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Antioxidant activity of isochromans derived from hydroxytyrosol

AuthorsEspartero, José L.; Pereira-Caro, Gema; Madrona, Andrés; Bravo, Laura ; Mateos, Raquel
Issue Date6-Jul-2011
CitationEuroFoodChem XVI. Translating food chemistry into health benefits
AbstractHydroxytyrosol (HTy) and their esters derivatives are natural compounds present in the phenolic fraction of virgin olive oil. These biophenols have shown to be good antioxidants, with remarkable biological properties of potential benefit in the prevention of some pathologies associated to oxidative stress such as cancer or cardiovascular disease [1¿3]. In the last years, other minor components derivatives from hydroxytyrosol have been identified in the phenolic fraction of virgin olive oil with 6,7-dihydroxy-isochroman structure [4]. However, these free olive oil biophenols are scarcely soluble in lipid media, which limited their used as antioxidant additives in based lipids foods. For this reason, the search for new derivatives that could maintain the functional characteristics of the original compounds, with enhanced lipophilicity and, therefore, intestinal bioavailability, is convenient. In this sense, synthesis of several lipophilic derivatives from olive oil phenols have been already published [5¿9]. In the present communication, the synthetic procedure and the antioxidant activity of isochromans derivatives from HTy will be presented. Results obtained using different methods for the antioxidant capacity, such as FRAP, ABTS and ORAC will be shown. [1] Bravo L., Nutr. Rev., 1998, 56, 317¿333. [2] Wiseman S. et al., Atherosclerosis, 1996, 120, 15¿23. [3] Braga C. et al., Cancer, 1998, 82, 448¿453. [4] Bendini A. et al., Molecules, 2007; 12: 1679¿1719. [5] Guiso M. et al., Tetrahedron Lett., 2001, 42, 6531¿6534. [6] Alcudia F. et al., PCT WO 2004/005237, 2004. [7] Trujillo M. et al., J. Agric. Food Chem., 2006, 54, 3779¿3785. [8] Mateos R. et al., J. Agric. Food Chem., 2008, 56, 10960¿10966. [9] Madrona A. et al., Molecules, 2009, 14, 1762¿1772.
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