Literature DB >> 30292622

Hypocholesterolaemic and antioxidant properties of Olea europaea L. leaves from Chlef province, Algeria using in vitro, in vivo and in silico approaches.

M Cheurfa1, H H Abdallah2, R Allem3, A Noui3, C M N Picot-Allain4, F Mahomoodally5.   

Abstract

Aqueous and ethanol extracts prepared from leaves of Olea europaea L. were evaluated for in vitro antioxidant and in vivo hypocholesterolemic effect. The result of administration of O. europaea leaf extracts on serum total cholesterol, triglyceride, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and very low-density lipoprotein (VLDL) in hypercholesterolaemic mice was evaluated. In addition, rutin and luteolin, reported to occur naturally in O. europaea leaves, were docked against HMG-CoA reductase, the rate-limiting enzyme in cholesterol metabolism. Mice treated with both extracts showed reduced total cholesterol (246.6 and 163.4 mg/dl, for mice groups treated with respective extracts) and LDL (150.16 and 81.28 mg/dl, for mice groups treated with respective extracts) levels as compared to the hypercholesterolaemic group (total cholesterol 253.00 mg/dl and LDL 160.00 mg/dl). Mice treated with aqueous extract (200 mg/kg body weight) showed significantly reduced triglyceride and VLDL levels as compared to the group treated with atorvastatine. HDL level of mice administered with O. europaea aqueous extract was comparable to the atorvastatine-treated group. The ethanol extract of O. europeae leaves was a potent antioxidant (IC50 69.15 mg/ml, % inhibition 54.98, 82.63 mg ascorbic acid equivalent/g extract, 7.53 mol of Fe2+/g extract, and % inhibition 49.71, for the DPPH, β-carotene bleaching, total antioxidant capacity, FRAP, and ferric thiocyanate assays, respectively). Docking studies revealed that rutin showed higher binding affinity with HMG-CoA reductase as compared to luteolin. Data gathered from this study support the development of a prophylactic biomedicine from O. europaea leaves for the management of hypercholesterolemia and atherosclerosis.
Copyright © 2018 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Algeria; Antioxidant; Docking; HMG-CoA reductase enzyme; Hypercholesterolemia; Olea europaea; Olive

Mesh:

Substances:

Year:  2018        PMID: 30292622     DOI: 10.1016/j.fct.2018.10.002

Source DB:  PubMed          Journal:  Food Chem Toxicol        ISSN: 0278-6915            Impact factor:   6.023


  5 in total

1.  Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium.

Authors:  Marianna Ranieri; Annarita Di Mise; Graziana Difonzo; Mariangela Centrone; Maria Venneri; Tommaso Pellegrino; Annamaria Russo; Maria Mastrodonato; Francesco Caponio; Giovanna Valenti; Grazia Tamma
Journal:  PLoS One       Date:  2019-03-21       Impact factor: 3.240

2.  The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato.

Authors:  Lyubov Dyshlyuk; Olga Babich; Alexander Prosekov; Svetlana Ivanova; Valery Pavsky; Tatiana Chaplygina
Journal:  Heliyon       Date:  2020-01-23

3.  Olive leaf extract supplementation improves the vascular and metabolic alterations associated with aging in Wistar rats.

Authors:  Daniel González-Hedström; Ángel Luís García-Villalón; Sara Amor; María de la Fuente-Fernández; Paula Almodóvar; Marin Prodanov; Teresa Priego; Ana Isabel Martín; Antonio Manuel Inarejos-García; Miriam Granado
Journal:  Sci Rep       Date:  2021-04-14       Impact factor: 4.379

4.  Olive Leaf Extract Supplementation to Old Wistar Rats Attenuates Aging-Induced Sarcopenia and Increases Insulin Sensitivity in Adipose Tissue and Skeletal Muscle.

Authors:  Daniel González-Hedström; Teresa Priego; Sara Amor; María de la Fuente-Fernández; Ana Isabel Martín; Asunción López-Calderón; Antonio Manuel Inarejos-García; Ángel Luís García-Villalón; Miriam Granado
Journal:  Antioxidants (Basel)       Date:  2021-05-07

Review 5.  Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques.

Authors:  Ramona Abbattista; Giovanni Ventura; Cosima Damiana Calvano; Tommaso R I Cataldi; Ilario Losito
Journal:  Foods       Date:  2021-05-29
  5 in total

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