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

Content Provider	Springer Nature Link
Author	Erol Dayi, Özlem Arda, Nazlı Erdem, Günhan
Copyright Year	2011
Abstract	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.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.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.These results suggest that OOPE and GA act as powerful antioxidants against oxidative stress and exert anti-apoptotic effects.
Starting Page	955
Ending Page	960
Page Count	6
File Format	PDF
ISSN	14366207
Journal	European Journal of Nutrition
Volume Number	51
Issue Number	8
e-ISSN	14366215
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-11-16
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Anti-apoptotic effect Gallic acid Olive Oxidative stress Phenolic compounds Nutrition
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine

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