Czech J. Food Sci., 2009, 27(10):S197-S199 | DOI: 10.17221/913-CJFS

Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds

R. Fabiani^*, P. Rosignoli, R. Fuccelli, F. Pieravanti, A. De Bartolomeo, G. Morozzi

Dipartimento di Specialità Medico-Chirurgiche e Sanità Pubblica, Sezione di Epidemiologia Molecolare e Igiene Ambientale, University of Perugia, 06123 Perugia, Italy

In the present investigation the ability of different phenolic compounds, either present or not in olive oil, to induce both apoptosis on tumour cells and H₂O₂ accumulation in cell culture medium was assesed. Among the phenols studied we found that tyrosol (p-HPEA), homovanillic alcohol and protocatechuic, o-coumaric, vanillic, homovanillic, ferulic and syringic acids did not induce either apoptosis on HL60 cells or H₂O₂ accumulation, while hydroxytyrosol (3,4-DHPEA), 3,4-dihydroxyphenylacetic acid (3,4-DHPA), 3,4-dihydroxy-hydrocinnamic acid (3,4-DHHC) and gallic acid induced both apoptosis and accumulation of H₂O₂ in the culture medium which were significantly reduced by catalase. In contrast, the dialdehydic form of elenoic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and to tyrosol (p-DHPEA-EDA) induced high level of apoptosis not reduced by catalase. Finally, oleuropein exerted a weak pro-apoptotic effect not mediated by H₂O₂ release. From these results it is evident that: (I) the cathecol moiety of phenols is necessary but not sufficient to induce apoptosis and H₂O₂ accumulation; (ii) the 3,4-DHPEA metabolism may partially reduce its pro-apoptotic potential; (iii) the pro-apoptotic activity of 3,4-DHPEA-EDA and p-DHPEA-EDA is not mediated by H₂O₂ releasing activity.

Keywords: olive oil; phenols; apoptosis; hydrogen peroxide

Published: June 30, 2009  Show citation