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European Journal of Nutrition

Erschienen in:

01.12.2012 | Original Contribution

Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis

verfasst von: Özlem Erol-Dayi, Nazlı Arda, Günhan Erdem

Erschienen in: European Journal of Nutrition | Ausgabe 8/2012

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Abstract

Purpose

Olive oil contains several phenolic compounds possessing antioxidant activity. The aim of this study was to investigate the protective effects of olive oil phenolic extract (OOPE) and one of its constituents, gallic acid (GA) against H₂O₂-induced oxidative stress and apoptotic cell death in HeLa cells, a model for human epithelial cells.

Methods

The cells were pretreated with nontoxic doses of OOPE or GA for 4, 24 and 48 h, and the intracellular reactive oxygen species (ROS) level was determined, before and after oxidative stress induction with H₂O₂. As an indicator of apoptosis, caspase 9 activity was measured.

Results

All pretreatments reduced ROS generation. Four hour incubation with OOPE or GA completely inhibited ROS generation. Increases in caspase 9 activity by OOPE and GA pretreatment under harsh stress conditions were inhibited 92 and 67.8%, respectively.

Conclusions

These results suggest that OOPE and GA act as powerful antioxidants against oxidative stress and exert anti-apoptotic effects.

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Titel: Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis
verfasst von: Özlem Erol-Dayi
Nazlı Arda
Günhan Erdem
Publikationsdatum: 01.12.2012
Verlag: Springer-Verlag
Erschienen in: European Journal of Nutrition / Ausgabe 8/2012
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-011-0273-5

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Protective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis

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Methods

Results

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