Novel compounds derivated from olive oil phenolic hydroxytyrosol could be effective against degenerative diseases. This finding has been recently reported by a research team from the Department of Metabolism and Nutrition at the Institute of Food Science and Technology and Nutrition (ICTAN), affiliated to the Spanish Council for Scientific Research (CSIC). Members of this group, directed by Drs. Laura Bravo and Luis Goya, used the main active compounds in olive oil, namely hydroxytyrosol and tyrosol, as template to obtain nitro-derivatives which were tested for their antioxidant and chemo-protective effect in cultured liver cells. The novel compounds chemically synthetized by Professor José Luis Espartero from the University of Seville, nitrohydroxytyrosol, nitrohydroxytyrosol acetate and the ethyl ether of nitrohydroxytyrosol, do not present cytotoxic effects in the liver and in addition may protect against the oxidative stress involved in degenerative diseases.
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