Inhibition of alpha-glucosidase and alpha-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol

摘要

Despite the wide use of extra virgin olive oil (EVOO) to combat several diseases, the antidiabetic and anti cholinesterase activity of Spanish EVOO have not been assessed. In order to evaluate which compounds are responsible for these activities of five Spanish EVOOs, in addition to flavonoids, we investigated for the first time the effect of the contents of carotenoids, fatty acids (FAs), and phytoprostanes (PhytoPs) on four enzymes: alpha-glucosidase, alpha-amylase, acetylcholinesterase, and butyrylcholinesterase.