Effect of Hydroxytyrosol Found in Extra Virgin Olive Oil

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Effect of Hydroxytyrosol Found in Extra Virgin Olive Oil on

Oxidative DNA Damage and on Low-Density Lipoprotein Oxidation

 

http://pubs.acs.org/cgi-

bin/abstract.cgi/jafcau/1998/46/i12/abs/jf980649b.html

 

Okezie I. Aruoma,* Monica Deiana, Andrew Jenner, Barry Halliwell,

Harparkash Kaur, Sebastiano Banni, Francesco P. Corongiu, M. Assunta

Dessí, and Robert Aeschbach#

 

Department of Clinical Analysis, Toxicology and Bromatology, Faculty

of Pharmaceutical Sciences, University of São Paulo-Ribeirão Preto,

Avenida do Cafè s/n-Monte Alegre, CEP 14040-903, Ribeirão Preto-São

Paulo, Brazil; Pharmacology Group, University of London King's

College, Manresa Road, London SW3 6LX, United Kingdom; Dipartimento

di Biologia Sperimentale, Sezione Patologia Sperimentale, Universitá

degli Studi di Cagliari, Cittadella Universitaria, Km 4.500 SS 554,

09040 Monserrato, Cagliari, Italy; Department of Biochemistry,

National University of Singapore, Kent Ridge Crescent, Singapore

119260; Vascular Biology Unit, Department of Surgical Research,

Northwick Park Institute for Medical Research, Harrow, Middlesex HA1

3UJ, United Kingdom; and Nestlé Research Centre, Vers-Chez-les

Blanc, CH-1000 Lausanne 26, Switzerland

 

Received for review June 15, 1998. Revised manuscript received

October 6, 1998. Accepted October 6, 1998. We are grateful to Nestec

Research Center, Switzerland, the World Cancer Research Fund, and

the U.K. Ministry of Agricultural Fisheries and Food for research

support.

 

Abstract:

 

Hydroxytyrosol found in extra virgin olive oil strongly inhibited

low-density lipoprotein oxidation stimulated by 2,2'-azobis(2-

amidinopropane) hydrochloride (AAPH), suggesting the ability to

scavenge the AAPH-derived peroxyl radicals. Hydroxytyrosol inhibited

iron-dependent phospholipid liposome peroxidation at low

concentrations (IC50 = 50 ± 1.3 M). In similar experiments, the

calculated, IC50 values for other antioxidants compared are 1.5 ±

0.05 M (carnosol), 2.25 ± 0.08 M (carnosic acid), 65 ± 2.6 M (Trolox

C), and 250 ± 10 M (vitamin E). Hydroxytyrosol and ascorbate reduced

copper(II) ions to their copper(I) prooxidant form, but this was not

reflected by their abilities to induce oxidative DNA damage in the

complex copper-phenanthroline. Only high, nonphysiological,

millimolar concentrations of pure hydroxytyrosol weakly stimulated

copper-dependent chemical modification to DNA bases. The prooxidant

(redox actions on metal ions) concentrations in vitro may never be

achieved in vivo (following consumption of extra virgin olive oil).

Thus, hydroxytyrosol may represent a useful diet-derived antioxidant

depending on its bioavailability.

 

Keywords: Extra virgin olive oil; hydroxytyrosol; low-density

lipoprotein; rosemary; vitamin E; lipid peroxidation; plant

antioxidants; DNA damage

 

 

 

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