Recent studies have shown that dietary patterns confer protection from certain chronic diseases related to oxidative stress, the immune system and chronic low-grade inflammatory diseases. The aim of this study was to evaluate the anti-inflammatory potential and the capacity to attenuate cartilage degradation using extra-virgin olive oil–derived polyphenols for the treatment of osteoarthritis. Results show that both nutraceuticals ligstroside aglycone and acetylated ligstroside aglycone showed an anti-inflammatory profile. Acetylated ligstroside aglycone significantly reduced the expression of pro-inflammatory genes including NOS2 and MMP13 at both RNA and protein levels; decreased nitric oxide release; and, importantly, reduced proteoglycan loss in human osteoarthritis cartilage explants. Our study demonstrated that a new synthetic acetylated ligstroside aglycone derivative offers enhanced anti-inflammatory profile than the natural nutraceutical compound in osteoarthritis. These results substantiate the role of nutraceuticals in osteoarthritis with implications for therapeutic intervention and our understanding of osteoarthritis pathophysiology.

最近的研究表明，饮食方式可以预防某些与氧化应激有关的慢性疾病，免疫系统和慢性低度炎症性疾病。这项研究的目的是评估使用特级初榨橄榄油衍生的多酚治疗骨关节炎的抗炎潜能和减弱软骨降解的能力。结果表明，营养保健品绞股蓝苷元和乙酰化的绞股蓝苷元均显示出抗炎特性。乙酰化的皂甙苷元在RNA和蛋白质水平上均显着降低了包括NOS2和MMP13在内的促炎基因的表达。一氧化氮释放减少；而且，重要的是减少了人类骨关节炎软骨外植体中的蛋白聚糖损失。我们的研究表明，在骨关节炎中，一种新的合成的乙酰化葡糖苷糖苷配基糖苷衍生物比天然的营养保健品具有更高的抗炎特性。这些结果证实了保健食品在骨关节炎中的作用，对治疗干预和我们对骨关节炎病理生理学的理解具有重要意义。