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


Erol-Dayi O., ARDA E. Ş. N. , Erdem G.

EUROPEAN JOURNAL OF NUTRITION, vol.51, no.8, pp.955-960, 2012 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 51 Issue: 8
  • Publication Date: 2012
  • Doi Number: 10.1007/s00394-011-0273-5
  • Journal Name: EUROPEAN JOURNAL OF NUTRITION
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.955-960
  • Keywords: Anti-apoptotic effect, Gallic acid, Olive, Oxidative stress, Phenolic compounds, OXIDATIVE DNA-DAMAGE, ANTIOXIDANT, CELLS, HYDROXYTYROSOL, PROLIFERATION, EXTRACTS, NUCLEAR, TYROSOL, STRESS, HL60

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.