Protective effect of simple phenols from extravirgin olive oil against lipid peroxidation in intestinal Caco-2 cells

Deiana, Monica; Corona, Giulia; Incani, Alessandra; Loru, D; Rosa, Antonella; Atzeri, Angela; Melis, Maria Paola; Dessì, Ma

doi:10.1016/j.fct.2010.07.041

Cited by 60 publications

(49 citation statements)

References 45 publications

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“…In particular, the polyphenols present in the virgin olive oil display a strong antioxidant activity in vitro [2] and in vivo [3,4], which has impelled a growing interest in these compounds, especially those that can be obtained from by-products of the food industry [5]. Several epidemiological studies have shown the beneficial health effects arising from consumption of foods rich in antioxidants, preventing the damage caused by prolonged oxidative stress in certain biomolecules (nucleic acids, lipids, proteins), which is associated with an increased risk of chronic diseases [6].…”

Section: Introductionmentioning

confidence: 99%

A Straightforward Access to New Families of Lipophilic Polyphenols by Using Lipolytic Bacteria

et al. 2016

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The chemical synthesis of new lipophilic polyphenols with improved properties presents technical difficulties. Here we describe the selection, isolation and identification of lipolytic bacteria from food-processing industrial wastes, and their use for tailoring a new set of compounds with great interest in the food industry. These bacteria were employed to produce lipolytic supernatants, which were applied without further purification as biocatalysts in the chemoselective and regioselective synthesis of lipophilic partially acetylated phenolic compounds derived from olive polyphenols. The chemoselectivity of polyphenols acylation/deacylation was analyzed, revealing the preference of the lipases for phenolic hydroxyl groups and phenolic esters. In addition, the alcoholysis of peracetylated 3,4-dihydroxyphenylglycol resulted in a series of lipophilic 2-alkoxy-2-(3,4-dihydroxyphenyl)ethyl acetate through an unexpected lipase-mediated etherification at the benzylic position. These new compounds are more lipophilic and retained their antioxidant properties. This approach can provide access to unprecedented derivatives of 3,4-dihydroxyphenylglycol with improved properties.

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Section: Introductionmentioning

confidence: 99%

A Straightforward Access to New Families of Lipophilic Polyphenols by Using Lipolytic Bacteria

et al. 2016

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“…The mixtures were incubated in a water bath at 90°C for 45 min, cooled and centrifuged at 12,000g for 10 min. Aliquots (50 ll) of the samples were used for HPLC analysis, as previously reported (Deiana et al, 2010). A standard curve was prepared using a 1,1,3,3,-tetraethoxypropane (TEP) solution (0.05-10 lM).…”

Section: Mda Determinationmentioning

confidence: 99%

Antioxidant profile of strawberry tree honey and its marker homogentisic acid in several models of oxidative stress

et al. 2011

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“…In vitro digestion models permit the characterisation of the compounds under physiological conditions caused by digestive enzymes and can provide more information than that gained from the chemical analysis of food. 11,16,[20][21][22][23][24][25] However, little is known about the antioxidant properties of monovarietal virgin olive oils after the digestion process, or about their antioxidant effects at the cellular level. 14,15,[17][18][19] In combination with in vitro digestion, cell culture models facilitate the study of small-intestinal absorption and metabolism and thus elucidate the potential impact of these compounds on human health.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

2015

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The antioxidant activity and the total phenolic content (TPC) of six Spanish commercial monovarietal extra virgin olive oils (Arbequina, Cornicabra, Hojiblanca, Manzanilla, Picual and Picudo) were evaluated in chemical extracts and in bioaccessible fractions (BF) obtained after in vitro digestion. Moreover, the effects of the BF on cell viability and the generation of reactive oxygen species (ROS) were investigated in Caco-2 cell cultures. The in vitro digestion process increased the TPC and antioxidant activity evaluated by different methods (ABTS, DPPH and FRAP) compared with chemical extracts. After digestion, the Picual variety showed better beneficial effects in preserving cell integrity than the other varieties studied. Significant reductions of ROS production were observed after incubation of Caco-2 cells with the BF of all the varieties and, moreover, a protective effect against the oxidative stress induced by t-BOOH was shown for Arbequina, Cornicabra, Hojiblanca, Manzanilla and Picual. These findings seem to be an additional reason supporting the health benefits of Spanish extra virgin olive oil varieties. Multivariate factor analysis and principal component analysis were applied to assess the contribution of antioxidant activity and TPC, before and after digestion, to the characterization of the different varieties.

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Protective effect of simple phenols from extravirgin olive oil against lipid peroxidation in intestinal Caco-2 cells

Cited by 60 publications

References 45 publications

A Straightforward Access to New Families of Lipophilic Polyphenols by Using Lipolytic Bacteria

A Straightforward Access to New Families of Lipophilic Polyphenols by Using Lipolytic Bacteria

Antioxidant profile of strawberry tree honey and its marker homogentisic acid in several models of oxidative stress

Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

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