Researchers from the Chemical Modifications in Processed Food –CHEMPROFOOD group at the Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) have identified a new chemical route that explains the antiglycative properties of hydroxytyrosol under physiological conditions.
This investigation will increase the understanding of the antidiabetic effects described for several phytochemicals present in the olive oil. Glycation of proteins is related to the development of chronic diseases such as diabetes mellitus type 2, and Alzheimer’s disease, as well as long-term complications (atherosclerosis, cataracts, nephropathy, inflammation, etc.). Nowadays, antidiabetic activity of ortho-di-phenolic compounds from olive was explained by its antiradical activity. However, CHEMPROFOOD researchers identified the formation of adducts of direct nucleophilic addition between the main oxidative degradation product of hydroxytyrosol, named DOPAC, and methyglyoxal, which is the main dicarbonyl compounds involved in the glycation in vivo.
Contact: Francisco J. Morales fjmoraleslocalhost