Differential anti inflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures英文电子书.pdf

Nutrition 21 (2005) 389-394 /locate/nut Basic nutritional investigation Differential anti-inflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures Elizabeth A. Miles, Ph.D.*, Pinelope Zoubouli, B.Sc., Philip C. Calder, Ph.D., D.Phil. Institute of Human Nutrition, School of Medicine, University of Southampton, Southampton, United Kingdom Manuscript received February 24, 2004; accepted June 7, 2004. Abstract Objective: The olive oil–rich Mediterranean diet protects against cardiovascular disease, which involves inflammatory processes. This study investigated the effects of phenolic compounds found in extra virgin olive oil on inflammatory mediator production by human mononuclear cells. Methods: Diluted human blood cultures were stimulated with lipopolysaccharide in the presence of phenolics (vanillic, p -coumaric, syringic, homovanillic and caffeic acids, kaempferol, oleuropein glycoside, and tyrosol) at concentrations of 107 to 104 M. Concentrations of the inflammatory cytokines tumor necrosis factor-, interleukin-1, and interleukin-6 and of the inflammatory eicosanoid prostaglandin E2 were measured by enzyme-linked immunosorbent assay. Results: Oleuropein glycoside and caffeic acid decreased the concentration of interleukin-1. At a concentration of 104 M, oleuropein glycoside inhibited interleukin-1 production by 80%, whereas