Hydroxytyrosol, an antioxidant found in olives, has been studied for its ability to protect cells from oxidative stress. Earlier research in Circulation (2000;102:2169–2171) showed that rats exposed to secondhand smoke had increased levels of 8-iso-PGF2α, a marker of oxidative damage. When the animals were given hydroxytyrosol, this increase was prevented.
A later study published in the Journal of Agricultural and Food Chemistry (55(13):5043–5049) found that a 45% hydroxytyrosol extract improved resistance to oxidative stress in brain cells. Levels of malondialdehyde, a byproduct of lipid oxidation, were about 25% lower when cells were exposed to the extract. These findings suggest that hydroxytyrosol may help protect nerve tissue from oxidative injury.
