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Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil

AuthorsPereira-Caro, Gema; Mateos, Raquel ; Sarriá, Beatriz ; Cert, María Rosa ; Goya, Luis ; Bravo, Laura
Hydroxytyrosol acetate
HepG2 cells
Antioxidant defence capacity
Oxidative stress biomarkers
Olive oil phenols
Issue Date1-Apr-2012
CitationFood Chemistry 131(3): 869-878 (2012)
AbstractThe effects of virgin olive oil phenols, hydroxytyrosyl acetate (HTy-Ac) and hydroxytyrosol (HTy), on cell integrity and steady-state values of cellular redox status were assessed in HepG2 cells, as well as their potential protective effects against oxidative stress induced by tert-butyl hydroperoxide (t-BOOH). Direct treatment for 20 h with 0.5-10 μM HTy or HTy-Ac reduced ROS generation and increased glutathione peroxidase activity at the higher concentrations. Furthermore, after t-BOOH exposure, pretreatment with HTy-Ac and HTy for 2 or 20 h counteracted cell viability damage from 1 μM, counterbalanced reduced glutathione levels from 0.5 μM, protected against lipid peroxidation from 0.5 μM, decreased ROS generation from 1 μM as well as antioxidant enzyme activities from 1 μM. All these changes were statistically significant. HTy-Ac presents antioxidative stress protective effects at physiological concentrations similar to or even slightly higher than that of HTy, thus contributing to the protective role of virgin olive oil. © 2011 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.foodchem.2011.09.068
issn: 0308-8146
Appears in Collections:(ICTAN) Artículos
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