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Manuscript received 29 January 1996. Initial reviews completed 30 April 1996. Revision accepted 30 October 1996.
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* Institute of Biochemistry of Macromolecules, Medical School, Second University of Naples, 80138 Naples, Italy; Institute of Food Science and Technology, National Research Council, 83100 Avellino, Italy; Department of Biochemistry and Medical Biotechnology, University of Naples "Federico II", 80131, Naples, Italy; and # Department of Pharmaceutical Sciences, University of Salerno, 84084 Penta, Salerno, Italy
We investigated the injurious effects of reactive oxygen metabolites on the intestinal epithelium and the possible protective role played by two olive oil phenolic compounds, (3,4-dihydroxyphenyl)ethanol and (p-hydroxyphenyl)ethanol, using the Caco-2 human cell line. We induced oxidative stress in the apical compartment, either by the addition of 10 mmol/L H2O2 or by the action of 10 U/L xanthine oxidase in the presence of xanthine (250 µmol/L); after the incubation, we evaluated the cellular and molecular alterations. Both treatments produced significant decreases in Caco-2 viability as assessed by the neutral red assay. Furthermore, we observed a significant increase in malondialdehyde intracellular concentration and paracellular inulin transport, indicating the occurrence of lipid peroxidation and monolayer permeability changes, respectively. The H2O2-induced alterations were completely prevented by preincubating Caco-2 cells with (3,4-dihydroxyphenyl)ethanol (250 µmol/L); when the oxidative stress was induced by xanthine oxidase, complete protection was obtained at a concentration of polyphenol as small as 100 µmol/L. In contrast, (p-hydroxyphenyl)ethanol was ineffective up to a concentration of 500 µmol/L. Our data demonstrate that (3,4-dihydroxyphenyl)ethanol can act as a biological antioxidant in a cell culture experimental model and that the ortho-dihydroxy moiety of the molecule is essential for antioxidant activity. This study suggests that dietary intake of olive oil polyphenols may lower the risk of reactive oxygen metabolite-mediated diseases such as some gastrointestinal diseases and atherosclerosis.
Key words: Caco-2, polyphenol, olive oil, antioxidant, Mediterranean diet.
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