Minor compounds from virgin olive oil promote M2 microglia polarization and neuroprotection

39th Congress of the Spanish Pharmacology Society, Las Palmas, Spain, 3–5 July 2019Microglia are the primary cells that exert immune function in the central nervous system, and accumulating evidence suggests that microglia act as key players in the initiation of neurodegenerative diseases. It is now well recognized that microglia have functional plasticity and dual phenotypes, proinflammatory M1 and anti‐inflammatory M2 phenotypes. Inhibiting the M1 phenotype while stimulating the M2 phenotype has been suggested as a potential therapeutic approach for the treatment of neuroinflammation‐related diseases. Our aim was to evaluate the effects of minor compounds found in the unsaponifiable fraction (UF) and in the phenolic fraction (PF) of virgin olive oil (VOO) could modulate the plasticity of microglia. We observed that UF and PF enhance M2 microglia polarization, whereas postprandial LPS made polarized microglia prone to an M1 phenotype. In addition, in contrast to dietary SFAs, dietary VOO primed for a reduced pro‐inflammatory profile in the brain of mice. These findings unveil a potential beneficial role for minor compounds of VOO in regulating the plasticity of microglia. These exciting findings open opportunities for developing nutraceutical strategies with olive oil as the principal source of fat to prevent development and progression of neuroinflammation‐related diseases.Peer reviewe