- ≥98% (HPLC)
- Yellow liquid
Phenolic component of olive oil. Metabolite of oleuropein. Antioxidant that inhibits both 12- and 5-lipoxygenase (LO) activity. The IC50 values for the inhibition of rat platelet 12-LO and rat neutrophil 5-LO are 4.2 and 13µM, respectively. It does not inhibit, and may actually enhance, COX activity. Protects LDL from both biological and chemical oxidation, suggesting a potential mechanism for the protective effects of olive oil against atherosclerosis. Inhibits the rate of cancer cell proliferation and induces cancer cell apoptosis. Also described to induce growth arrest and apoptosis in human colon carcinoma HT-29 cells through activation of the serine/threonine protein phosphatase 2A. Protects ?-Cells from amylin amyloid-Induced cytotoxicity.
3-Hydroxytyrosol, 2-(3,4-Dihydroxyphenyl)ethanol, 3,4-Dihydroxyphenethyl alcohol, DOPET, 3,4-DHPEA, Ba2774
|Short Term Storage||
|Long Term Storage||
Protect from light and moisture.
|Use / Stability||
Stable for at least 2 years after receipt when stored at -20°C.
P261-P305 + P351 + P338
Not dangerous goods
(1) N. Kohyama, et al., Biosci. Biotechnol. Biochem. 61, 347 (1997), (2) P. Grignaffini, et al., Lancet 343, 1296 (1994), (3) C. Manna, et al., J. Nutr. 127, 286 (1997), (4) C.A. Palmerini, et al., J. Nutr. Biochem. 16, 109 (2005), (5) C. Guichard, et al., Carcinogenesis 27, 1812 (2006), (6) L. Wu, et al., Biochemistry 56, 5035 (2017)
25 mg, 100 mg, Bulk