Inflammation response can be modulated by Hydroxytyrosol, Tyrosol and Squalene, three minor components of extra virgin olive oil on U937 macrophage-like cells

Abstract

In the present work, we studied the effect of hydroxytyrosol, tyrosol and squalene on pro and anti-inflammatory cytokine production on U937 macrophage-like cells by Enzyme-Linked ImmunoSorbent Assay (ELISA). Cells were stimulated with LPS and exposed during 24 hours to 50 and 200 mM of the tested compounds. Results showed that all three compounds reduced TNF-alpha expression and increased IL-10 expression. The phenolic compounds hydroxytyrosol and tyrosol decreased significantly IL-1 beta and IL-6 cytokine expression. In contrary, squalene compound did not alter IL-1 beta expression, but showed a slight increase in IL-6 expression. These results suggest that these minor components contribute to the anti-inflammatory effects attributed to extra virgin olive oil