and the in vitro
neuroprotective and anti-inflammatory activity of EVOOs from two PDOs in the province of Granada.
To this purpose, the amounts of phenolic compounds were determined by liquid chromatography
coupled to mass spectrometry (HPLC–MS) and the inhibitory activity of acetylcholinesterase (AChE)
and cyclooxygenase-2 (COX-2) enzymes by spectrophotometric and fluorimetric assays. The main
families identified were phenolic alcohols, secoiridoids, lignans, flavonoids, and phenolic acids. The
EVOO samples with the highest total concentration of compounds and the highest inhibitory activity
belonged to the Picual and Manzanillo varieties. Statistical analysis showed a positive correlation
between identified compounds and AChE and COX-2 inhibitory activity, except for lignans. These
results confirm EVOO’s compounds possess neuroprotective potential.},
organization = {“Diputación de Granada” (Spain), contract “Caracterización del contenido en compuestos fenólicos y el potencial neuroprotector in vitro del Aceite de Oliva Virgen Extra de la Provincia de Granada”, and the CIDAF Foundation for the infrastructure},
organization = {Postdoctoral contract that belongs to “Consejería de Transformación Económica, Industria, Conocimiento y Universidades,” funded by the Junta de Andalucía (POSTDOC_21_00031)},
organization = {Postdoctoral contract that belongs to Juan de la Cierva Formación-2021 (FJC2021-047564-I), funded by MCIN/AEI/10.13039/501100011033 and the European Union “NextGenerationEU/PRTR”},
publisher = {MDPI},
keywords = {Extra virgin olive oil},
keywords = {Phenolic compounds},
keywords = {Neuroprotective potential},
title = {Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action},
doi = {10.3390/ijms25094878},
author = {López Bascón, María Asunción and Moscoso Ruiz, Inmaculada and Quirantes Piné, Rosa and Del Pino-García, Raquel and López Gámez, Gloria and Justicia Rueda, Andrea and Verardo, Vito and Quiles Morales, José Luis},
}