特级初榨橄榄油中酚类化合物在人全血培养物中的不同抗炎作用。

Differential anti-inflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures.

作者信息

Miles Elizabeth A, Zoubouli Pinelope, Calder Philip C

机构信息

Institute of Human Nutrition, School of Medicine, University of Southampton, Southampton, United Kingdom.

出版信息

Nutrition. 2005 Mar;21(3):389-94. doi: 10.1016/j.nut.2004.06.031.

DOI:10.1016/j.nut.2004.06.031

PMID:15797683

Abstract

OBJECTIVE

The olive oil-rich Mediterranean diet protects against cardiovascular disease, which involves inflammatory processes. This study investigated the effects of phenolic compounds found in extra virgin olive oil on inflammatory mediator production by human mononuclear cells.

METHODS

Diluted human blood cultures were stimulated with lipopolysaccharide in the presence of phenolics (vanillic, p-coumaric, syringic, homovanillic and caffeic acids, kaempferol, oleuropein glycoside, and tyrosol) at concentrations of 10(-7) to 10(-4) M. Concentrations of the inflammatory cytokines tumor necrosis factor-alpha, interleukin-1beta, and interleukin-6 and of the inflammatory eicosanoid prostaglandin E2 were measured by enzyme-linked immunosorbent assay.

RESULTS

Oleuropein glycoside and caffeic acid decreased the concentration of interleukin-1beta. At a concentration of 10(-4) M, oleuropein glycoside inhibited interleukin-1beta production by 80%, whereas caffeic acid inhibited production by 40%. Kaempferol decreased the concentration of prostaglandin E2. At a concentration of 10(-4) M, kaempferol inhibited prostaglandin E2 production by 95%. No effects were seen on concentrations of interleukin-6 or tumor necrosis factor-alpha and there were no effects of the other phenolic compounds.

CONCLUSIONS

Some, but not all, phenolic compounds derived from extra virgin olive oil decrease inflammatory mediator production by human whole blood cultures. This may contribute to the antiatherogenic properties ascribed to extra virgin olive oil.

摘要

目的

富含橄榄油的地中海饮食可预防涉及炎症过程的心血管疾病。本研究调查了特级初榨橄榄油中酚类化合物对人单核细胞产生炎症介质的影响。

方法

在存在浓度为10⁻⁷至10⁻⁴ M的酚类物质（香草酸、对香豆酸、丁香酸、高香草酸、咖啡酸、山奈酚、橄榄苦苷和酪醇）的情况下，用脂多糖刺激稀释的人血培养物。通过酶联免疫吸附测定法测量炎症细胞因子肿瘤坏死因子-α、白细胞介素-1β和白细胞介素-6以及炎症类二十烷酸前列腺素E2的浓度。

结果

橄榄苦苷和咖啡酸降低了白细胞介素-1β的浓度。在10⁻⁴ M的浓度下，橄榄苦苷抑制白细胞介素-1β的产生达80%，而咖啡酸抑制产生达40%。山奈酚降低了前列腺素E2的浓度。在10⁻⁴ M的浓度下，山奈酚抑制前列腺素E2的产生达95%。未观察到对白细胞介素-6或肿瘤坏死因子-α浓度的影响，其他酚类化合物也无影响。