Active-Italia: Extra Virgin Oil Polyphenols Improve the Protective Effects of Hydroxytyrosol in an In Vitro Model of Hypoxia-Reoxygenation of Rat Brain

Extra Virgin Oil Polyphenols Improve the Protective Effects of Hydroxytyrosol in an In Vitro Model of Hypoxia-Reoxygenation of Rat Brain

Hydroxytyrosol (HT) is the component primarily responsible for the neuroprotective effect of extra virgin olive oil (EVOO). However, it is less effective on its own than the demonstrated neuroprotective effect of EVOO, and for this reason, it can be postulated that there is an interaction between several of the polyphenols of EVOO.

The objective of the study was to assess the possible interaction of four EVOO polyphenols (HT, tyrosol, dihydroxyphenylglycol, and oleocanthal) in an experimental model of hypoxia-reoxygenation in rat brain slices. The lactate dehydrogenase (LDH) efflux, lipid peroxidation, and peroxynitrite production were determined as measures of cell death, oxidative stress, and nitrosative stress, respectively. First, the polyphenols were incubated with the brain slices in the same proportions that exist in EVOO, comparing their effects with those of HT. In all cases, the cytoprotective and antioxidant effects of the combination were greater than those of HT alone. Second, we calculated the concentration–effect curves for HT in the absence or presence of each polyphenol. Tyrosol did not significantly modify any of the variables inhibited by HT. Dihydroxyphenylglycol only increased the cytoprotective effect of HT at 10 µM, while it increased its antioxidant effect at 50 and 100 µM and its inhibitory effect on peroxynitrite formation at all the concentrations tested. Oleocanthal increased the cytoprotective and antioxidant effects of HT but did not modify its inhibitory effect on nitrosative stress. The results of this study show that the EVOO polyphenols DHPG and OLC increase the cytoprotective effect of HT in an experimental model of hypoxia-reoxygenation in rat brain slices, mainly due to a possibly synergistic effect on HT’s antioxidant action. These results could explain the greater neuroprotective effect of EVOO than of the polyphenols alone.

Source of the Article

By De La Cruz Cortés JP, Pérez de Algaba I, Martín-Aurioles E, Arrebola MM, Ortega-Hombrados L, Rodríguez-Pérez MD, Fernández-Prior MÁ, Bermúdez-Oria A, Verdugo C, González-Correa JA.

Article

Click on the icon to read more

Linked Article

Hydroxytyrosyl: Antioxidant and Skin Regenerative Properties
Since olive oil is used in the preparation of many cosmetic formulations, we explored the antioxidant capacity of HtyOle in human keratinocytes.. . .
find out more
Mediterranean Diet in Preventing Neurodegenerative Diseases
Most, but not all, epidemiologic studies report a protective association between MD adherence, cognitive impairment, and brain health. Data from. . .
find out more
Oleocanthal Inhibits Catabolic and Inflammatory Mediators in LPS-Activated Human . . .
Oleocanthal, a phenolic compound present in extra virgin olive oil, has attracted attention since its discovery for its relevant pharmacological. . .
find out more
(−)-Methyl-Oleocanthal, a New Oleocanthal Metabolite Reduces LPS-Induced . . .
The antioxidant and anti-inflammatory responses of (−)-methyl-oleocanthal (met-OLE), a new metabolite of the extra virgin olive oil (EVOO) phenolic. . .
find out more

Share

IMPORTANT DISCLAIMERS

  • The info presented in this post should not replace professional medical or dietary advice, diagnosis or treatment.
  • Always consult your registered dietitian or physician before making any significant dietary or exercise changes.
  • Don’t ignore professional medical advice due to the info presented here.
  • Active-Italia products are intended for laboratory use only and are not for consumer use.

Get Insights on Developments in Biomedical Research

There’s an ocean of publications in biomedical research. We want to help you navigate through them, by bringing you relevant information suited to your professional needs and interests.