Olive Oil Phenolics Prevent Oxysterol ‐Induced Proinflammatory Cytokine Secretion and Reactive Oxygen Species Production in Human Peripheral Blood Mononuclear Cells, Through Modulation of p38 and JNK Pathways

ConclusionsThese results suggest that extra virgin olive oil polyphenols modulate the immune response induced by dietary and endogenous cholesterol oxidation products in human immune cells and may hold benefit in controlling chronic immune and/or inflammatory processes. The protective effect of pure olive oil phenolics, hydroxytyrosol, tyrosol, and homovanillc alcohol, against the proinflammatory activity of an oxysterols mixture is investigated, in immune blood cells (PBMCs). It is demonstrated that all tested phenolics are able to significantly inhibit oxysterol‐induced proinflammatory cytokines production. According to the hypothesis that proinflammatory cytokine release may be induced by changes in the intracellular redox status, it is observed that, in human PBMCs treated with the oxysterols mixture, the olive oil phenolics are also able to inhibit reactive oxygen species production as well as to suppress both redox‐based MAPK phosphorylation (JNK, p38).
Source: Nahrung / Food - Category: Nutrition Authors: Tags: RESEARCH ARTICLE Source Type: research