Protective effect of simple phenols from extravirgin olive oil against lipid peroxidation in intestinal Caco-2 cells.

@article{Deiana2010ProtectiveEO,
  title={Protective effect of simple phenols from extravirgin olive oil against lipid peroxidation in intestinal Caco-2 cells.},
  author={Monica Deiana and G R Leonel Corona and Alessandra Incani and Debora Loru and Antonella Rosa and Angela Atzeri and M Paola Melis and M Assunta Dess{\`i}},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2010},
  volume={48 10},
  pages={
          3008-16
        }
}
Complex polyphenols present in extravirgin olive oil are not directly absorbed, but undergo gastrointestinal biotransformation, increasing the relative amount of tyrosol (TYR) and hydroxytyrosol (HT) entering the small and large intestine. We investigated the capacity of TYR and HT to inhibit the insult of dietary lipid hydroperoxydes on the intestinal mucosa, using cultures of Caco-2, a cell line with enterocyte-like features, and studying the effect of tert-butyl hydroperoxide (TBH) treatment… CONTINUE READING
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