Role of the catechol group in the antioxidant and neuroprotective effects of virgin olive oil components in rat brain

The Journal of Nutritional Biochemistry
José Pedro De La CruzJosé Antonio González-Correa

Abstract

The aim of the present study was to determine the role of the catechol group in the antioxidant and neuroprotective effects of minor components of virgin olive oil in rat brain tissue. Hydroxytyrosol ethyl ether (HT, 2 OH), tyrosol ethyl ether (Ty, 1 OH) and 3,4-di-ortho-methylidene-hydroxytyrosol ethyl ether (MET, no OH) were compared. Oxidative stress was induced with ferrous salts (lipid peroxidation induction), diethylmaleate (depletion of glutathione) and hypoxia-reoxygenation in brain slices. Lipid peroxidation was inhibited in direct proportion to the number of OH groups: HT>Ty>MET. Exposure to HT led to partial recovery of the glutathione system after chemical inhibition or hypoxia-reoxygenation. All three compounds inhibited cell death in hypoxia-reoxygenation experiments (HT≥Ty>MET). Peroxynitrite formation (3-nitrotyrosine) and inflammatory mediators (prostaglandin E2 and interleukin 1ß) were inhibited by all three compounds. In conclusion, the presence of OH groups in the molecule of these phenolic compounds from virgin olive oil is a determinant factor in their antioxidant effect in brain tissue, but this antioxidant effect is not the only explanation for their neuroprotective effect.

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Citations

Oct 25, 2016·The Journal of Nutritional Biochemistry·Juan Antonio López-VillodresJosé Antonio González-Correa
Apr 30, 2017·International Journal of Molecular Sciences·Francisca EcheverríaLuis A Videla
Jul 13, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xican LiDongfeng Chen
Nov 20, 2016·Journal of Neuroscience Research·Manuela PennisiVittorio Calabrese
Oct 19, 2016·Journal of Neuroscience Research·V CalabreseE J Calabrese
Apr 22, 2021·Biomedicine & Pharmacotherapy = Biomédecine & Pharmacothérapie·Anjana PathaniaRajat Sandhir

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