Dipartimento di Specialità Medico-Chirurgiche e Sanità Pubblica, Sezione di Epidemiologia Molecolare e Igiene e Ambientale, University of Perugia, Perugia, Italy.
J Agric Food Chem. 2011 Aug 10;59(15):8167-74. doi: 10.1021/jf201459u. Epub 2011 Jul 6.
One of the main olive oil phenolic compounds, hydroxytyrosol (3,4-DHPEA), exerts in vitro chemopreventive activities (antiproliferative and pro-apoptotic) on tumor cells through the accumulation of H(2)O(2) in the culture medium. However, the phenol composition of virgin olive oil is complex, and 3,4-DHPEA is present at low concentrations when compared to other secoiridoids. In this study, the in vitro chemopreventive activities of complex virgin olive oil phenolic extracts (VOO-PE, derived from the four Italian cultivars Nocellara del Belice, Coratina, Ogliarola, and Taggiasca) were compared to each other and related to the amount of the single phenolic constituents. A great chemopreventive potential among the different VOO-PE was found following this order: Ogliarola > Coratina > Nocellara > Taggiasca. The antiproliferative and pro-apoptotic activities of VOO-PE were positively correlated to the secoiridoid content and negatively correlated to the concentration of both phenyl alcohols and lignans. All extracts induced H(2)O(2) accumulation in the culture medium, but this phenomenon was not responsible for their pro-apoptotic activity. When tested in a complex mixture, the olive oil phenols exerted a more potent chemopreventive effect compared to the isolated compounds, and this effect could be due either to a synergistic action of components or to any other unidentified extract constituent.
一种主要的橄榄油酚类化合物，羟基酪醇（3,4-DHPEA），通过在培养基中积累 H₂O₂，在体外对肿瘤细胞发挥化学预防作用（抗增殖和促凋亡）。然而，初榨橄榄油的酚类成分复杂，与其他西奥里多德相比，3,4-DHPEA 的浓度较低。在这项研究中，比较了复杂的初榨橄榄油酚类提取物（VOO-PE，来自四个意大利品种，Nocellara del Belice、Coratina、Ogliarola 和 Taggiasca）的体外化学预防活性，并将其与单个酚类成分的含量相关联。发现不同的 VOO-PE 之间具有很大的化学预防潜力，其顺序为：Ogliarola > Coratina > Nocellara > Taggiasca。VOO-PE 的抗增殖和促凋亡活性与西奥里多德的含量呈正相关，与苯丙醇和木脂素的浓度呈负相关。所有提取物均诱导培养基中 H₂O₂的积累，但这种现象并不是其促凋亡活性的原因。当在复杂混合物中测试时，橄榄油酚类化合物比分离的化合物表现出更强的化学预防作用，这种作用可能是由于成分的协同作用或任何其他未识别的提取物成分所致。
