Tyrosol, the major extra virgin olive oil compound, restored intracellular antioxidant defences in spite of its weak antioxidative effectiveness

Benedetto, Roberta Di; Varı̀, Rosaria; Scazzocchio, Beatrice; Filesi, Carmelina; Santangelo, Carmela; Giovannini, Claudio; Matarrese, Paola; D’Archivio, Massimo; Masella, Roberta

doi:10.1016/j.numecd.2006.03.005

Cited by 133 publications

(111 citation statements)

References 34 publications

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“…However, Tyr still offers protection against OS. It has been found that Tyr inhibits LDL oxidation [72] and presents cardioprotective effects [34].…”

Section: Introductionmentioning

confidence: 99%

A quantum chemical study on the free radical scavenging activity of tyrosol and hydroxytyrosol

et al. 2012

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The free radical scavenging activity of hydroxytyrosol (HTyr) and tyrosol (Tyr) has been studied in aqueous and lipid solutions, using the density functional theory. Four mechanisms of reaction have been considered: single electron transfer (SET), sequential electron proton transfer (SEPT), hydrogen transfer (HT), and radical adduct formation. It was found that while SET and SEPT do not contribute to the overall reactivity of HTyr and Tyr toward Á OOH and Á OCH 3 radicals, they can be important for their reactions with Á OH, Á OCCl 3 , and Á OOCCl 3 . The Á OOH-scavenging activity of HTyr and Tyr was found to take place exclusively by HT, and it is also predicted to be the main mechanism for their reactions with Á OCH 3 . HT is proposed as the main mechanism for the scavenging activity of HTyr and Tyr when reacting with other Á OR and Á OOR radicals, provided that R is an alkyl or an alkenyl group. The major products of reaction are predicted to be the phenoxyl radicals. In addition, Tyr was found to be less efficient than HTyr as free radical scavenger. Moreover, while HTyr is predicted to be a good peroxyl scavenger, Tyr is predicted to be only moderately for that purpose.

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“…However, Tyr still offers protection against OS. It has been found that Tyr inhibits LDL oxidation [72] and presents cardioprotective effects [34].…”

Section: Introductionmentioning

confidence: 99%

A quantum chemical study on the free radical scavenging activity of tyrosol and hydroxytyrosol

et al. 2012

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“…Among these, polyphenols contained in olive mill waste water (VW) have been studied for their antioxidant properties (De Lucia et al 2006;Di Benedetto et al 2006). VW is an olive oil by-product rich in polyphenols obtained by mechanical compression of olives during oil extraction.…”

Section: Introductionmentioning

confidence: 99%

Physiological effects of natural olive oil antioxidants utilization in rainbow trout (Onchorynchus mykiss) feeding

et al. 2009

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Olive mill vegetation water (VW) is an olive oil by-product rich in polyphenols has powerful antioxidant effects. In light of the interest on the research of novel natural antioxidants to use in fish feed, the aim of this research was to use VW as a potential substitute for artificial antioxidants in rainbow trout diet as well as checking its effects on the blood chemistry and digestive organ physiology of the fish. The experimental plan was monofactorial, balanced (4 9 3) and the experimental factor considered was the fish diet. Diets were isoproteic (CP 40%) and isoenergetic (18 MJ kg -1 DM) with two inclusion levels of VW (1 and 5%: VW1 and VW5) tested against a control diet. A feeding trial was performed on quadruplicate groups of 200 fish (mean body weight: 44.2 g) fed experimental diets for 94 days. At the end of the trial, the growth performance traits were determined and sampling of blood and different tissues (brain, ovary, stomach, liver, and intestine) were carried out for haematology, endocrinology, histology, and digestive enzyme analysis. The main results of the present experimentation are that VW inclusion in rainbow trout feed slightly affects the productive traits and blood chemistry, while the histological structure of digestive organs and digestive enzyme physiology were not affected.

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“…This result could be explained by the fact that the rate of internalization and their intracellular fate were rather different (Di Benedetto et al, 2007). In fact, HT was found as quickly inside the cells as it disappeared, probably it was metabolized or released which explains the weak effect of HT in a broader spectrum of time (24 h).…”

Section: --------------------------------------------T (Mm)mentioning

confidence: 99%

“…While, a dose-dependent manner of decrease was observed after preincubation during 24 h. These results suggest that T accumulated intracellulary with time, and it exerts its protective effects in the long term. Furthermore, it is also noted that the concentrations at which they exerted the protective effects were very different: HT acted at concentrations about a thousand times lower than T (Di Benedetto et al, 2007). HT was the most effective at impairing THP-1 superoxide production.…”

Section: --------------------------------------------T (Mm)mentioning

confidence: 99%

Modulation of the superoxide anion production and MMP-9 expression in PMA stimulated THP-1 cells by olive oil minor components: Tyrosol and hydroxytyrosol

Nakbi

Dabbou

Champion

et al. 2011

Food Research International

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Tyrosol, the major extra virgin olive oil compound, restored intracellular antioxidant defences in spite of its weak antioxidative effectiveness

Cited by 133 publications

References 34 publications

A quantum chemical study on the free radical scavenging activity of tyrosol and hydroxytyrosol

A quantum chemical study on the free radical scavenging activity of tyrosol and hydroxytyrosol

Physiological effects of natural olive oil antioxidants utilization in rainbow trout (Onchorynchus mykiss) feeding

Modulation of the superoxide anion production and MMP-9 expression in PMA stimulated THP-1 cells by olive oil minor components: Tyrosol and hydroxytyrosol

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