期刊
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
卷 35, 期 6, 页码 479-484出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1006/fstl.2002.0893
关键词
frying oils; low-density lipoproteins; oleuropein; olive oil; platelet-activating factor; total polar materials; vitamin E
Oleuropein, a polyphenolic glucoside, constituent of olive fruit and oil, has been previously shown to exhibit, in vitro, potent properties as a biological antioxidant. In the present paper, two new properties are demonstrated in vitro as well, concerning its vascular protection activity, against the atheromatic lesion formation and its blood antithrombotic effect. Firstly, it was found that the oxidation of low-density lipoproteins (LDL), induced by different quantities of total polar materials (TPM), was inhibited by 10 muM (final concentration) of oleuropein, revealing approx. 50% protection. Secondly, platelet-rich human plasma aggregation, induced by either the platelet-activating factor or adenosine diphospate or arachidonic acid, was inhibited by oleuropein. The 10 muM (anal concentration) of oleuropein was proven to be the most effective among the tested concentrations against LDL oxidation, while an IC50 = 0.41 mM was calculated for its inhibitory activity against platelet aggregation induced by 0.7 muM platelet-activating factor.
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