INHIBITORY ACTIVITY OF PHENOLIC COMPOUNDS FROM EXTRA VIRGIN OLIVE OILS ON THE ENZYMES INVOLVED IN DIABETES, OBESITY AND HYPERTENSION
INHIBITORY ACTIVITY OF PHENOLIC COMPOUNDS FROM EXTRA VIRGIN OLIVE OILS ON THE ENZYMES INVOLVED IN DIABETES, OBESITY AND HYPERTENSION
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DOI：
10.1111/j.1745-4514.2010.00390.x
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发表时间：
2011-04-01
影响因子：
4
通讯作者：
Frega, N. G.
中科院分区：
文献类型：
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作者：
Loizzo, M. R.;Di Lecce, G.;Frega, N. G.
地中海饮食的健康益处部分归因于特级初榨橄榄油（VOO）的饮食消费。最近的兴趣集中在VOO中天然存在的生物活性酚类化合物上。研究了来自意大利的选择的VOO的酚谱和对α-葡萄糖苷酶和α-淀粉酶以及血管紧张素转化酶（ACE）的抑制活性。这些酶与高血糖症有关，高血糖症与高血压有关。总酚含量（Folin-Ciocalteu）范围为109 - 250 mg/kg油，与高效液相色谱（HPLC）数据相关性良好（r（2）= 0.8533）。通过HPLC获得的酚谱显示存在3，4-二羟基苯基乙醇（3，4-DHPEA; 2.9 +/- 2 mg/kg）和对羟基苯基乙醇（p-HPEA; 2.6 +/- 1.3 mg/kg）作为主要酚醇。在所有样品中还检测到高浓度的开环环烯醚萜类化合物及其衍生物，特别是3，4-DHPEA-EDA（55 +/- 38 mg/kg）和p-HPEA-EDA（42 +/- 14 mg/kg）。还鉴别出香草酸（1.8 +/- 1.1 mg/kg）、香草醛（1.2 +/- 0.5 mg/kg）、对香豆酸（0.94 +/- 0.7 mg/kg）、芹菜素（1.0 +/- 0.2 mg/kg）和木犀草素（2.4 +/- 0.5）。相对于α-淀粉酶，所有样品都表现出对α-葡糖苷酶更强的活性。富含酚类物质的样品显示出一半的最大值
Mediterranean diet health benefits have been partially attributed to the dietary consumption of extra virgin olive oil (VOO). Most recent interest has focused on the biologically active phenolic compounds naturally present in VOO. Selected VOO from Italy were investigated for their phenolic profile and inhibitory activity against a-glucosidase and a-amylase, as well as angiotensin-converting enzyme (ACE). These enzymes have been linked to hyperglycemia-associated to hypertension. The total phenolic content (Folin-Ciocalteu) ranged from 109 to 250 mg/kg of oil and was well correlated with the high-performance liquid chromatography (HPLC) data (r(2) = 0.8533). The phenolic profile obtained by HPLC revealed the presence of 3,4-dihydroxyphenylethanol (3,4-DHPEA; 2.9 +/- 2 mg/kg) and p-hydroxyphenylethanol (p-HPEA; 2.6 +/- 1.3 mg/kg), as the main phenolic alcohols. Secoiridoids and their derivatives were also detected in high concentration in all samples, particularly 3,4-DHPEA-EDA (55 +/- 38 mg/kg) and p-HPEA-EDA (42 +/- 14 mg/kg). Vanillic acid (1.8 +/- 1.1 mg/kg), vanillin (1.2 +/- 0.5 mg/kg), p-coumaric acid (0.94 +/- 0.7 mg/kg), apigenin (1.0 +/- 0.2 mg/kg) and luteolin (2.4 +/- 0.5) were also identified. All samples demonstrated a stronger activity against a-glucosidase with respect to a-amylase. The sample that was richer in phenolics showed a half maximal