Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 46, Issue -, Pages 110-117Publisher
ELSEVIER
DOI: 10.1016/j.jff.2018.04.028
Keywords
Bioactivity; Dopaminergic cells; Hydroxytyrosol; Neurodegeneration; Phase-II metabolites; Sulphation
Categories
Funding
- Spanish Ministry of Education and Science [AGL2012-40144-C03-01]
- University of Lleida through the M-C. Lopez de las Hazas grant
- Fundacao para a Ciencia e Tecnologia/Ministerio da Ciencia e do Ensino Superior [LISBOA-01-0145-FEDER-007344]
- FEDER
- FCT [IF/01097/2013]
- FEDER funds through COMPETE2020 (POCI) [LISBOA-01-0145-FEDER-007660]
- FCT
- FCT - Fundacao para a Ciencia e Tecnologia [AAC 01/SAICT/2016]
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Hydroxytyrosol (HT) and oleuropein derivatives are the main phenolic compounds in virgin olive oil (VOO). After VOO intake, HT is extensively metabolized being hydroxytyrosol-sulphate (HT-S) and hydroxytyrosolacetate sulphate (HT-AC-S) the main circulating metabolites detected in human plasma. The brain uptake and accumulation of HT and its metabolites were observed after 21 days of rat diet supplementation (5 mg/kgrat/day) of HT in its native form or through oleuropein derivatives. To establish their neuroprotective potential HT-S and HT-AC-S were chemically synthetized and their protective effects against oxidative stress at physiological concentrations (10 mu M) in neuroblastoma (SH-SY5Y) and dopaminergic (LUHMES) neuronal cells were observed. The sulpho-conjugated HT structures showed a lower protective effect than native HT. Results showed brain accumulation of HT and HT-S, suggesting their neuroprotective activity by the reduction of the oxidative stress at neuronal level.
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