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Extra-virgin olive oil prevents inflammatory response

Extra-virgin olive oil diet significantly reduced joint edema and cartilage destruction, preventing the arthritis development. Dietary extra-virgin olive oil significantly decreased serum COMP and MMP-3 levels, as well as, the pro-inflammatory cytokines levels. Moreover, the activation of JAK/STAT, MAPKs and NF-κB pathways was drastically ameliorated.

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RESEACH TITLE: Dietary extra-virgin olive oil prevents inflammatory response and cartilage matrix degradation in murine collagen-induced arthritis

COUNTRY: SPAIN

CONDUCTED BY: Department of Pharmacology, Faculty of Pharmacy, University of Seville,Spain

PUBLISHED ON: Europena Journal of Nutrition

RESEACH:

Abstract

Purpose

Current experimental studies support a beneficial role of extra-virgin olive oil in several inflammatory diseases. The present study was designed to evaluate the effects of dietary extra-virgin olive oil  on type II collagen-induced arthritis (CIA) in mice.

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Methods

DBA-1/J mice were randomized in four experimental groups (10 or 15 animals per group): (1) Sham sunflower diet (SO-Sham), (2) CIA sunflower diet (SO-CIA), (3) Sham extra-virgin olive oil diet (EVOO-Sham) and (4) CIA EVOO diet (EVOO–CIA) group. After 6 weeks, arthritis was induced by type II collagen. Mice were sacrified 42 days after first immunization. In addition to macroscopic and histological analyses, serum levels of cartilage olimeric matrix protein (COMP), metalloproteinase-3 (MMP-3) and pro-inflammatory cytokines levels were evaluated by ELISA. The expressions of heme oxygenase-1 (HO-1), nuclear factor E2-related factor 2 (Nrf2), mitogen-activated protein kinases (MAPKs), Janus kinase-signal transducer and activator of transcription (JAK/STAT) and nuclear transcription factor-kappa B (NF-κB) pathways were studied by western blotting.

Results

Extra-virgin olive oil diet significantly reduced joint edema and cartilage destruction, preventing the arthritis development. Dietary extra-virgin olive oil significantly decreased serum COMP and MMP-3 levels, as well as, the pro-inflammatory cytokines levels (TNF-α, IL-1β and IL-17). Moreover, the activation ofJAK/STAT, MAPKs and NF-κB pathways was drastically ameliorated. According to Nrf2 and HO-1, the protein expressions were up-regulated in those mice fed with EVOO.

Conclusion

These results support the interest of extra-virgin olive oil as a beneficial functional food to prevent the development of the rheumatoid arthritis (RA).

YEAR: 2015

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