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dc.contributor.authorToscano, Rocíoes_ES
dc.contributor.authorMillán-Linares, María del Carmenes_ES
dc.contributor.authorNaranjo, María C.es_ES
dc.contributor.authorLemus-Conejo, Anaes_ES
dc.contributor.authorClaro, Carmenes_ES
dc.contributor.authorMontserrat-de la Paz, Sergioes_ES
dc.date.accessioned2019-09-11T09:42:54Z-
dc.date.available2019-09-11T09:42:54Z-
dc.date.issued2019-11-
dc.identifier.citationJournal of Functional Foods 62: 103543 (2019)es_ES
dc.identifier.issn1756-4646-
dc.identifier.urihttp://hdl.handle.net/10261/190450-
dc.description39 Páginas.-- 5 Figuras.-- 4 Tablases_ES
dc.description.abstractInhibiting M1 microglia phenotype while stimulating M2 microglia phenotype has been suggested as potential therapeutic approach for the treatment of neuroinflammation-related diseases. Our aim was to evaluate the anti-neuroinflammatory effects of minor compounds found in unsaponifiable fraction (UF) and in phenolic fraction (PF) of virgin olive oil (VOO) in BV-2 microglial cells and in brain of mice with high-fat diet (HFD)-induced obesity by RT-qPCR, ELISA and flow cytometry techniques. We observed that UF and PF enhance M2 microglia polarization, whereas LPS polarized microglia prone to M1 phenotype. In addition, in contrast to dietary SFAs, dietary VOO primed for a reduced pro-inflammatory profile in the brain of mice. These findings unveil a potential beneficial role for minor compounds of VOO in regulating the plasticity of microglia. These exciting findings open opportunities for developing nutraceutical strategies with olive oil as principal source of fat to prevent development and progression of neuroinflammation-related diseases.es_ES
dc.description.sponsorshipAuthors thank Cell Biology Unit of Instituto de la Grasa for its assistance during the fulfilment of this work. SMP acknowledges financial support from “V Own Research Plan” (University of Seville).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.isversionofPostprintes_ES
dc.rightsembargoedAccesses_ES
dc.subjectOlive oiles_ES
dc.subjectPhenolses_ES
dc.subjectUnsaponifiablees_ES
dc.subjectMicrogliaes_ES
dc.subjectNeuroinflammationes_ES
dc.titleUnsaponifiable and phenolic fractions from virgin olive oil prevent neuroinflammation skewing microglia polarization toward M2 phenotypees_ES
dc.typeartículoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jff.2019.103543es_ES
dc.identifier.e-issn2214-9414-
dc.embargo.terms2020-11-01es_ES
dc.contributor.funderUniversidad de Sevillaes_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/100009042es_ES
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