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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Journal Article

Journal article

comparison of antioxidant activities of oleuropein and its dialdehydic derivative from olive oil, oleacein  [2012]

Czerwińska, Monika; Kiss, Anna K.; Naruszewicz, Marek;

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Phenolic compounds from virgin olive oil are known to play an antioxidant role in preventing biomolecule damage. One of the most abundant components of olive oil is an oleuropein derivative named oleacein (dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol; 3,4-DHPEA-EDA). The aim of the study was to establish the antioxidant activity of oleacein for an array of reactive oxygen (superoxide anion, O₂ ⁻; hydrogen peroxide, H₂O₂; hypochlorous acid, HOCl) and nitrogen species (nitric oxide, NO; peroxynitrite, ONOO⁻) formation, using in vitro non-cellular systems, as well as cellular screening systems (human neutrophil oxidative burst, monocytes’ nitric oxide production). We used a well-known antioxidant, oleuropein, as a reference compound. Oleacein proved to be stronger in the reduction of formyl-met-leu-phenylalanine (f-MLP) and phorbol–myristate–acetate (PMA)-induced oxidative bursts in neutrophils (IC₅₀=1.8μM, IC₅₀=1.5μM, respectively) and myeloperoxidase release (IC₅₀=8.8μM) than was oleuropein (IC₅₀=2.4μM, IC₅₀=16.0μM, IC₅₀=30.7μM, respectively). Both compounds were stronger scavengers of O₂ ⁻ than H₂O₂. Oleuropein did not scavenge HOCl as opposed to oleacein (IC₅₀=1.5μM). Both compounds, in a concentration range 1–10μM, significantly decreased nitrogen species formation in cell-free systems and by lipopolysaccharide (LPS)-stimulated monocytes.


Food chemistry

ISSN : 0308-8146