Extra-virgin olive oil and its phenolic extract prevent inflammatory response and joint damage in murine experimental arthritis

M. A. Rosillo; M. Sánchez-Hidalgo; C. Alarcón-de-la-Lastra

doi:10.3989/gya.0449161

Authors

M. A. Rosillo Department of Pharmacology, Faculty of Pharmacy, University of Seville
M. Sánchez-Hidalgo Department of Pharmacology, Faculty of Pharmacy, University of Seville
C. Alarcón-de-la-Lastra Department of Pharmacology, Faculty of Pharmacy, University of Seville

DOI:

https://doi.org/10.3989/gya.0449161

Keywords:

CIA, EVOO, Inflammatory response, Olive oil, Polyphenols, Rheumatoid arthritis

Abstract

The consumption of EVOO in Mediterranean countries has shown beneficial effects. A wide range of evidence indicates that the phenolic compounds present in EVOO are endowed with anti-inflammatory properties. In this work, we evaluated the effects of dietary EVOO and treatment with its phenolic extract (PE) in a model of RA, the collagen-induced arthritis (CIA) in mice. On day 0, DBA-1/J mice were immunized with bovine collagen type II (CII). On day 21, the mice received a booster injection. We have demonstrated that EVOO and its PE decreases joint edema, cell migration, cartilage degradation and bone erosion. Our data indicate that dietary EVOO and PE treatment inhibit JNK, p38 and signal transducer and STAT-3. In addition, both EVOO and PE decrease NF-κB translocation leading to the down-regulation of the arthritic process. These results support the interest of natural diet components in the development of therapeutic products for arthritic conditions.

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