RT Journal Article
T1 Free radical scavenging and alpha-glucosidase inhibition, two potential mechanisms involved in the anti-diabetic activity of oleanolic acid
A1 Castellano, J. M.
A1 Guinda, A.
A1 Macias, L.
A1 Santos-Lozano, J. M.
A1 Lapetra, J.
A1 Rada, M.
K1 Anti-diabetic activity
K1 Antioxidant
K1 alpha-glucosidase inhibitor
K1 Olea europaea
K1 Oleanolic acid
K1 Pentacyclic triterpenes
K1 Antioxidant activity
K1 Leaf
K1 Combination
K1 Activation
K1 Disease
K1 Plasma
AB This 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.
PB Inst grasa sus derivados
SN 0017-3495
YR 2016
FD 2016-07-01
LK http://hdl.handle.net/10668/19347
UL http://hdl.handle.net/10668/19347
LA en
DS RISalud
RD Apr 8, 2025