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

作者：Pereira Caro G; Mateos R^*; Sarria B; Cert R; Goya L; Bravo L

来源：Food Chemistry, 2012, 131(3): 869-878.

DOI：10.1016/j.foodchem.2011.09.068

• Hydroxytyrosol
• Hydroxytyrosyl acetate
• HepG2 cells
• Antioxidant defence capacity
• Oxidative stress biomarkers
• Olive oil phenols

The 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 mu M 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 mu M, counterbalanced reduced glutathione levels from 0.5 mu M, protected against lipid peroxidation from 0.5 mu M, decreased ROS generation from 1 mu M as well as antioxidant enzyme activities from 1 mu M. 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.

• 出版日期2012-4-1