作者
Roberta Di Benedetto, Rosaria Varì, Beatrice Scazzocchio, Carmela Filesi, Carmela Santangelo, Claudio Giovannini, Paola Matarrese, Massimo D'Archivio, Roberta Masella
发表日期
2007/9/1
期刊
Nutrition, Metabolism and Cardiovascular Diseases
卷号
17
期号
7
页码范围
535-545
出版商
Elsevier
简介
BACKGROUND AND AIM
Extra virgin olive oil has been associated with a reduced incidence of risk factors for coronary heart disease also owing to the presence of antioxidant biophenols. This study compared the protective effects of tyrosol and hydroxytyrosol, two biophenols greatly different in antioxidant power, on J774 A.1-mediated oxidation of LDL.
METHODS AND RESULTS
Cell-mediated oxidation of LDL was evaluated by TBARS formation, and relative electrophoretic mobility increase. Redox imbalance was studied by: (i) cytofluorimetric determination of intracellular ROS and GSH, and (ii) evaluation of GSH-related enzyme activities and gene expressions by colorimetric and RT-PCR analyses, respectively. The cellular uptake of the biophenols was evaluated by HPLC. Both biophenols inhibited cell-mediated oxidation of LDL but to a different extent (100% hydroxytyrosol vs 40% tyrosol), and counteracted …
引用总数
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R Di Benedetto, R Varì, B Scazzocchio, C Filesi… - Nutrition, Metabolism and Cardiovascular Diseases, 2007