Ocaña-Fuentes, AurelioSeñorans, Francisco JavierReglero, GuillermoArranz Gutiérrez, Elena María2024-01-082024-01-082010-03-21Ocana-Fuentes, A., Arranz-Gutierrez, E., Senorans, F. J., & Reglero, G. (2010). Supercritical fluid extraction of oregano (Origanum vulgare) essentials oils: anti-inflammatory properties based on cytokine response on THP-1 macrophages. Food and Chemical Toxicology, 48(6), 1568-1575.0278-691510.1016/J.FCT.2010.03.026https://hdl.handle.net/20.500.14352/91787Two fractions (S1 and S2) of an oregano (Origanum vulgare) extract obtained by supercritical fluid extraction have been used to test anti-inflammatory effects on activated human THP-1 cells. The main compounds present in the supercritical extract fractions of oregano were trans-sabinene hydrate, thymol and carvacrol. Fractions toxicity was assessed using the mitochondrial-respiration-dependent 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium (MTT) reduction method for several concentrations during 24 and 48 h of incubation. Concentrations higher than 30 μg/mL of both supercritical S1 and S2 oregano fractions caused a reduction in cell viability in a dose-dependent manner. Oxidized-LDLs (oxLDLs) activated THP-1 macrophages were used as cellular model of atherogenesis and the release/secretion of cytokines (TNT-α, IL-1β, IL-6 and IL-10) and their respective mRNA expressions were quantified both in presence or absence of supercritical oregano extracts. The results showed a decrease in pro-inflammatory TNF-α, IL-1β and IL-6 cytokines synthesis, as well as an increase in the production of anti-inflammatory cytokine IL-10. These results may suggest an anti-inflammatory effect of oregano extracts and their compounds in a cellular model of atherosclerosis.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://doi.org/10.1016/J.FCT.2010.03.026open access663/665Supercritical extractionOreganoAnti-inflammatory responseCytokineSabinene hydrateThymol and carvacrolTecnología de los alimentos3309 Tecnología de Los Alimentos