@misc{10481/95602,
year = {2016},
month = {3},
url = {https://hdl.handle.net/10481/95602},
abstract = {In this study, we aimed to clarify the effects of phenolic compounds and extracts from different
extra virgin olive oil (EVOO) varieties obtained from fruits of different ripening stages on
osteoblast cells (MG-63) proliferation. Cell proliferation was increased by hydroxytyrosol,
luteolin, apigenin, p-coumaric, caffeic, and ferulic acids by approximately 11–16%, as compared
with controls that were treated with one vehicle alone, while (+)-pinoresinol, oleuropein,
sinapic, vanillic acid and derivative (vanillin) did not affect cell proliferation. All
phenolic extracts stimulated MG-63 cell growth, and they induced higher cell proliferation
rates than individual compounds. The most effective EVOO phenolic extracts were those
obtained from the Picual variety, as they significantly increased cell proliferation by 18–22%. Conversely, Arbequina phenolic extracts increased cell proliferation by 9–13%. A
decline in osteoblast proliferation was observed in oils obtained from olive fruits collected at
the end of the harvest period, as their total phenolic content decreases at this late stage.
Further research on the signaling pathways of olive oil phenolic compounds involved in the
processes and their metabolism should be carried out to develop new interventions and
adjuvant therapies using EVOO for bone health (i.e.osteoporosis) in adulthood and the
elderly.},
publisher = {Plos One},
title = {Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation},
doi = {10.1371/journal.pone.0150045},
author = {García Martínez, Olga and Luna Bertos, María Elvira De and Ramos Torrecillas, Javier and Ruiz Rodríguez, Concepción and Milia, Egle and Lorenzo Tovar, María Luisa and Jimenez, Brigida and Sánchez Ortiz, Araceli and Rivas Velasco, Ana María},
}