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

Roberto Carnevale, Cristina Nocella, Vittoria Cammisotto, Simona Bartimoccia, Roberto Monticolo, Alessandra D'Amico, Lucia Stefanini, Francesca Pagano, Daniele Pastori, Roberto Cangemi, Francesco Violi

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Pages (from-to)36-40
Number of pages5
JournalNutrition
Volume55-56
DOIs
Publication statusPublished - Nov 2018

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NADPH Oxidase
Hydrogen Peroxide
Blood Platelets
Antioxidants
Polyphenols
Vitamin E
Catalase
Gallic Acid
Olive Oil
Healthy Volunteers
Cardiovascular Diseases
Down-Regulation

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Antioxidant activity from extra virgin olive oil via inhibition of hydrogen peroxide-mediated NADPH-oxidase 2 activation. / Carnevale, Roberto; Nocella, Cristina; Cammisotto, Vittoria; Bartimoccia, Simona; Monticolo, Roberto; D'Amico, Alessandra; Stefanini, Lucia; Pagano, Francesca; Pastori, Daniele; Cangemi, Roberto; Violi, Francesco.

In: Nutrition, Vol. 55-56, 11.2018, p. 36-40.

Research output: Contribution to journalArticle

Carnevale, R, Nocella, C, Cammisotto, V, Bartimoccia, S, Monticolo, R, D'Amico, A, Stefanini, L, Pagano, F, Pastori, D, Cangemi, R & Violi, F 2018, 'Antioxidant activity from extra virgin olive oil via inhibition of hydrogen peroxide-mediated NADPH-oxidase 2 activation', Nutrition, vol. 55-56, pp. 36-40. https://doi.org/10.1016/j.nut.2018.03.045
Carnevale, Roberto ; Nocella, Cristina ; Cammisotto, Vittoria ; Bartimoccia, Simona ; Monticolo, Roberto ; D'Amico, Alessandra ; Stefanini, Lucia ; Pagano, Francesca ; Pastori, Daniele ; Cangemi, Roberto ; Violi, Francesco. / Antioxidant activity from extra virgin olive oil via inhibition of hydrogen peroxide-mediated NADPH-oxidase 2 activation. In: Nutrition. 2018 ; Vol. 55-56. pp. 36-40.
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abstract = "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.",
author = "Roberto Carnevale and Cristina Nocella and Vittoria Cammisotto and Simona Bartimoccia and Roberto Monticolo and Alessandra D'Amico and Lucia Stefanini and Francesca Pagano and Daniele Pastori and Roberto Cangemi and Francesco Violi",
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AU - Carnevale, Roberto

AU - Nocella, Cristina

AU - Cammisotto, Vittoria

AU - Bartimoccia, Simona

AU - Monticolo, Roberto

AU - D'Amico, Alessandra

AU - Stefanini, Lucia

AU - Pagano, Francesca

AU - Pastori, Daniele

AU - Cangemi, Roberto

AU - Violi, Francesco

N1 - Copyright © 2018 Elsevier Inc. All rights reserved.

PY - 2018/11

Y1 - 2018/11

N2 - 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.

AB - 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.

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DO - 10.1016/j.nut.2018.03.045

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