Work

In Vitro Effects of Minor Olive Oil Compounds on Prostacyclin/Thromboxane Balance Under Acute High-Glucose Conditions

Year: 2026

Type: article

Abstract: This study aimed to evaluate the effects of several minor components of extra virgin olive oil (EVOO) on platelet thromboxane and vascular prostacyclin production in rat aortic rings under high-glucose conditions (300 mg/dL), in relation to their potential antioxidant actions. Under hyperglycaemic conditions, thromboxane production was 1.3 times higher, while prostacyclin production was 40.9% lower than in samples with 100 mg/dL glucose in aortic rings, accompanied by marked oxidative stress (65.6% higher than in samples with 100 mg/dL glucose). The compounds tested inhibited thromboxane production in a concentration-dependent manner, with relative potencies (secoiridoid derivatives (IC50 range: 10−6 M) = triterpenes (10−6 M) > alcoholic phenols (10−5 M for hydroxytyrosol and 10−4 M for the rest)), while preserving prostacyclin production (5–20% inhibition). All compounds also exerted vascular antioxidant effects, reducing oxidative stress markers and enhancing antioxidant parameters (IC50 range: 10−6–10−5 M), and these effects were observed under both normoglycaemic (100 mg/dL) and hyperglycaemic (300 mg/dL) conditions.

Source: Biomolecules

DOI: 10.3390/biom16050666