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Free radical scavenging and alpha-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid

dc.contributor.authorCastellano, J. M.
dc.contributor.authorGuinda, A.
dc.contributor.authorMacias, L.
dc.contributor.authorSantos-Lozano, J. M.
dc.contributor.authorLapetra, J.
dc.contributor.authorRada, M.
dc.contributor.authoraffiliation[Castellano, J. M.] CSIC, Food & Hlth Dept, Inst Grasa, Campus Univ Pablo de Olavide, Seville, Spain
dc.contributor.authoraffiliation[Guinda, A.] CSIC, Food & Hlth Dept, Inst Grasa, Campus Univ Pablo de Olavide, Seville, Spain
dc.contributor.authoraffiliation[Macias, L.] CSIC, Food & Hlth Dept, Inst Grasa, Campus Univ Pablo de Olavide, Seville, Spain
dc.contributor.authoraffiliation[Rada, M.] CSIC, Food & Hlth Dept, Inst Grasa, Campus Univ Pablo de Olavide, Seville, Spain
dc.contributor.authoraffiliation[Santos-Lozano, J. M.] Inst Salud Carlos III, CIBER Physiopathol Obes & Nutr Ciberobn, Madrid, Spain
dc.contributor.authoraffiliation[Lapetra, J.] Inst Salud Carlos III, CIBER Physiopathol Obes & Nutr Ciberobn, Madrid, Spain
dc.contributor.authoraffiliation[Santos-Lozano, J. M.] Primary Care Ctr San Pablo, Primary Care Hlth Dist Seville, Dept Family Med, Seville, Spain
dc.contributor.authoraffiliation[Lapetra, J.] Primary Care Hlth Dist Seville, Res Unit, Dept Family Med, Seville, Spain
dc.contributor.funderSpanish Ministry of Economy and Competitiveness (Carlos III Institute of Health)
dc.date.accessioned2023-02-12T02:23:23Z
dc.date.available2023-02-12T02:23:23Z
dc.date.issued2016-07-01
dc.description.abstractThis work investigates the role of oleanolic acid (OA), isolated from the olive (Olea europaea L.) leaf, as a radical scavenger and inhibitor of the hydrolyzing enzymes of dietary carbohydrates. New evidence is provided showing that OA may capture 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and peroxyl radicals, and also exert a strong and non-competitive inhibition of a-glucosidase (IC50 10.11 +/- 0.30 mu M). The kinetic and spectrometric analyses performed indicate that OA interacts with this enzyme inside a hydrophobic pocket, through an endothermic and non spontaneous process of a hydrophobic nature. These are two possible mechanisms by which OA may facilitate a better control of post-prandial hyperglycaemia and oxidative stress, so contributing to preserving insulin signalling. Obesity, insulin resistance and Type 2 Diabetes Mellitus are considered the first pandemics of the 21st century. In this sense, OA might be used in future preventive and therapeutic strategies, as an ingredient in new drugs and functional foods.
dc.identifier.doi10.3989/gya.1237153
dc.identifier.essn1988-4214
dc.identifier.issn0017-3495
dc.identifier.unpaywallURLhttp://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1608/1944
dc.identifier.urihttp://hdl.handle.net/10668/19347
dc.identifier.wosID384774100002
dc.issue.number3
dc.journal.titleGrasas y aceites
dc.journal.titleabbreviationGrasas aceites
dc.language.isoen
dc.organizationSevilla
dc.organizationSevilla
dc.publisherInst grasa sus derivados
dc.rightsAttribution 4.0 International
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAnti-diabetic activity
dc.subjectAntioxidant
dc.subjectalpha-glucosidase inhibitor
dc.subjectOlea europaea
dc.subjectOleanolic acid
dc.subjectPentacyclic triterpenes
dc.subjectAntioxidant activity
dc.subjectLeaf
dc.subjectCombination
dc.subjectActivation
dc.subjectDisease
dc.subjectPlasma
dc.titleFree radical scavenging and alpha-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid
dc.typeresearch article
dc.type.hasVersionVoR
dc.volume.number67
dc.wostypeArticle
dspace.entity.typePublication

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