Unsaponifiable fraction from extra virgin olive oil inhibits the inflammatory response in LPS-activated murine macrophages.

@article{Crdeno2014UnsaponifiableFF,
  title={Unsaponifiable fraction from extra virgin olive oil inhibits the inflammatory response in LPS-activated murine macrophages.},
  author={Ana C{\'a}rdeno and Marina S{\'a}nchez-Hidalgo and Marina Aparicio-Soto and Catalina Alarc{\'o}n-de-la-Lastra},
  journal={Food chemistry},
  year={2014},
  volume={147},
  pages={117-23}
}
Extra virgin olive oil (EVOO) has demonstrated great anti-inflammatory properties. Nowadays, it is clear that its minor components have a key role in these beneficial effects. However, the contribution of the unsaponifiable fraction (UF) to these healthy effects remains unknown. The present study was designed to evaluate UF in LPS stimulated peritoneal macrophages isolated from mice. NO production was analysed by the Griess method and intracellular ROS by fluorescence analysis. In addition… CONTINUE READING
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