Protective activity of hydroxytyrosol metabolites on erythrocyte oxidative-induced hemolysis

Fátima Paiva-Martins*, Aníbal Silva, Vasco Almeida, Mafalda Carvalheira, Cristina Serra, José Enrique Rodrígues-Borges, João Fernandes, Luis Belo, Alice Santos-Silva

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

39 Citations (Scopus)


The capacity of important hydroxytyrosol metabolites (homovanillyl alcohol, hydroxytyrosol acetate, homovanillyl alcohol acetate, hydroxytyrosol 3′ and 4′-O-glucuronides, and homovanillyl alcohol 4′-O-glucuronide) to protect red blood cells (RBCs) from oxidative injury induced by the radical initiator 2,2′-azo-bis(2-amidinopropane) dihydrochloride (AAPH) or by the natural radical initiator H2O2 was evaluated. In the presence of AAPH, all compounds showed to protect RBCs from hemolysis in a dose-dependent manner, exccept for the homovanillyl alcohol glucuronide, with the order of activity being at 20 μM hydroxytyrosol > hydroxytyrosol glucuronides = hydroxytyrosol acetate = homovanillyl alcohol = homovanillyl acetate > homovanillyl alcohol glucuronide. At 10 μM, hydroxytyrosol, hydroxytyrosol acetate, and hydroxytyrosol glucuronides still protected hemoglobine from oxidation and from morphological RBC changes. In the presence of H2O2, hydroxytyrosol showed to significantly protect RBCs from oxidative hemolysis in a dose-dependent manner, but the hydroxytyrosol glucuronides showed only a limited protection that was independent of the concentration used.

Original languageEnglish
Pages (from-to)6636-6642
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Issue number27
Publication statusPublished - 10 Jul 2013


  • erythrocytes
  • glucuronides
  • homovanillyl alcohol
  • hydroxytyrosol
  • hydroxytyrosol acetate
  • olive oil
  • polyphenols


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