Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cells

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
Alessandra IncaniMonica Deiana

Abstract

The phenolic fraction of extra virgin olive oil (EVOO) concentrates before absorption in the intestinal lumen, where it may contribute to the modulation of enterocytes response to oxidative and inflammatory stimuli. We evaluated the ability of two monovarietal EVOOs phenolic extracts, Bosana and Nera di Gonnos/Tonda di Cagliari, typical and widespread varieties in Sardinia (Italy), to counteract in enterocytes like Caco-2 cells the pro-oxidant action of oxidized lipids, tert-butyl hydroperoxide (TBH) or a mixture of oxysterols of dietary origin. We confirmed that TBH treatment causes a significant increase of ROS production, GSH depletion, increase of MDA, fatty acids hydroperoxides and 7-ketocholesterol, and showed first evidence of oxidative imbalance and cell damage due to oxysterols exposure. Preincubation of cells with the phenolic extracts significantly attenuated oxidative modifications. Bosana extract showed the highest concentration of total phenols, mainly hydroxytyrosol and tyrosol, and was the most active in presence of TBH, where the free radical scavenging activity of these simple phenols seems to be a determining factor. The two extracts were equally effective, in spite of the different composition, in presence o...Continue Reading

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Citations

Jul 12, 2018·Critical Reviews in Food Science and Nutrition·Fatiha BrahmiGérard Lizard
Jun 12, 2019·International Journal of Molecular Sciences·Syed Haris Omar
Oct 30, 2019·Food & Function·Gabriele Serreli, Monica Deiana
Feb 15, 2020·BMC Research Notes·Alessandra IncaniFabrizio Angius
Jul 17, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Antonio BarberisEnrico Sanjust
Aug 10, 2019·Nutrients·Gabriela MarcelinoRita de Cássia Avellaneda Guimarães
Nov 25, 2018·Antioxidants·Gabriele Serreli, Monica Deiana
Apr 17, 2020·Nutrients·Marica CarielloAntonio Moschetta
Dec 26, 2021·Comprehensive Reviews in Food Science and Food Safety·Yan LiuBaiyi Lu

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