Title
Some phenolic compounds increase the nitric oxide level in endothelial cells in vitro
Author
Appeldoorn, M.M.
Venema, D.P.
Peters, T.H.F.
Koenen, M.E.
Arts, I.C.W.
Vincken, J.-P.
Gruppen, H.
Keuer, J.
Hollman, P.C.H.
TNO Kwaliteit van Leven
Publication year
2009
Abstract
The vasorelaxing properties of chocolate and wine might relate to the presence of phenolic compounds. One of the potential mechanisms involved is stimulation of endothelial nitric oxide (NO) production, as NO is a major regulator of vasodilatation. This study aimed to develop an in vitro assay using the hybrid human endothelial cell line EA.hy926 to rapidly screen phenolic compounds for their NO-stimulating potential. The assay was optimized, and a selection of 33 phenolics, namely, procyanidins, monomeric flavan-3-ols, flavonols, a flavone, a flavanone, a chalcone, a stilbene, and phenolic acids, was tested for their ability to enhance endothelial NO level. Resveratrol, a well-known enhancer of NO level, was included as a positive control. Of the 33 phenolics tested, only resveratrol (285% increase in NO level), quercetin (110% increase), epicatechingallate (ECg) (85% increase), and epigallocatechingallate (EGCg) (60% increase) were significant (P ≤ 0.05) enhancers. Procyanidins showed a nonsignificant tendency to elevate NO level. Concentration-dependent correlations between enhanced NO level and endothelial nitric oxide synthase (eNOS) expression were demonstrated for the three polyphenols tested (resveratrol, ECg, and EGCg). Thus, an easy screening tool for change in cellular NO level was developed. Use of this assay showed that only a limited number of phenolic compounds might enhance NO level with an increased amount of eNOS enzyme as a possible contributing mechanism. © 2009 American Chemical Society.
Subject
Biology Health
Biomedical Research
Cardiovascular diseases
Ea.hy926 cells
Nitric oxide
Polyphenols
Vasodilation
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http://resolver.tudelft.nl/uuid:70ec3046-28ec-40a9-aefa-d65f6e85e2cb
DOI
https://doi.org/10.1021/jf901381x
TNO identifier
241750
ISSN
0021-8561
Source
Journal of Agricultural and Food Chemistry, 57 (17), 7693-7699
Document type
article