Olive oil–contained phenolic compounds protect cells against H2O2-induced damage and modulate redox signaling by chelating intracellular labile iron

Abstract

Apart from triglycerides, olive oil contains low quantities of polar compounds, such as polyphenols, which are believed to be relevant for maintaining human health. In this presentation, we will discuss potential molecular mechanisms by which specific phenolic compounds present in olive oil can exert cytoprotective and cell signal modulating effects, through chelation of intracellular labile (redox-active) iron. Iron chelation by specific polyphenols can prevent or relocalize the interaction of iron with hydroperoxides produced in the cells and the formation of extremely reactive species. The latter are able, either to induce uncontrolled oxidation of basic cell components or to modulate redox signaling. It is proposed that olive oil–contained polyphenols can influence the outcome of cell responses in conditions of increased oxidative stress mainly by this way.