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    Comparison of the anti-angiogenic potential of hydroxytyrosol and five derivatives

    • Autor
      López-Jiménez, Auxiliadora; Gallardo, Elena; Espartero Sánchez, José Luis; Madrona, Andrés; Medina-Torres, Miguel ÁngelAutoridad Universidad de Málaga; Rodríguez-Quesada, Ana MaríaAutoridad Universidad de Málaga
    • Fecha
      2018
    • Editorial/Editor
      Royal Society of Chemistry
    • Palabras clave
      Neovascularización
    • Resumen
      Hydroxytyrosol is a phenolic compound present in extra virgin olive oil, either in free form or as derivatives, and related to some of the health benefits described for olive oil intake. We have demonstrated previously that hydroxytyrosol inhibits angiogenesis both in vitro and in vivo. In the present study, we evaluate the anti-angiogenic potential of five hydroxytyrosol derivatives. Three of these derivatives contain a nitro group and they exhibit a much weaker effect than hydroxytyrosol in the tubule formation assay on Matrigel and therefore were not studied further. In contrast, both hydroxytyrosyl acetate and ethyl hydroxytyrosyl ether show more potent inhibitory effects than hydroxytyrosol in both the in vitro tubule formation assay on Matrigel and the in vivo chorioallantoic membrane assay. Additionally, these three compounds had slight pro-apoptotic effects and decreased matrix metalloproteinase-2 levels in cell extracts.
    • URI
      https://hdl.handle.net/10630/16668
    • DOI
      https://dx.doi.org/10.1039/c8fo01140k
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    2018-09-Food Function.pdf (935.9Kb)
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    REPOSITORIO INSTITUCIONAL UNIVERSIDAD DE MÁLAGA
    REPOSITORIO INSTITUCIONAL UNIVERSIDAD DE MÁLAGA
     

     

    REPOSITORIO INSTITUCIONAL UNIVERSIDAD DE MÁLAGA
    REPOSITORIO INSTITUCIONAL UNIVERSIDAD DE MÁLAGA