Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil

Abstract

This study was designed to investigate the in vitro effects of phenolic compounds extracted from olive oil and from olive derived fractions. More specifically, we investigated the effects on platelets of 2-(3,4-di-hydroxyphenyl)-ethanol (DHPE), a phenol component of extra-virgin olive oil with potent antioxidant properties. The following variables were studied: aggregation of platelet rich plasma (PRP) induced by ADP or collagen, and thromboxane B 2 production by collagen or thrombin-stimulated PRP. In addition, thromboxane B 2 and 12-hydroxyeicosatetraenoic acid (12-HETE) produced during blood clotting were measured in serum. Preincubation of PRP with DHPE for at least 10 min resulted in maximal inhibition of the various measured variables. The IC 50s (concentration resulting in 50% inhibition) of DHPE for ADP- or collagen-induced PRP aggregations were 23 and 67 μM, respectively. At 400 μM DHPE, a concentration which completely inhibited collagen-induced PRP aggregation, TxB 2 production by collagen- or thrombin-stimulated PRP was inhibited by over 80 percent. At the same DHPE concentration, the accumulation of TxB 2 and 12-HETE in serum was reduced by over 90 and 50 percent, respectively. We also tested the effects on PRP aggregation of oleuropein, another typical olive oil phenol, and of selected flavonoids (luteolin, apigenin, quercetin) and found them to be much less active. On the other hand a partially characterized phenol-enriched extract obtained from aqueous waste from olive oil showed rather potent activities. Our results are the first evidence that components of the phenolic fraction of olive oil can inhibit platelet function and eicosanoid formation in vitro, and that other, partially characterized, olive derivatives share these biological activities.