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Fukumitsu S.,Nippon Flour Mills Co Ltd Central Laboratory Midorigaoka Atsugi | Villareal M.O.,University of Tsukuba | Aida K.,Nippon Flour Mills Co Ltd Central Laboratory Midorigaoka Atsugi | Isoda H.,University of Tsukuba
Molecular Nutrition and Food Research | Year: 2015

Scope: Consumption of olives (Olea europaea L.), including table olives and oil, is associated with low incidence of inflammation-related diseases. In this study, the effects of maslinic acid (MA), the main constituent of olive pomace, on the expression of genes and proteins involved in inflammatory activity in RAW 264.7 cells were investigated. Furthermore, the effect of MA on carrageenan-induced paw edema and collagen antibody induced arthritis in mice was determined. Methods and results: We confirmed the suppressive effects of MA on LPS-induced tumor necrosis factor α production and on the expression of inflammatory response associated genes in RAW 264.7 cells. We also clarified the suppressive effect of MA on LPS-induced nuclear factor-kappa B activation as well as the phosphorylation of IκB-α. Furthermore, MA (200 mg/kg in the edema model or 100 mg/kg in the arthritis model) exerted anti-inflammatory and antiarthritis effects as shown by the suppression of paw edema, arthritis score, inflammatory cells, and destruction of synovium in knee joints. Conclusion: Olive products containing MA are useful as a new preventive and therapeutic food ingredient for inflammatory and arthritic diseases. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Source

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