Olive Oil Isochromans Inhibit Human Platelet Reactivity

Abstract

The effects of certain polyphenolic compounds in red wine, such as resveratrol and quercetin, have been widely investigated to determine the relationship between dietary phenolic compounds and the decreased risk of cardiovascular diseases. However, the effects of polyphenolic compounds contained in other foods, such as olive oil, have received less attention and little information exists regarding the biological activities of the phenol fraction in olive oil. The aim of this study was to evaluate the antiplatelet activity and antioxidant power of two isochromans [1-(3'-methoxy-4'-hydroxy-phenyl)-6,7-dihydroxy-isochroman (encoded L116) and 1-phenyl-6,7-dihydroxy-isochroman (encoded L137)] recently discovered in olive oil and synthesized in our laboratory from hydroxytyrosol. These compounds were effective free radical scavengers and inhibited platelet aggregation and thromboxane release evoked by agonists that induce reactive oxygen species-mediated platelet activation including sodium arachidonate and collagen, but not ADP. Release of tritiated arachidonic acid from platelets was also impaired by L116 and L137. These results indicate that other Mediterranean diet nutraceuticals also exhibit antioxidant activity that could be beneficial in the prevention of vascular diseases.

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

“…They have only recently been discovered in VOO [36] and are active in inhibited platelet aggregation and thromboxane release evoked by agonists (sodium arachidonate and collagen) that induce reactive oxygen species-mediated platelet activation [72].…”

Biological Properties of Hydroxytyrosol and Its Derivatives

“…Hydroxytyrosol isochroman derivatives shown in Fig. 4 were effective free radical scavengers able to inhibit platelet aggregation and thromboxane release (Togna, 2003).…”

Virgin olive oil in preventive medicine: From legend to epigenetics

“…It was concluded that such a component of EVOO, with inhibitory activity on COX (anti-inflammatory activity), may help to protect against various pathological conditions (mentioned above) when consumed regularly and continuously, due to an action similar to non-steroidal anti-inflammatory drugs [71,72,77]. The anti-inflammatory action of EVOO has been confirmed by the study of Bogani et al [40] in normolipemic subjects by assaying the inflammatory markers TXB2 and LTB4 before and after 2 and 6 h following consumption of a high-fat meal containing EVOO, olive oil or corn oil.…”