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

Erol-Dayi O., Arda N., Erdem G.

EUROPEAN JOURNAL OF NUTRITION, vol.51, no.8, pp.955-960, 2012 (SCI-Expanded) 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 (SCI-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
  • Istanbul University Affiliated: Yes

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.