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A comparative study of the antiangiogenic activity of hydroxytyrosyl alkyl ethers.

dc.contributor.authorMarrero, Ana Dacil
dc.contributor.authorCastilla, Laura
dc.contributor.authorEspartero, Jose L
dc.contributor.authorMadrona, Andres
dc.contributor.authorQuesada, Ana R
dc.contributor.authorMedina, Miguel Angel
dc.contributor.authorMartinez-Poveda, Beatriz
dc.date.accessioned2023-02-09T09:37:07Z
dc.date.available2023-02-09T09:37:07Z
dc.date.issued2020-12-15
dc.description.abstractThe phenolic compound hydroxytyrosol and its derivatives are responsible for some of the health benefits of the intake of virgin olive oil, having shown antiangiogenic properties. In this study, we explored the antiangiogenic potential of six synthetic hydroxytyrosyl alkyl ethers (HT C1, C2, C4, C6, C8 and C12). Our results showed that all compounds affected endothelial cell viability in vitro at low micromolar doses. In addition, compounds HT C1, C2, C4 and C6 inhibited endothelial cell migration and formation of tubular-like structures. In these assays, hydroxytyrosyl hexyl ether (HT C6) exhibited the most potent inhibitory activity in vitro, activating as well apoptosis in endothelial cells. Furthermore, the antiangiogenic activity of HT C6 was confirmed in vivo in the chick chorioallantoic membrane assay. Hence, we present hydroxytyrosol synthetic derivative HT C6 as a new antiangiogenic compound and as a good candidate for an antiangiogenic drug in the treatment of angiogenesis-dependent diseases.
dc.description.versionSi
dc.identifier.citationMarrero AD, Castilla L, Espartero JL, Madrona A, R Quesada A, Medina MÁ, et al. A comparative study of the antiangiogenic activity of hydroxytyrosyl alkyl ethers. Food Chem. 2020 Dec 15;333:127476.
dc.identifier.doi10.1016/j.foodchem.2020.127476
dc.identifier.essn1873-7072
dc.identifier.pmid32688305
dc.identifier.unpaywallURLhttps://riuma.uma.es/xmlui/bitstream/10630/19821/1/2020-07-05-MArrero%20et%20al-Article-Journal%20pre-proofs.pdf
dc.identifier.urihttp://hdl.handle.net/10668/15963
dc.journal.titleFood chemistry
dc.journal.titleabbreviationFood Chem
dc.language.isoen
dc.organizationInstituto de Investigación Biomédica de Málaga-IBIMA
dc.page.number31
dc.provenanceRealizada la curación de contenido 05/08/2025.
dc.publisherElsevier BV
dc.pubmedtypeComparative Study
dc.pubmedtypeJournal Article
dc.relation.publisherversionhttps://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)31338-8
dc.rights.accessRightsRestricted Access
dc.subjectAngiogenesis
dc.subjectApoptosis
dc.subjectBovine aorta endothelial cells (BAEC)
dc.subjectChorioallantoic membrane (CAM) assay
dc.subjectHydroxytyrosyl alkyl ethers
dc.subject.decsFenoles
dc.subject.decsHidroxitirisol
dc.subject.decsÉteres
dc.subject.decsInhibidores de la angiogénesis
dc.subject.decsCélulas endoteliales
dc.subject.decsSupervivencia celular
dc.subject.decsMigración celular
dc.subject.meshAngiogenesis Inhibitors
dc.subject.meshAnimals
dc.subject.meshAorta
dc.subject.meshApoptosis
dc.subject.meshEndothelial Cells
dc.subject.meshEthers
dc.subject.meshOlive Oil
dc.subject.meshPhenols
dc.subject.meshPhenylethyl Alcohol
dc.titleA comparative study of the antiangiogenic activity of hydroxytyrosyl alkyl ethers.
dc.typeresearch article
dc.type.hasVersionVoR
dc.volume.number333
dspace.entity.typePublication

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