Antioxidant activity from extra virgin olive oil via inhibition of hydrogen peroxide–mediated NADPH-oxidase 2 activation

Extra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is still unclear. In platelets that were taken from healthy subjects (n = 5), agonist-induced hydrogen peroxide (H2O2) production and NADPH oxidase 2 (NOX2)...

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Published inNutrition (Burbank, Los Angeles County, Calif.) Vol. 55-56; pp. 36 - 40
Main Authors Carnevale, Roberto, Nocella, Cristina, Cammisotto, Vittoria, Bartimoccia, Simona, Monticolo, Roberto, D'Amico, Alessandra, Stefanini, Lucia, Pagano, Francesca, Pastori, Daniele, Cangemi, Roberto, Violi, Francesco
Format Journal Article
LanguageEnglish
Published United States Elsevier Inc 01.11.2018
Elsevier Limited
Subjects
Activation
antioxidant activity
Antioxidants
blood platelets
Cardiovascular diseases
Catalase
CYBB protein
EVOO
Experiments
extra-virgin olive oil
Gallic acid
Heart attacks
hydrogen
Hydrogen peroxide
in vitro studies
NAD(P)H oxidase
NAD(P)H oxidase (H2O2-forming)
NADP (coenzyme)
NOX2
Oils & fats
Olive oil
Oxidase
Oxidative stress
Platelets
Polyphenols
Scavenger activity
Scavenging
Supplements
Tocopherol
Variables
Vitamin E
Polyphenols
EVOO
Platelets
Vitamin E
Scavenger activity
NOX2
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Abstract Extra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is still unclear. In platelets that were taken from healthy subjects (n = 5), agonist-induced hydrogen peroxide (H2O2) production and NADPH oxidase 2 (NOX2) activation in the presence of or without catalase, which catabolizes H2O2, were investigated. Platelet H2O2 production, NOX2 activation, EVOO vitamin E, and total polyphenols as well as EVOO's ability to scavenge H2O2 were also measured. Platelet NOX2 activation and H2O2 production were significantly inhibited in catalase-treated platelets and platelets that were incubated with five different EVOOs. The EVOO content of vitamin E was 53 to 223 mg/kg and total polyphenols 145 to 392 mg/L Gallic acid equivalent. EVOOs quenched in vitro H2O2 by 39 to 62%, which is an effect that is significantly correlated with vitamin E and total polyphenol concentrations (R = 0.688; P < 0.001 and R = 0.541; P < 0.001, respectively). This in vitro study provides the first evidence that EVOO downregulates platelet H2O2 and in turn NOX2 activity via H2O2 scavenging.
AbstractList Extra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is still unclear. In platelets that were taken from healthy subjects (n = 5), agonist-induced hydrogen peroxide (H O ) production and NADPH oxidase 2 (NOX2) activation in the presence of or without catalase, which catabolizes H O , were investigated. Platelet H O production, NOX2 activation, EVOO vitamin E, and total polyphenols as well as EVOO's ability to scavenge H O were also measured. Platelet NOX2 activation and H O production were significantly inhibited in catalase-treated platelets and platelets that were incubated with five different EVOOs. The EVOO content of vitamin E was 53 to 223 mg/kg and total polyphenols 145 to 392 mg/L Gallic acid equivalent. EVOOs quenched in vitro H O by 39 to 62%, which is an effect that is significantly correlated with vitamin E and total polyphenol concentrations (R = 0.688; P <0.001 and R = 0.541; P <0.001, respectively). This in vitro study provides the first evidence that EVOO downregulates platelet H O and in turn NOX2 activity via H O scavenging.
Extra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is still unclear. In platelets that were taken from healthy subjects (n = 5), agonist-induced hydrogen peroxide (H2O2) production and NADPH oxidase 2 (NOX2) activation in the presence of or without catalase, which catabolizes H2O2, were investigated. Platelet H2O2 production, NOX2 activation, EVOO vitamin E, and total polyphenols as well as EVOO's ability to scavenge H2O2 were also measured. Platelet NOX2 activation and H2O2 production were significantly inhibited in catalase-treated platelets and platelets that were incubated with five different EVOOs. The EVOO content of vitamin E was 53 to 223 mg/kg and total polyphenols 145 to 392 mg/L Gallic acid equivalent. EVOOs quenched in vitro H2O2 by 39 to 62%, which is an effect that is significantly correlated with vitamin E and total polyphenol concentrations (R = 0.688; P < 0.001 and R = 0.541; P < 0.001, respectively). This in vitro study provides the first evidence that EVOO downregulates platelet H2O2 and in turn NOX2 activity via H2O2 scavenging.
Extra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is still unclear.OBJECTIVESExtra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is still unclear.In platelets that were taken from healthy subjects (n = 5), agonist-induced hydrogen peroxide (H2O2) production and NADPH oxidase 2 (NOX2) activation in the presence of or without catalase, which catabolizes H2O2, were investigated. Platelet H2O2 production, NOX2 activation, EVOO vitamin E, and total polyphenols as well as EVOO's ability to scavenge H2O2 were also measured.METHODSIn platelets that were taken from healthy subjects (n = 5), agonist-induced hydrogen peroxide (H2O2) production and NADPH oxidase 2 (NOX2) activation in the presence of or without catalase, which catabolizes H2O2, were investigated. Platelet H2O2 production, NOX2 activation, EVOO vitamin E, and total polyphenols as well as EVOO's ability to scavenge H2O2 were also measured.Platelet NOX2 activation and H2O2 production were significantly inhibited in catalase-treated platelets and platelets that were incubated with five different EVOOs. The EVOO content of vitamin E was 53 to 223 mg/kg and total polyphenols 145 to 392 mg/L Gallic acid equivalent. EVOOs quenched in vitro H2O2 by 39 to 62%, which is an effect that is significantly correlated with vitamin E and total polyphenol concentrations (R = 0.688; P <0.001 and R = 0.541; P <0.001, respectively).RESULTSPlatelet NOX2 activation and H2O2 production were significantly inhibited in catalase-treated platelets and platelets that were incubated with five different EVOOs. The EVOO content of vitamin E was 53 to 223 mg/kg and total polyphenols 145 to 392 mg/L Gallic acid equivalent. EVOOs quenched in vitro H2O2 by 39 to 62%, which is an effect that is significantly correlated with vitamin E and total polyphenol concentrations (R = 0.688; P <0.001 and R = 0.541; P <0.001, respectively).This in vitro study provides the first evidence that EVOO downregulates platelet H2O2 and in turn NOX2 activity via H2O2 scavenging.CONCLUSIONSThis in vitro study provides the first evidence that EVOO downregulates platelet H2O2 and in turn NOX2 activity via H2O2 scavenging.
Objectives Extra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is still unclear. Methods In platelets that were taken from healthy subjects (n = 5), agonist-induced hydrogen peroxide (H2O2) production and NADPH oxidase 2 (NOX2) activation in the presence of or without catalase, which catabolizes H2O2, were investigated. Platelet H2O2 production, NOX2 activation, EVOO vitamin E, and total polyphenols as well as EVOO's ability to scavenge H2O2 were also measured. Results Platelet NOX2 activation and H2O2 production were significantly inhibited in catalase-treated platelets and platelets that were incubated with five different EVOOs. The EVOO content of vitamin E was 53 to 223 mg/kg and total polyphenols 145 to 392 mg/L Gallic acid equivalent. EVOOs quenched in vitro H2O2 by 39 to 62%, which is an effect that is significantly correlated with vitamin E and total polyphenol concentrations (R = 0.688; P < 0.001 and R = 0.541; P < 0.001, respectively). Conclusions This in vitro study provides the first evidence that EVOO downregulates platelet H2O2 and in turn NOX2 activity via H2O2 scavenging.
Extra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is still unclear.In platelets that were taken from healthy subjects (n = 5), agonist-induced hydrogen peroxide (H2O2) production and NADPH oxidase 2 (NOX2) activation in the presence of or without catalase, which catabolizes H2O2, were investigated. Platelet H2O2 production, NOX2 activation, EVOO vitamin E, and total polyphenols as well as EVOO's ability to scavenge H2O2 were also measured.Platelet NOX2 activation and H2O2 production were significantly inhibited in catalase-treated platelets and platelets that were incubated with five different EVOOs. The EVOO content of vitamin E was 53 to 223 mg/kg and total polyphenols 145 to 392 mg/L Gallic acid equivalent. EVOOs quenched in vitro H2O2 by 39 to 62%, which is an effect that is significantly correlated with vitamin E and total polyphenol concentrations (R = 0.688; P < 0.001 and R = 0.541; P < 0.001, respectively).This in vitro study provides the first evidence that EVOO downregulates platelet H2O2 and in turn NOX2 activity via H2O2 scavenging.
Author Cammisotto, Vittoria
Carnevale, Roberto
Pastori, Daniele
Nocella, Cristina
Bartimoccia, Simona
Pagano, Francesca
Monticolo, Roberto
D'Amico, Alessandra
Violi, Francesco
Stefanini, Lucia
Cangemi, Roberto
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  givenname: Cristina
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  fullname: Violi, Francesco
  organization: Department of Internal Medicine and Medical Specialties, Sapienza University of Rome, Rome, Italy
BackLink https://www.ncbi.nlm.nih.gov/pubmed/29960154$$D View this record in MEDLINE/PubMed
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Keywords Polyphenols
EVOO
Platelets
Vitamin E
Scavenger activity
NOX2
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Snippet Extra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is still...
Objectives Extra virgin olive oil (EVOO) supplementation is associated with a significant reduction in cardiovascular disease but the underlying mechanism is...
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SubjectTerms Activation
antioxidant activity
Antioxidants
blood platelets
Cardiovascular diseases
Catalase
CYBB protein
EVOO
Experiments
extra-virgin olive oil
Gallic acid
Heart attacks
hydrogen
Hydrogen peroxide
in vitro studies
NAD(P)H oxidase
NAD(P)H oxidase (H2O2-forming)
NADP (coenzyme)
NOX2
Oils & fats
Olive oil
Oxidase
Oxidative stress
Platelets
Polyphenols
Scavenger activity
Scavenging
Supplements
Tocopherol
Variables
Vitamin E
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Title Antioxidant activity from extra virgin olive oil via inhibition of hydrogen peroxide–mediated NADPH-oxidase 2 activation
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