Evaluation of an olive leaf extract as a natural source of antiglycative compounds

Area of Science:

• Biochemistry
• Food Science
• Pharmacology

Background:

• Advanced Glycation End-products (AGEs) are implicated in diabetes, neurodegenerative, and cardiovascular diseases.
• Mitigating AGE formation is a key strategy to prevent age-related chronic disease pathologies.
• Olive leaf extract (OLE) is explored for its potential health benefits.

Purpose of the Study:

• To characterize an olive leaf extract (OLE) and its fractions using LC-MS/MS.
• To investigate the in vitro antiglycative capacity of OLE and its fractions.
• To identify the mechanisms underlying OLE's antiglycative activity.

Main Methods:

• Characterization of OLE and its fractions by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC-MS/MS).
• In vitro assessment of antiglycative properties, including inhibition of Amadori products and fluorescent AGEs.
• Evaluation of the capacity to trap reactive dicarbonyl compounds.
• Identification of specific adducts formed between OLE components and dicarbonyls.

Main Results:

• OLE significantly inhibited early-stage Amadori products and advanced-stage fluorescent AGEs.
• OLE demonstrated strong inhibition of carboxymethyllysine formation.
• The combined compounds from both OLE fractions were necessary to achieve the full antiglycative activity observed in the whole extract.
• OLE and its fractions effectively trapped reactive dicarbonyls like glyoxal and methylglyoxal.
• Specific adducts of methylglyoxal and hydroxytyrosol from OLE were identified.

Conclusions:

• OLE exhibits broad-spectrum in vitro antiglycative activity.
• The antiglycative effect of OLE is attributed to the synergistic action of compounds present in its different fractions.
• OLE demonstrates potential as a natural agent to mitigate AGE formation and associated pathologies.