Nutraceutical Potential of Phenolics from `Brava´ and `Mansa´ Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of `Picual´ and `Cornicabra´
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AuthorFigueiredo-González, María; Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Carrasco Pancorbo, Alegría; Simal-Gándara, Jesús; Cancho-Grande, Beatriz
Extra-virgin olive oilCholinesterasesMonoamine oxidasesLipoxygenasePhenolic compoundsNeurodegenerative disordersAlzheimer´s diseaseParkinson´s diseaseMajor depressive disorder
Figueiredo-González, Mª. [et al.]. Nutraceutical Potential of Phenolics from `Brava´ and `Mansa´ Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of `Picual´ and `Cornicabra´. Molecules 2018, 23, 722. [http://hdl.handle.net/10481/55389]
SponsorshipThis work received financial support from Programa de Cooperación Interreg V-A España—Portugal (POCTEP) 2014–2020 (projects Ref.: 0181_NANOEATERS_01_E and Ref: 0377_IBERPHENOL_6_E).
The increasing interest in theMediterranean diet is based on the protective effects against several diseases, including neurodegenerative disorders. Polyphenol-rich functional foods have been proposed to be unique supplementary and nutraceutical treatments for these disorders. Extra-virgin olive oils (EVOOs) obtained from 0Brava0 and 0Mansa0, varieties recently identified from Galicia (northwestern Spain), were selected for in vitro screening to evaluate their capacity to inhibit key enzymes involved in Alzheimer0s disease (AD) (acetylcholinesterase (AChE), butyrylcholinesterase (BuChE) and 5-lipoxygenase (5-LOX)), major depressive disorder (MDD) and Parkinson0s disease (PD) (monoamine oxidases: hMAO-A and hMAO-B respectively). 0Brava0 oil exhibited the best inhibitory activity against all enzymes, when they are compared to 0Mansa0 oil: BuChE (IC50 = 245 ± 5 and 591 ± 23 mg.mL-1), 5-LOX (IC50 = 45 ± 7 and 106±14 mg.mL-1), hMAO-A (IC50 = 30 ± 1 and 72 ± 10 mg.mL-1) and hMAO-B (IC50 = 191 ± 8 and 208 ±14 mg.mL-1), respectively. The inhibitory capacity of the phenolic extracts could be associated with the content of secoiridoids, lignans and phenolic acids.