TNF-a and IL-10 modulation induced by polyphenols extracted by olive pomace in a mouse model of paw inflammation
Authors
Valentina Carito, Stefania Ciafre', Luigi Tarani, Mauro Ceccanti, Fausta Natella, Angela Iannitelli, Paola Tirassa, George Chaldakov, Marco Ceccanti, Chiara Boccardo, Marco Fiore
Abstract
Polyphenols from olive are known to possess antioxidant and anti-inflammatory properties. The aim of this study was to study whether or not administration of olive (Olea europaeaL.) polyphenols could have an effect on cytokines as TNF-a and IL-10 in the mouse paw following inflammation induced by carrageenan injection. TNF-a and IL-10 were measured by enzyme-linked immunosorbent assay. Carrageenan decreased IL-10 in the paws, however, this reduction appeared to be less evident in mice treated with carrageenan but administered with polyphenols. As for TNF-a, our findings did not reveal differences between groups but an increase in polyphenol and carrageenan groups if compared to the carrageenan only group. No differences between groups in the serum Glutathione were found. Altogether, this investigation shows that olive polyphenols in the mouse may modulate the levels of cytokines having a role in the process of inflammation as TNF-a and IL-10.
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