Consta de 2 estudios in vitro:1. La valoración de la capacidad antioxidante de 19 compuestos fenólicos del AOV, mediante la Lag Phase de los dienos conjugados de la LDL inducida por Cu2+. Los compuestos fenólicos con mayor actividad antioxidante son, en orden decreciente: luteolina, rutina, hidroxitirosol, oleuropeína y 3,4-DHPEA-EDA. La mezcla de estos 5 compuestos incrementa en 1.8 veces la suma de la Lag Phase de cada uno de los compuestos fenólicos individualmente (p2. La capacidad de inhibir la Enzima Conversora de Angiotensina (IECA). Luteolina, 3,4-DHPEA-EDA, pinoresinol, ρ-HPEA-EDA, ácido ferúlico, ácido cumárico e hidroxitirosol, presentan actividad IECA. El ρ-HPEA-EDA y el pinoresinol inhiben con un IC50 1. The assessment of the antioxidant capacity of 19 phenolic compounds of Virgin Olive Oil (VOO) by the Lag Phase of conjugated dienes of LDL induced by Cu2 +. The phenolic compounds with higher antioxidant activity are, in decreasing order: luteolin, rutin, hydroxytyrosol, oleuropein and 3,4-DHPEA-EDA. The mixture of these 5 compounds increased by 1.8 times the sum of the Lag Phase of each individual phenolic compounds (p2. The ability to inhibit angiotensin converting enzyme (ACE) in vitro. Luteolin, 3,4-DHPEA-EDA, pinoresinol, ρ-HPEA-EDA, ferulic acid, coumaric acid and hydroxytyrosol, have ACEI activity. The ρ-HPEA-EDA and pinoresinol exerted an inhibitory effect with an IC50 <200 μM, and luteolin and 3,4-DHPEA-EDA with IC50 values <60μM. Thus, some phenolic compounds have antioxidant capacity VOO and ACE inhibitors, suggesting its effect in reducing blood pressure
