TNF-α and IL-10 modulation induced by polyphenols extracted by olive pomace in a mouse model of paw inflammation

Valentina Carito, Stefania Ciafrè, Luigi Tarani, Mauro Ceccanti, Fausta Natella, Angela Iannitelli, Paola Tirassa, George N. Chaldakov, Marco Ceccanti, Chiara Boccardo, Marco Fiore

Research output: Contribution to journalArticlepeer-review


Background. Polyphenols from olive are known to possess antioxidant and anti-inflammatory properties. Aim. The aim of this study was to study whether or not 10 consecutive days IP administration of a blend of olive (Olea europaea L.) polyphenols (10 mg/kg) containing mostly hydroxytvrosol could have an effect on cytokines playing important roles in inflammatory processes as TNF-α and IL-10. Materials and methods. Inflammation was induced in the mouse paw by 2 carrageenan injections (50 μl vol. 5 mg/kg each). TNF-α and IL-10 were measured by enzyme-linked immunosorhent assay. Results. Carrageenan decreased IL-10 in the paws, however, this reduction appeared to be less evident in mice treated with carrageenan but administered with polyphenols. As for TNF-α, our findings did not reveal differences between groups but an increase in the polyphenol and carrageenan group if compared to the carrageenan only group. As for antioxidant polyphenols' properties, no differences between groups in the serum glutathione were found. Conclusions. Altogether, this investigation shows that olive polyphenok in the mouse may modulate the levels of cytokines having a role in the process of inflammation as TNF-α and IL-10.

Original languageEnglish
Pages (from-to)382-386
Number of pages5
JournalAnnali dell'Istituto Superiore di Sanita
Issue number4
Publication statusPublished - 2015


  • Infhmmation
  • Olivc
  • Polvphcnol

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health


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