Nutraceutical Potential of Phenolics from 'Brava' and 'Mansa' Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of 'Picual' and 'Cornicabra'

María Figueiredo-González; Patricia Reboredo-Rodríguez; Carmen González-Barreiro; Alegría Carrasco-Pancorbo; Jesús Simal-Gándara; Beatriz Cancho-Grande

doi:10.3390/molecules23040722

Nutraceutical Potential of Phenolics from 'Brava' and 'Mansa' Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of 'Picual' and 'Cornicabra'

Molecules. 2018 Mar 21;23(4):722. doi: 10.3390/molecules23040722.

Authors

María Figueiredo-González¹, Patricia Reboredo-Rodríguez^{2

3}, Carmen González-Barreiro⁴, Alegría Carrasco-Pancorbo⁵, Jesús Simal-Gándara⁶, Beatriz Cancho-Grande⁶

Affiliations

¹ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Orense, Spain. mariafigueiredo@uvigo.es.
² Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Orense, Spain. preboredo@uvigo.es.
³ Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Via Ranieri 65, 60131 Ancona, Italy. preboredo@uvigo.es.
⁴ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Orense, Spain. cargb@uvigo.es.
⁵ Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain. alegriac@ugr.es.
⁶ Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Orense, Spain. jsimal@uvigo.es.

Abstract

The increasing interest in the Mediterranean diet is based on the protective effects against several diseases, including neurodegenerative disorders. Polyphenol-rich functional foods have been proposed to be unique supplementary and nutraceutical treatments for these disorders. Extra-virgin olive oils (EVOOs) obtained from 'Brava' and 'Mansa', varieties recently identified from Galicia (northwestern Spain), were selected for in vitro screening to evaluate their capacity to inhibit key enzymes involved in Alzheimer's disease (AD) (acetylcholinesterase (AChE), butyrylcholinesterase (BuChE) and 5-lipoxygenase (5-LOX)), major depressive disorder (MDD) and Parkinson's disease (PD) (monoamine oxidases: hMAO-A and hMAO-B respectively). 'Brava' oil exhibited the best inhibitory activity against all enzymes, when they are compared to 'Mansa' oil: BuChE (IC₅₀ = 245 ± 5 and 591 ± 23 mg·mL^-1), 5-LOX (IC₅₀ = 45 ± 7 and 106 ± 14 mg·mL^-1), hMAO-A (IC₅₀ = 30 ± 1 and 72 ± 10 mg·mL^-1) and hMAO-B (IC₅₀ = 191 ± 8 and 208 ± 14 mg·mL^-1), respectively. The inhibitory capacity of the phenolic extracts could be associated with the content of secoiridoids, lignans and phenolic acids.

Keywords: Alzheimer′s disease; Parkinson′s disease; cholinesterases; extra-virgin olive oil; lipoxygenase; major depressive disorder; monoamine oxidases; neurodegenerative disorders; phenolic compounds.

Publication types

Comparative Study

MeSH terms

Dietary Supplements*
Discriminant Analysis
Enzyme Inhibitors / pharmacology
Enzyme Inhibitors / therapeutic use*
Least-Squares Analysis
Neurodegenerative Diseases / drug therapy*
Neurodegenerative Diseases / enzymology*
Neuroprotective Agents / pharmacology
Neuroprotective Agents / therapeutic use
Olive Oil / chemistry*
Phenols / pharmacology*
Phylogeny

Substances

Enzyme Inhibitors
Neuroprotective Agents
Olive Oil
Phenols