Publications by authors named "Marino Uceda"

This research aimed to investigate erythrodiol, uvaol, oleanolic acid, and maslinic acid scavenging capacities and their effects on cytotoxicity, cell proliferation, cell cycle, apoptosis, reactive oxygen species (ROS) level, and oxidative DNA damage on human MCF-7 breast cancer cell line. The results showed that erythrodiol, uvaol, and oleanolic acid have a significant cytotoxic effect and inhibit proliferation in a dose- and time-dependent manner. At 100 μM, erythrodiol growth inhibition occurred through apoptosis, with the observation of important ROS production and DNA damage, whereas uvaol and oleanolic acid growth inhibition involved cell cycle arrest.

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The present paper aimed to test the potential cardioprotective activity of four pentacyclic triterpenes, uvaol, erythrodiol, oleanolic acid and maslinic acid, widely distributed throughout the vegetable kingdom. For this purpose, their antioxidant and antithrombotic activities related to LDL particles have been in vitro evaluated. Results demonstrated that maslinic acid, uvaol and erythrodiol exert antiatherogenic effect while no effect was observed for oleanolic acid.

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Background: Previous studies have shown that acute intake of high-phenol virgin olive oil reduces pro-inflammatory, pro-oxidant and pro-thrombotic markers compared with low phenols virgin olive oil, but it still remains unclear whether effects attributed to its phenolic fraction are exerted at transcriptional level in vivo. To achieve this goal, we aimed at identifying expression changes in genes which could be mediated by virgin olive oil phenol compounds in the human.

Results: Postprandial gene expression microarray analysis was performed on peripheral blood mononuclear cells during postprandial period.

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The present research aimed to evaluate whether Picual virgin olive oil triterpenic compounds are affected by the addition of variable quantities of stones and leaves before processing or by fruit resting on the ground during 3 months. Results showed that stone addition did not influence triterpenic dialcohol content (uvaol and erythrodiol), whereas triterpenic acids (oleanolic and maslinic) increased significantly when 20 and 30% stones were added. Leaves added at 2% increased significantly oleanolic acid, maslinic acid, and erythrodiol content by 83, 41, and 36%, respectively.

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Forty olive cultivars (Olea europaea, L.) from the World Olive Germoplasm Bank Collection of Cordoba (Spain) were studied for their oil triterpenic dialcohol (uvaol and erythrodiol) and acid (oleanolic, ursolic, maslinic) composition. Dialcohol content ranged from 8.

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Two monovarietal extra virgin olive oils from Arbequina and Picual cultivars were subjected to heating at 180 degrees C for 36 h. Oxidation progress was monitored by measuring oil quality changes (peroxide value and conjugated dienes and trienes), fatty acid composition, and minor compound content. Tocopherols and polyphenols were the most affected by the thermal treatment and showed the highest degradation rate although their behavior was different for each cultivar.

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To test the hypothesis that extra virgin olive oils from different cultivars added to Western diets might behave differently than palm oil in the development of atherosclerosis, apoE-deficient mice were fed diets containing different cultivars of olive oil for 10 weeks. Female mice were assigned randomly to one of the following five groups: (1-4) fed chow diets supplemented with 0.15% (w/w) cholesterol and 20% (w/w) extra virgin olive oil from the Arbequina, Picual, Cornicabra, or Empeltre cultivars, and (5) fed a chow diet supplemented with 0.

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Volatiles of olive oils from 'tree-picked', 'ground-picked' and both mixed olives were analysed by solid-phase microextraction and gas chromatography with flame ionisation detection (FID). Headspace sampling was carried out for 30min of fibre exposition at 40 degrees C of sampling temperature by the selected 74 microm polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre. Chromatographic data were analysed by principal components analysis (PCA) and then selected 14 compounds from x-loading of first principal component that provides a differentiation of oils accord its sensorial characterisation.

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To test the hypothesis that cholesterol might suppress the beneficial effect of olive oil in atherosclerosis, we fed apoE KO mice diets containing extra virgin olive oil, either with or without cholesterol, for 10 weeks and assessed the development of atherosclerosis. Within each sex, mice were assigned randomly to one of the following four experimental groups: (1) a standard chow diet, (2) a chow diet supplemented with 0.1% cholesterol (w/w) cholesterol, (3) a chow diet enriched with 20% (w/w) extra virgin olive oil and (4) a chow diet containing 0.

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