Effect of olive leaf phytochemicals on the anti-acetylcholinesterase, anti-cyclooxygenase-2 and ferric reducing antioxidant capacity

作者：José M. Romero‐Márquez, María D. Navarro‐Hortal, Tamara Y. Forbes‐Hernández, Alfonso Varela‐López, Juan G. Puentes, Cristina Sánchez‐González, Sandra Cano, Maurizio Battino, Roberto García‐Ruiz, Sebastián Sánchez, José L. Quiles · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.138516 · 被引用次数：41 · 研究领域：Essential Oils and Antimicrobial Activity、Edible Oils Quality and Analysis、Phytochemicals and Antioxidant Activities

In this study, the phytochemical profile of fifty olive leaves (OL) extracts from Spain, Italy, Greece, Portugal, and Morocco was characterized and their anti-cholinergic, anti-inflammatory, and antioxidant activities were evaluated. Luteolin-7-O-glucoside, isoharmnentin, and apigenin were involved in the acetylcholinesterase (AChE) inhibitory activity, while oleuropein and hydroxytyrosol showed noteworthy potential. Secoiridoids contributed to the cyclooxygenase-2 inhibitory activity and antioxidant capacity. Compounds such as oleuropein, ligstroside and luteolin-7-O-glucoside, may exert an important role in the ferric reducing antioxidant capacity. It should be also highlighted the role of hydroxytyrosol, hydroxycoumarins, and verbascoside concerning the antioxidant activity. This research provides valuable insights and confirms that specific compounds within OL extracts contribute to distinct anti-cholinergic, anti-inflammatory, and anti-oxidative effects.