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The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition.
Food Res Int. 2019 02; 116:447-454.FR

Abstract

'Brava' and 'Mansa de Figueiredo' extra-virgin olive oils (EVOOs) are two varieties identified from north-western Spain. A systematic phenolic characterization of the studied oils was undertaken by LC-ESI-IT-MS. In addition, the role of dietary polyphenols from these EVOOs has been evaluated against the inhibition of key enzymes (α-glucosidase and α-amylase) in the management of diabetes mellitus (DM). Oleuropein and ligstroside derivatives comprised 83% and 67% of the total phenolic compounds in 'Brava' and 'Mansa de Figueiredo' EVOOs, respectively. The main secoiridoids from oleuropein were DOA (3,4-DHPEA-EDA, 59 and 22 mg kg-1, respectively) and the main isomer of OlAgl (3,4-DHPEA-EA, 74 and 23 mg kg-1). The main secoiridoids from ligstroside were D-LigAgl (p-HPEA-EDA or oleocanthal, 23 and 167 mg kg-1) and the main isomer of LigAgl (p-HPEA-EA, 214 and 114 mg kg-1). For α-glucosidase, both EVOO extracts displayed stronger inhibitory activity (IC50 values of 60 ± 8 and 118 ± 9 μg mL-1, respectively) than the commercial inhibitor acarbose (IC50 = 356 ± 21 μg mL-1). Nevertheless, for α-amylase, only 'Brava' extracts showed anti-α-amylase capacity. A daily VOO intake lower than the requirements of EFSA seem to be enough to reach both 50% for α-glucosidase and 25% for α-amylase inhibition. These findings support the potential health benefits derived from Galician EVOOs that might be probably linked to the outstanding high concentration levels of phenolic acids and flavonoids.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Figueiredo-González M
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Reboredo-Rodríguez P
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Via Ranieri 65, 60131 Ancona, Italy.
González-Barreiro C
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Carrasco-Pancorbo A
Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
Cancho-Grande B
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: bcancho@uvigo.es.
Simal-Gándara J
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.

MeSH

AldehydesCyclopentane MonoterpenesDiabetes Mellitus, Type 2FlavonoidsGlucosidesGlycoside Hydrolase InhibitorsHypoglycemic AgentsIridoid GlucosidesIridoidsOlive OilPhenolsPlant ExtractsPyransSpainalpha-Amylasesalpha-Glucosidases

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

30716967

Citation

Figueiredo-González, M, et al. "The Involvement of Phenolic-rich Extracts From Galician Autochthonous Extra-virgin Olive Oils Against the Α-glucosidase and Α-amylase Inhibition." Food Research International (Ottawa, Ont.), vol. 116, 2019, pp. 447-454.
Figueiredo-González M, Reboredo-Rodríguez P, González-Barreiro C, et al. The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition. Food Res Int. 2019;116:447-454.
Figueiredo-González, M., Reboredo-Rodríguez, P., González-Barreiro, C., Carrasco-Pancorbo, A., Cancho-Grande, B., & Simal-Gándara, J. (2019). The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition. Food Research International (Ottawa, Ont.), 116, 447-454. https://doi.org/10.1016/j.foodres.2018.08.060
Figueiredo-González M, et al. The Involvement of Phenolic-rich Extracts From Galician Autochthonous Extra-virgin Olive Oils Against the Α-glucosidase and Α-amylase Inhibition. Food Res Int. 2019;116:447-454. PubMed PMID: 30716967.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition. AU - Figueiredo-González,M, AU - Reboredo-Rodríguez,P, AU - González-Barreiro,C, AU - Carrasco-Pancorbo,A, AU - Cancho-Grande,B, AU - Simal-Gándara,J, Y1 - 2018/08/21/ PY - 2018/02/19/received PY - 2018/08/03/revised PY - 2018/08/18/accepted PY - 2019/2/6/entrez PY - 2019/2/6/pubmed PY - 2020/2/8/medline KW - Brava and Mansa de Figueiredo varieties KW - Diabetes mellitus KW - Extra-virgin olive oil KW - Phenolic compounds KW - α-Amylase KW - α-Glucosidase SP - 447 EP - 454 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 116 N2 - 'Brava' and 'Mansa de Figueiredo' extra-virgin olive oils (EVOOs) are two varieties identified from north-western Spain. A systematic phenolic characterization of the studied oils was undertaken by LC-ESI-IT-MS. In addition, the role of dietary polyphenols from these EVOOs has been evaluated against the inhibition of key enzymes (α-glucosidase and α-amylase) in the management of diabetes mellitus (DM). Oleuropein and ligstroside derivatives comprised 83% and 67% of the total phenolic compounds in 'Brava' and 'Mansa de Figueiredo' EVOOs, respectively. The main secoiridoids from oleuropein were DOA (3,4-DHPEA-EDA, 59 and 22 mg kg-1, respectively) and the main isomer of OlAgl (3,4-DHPEA-EA, 74 and 23 mg kg-1). The main secoiridoids from ligstroside were D-LigAgl (p-HPEA-EDA or oleocanthal, 23 and 167 mg kg-1) and the main isomer of LigAgl (p-HPEA-EA, 214 and 114 mg kg-1). For α-glucosidase, both EVOO extracts displayed stronger inhibitory activity (IC50 values of 60 ± 8 and 118 ± 9 μg mL-1, respectively) than the commercial inhibitor acarbose (IC50 = 356 ± 21 μg mL-1). Nevertheless, for α-amylase, only 'Brava' extracts showed anti-α-amylase capacity. A daily VOO intake lower than the requirements of EFSA seem to be enough to reach both 50% for α-glucosidase and 25% for α-amylase inhibition. These findings support the potential health benefits derived from Galician EVOOs that might be probably linked to the outstanding high concentration levels of phenolic acids and flavonoids. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30716967/The_involvement_of_phenolic_rich_extracts_from_Galician_autochthonous_extra_virgin_olive_oils_against_the_α_glucosidase_and_α_amylase_inhibition_ DB - PRIME DP - Unbound Medicine ER -