The Olive Polyphenol Hydroxytyrosol Enhances Autophagy and Heme Oxygenase-1 Expression in Aortic Endothelial Cells and Reduces Arterial Stiffness ex vivo.

Stef Lauwers, Melissa Van Praet, Bieke Steenput, Anne-Sophie Weyns, Cédric H G Neutel, Emmy Tuenter, Nina Hermans, Lynn Roth

Department of Pharmaceutical Sciences, Natural Products & Food Research and Analysis - Pharmaceutical Technology (NatuRAPT), University of Antwerp, Belgium.Department of Pharmaceutical Sciences, Natural Products & Food Research and Analysis - Pharmaceutical Technology (NatuRAPT), University of Antwerp, Belgium. · pubmed

Paper

Abstract

Age-related arterial stiffening is a hallmark of vascular ageing and a key driver of cardiovascular disease. Oxidative stress, impaired autophagy, and extracellular matrix remodelling play an important role in the progression of aortic stiffening. Hydroxytyrosol (HT), a phenolic compound in olives, has demonstrated antioxidant properties and the ability to modulate autophagy, positioning it as a potential therapeutic for vascular ageing. In this study, we investigated the effects of HT on autophagy flux and antioxidant protein expression in human aortic endothelial cells (HAoECs). In parallel, we examined the impact of HT on arterial stiffness

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Research summary

Hydroxytyrosol enhances autophagy and heme oxygenase-1 expression in aortic endothelial cells, potentially reducing arterial stiffness. The study addresses mechanisms related to vascular aging, which are fundamental to understanding and potentially mitigating age-related diseases.

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