2026-06-05T14:37:12Zhttps://riuma.uma.es/rest/oai/request

oai:riuma.uma.es:10630/260182026-02-03T11:01:21Zcom_10630_2254col_10630_37953

00925njm 22002777a 4500 dc Rodríguez-Pérez, María Dolores author Santiago-Corral, Laura author Ortega-Hombrados, Laura author Verdugo, Cristina author Monsalud Arrebola, María author Martín Aurioles, Esther author Fernández-Prior, María África author Bermúdez-Oria, Alejandra author González-Correa, José Antonio author De La Cruz, José Pedro author 2023-01-11 The aim of this study was to analyze the possible nephroprotective effect of 3’,4’-dihydroxyphenylglycol (DHPG), a polyphenolic compound of extra virgin olive oil (EVOO), on renal lesions in an experimental model of type 1 diabetes. Rats were distributed as follows: healthy normoglycemic rats (NDR), diabetic rats treated with saline (DR), and DR treated with 0.5 mg/kg/day or 1 mg/kg/day of DHPG. DR showed a significantly higher serum and renal oxidative and nitrosative stress profile than NDR, as well as reduced prostacyclin production and renal damage (defined as urinary protein excretion, reduced creatinine clearance, increased glomerular volume, and increased glomerulosclerosis index). DHPG reduced the oxidative and nitrosative stress and increased prostacyclin production (a 59.2% reduction in DR and 34.7–7.8% reduction in DHPG-treated rats), as well as 38–56% reduction in urinary protein excretion and 22–46% reduction in glomerular morphological parameters (after the treatment with 0.5 or 1 mg/kg/day, respectively). Conclusions: DHPG administration to type 1-like diabetic rats exerts a nephroprotective effect probably due to the sum of its antioxidant (Pearson’s coefficient 0.68–0.74), antinitrosative (Pearson’s coefficient 0.83), and prostacyclin production regulator (Pearson’s coefficient 0.75) effects. Rodriguez-Pérez MD, Santiago-Corral L, Ortega-Hombrados L, Verdugo C, Arrebola MM, Martín-Aurioles E, Fernández-Prior MÁ, Bermúdez-Oria A, De La Cruz JP, González-Correa JA. The Effect of the Extra Virgin Olive Oil Minor Phenolic Compound 3′,4′-Dihydroxyphenylglycol in Experimental Diabetic Kidney Disease. Nutrients. 2023; 15(2):377. https://doi.org/10.3390/nu15020377 https://hdl.handle.net/10630/26018 https://doi.org/10.3390/nu15020377 Diabetes The Effect of the Extra Virgin Olive Oil Minor Phenolic Compound 3′,4′-Dihydroxyphenylglycol in Experimental Diabetic Kidney Disease