Nutraceutical potential of phenolics from brava and mansa extra-virgin olive oils on the inhibition of enzymes associated to neurodegenerative disorders in comparison with those of picual and cornicabra

Abstract

The increasing interest in the Mediterranean diet is based on the protective effects against several diseases, including neurodegenerative disorders. Polyphenol-rich functional foods have been proposed to be unique supplementary and nutraceutical treatments for these disorders. Extra-virgin olive oils (EVOOs) obtained from Brava and Mansa, varieties recently identified from Galicia (northwestern Spain), were selected for in vitro screening to evaluate their capacity to inhibit key enzymes involved in Alzheimers disease (AD) (acetylcholinesterase (AChE), butyrylcholinesterase (BuChE) and 5-lipoxygenase (5-LOX)), major depressive disorder (MDD) and Parkinsons disease (PD) (monoamine oxidases: hMAO-A and hMAO-B respectively). Brava oil exhibited the best inhibitory activity against all enzymes, when they are compared to Mansa oil: BuChE (IC50 = 245 ± 5 and 591 ± 23 mg·mL−1), 5-LOX (IC50 = 45 ± 7 and 106 ± 14 mg·mL−1), hMAO-A (IC50 = 30 ± 1 and 72 ± 10 mg·mL−1) and hMAO-B (IC50 = 191 ± 8 and 208 ± 14 mg·mL−1), respectively. The inhibitory capacity of the phenolic extracts could be associated with the content of secoiridoids, lignans and phenolic acids.