Effects of olive oil polyphenols on erythrocyte oxidative damage

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Fatima Paiva Martins (Autor) FCUP; Joao Fernandes (Autor) Outra; Susana Rocha (Autor) FFUP; Henrique Nascimento (Autor) Outra; Rui Vitorino (Autor) Outra; Francisco Amado (Autor) Outra; Fernanda Borges (Autor) FCUP; Luis Belo (Autor) FFUP; Alice Santos Silva (Autor) FFUP

Revista

Título: Molecular Nutrition and Food Research

Vol. 53

Páginas: 609-616

ISSN: 1613-4125

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 95 Citações

Scopus - 107 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

CORDIS: Ciências Físicas > Química > Química aplicada

Outras Informações

ID Authenticus: P-003-KJ6

DOI: 10.1002/mnfr.200800276

Abstract (EN): Many Studies have investigated the protective effects of oleuropein and hydroxytyrosol against cell injury, but few have investigated the protective effects of oleuropein aglycones 3.4-dihydroxyphenylethanol-elenolic acid (3,4-DHPEA-EA) and 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde (3,4-DHPEA-EDA). The present work Studied and compared the capacity of these four compounds, found at high concentrations in olive oil, to protect red blood cells (RBCs) from oxidative injury. The in vitro oxidative stress of RBCs was induced by the water-soluble radical initiator 2,2'-azo-bis(2-amidinopropane) dihydrochloride. RBC changes were evaluated either by optical microscopy or by the amount of hemolysis. All compounds were shown to significantly protect RBCs from oxidative damage in a dose-dependent manner. The order of activity at 20 mu M was: 3,4-DHPEA-EDA > hydroxytyrosol > Oleuropein > 3,4-DHPEA-EA. Even at 3 mu M, 3,4-DHPEA-EDA and hydroxytyrosol still had an important protective activity. However, deleterious morphological RBC changes were Much more evident in the presence of hydroxytyrosol than with 3,4-DHPEA-EDA. For the first time it was demonstrated that 3,4-DHPEA-EDA, one of most important olive oil polyphenols, may play a noteworthy protective role against ROS-induced oxidative injury in human cells since lower closes of this compound were needed to protect RBCs in vitro from oxidative mediated hemolysis.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8