کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188122 963481 2012 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil
چکیده انگلیسی

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 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.


► Direct treatment of HepG2 cells with HTy-Ac reduces ROS generation and increases GPx activity.
► After t-BOOH exposure, pretreatment with HTy-Ac counteracts cell viability damage and decreases generation of ROS from 1μM.
► Furthermore, pretreatment with HTy-Ac counterbalances the decrease of GSH and protects from lipid peroxidation from 0.5 μM.
► Finally, pretreatment with HTy-Ac decreases the activity of antioxidant enzymes, GPx and GR, from 0.5 μM.
► HTy-Ac presents antioxidative stress protective effects similar or slightly higher than that of HTy at physiological concentrations.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 131, Issue 3, 1 April 2012, Pages 869–878
نویسندگان
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