• Title of article

    Neuroprotective effect of alkyl hydroxytyrosyl ethers in rat brain slices subjected to a hypoxia-reoxygenation model

  • Author/Authors

    Guerrero، نويسنده , , A. T. de la Cruz، نويسنده , , J.P. and Muٌoz-Marيn، نويسنده , , J. and Lَpez-Villodres، نويسنده , , J.A. and Madrona، نويسنده , , A. G. Espartero، نويسنده , , J.L. and Gonzلlez-Correa، نويسنده , , J.A.، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2012
  • Pages
    8
  • From page
    2176
  • To page
    2183
  • Abstract
    The aim of the present study was to investigate the antioxidant and possible neuroprotective and antioxidant effects of five alkyl hydroxytyrosyl (HT) ethers (ethyl, butyl, hexyl, octyl and dodecyl) in rat brain slices. None of the compounds modified lipid peroxidation or glutathione concentrations (GSH) in oxygenated samples. The effects of oxidative stress were investigated with ferrous salts to induce lipid peroxidation and diethylmaleate (DEM) to reduce GSH. All compounds inhibited lipid peroxidation with an inhibitory concentration 50% (IC50) one tenth that of HT. These compounds, especially the butyl derivative, prevented GSH depletion after incubation with DEM. We also explored the neuroprotective effect of these compounds in an experimental model of hypoxia-reoxygenation in rat brain slices. All compounds showed neuroprotective and antioxidant effects. Our results established a relationship between these effects and the length of the carbon chain (maximum effect in the range of C4–C8).
  • Keywords
    Virgin olive oil , Hydroxytyrosol , neuroprotection , oxidative stress
  • Journal title
    Food Chemistry
  • Serial Year
    2012
  • Journal title
    Food Chemistry
  • Record number

    1969806