Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/56004
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | The effect of tyrosol, hydroxytyrosol and oleuropein on the non-enzymatic lipid peroxidation of rat liver microsomes |
Autor: | Ruiz-Gutiérrez, Valentina CSIC ; Puerta, Rocío de la; Catalá, Ángel | Palabras clave: | Chemiluminescence Polyphenols Olive oil |
Fecha de publicación: | ene-2001 | Editor: | Springer Nature | Citación: | Molecular and Cellular Biochemistry 217(1-2): 35-41 (2001) | Resumen: | The effects of the polyphenolic compounds from virgin olive oil: tyrosol, hydroxytyrosol and oleuropein on the non-enzymatic lipid peroxidation induced by ascorbate-Fe2+ of rat liver microsomes were examined. The inhibition of light emission (maximal induced chemiluminescence) by oleuropein was concentration dependent. Hydroxytyrosol showed a substantial degree of inhibition against ascorbate-Fe2+ induced lipid peroxidation in rat liver microsomes that was at least 6 times higher than that observed in the presence of oleuropein. Inhibition of lipid peroxidation by tyrosol was not observed. In rat liver microsomes incubated alone or in the presence of tyrosol, the fatty acid composition was profoundly modified when subjected to in vitro peroxidation mediated by ascorbate-Fe2+, with a considerable decrease of 18:2n6 and 20:4n6; however, changes in fatty acid composition were not observed when microsomes were incubated with hydroxytyrosol. When oleuropein was used at low concentration (5, 15 microM) a considerable decrease of 20:4n6 was observed, but 18:2n6 was not modified; at higher concentration (30, 60 microM) changes in fatty acid composition were not observed. There was a very good correlation between the presence of oxidized phospholipids and the changes in polyunsaturated fatty acids previously observed. Thus, hydroxytyrosol showed the highest protection again oxidized phospholipid formation. The presence of oleuropein at low concentration (5, 15 microM) does not prevent the formation of oxidized phospholipids (8.02 +/- 1.22 and 1.22 +/- 1.22) but concentration higher than 30 microM avoids completely the formation of this molecules whereas tyrosol at any concentration assayed was found to be ineffective and allows the formation not only of oxidized phospholipids but also of oxidized cholesterol. | Versión del editor: | http://dx.doi.org/10.1023/A:1007219931090 | URI: | http://hdl.handle.net/10261/56004 | DOI: | 10.1023/A:1007219931090 | ISSN: | 0300-8177 | E-ISSN: | 1573-4919 |
Aparece en las colecciones: | (IG) Artículos |
Mostrar el registro completo
CORE Recommender
SCOPUSTM
Citations
51
checked on 12-mar-2024
WEB OF SCIENCETM
Citations
46
checked on 25-feb-2024
Page view(s)
295
checked on 18-mar-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.