Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats

Fátima Rubio-Senent; Baukje de Roos; Garry Duthie; Juan Fernández-Bolaños; Guillermo Rodríguez-Gutiérrez

doi:10.1007/s00394-014-0807-8

Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats

Fátima Rubio-Senent, Baukje de Roos, Garry Duthie, Juan Fernández-Bolaños, Guillermo Rodríguez-Gutiérrez

The Rowett Institute of Nutrition and Health

CSIC

Research output: Contribution to journal › Article › peer-review

30 Citations (Scopus)

Abstract

PURPOSE: This study explored the in vitro antioxidant and anti-platelet activities of hydroxytyrosol, hydroxytyrosol acetate, 3,4-dihydroxyphenylglycol and two phenolic olive extracts. These compounds and extracts were obtained from a new industrial process to hydrothermally treat the alperujo (160 °C/60 min), a by-product of olive oil extraction.

METHODS: The extracts and the purified compounds were obtained chromatographically using both ionic and adsorbent resins. The antioxidant activity was determined by measuring inhibition of human platelet aggregation and inhibition of lipid peroxidation in liver microsomes of vitamin E-deficient rats.

RESULTS: The positive effect of the extracts on the inhibition of platelet aggregation is showed, being higher in the case of hydroxytyrosol acetate up to 38 %, and for the first time, its synergist effect with hydroxytyrosol has been proved, obtaining more than double of inhibition. The phenolic extracts and the isolated phenols showed good results for inhibiting the lipid oxidation, up to 62 and 25 %, respectively. A synergistic effect occurred when the hydroxytyrosol acetate and the 3,4-dihydroxyphenylglycol were supplemented by hydroxytyrosol.

CONCLUSION: These results suggest the extract and these compounds obtained from a novel industrial process could be natural alternatives for the prevention of diseases related to cardiovascular disorder or oxidative damage.

Original language	English
Pages (from-to)	1287-1295
Number of pages	9
Journal	European Journal of Nutrition
Volume	54
Issue number	8
Early online date	14 Dec 2014
DOIs	https://doi.org/10.1007/s00394-014-0807-8
Publication status	Published - Dec 2015

Bibliographical note

The authors wish to express their gratitude to the Ministerio de Economía y Competitividad of Spain and co-funded by European Social Fund (ESF) (Project AGL2013-48291-R) for providing financial support. Dr. Rodríguez-Gutiérrez (RYC-2012-10456 contract) wishes to thank to the “Ramón y Cajal” Program from the Spanish Ministry of Economy and Competitiveness, and Ms Rubio-Senent (JAE-Pre104) to the Spanish National Research Council and co-funded by European Social Fund (CSIC-ESF) for providing financial support.

Keywords

alperujo
olive oil wastes
phenols
platelet function
lipid peroxidation
vitamin E

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats",

abstract = "PURPOSE: This study explored the in vitro antioxidant and anti-platelet activities of hydroxytyrosol, hydroxytyrosol acetate, 3,4-dihydroxyphenylglycol and two phenolic olive extracts. These compounds and extracts were obtained from a new industrial process to hydrothermally treat the alperujo (160 °C/60 min), a by-product of olive oil extraction.METHODS: The extracts and the purified compounds were obtained chromatographically using both ionic and adsorbent resins. The antioxidant activity was determined by measuring inhibition of human platelet aggregation and inhibition of lipid peroxidation in liver microsomes of vitamin E-deficient rats.RESULTS: The positive effect of the extracts on the inhibition of platelet aggregation is showed, being higher in the case of hydroxytyrosol acetate up to 38 %, and for the first time, its synergist effect with hydroxytyrosol has been proved, obtaining more than double of inhibition. The phenolic extracts and the isolated phenols showed good results for inhibiting the lipid oxidation, up to 62 and 25 %, respectively. A synergistic effect occurred when the hydroxytyrosol acetate and the 3,4-dihydroxyphenylglycol were supplemented by hydroxytyrosol.CONCLUSION: These results suggest the extract and these compounds obtained from a novel industrial process could be natural alternatives for the prevention of diseases related to cardiovascular disorder or oxidative damage.",

keywords = "alperujo, olive oil wastes, phenols, platelet function, lipid peroxidation, vitamin E",

author = "F{\'a}tima Rubio-Senent and {de Roos}, Baukje and Garry Duthie and Juan Fern{\'a}ndez-Bola{\~n}os and Guillermo Rodr{\'i}guez-Guti{\'e}rrez",

note = "The authors wish to express their gratitude to the Ministerio de Econom{\'i}a y Competitividad of Spain and co-funded by European Social Fund (ESF) (Project AGL2013-48291-R) for providing financial support. Dr. Rodr{\'i}guez-Guti{\'e}rrez (RYC-2012-10456 contract) wishes to thank to the “Ram{\'o}n y Cajal” Program from the Spanish Ministry of Economy and Competitiveness, and Ms Rubio-Senent (JAE-Pre104) to the Spanish National Research Council and co-funded by European Social Fund (CSIC-ESF) for providing financial support.",

year = "2015",

month = dec,

doi = "10.1007/s00394-014-0807-8",

language = "English",

volume = "54",

pages = "1287--1295",

journal = "European Journal of Nutrition",

issn = "1436-6207",

publisher = "D. Steinkopff-Verlag",

number = "8",

}

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T1 - Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats

AU - Rubio-Senent, Fátima

AU - de Roos, Baukje

AU - Duthie, Garry

AU - Fernández-Bolaños, Juan

AU - Rodríguez-Gutiérrez, Guillermo

N1 - The authors wish to express their gratitude to the Ministerio de Economía y Competitividad of Spain and co-funded by European Social Fund (ESF) (Project AGL2013-48291-R) for providing financial support. Dr. Rodríguez-Gutiérrez (RYC-2012-10456 contract) wishes to thank to the “Ramón y Cajal” Program from the Spanish Ministry of Economy and Competitiveness, and Ms Rubio-Senent (JAE-Pre104) to the Spanish National Research Council and co-funded by European Social Fund (CSIC-ESF) for providing financial support.

PY - 2015/12

Y1 - 2015/12

N2 - PURPOSE: This study explored the in vitro antioxidant and anti-platelet activities of hydroxytyrosol, hydroxytyrosol acetate, 3,4-dihydroxyphenylglycol and two phenolic olive extracts. These compounds and extracts were obtained from a new industrial process to hydrothermally treat the alperujo (160 °C/60 min), a by-product of olive oil extraction.METHODS: The extracts and the purified compounds were obtained chromatographically using both ionic and adsorbent resins. The antioxidant activity was determined by measuring inhibition of human platelet aggregation and inhibition of lipid peroxidation in liver microsomes of vitamin E-deficient rats.RESULTS: The positive effect of the extracts on the inhibition of platelet aggregation is showed, being higher in the case of hydroxytyrosol acetate up to 38 %, and for the first time, its synergist effect with hydroxytyrosol has been proved, obtaining more than double of inhibition. The phenolic extracts and the isolated phenols showed good results for inhibiting the lipid oxidation, up to 62 and 25 %, respectively. A synergistic effect occurred when the hydroxytyrosol acetate and the 3,4-dihydroxyphenylglycol were supplemented by hydroxytyrosol.CONCLUSION: These results suggest the extract and these compounds obtained from a novel industrial process could be natural alternatives for the prevention of diseases related to cardiovascular disorder or oxidative damage.

AB - PURPOSE: This study explored the in vitro antioxidant and anti-platelet activities of hydroxytyrosol, hydroxytyrosol acetate, 3,4-dihydroxyphenylglycol and two phenolic olive extracts. These compounds and extracts were obtained from a new industrial process to hydrothermally treat the alperujo (160 °C/60 min), a by-product of olive oil extraction.METHODS: The extracts and the purified compounds were obtained chromatographically using both ionic and adsorbent resins. The antioxidant activity was determined by measuring inhibition of human platelet aggregation and inhibition of lipid peroxidation in liver microsomes of vitamin E-deficient rats.RESULTS: The positive effect of the extracts on the inhibition of platelet aggregation is showed, being higher in the case of hydroxytyrosol acetate up to 38 %, and for the first time, its synergist effect with hydroxytyrosol has been proved, obtaining more than double of inhibition. The phenolic extracts and the isolated phenols showed good results for inhibiting the lipid oxidation, up to 62 and 25 %, respectively. A synergistic effect occurred when the hydroxytyrosol acetate and the 3,4-dihydroxyphenylglycol were supplemented by hydroxytyrosol.CONCLUSION: These results suggest the extract and these compounds obtained from a novel industrial process could be natural alternatives for the prevention of diseases related to cardiovascular disorder or oxidative damage.

KW - alperujo

KW - olive oil wastes

KW - phenols

KW - platelet function

KW - lipid peroxidation

KW - vitamin E

U2 - 10.1007/s00394-014-0807-8

DO - 10.1007/s00394-014-0807-8

M3 - Article

C2 - 25504445

SN - 1436-6207

VL - 54

SP - 1287

EP - 1295

JO - European Journal of Nutrition

JF - European Journal of Nutrition

IS - 8

ER -

Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats

Abstract

Bibliographical note

Keywords

UN SDGs

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