Oxidative DNA Damage Is Prevented by Extracts of Olive Oil, Hydroxytyrosol, and Other Olive Phenolic Compounds in Human Blood Mononuclear Cells and HL60 Cells
Open Access
- 1 August 2008
- journal article
- research article
- Published by Elsevier BV in Journal of Nutrition
- Vol. 138 (8), 1411-1416
- https://doi.org/10.1093/jn/138.8.1411
Abstract
Our aim in this study was to provide further support to the hypothesis that phenolic compounds may play an important role in the anticarcinogenic properties of olive oil. We measured the effect of olive oil phenols on hydrogen peroxide (H2O2)-induced DNA damage in human peripheral blood mononuclear cells (PBMC) and promyelocytic leukemia cells (HL60) using single-cell gel electrophoresis (comet assay). Hydroxytyrosol [3,4-dyhydroxyphenyl-ethanol (3,4-DHPEA)] and a complex mixture of phenols extracted from both virgin olive oil (OO-PE) and olive mill wastewater (WW-PE) reduced the DNA damage at concentrations as low as 1 μmol/L when coincubated in the medium with H2O2 (40 μmol/L). At 10 μmol/L 3,4-DHPEA, the protection was 93% in HL60 and 89% in PBMC. A similar protective activity was also shown by the dialdehydic form of elenoic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) on both kinds of cells. Other purified compounds such as isomer of oleuropein aglycon (3,4-DHPEA-EA), oleuropein, tyrosol, [p-hydroxyphenyl-ethanol (p-HPEA)] the dialdehydic form of elenoic acid linked to tyrosol, caffeic acid, and verbascoside also protected the cells against H2O2-induced DNA damage although with a lower efficacy (range of protection, 25–75%). On the other hand, when tested in a model system in which the oxidative stress was induced by phorbole 12-myristate 13-acetate-activated monocytes, p-HPEA was more effective than 3,4-DHPEA in preventing the oxidative DNA damage. Overall, these results suggest that OO-PE and WW-PE may efficiently prevent the initiation step of carcinogenesis in vivo, because the concentrations effective against the oxidative DNA damage could be easily reached with normal intake of olive oil.Keywords
This publication has 53 references indexed in Scilit:
- Olive oil consumption and risk of breast cancer in the Canary Islands: a population-based case–control studyPublic Health Nutrition, 2006
- Foods, nutrients and prostate cancerCancer Causes & Control, 2004
- Effect of olive oil on early and late events of colon carcinogenesis in rats: modulation of arachidonic acid metabolism and local prostaglandin E2 synthesisGut, 2000
- Men who consume vegetable oils rich in monounsaturated fat: their dietary patterns and risk of prostate cancer (New Zealand).Cancer Causes & Control, 2000
- Food groups, oils and butter, and cancer of the oral cavity and pharynxBritish Journal of Cancer, 1999
- Olive oil, other seasoning fats, and the risk of colorectal carcinomaCancer, 1998
- Olive oil, other dietary fats, and the risk of breast cancer (Italy)Cancer Causes & Control, 1995
- Consumption of Olive Oil and Specific Food Groups in Relation to Breast Cancer Risk in GreeceJNCI Journal of the National Cancer Institute, 1995
- Dietary fat, olive oil intake and breast cancer riskInternational Journal of Cancer, 1994
- Dietary olive and safflower oils in promotion of DMBA‐induced mammary tumorigenesis in ratsNutrition and Cancer, 1990