Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation
García-Martínez O, De Luna-Bertos E, Ramos-Torrecillas J, Ruiz C, Milia E, Lorenzo ML, Jimenez B, Sánchez-Ortiz A, Rivas A
PloS one · 52 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- Mechanisms only
Who paid for it
- Funding
- Independent funding
Based on full-text disclosure statement.
Publication
- Published
- 2016-03-01 · PLoS One · vol. 11 · issue 3 · p. e0150045
- Publisher
- Public Library of Science
- Cited
- 79 citations · more than 96% of similar papers · 5.5× the field average
- Impact
- Top 10% most cited in its field
- References
- 40 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Edible Oils Quality and Analysis · Essential Oils and Antimicrobial Activity · Phytochemicals and Antioxidant Activities
- Keywords
- Hydroxytyrosol, Oleuropein, Cell growth, Pinoresinol, Chemistry, Caffeic acid, Ferulic acid, Osteoblast, Ripening, Food science, Apigenin, Polyphenol, Vanillic acid, Luteolin, Biochemistry, Olive oil, Lignan, Antioxidant, Flavonoid
- MeSH
- cell line, tumor, osteoblasts, humans, olea, fruit, phenylethyl alcohol, caffeic acids, coumaric acids, phenols, apigenin, luteolin, chromatography, high pressure liquid, analysis of variance, cell proliferation, dose-response relationship, drug, principal component analysis, time factors, mass spectrometry, olive oil
9 authors
From ES, IT
- Olga García‐MartínezUniversidad de Granada
- Elvira De Luna‐BertosUniversidad de Granada
- Javier Ramos‐TorrecillasUniversidad de Granada
- Concepción RuízUniversidad de Granada
- Egle Patrizia MiliaUniversity of Sassari
- Maria Luisa LorenzoUniversidad de Granada
Abstract
In this study, we aimed to clarify the effects of phenolic compounds and extracts from different extra virgin olive oil (EVOO) varieties obtained from fruits of different ripening stages on osteoblast cells (MG-63) proliferation. Cell proliferation was increased by hydroxytyrosol, luteolin, apigenin, p-coumaric, caffeic, and ferulic acids by approximately 11-16%, as compared with controls that were treated with one vehicle alone, while (+)-pinoresinol, oleuropein, sinapic, vanillic acid and derivative (vanillin) did not affect cell proliferation. All phenolic extracts stimulated MG-63 cell growth, and they induced higher cell proliferation rates than individual compounds. The most effective EVOO phenolic extracts were those obtained from the Picual variety, as they significantly increased cell proliferation by 18-22%. Conversely, Arbequina phenolic extracts increased cell proliferation by 9-13%. A decline in osteoblast proliferation was observed in oils obtained from olive fruits collected at the end of the harvest period, as their total phenolic content decreases at this late stage. Further research on the signaling pathways of olive oil phenolic compounds involved in the processes and their metabolism should be carried out to develop new interventions and adjuvant therapies using EVOO for bone health (i.e.osteoporosis) in adulthood and the elderly.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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