Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Collado-González J,Grosso C,Valentão P,Andrade PB,Ferreres F,Durand T,Guy A,Galano JM,Torrecillas A,Gil-Izquierdo Ádoi
10.1016/j.foodchem.2017.04.171subject
Has Abstractpub_date
2017-11-15 00:00:00pages
298-307eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30750-1journal_volume
235pub_type
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