2026-05-30T07:31:33Zhttps://riuma.uma.es/rest/oai/requestoai:riuma.uma.es:10630/146322026-02-03T11:21:08Zcom_10630_2254col_10630_37953
RIUMA. Repositorio Institucional de la Universidad de Málaga
author
García-Vilas, Javier A.
author
Rodríguez-Quesada, Ana María
author
Medina-Torres, Miguel Ángel
2017-10-13T09:52:32Z
2017-10-13T09:52:32Z
2017-04
http://hdl.handle.net/10630/14632
The health benefits of olive oil are attributed to their bioactive compounds, such as hydroxytyrosol. Previously, we demonstrated that hydroxytyrosol inhibits angiogenesis in vitro. The present study aimed to: i) get further insight into the effects of hydroxytyrosol on extracellular matrix remodeling; and ii) test whether hydroxytyrosol is able to inhibit angiogenesis ex vivo and in vivo. Hydroxytyrosol induced a shift toward inhibition of proteolysis in endothelial cells, with decreased expression of extracellular matrix remodeling-enzyme coding genes and increased levels of some of their inhibitors. Furthermore, this work demonstrated that hydroxytyrosol, at concentrations within the range of its content in virgin olive oil that can be absorbed from moderate and sustained virgin olive oil consumption, is a strong inhibitor of angiogenesis ex vivo and in vivo. These results suggest the need for translational studies to evaluate the potential use of hydroxytyrosol for angio-prevention and angiogenesis inhibition in clinical setting.
eng
by-nc-nd
Aceite de oliva
Hydroxytyrosol targets extracellular matrix remodeling by endothelial cells and inhibits both ex vivo and in vivo angiogenesis
journal article
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URL
https://riuma.uma.es/bitstreams/ea02e4bb-277a-456c-8ab5-a302d01973de/download
File
MD5
56004a0f46e3d3b19d2e783b8da46c08
1289997
application/pdf
2017-04-Submitted manuscript that was accepted-FOOD CHEM.pdf