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

https://doi.org/10.17221/913-CJFSCitation:Fabiani R., Rosignoli P., Fuccelli R., Pieravanti F., De Bartolomeo A., Morozzi G. (2009): Involvement of Hydrogen Peroxide Formation on Apoptosis Induction by Olive Oil Phenolic Compounds. Czech J. Food Sci., 27: S197-S199.
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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.
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