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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′

1
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Orense, Spain
2
Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Via Ranieri 65, 60131 Ancona, Italy
3
Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Francesca Giampieri
Molecules 2018, 23(4), 722; https://doi.org/10.3390/molecules23040722
Received: 27 February 2018 / Revised: 15 March 2018 / Accepted: 19 March 2018 / Published: 21 March 2018
(This article belongs to the Special Issue Nutraceuticals and Their Medicinal Importance)
The increasing interest in the Mediterranean 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 ′Brava′ and ′Mansa′, varieties recently identified from Galicia (northwestern Spain), were selected for in vitro screening to evaluate their capacity to inhibit key enzymes involved in Alzheimer′s disease (AD) (acetylcholinesterase (AChE), butyrylcholinesterase (BuChE) and 5-lipoxygenase (5-LOX)), major depressive disorder (MDD) and Parkinson′s disease (PD) (monoamine oxidases: hMAO-A and hMAO-B respectively). ′Brava′ oil exhibited the best inhibitory activity against all enzymes, when they are compared to ′Mansa′ 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. View Full-Text
Keywords: extra-virgin olive oil; cholinesterases; monoamine oxidases; lipoxygenase; phenolic compounds; neurodegenerative disorders; Alzheimer′s disease; Parkinson′s disease; major depressive disorder extra-virgin olive oil; cholinesterases; monoamine oxidases; lipoxygenase; phenolic compounds; neurodegenerative disorders; Alzheimer′s disease; Parkinson′s disease; major depressive disorder
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Figueiredo-González, M.; Reboredo-Rodríguez, P.; González-Barreiro, C.; Carrasco-Pancorbo, A.; Simal-Gándara, J.; Cancho-Grande, B. 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.

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