Abstract Title:

Inhibition ofα-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol.

Abstract Source:

Food Chem. 2017 Nov 15 ;235:298-307. Epub 2017 May 9. PMID: 28554640

Abstract Author(s):

Jacinta Collado-González, Clara Grosso, Patricia Valentão, Paula B Andrade, Federico Ferreres, Thierry Durand, Alexandre Guy, Jean-Marie Galano, Arturo Torrecillas, Ángel Gil-Izquierdo

Article Affiliation:

Jacinta Collado-González


Despite the wide use of extra virgin olive oil (EVOO) to combat several diseases, the antidiabetic and anti-cholinesterase activity of Spanish EVOO have not been assessed. In order to evaluate which compounds are responsible for these activities of five Spanish EVOOs, in addition to flavonoids, we investigated for the first time the effect of the contents of carotenoids, fatty acids (FAs), and phytoprostanes (PhytoPs) on four enzymes:α-glucosidase, α-amylase, acetylcholinesterase, and butyrylcholinesterase. The extracts of these five Spanish EVOOs were found to contain three flavones, three carotenoids, six FAs, and seven classes of PhytoPs. The samples exhibited no in vitro anti-cholinesterase activity but presented strong antidiabetic activity, in the order: 'Arbequina'≈'Picual'≈'Cuquillo'>'Hojiblanca'>'Cornicabra'. The samples showed a higher in vitro hypoglycemic effect than individual or mixed standards, possibly due to interaction between multiple identified compounds and/or a very complex multivariate interaction between other factors.

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