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

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dc.authoridEROL, Ozlem/0000-0001-8821-5740
dc.authoridArda, Nazli/0000-0002-1043-5652
dc.contributor.authorErol-Dayi, Ozlem
dc.contributor.authorArda, Nazli
dc.contributor.authorErdem, Gunhan
dc.date.accessioned2025-01-27T20:49:39Z
dc.date.available2025-01-27T20:49:39Z
dc.date.issued2012
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractOlive 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. The cells were pretreated with nontoxic doses of OOPE or GA for 4, 24 and 48 h, and the intracellular reactive oxygen species (ROS) level was determined, before and after oxidative stress induction with H2O2. As an indicator of apoptosis, caspase 9 activity was measured. All pretreatments reduced ROS generation. Four hour incubation with OOPE or GA completely inhibited ROS generation. Increases in caspase 9 activity by OOPE and GA pretreatment under harsh stress conditions were inhibited 92 and 67.8%, respectively. These results suggest that OOPE and GA act as powerful antioxidants against oxidative stress and exert anti-apoptotic effects.
dc.description.sponsorshipCanakkale Onsekiz Mart University [2007/69]; Istanbul University [4120]
dc.description.sponsorshipThis study was supported by the Research Fund of Canakkale Onsekiz Mart University (Project no: 2007/69) and the Research Fund of Istanbul University (Project no. 4120).
dc.identifier.doi10.1007/s00394-011-0273-5
dc.identifier.endpage960
dc.identifier.issn1436-6207
dc.identifier.issn1436-6215
dc.identifier.issue8
dc.identifier.pmid22086301
dc.identifier.scopus2-s2.0-84870238417
dc.identifier.scopusqualityQ1
dc.identifier.startpage955
dc.identifier.urihttps://doi.org/10.1007/s00394-011-0273-5
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25260
dc.identifier.volume51
dc.identifier.wosWOS:000310995200007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer Heidelberg
dc.relation.ispartofEuropean Journal of Nutrition
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAnti-apoptotic effect
dc.subjectGallic acid
dc.subjectOlive
dc.subjectOxidative stress
dc.subjectPhenolic compounds
dc.titleProtective effects of olive oil phenolics and gallic acid on hydrogen peroxide-induced apoptosis
dc.typeArticle

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