Olive oil phenolic compounds inhibit homocysteine-induced endothelial cell adhesion regardless of their different antioxidant activity.
J Agric Food Chem
; 57(9): 3478-82, 2009 May 13.
Article
em En
| MEDLINE
| ID: mdl-19358606
ABSTRACT
In this study, we examine the effect of extra virgin olive oil phenolic compounds on homocysteine-induced endothelial dysfunction and whether the protective effects are related to their different scavenging activities. Structurally related compounds have been assayed for their ability to reduce homocysteine-induced monocyte adhesion as well as the cell surface expression of intercellular adhesion molecule-1 (ICAM-1) in EA.hy.926 cells. As well-known, among the selected phenolic compounds, hydroxytyrosol, homovanillyl alcohol, and the hydroxycinnamic acid derivatives caffeic and ferulic acid display high scavenging activities, while tyrosol and p-coumaric acid are poorly active. All of the tested compounds, approaching potential in vivo concentrations, significantly reduce homocysteine-induced cell adhesion and ICAM-1 expression. Interestingly, we report the first evidence that monophenols tyrosol and p-coumaric acid are selectively protective only in homocysteine-activated cells, while they are ineffective in reducing ICAM-1 expression induced by TNFalpha. Finally, we report the synergistic effect of o-diphenolic and monophenolic compounds.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Fenóis
/
Óleos de Plantas
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Adesão Celular
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Células Endoteliais
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Homocisteína
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Antioxidantes
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2009
Tipo de documento:
Article
País de afiliação:
Itália