Efecto antioxidante y antihipertensivo de diferentes compuestos fenólicos del aceite de oliva virgen 'in vitro'

Identificador:  TDX:650

Handle: https://hdl.handle.net/20.500.11797/TDX650

Autores:  González Gómez-Navarro, Cecilia

Resumen:
It consists of 2 studies: <br/><br/><br/>1. The assessment of the antioxidant capacity of 19 phenolic compounds of Virgin Olive Oil (VOO) by the Lag Phase of conjugated dienes of LDL induced by Cu2 +. The phenolic compounds with higher antioxidant activity are, in decreasing order: luteolin, rutin, hydroxytyrosol, oleuropein and 3,4-DHPEA-EDA. The mixture of these 5 compounds increased by 1.8 times the sum of the Lag Phase of each individual phenolic compounds (p<0.05) producing a synergistic antioxidant effect on LDL in vitro. <br/><br/>2. The ability to inhibit angiotensin converting enzyme (ACE) in vitro. Luteolin, 3,4-DHPEA-EDA, pinoresinol, &#961;-HPEA-EDA, ferulic acid, coumaric acid and hydroxytyrosol, have ACEI activity. The &#961;-HPEA-EDA and pinoresinol exerted an inhibitory effect with an IC50 <200 &#956;M, and luteolin and 3,4-DHPEA-EDA with IC50 values <60&#956;M. Thus, some phenolic compounds have antioxidant capacity VOO and ACE inhibitors, suggesting its effect in reducing blood pressure.