Biological effects of hydroxytyrosol, a polyphenol from olive oil endowed with antioxidant activity

Advances in Experimental Medicine and Biology

Volumn 472, Issue , 2000, Pages 115-130

  Manna, C ^a   Della Ragione, F ^a   Cucciolla, V ^a   Borriello, A ^a   D'Angelo, S ^a   Galletti, P ^a   Zappia, V ^a  

^a SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; HYDROXYTYROSOL; OLIVE OIL; POLYPHENOL;

AUTOOXIDATION; CANCER CELL; CELL COMPARTMENTALIZATION; CELL DIFFERENTIATION; CELL PROTECTION; CELL STRAIN CACO 2; CONFERENCE PAPER; DIETARY INTAKE; HUMAN; LIPID COMPOSITION; NUTRITIONAL VALUE; OXIDATIVE STRESS; PRIORITY JOURNAL; RISK BENEFIT ANALYSIS;

ANTIOXIDANTS; HUMANS; NEOPLASMS; OXIDATIVE STRESS; PHENYLETHYL ALCOHOL; PLANT OILS; REACTIVE OXYGEN SPECIES;

EID: 0034468405     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (57)

1. Protective aspects of the Mediterranean diet
2. The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidants
3. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance
4. Olive oil quality parameters in relationship to agronomic and technological aspects
5. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
6. Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction
7. Production of glucose and bioactive aglycone by chemical and enzymatic hydrolysis of purified oleuropein from Olea europea
8. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone, and hydroxytyrosol
9. Free radical-scavenging properties of olive oil polyphenols
10. Phenolic compounds and stability of virgin olive oil
11. Antioxidant effect of natural phenols on olive oil
12. The Mediterranean diet: An attempt to define its present and past composition
13. Comparison of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man
14. An update on monounsaturated fatty acids
15. The oxidation hypothesis of atherosclerosis
16. Low density lipoprotein rich in oleic acid is protected against oxidative modification: Implication for dietary prevention of atherosclerosis
17. Dietary fat, olive oil intake, and breast cancer risk
18. Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece
19. Specific fatty acids and risks of breast and prostate cancer: Dietary intake
20. Olive oil, other seasoning fats, and the risk of colorectal carcinoma
21. Oxidants, antioxidants, and the degenerative diseases of aging
22. Free radicals and antioxidants in food and in vivo: What they do and how they work
23. Redox modulation of tyrosine phosphorylation-dependent signal transduction pathways
24. Reactive oxygen species and antioxidants in signal transduction and gene expression
25. Mitogenic signaling mediated by oxidants in ras-transformed fibroblasts
26. Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions
27. Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits
28. 2-isoprostanes in oxidized low density lipoprotein: Inhibitory effect of hydroxytyrosol
29. Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents
30. The effect of minor constituents of olive oil on cardiovascular disease: New findings
31. The protective effect of the olive oil polyphenol (3,4-dihydroxyphenyl)ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in Caco-2 cells
32. Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages
33. Characterization of the human colon carcinoma cell line (Caco-2) as a model system for intestinal epithelial permeability
34. Xanthine oxidase inhibitors attenuate ischemia-induced vascular permeability changes in the cat intestine
35. Suppression of hydroperoxide-induced cytotoxicity by polyphenols
36. Enhancement of antioxidant and phase II enzymes by oral feeding of green tea polyphenols in drinking water to SKH-1 hairless mice: Possible role in cancer chemoprevention
37. The generation of superoxide radical during the autoxidation of hemoglobin
38. Hemoglobin: A mechanism for the generation of hydroxyl radicals
39. Effect of hydrogen peroxide exposure on normal human erythrocyte deformability, morphology, surface characteristics, and spectrin-hemoglobin cross-linking
40. Red-cell-membrane polypeptide aggregates in glucose-6-phosphate dehydrogenase mutants with chronic hemolytic disease
41. Oxidative denaturation of red blood cells in thalassemia
42. Spontaneous oxygen radical generation by sickle erythrocytes
43. + pump ATPase of human red blood cell membranes
44. Descriptive epidemiology of colorectal cancer
45. Chemoprevention
46. Major deletions in the gene encoding the p53 tumor antigen cause lack of p53 expression in HL-60 cells
47. Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil
48. Inhibition of arachidonate lipoxygenase activities by 2-(3,4-dihydro xyphenyl)ethanol, a phenolic compound from olives
49. Inhibition of leukocyte 5-lipoxygenase by phenolics from virgin olive oil
50. Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages
51. Inhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol