Hydroxytyrosol
IUPAC name	4-(2-Hydroxyethyl)-1,2-benzenediol
Other names	3-Hydroxytyrosol, 3,4-dihydroxyphenylethanol
Identifiers
CAS number	10597-60-1
SMILES	Oc1ccc(CCO)cc1O
Properties
Molecular formula	C8H10O3
Molar mass	154.16 g/mol
Appearance	Clear, colorless liquid
Solubility in water	5 g/100 ml (25°C)
Hazards
MSDS	External MSDS
Main hazards	Irritant, flammable
Flash point	15°C
Related compounds
Related alcohols	ethanol, phenol, tyrosol
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Hydroxytyrosol (3,4-dihydroxyphenylethanol; DOPET) is a phytochemical with antioxidant properties. After gallic acid, hydroxytyrosol is believed to be one of the most powerful antioxidants. Its oxygen radical absorbance capacity is 40,000 umolTE/g, which is ten times higher than that of green tea, and two times higher than that of CoQ10.^{[citation needed]}

In nature, hydroxytyrosol is found in olive oil in the form of its elenolic acid ester oleuropein and, especially after degradation, in its plain form. Both compounds, along with oleocanthal, are responsible for the bitter taste of extra virgin olive oil. The olives, leaves and olive pulp contain small amounts of hydroxytyrosol, most of which can be recovered to produce hydroxytyrosol extracts.

Studies have shown that a low dose of hydroxytyrosol reduces the consequences of sidestream smoke-induced oxidative stress in rats.^[1]

Hydroxytyrosol has been demonstrated to be a monoamine oxidase inhibitor (MAOI). It functions as a selective reversible inhibitor of monoamine oxidase A (RIMA).

In the brain, it degrades to Homovanillyl alcohol, via COMT.

Hydroxytyrosol is a also metabolite of the neurotransmitter dopamine.

[edit] See also

• Tyrosol
• Oleuropein
• Oleocanthal
• Olive leaf

[edit] References

This pharmacology-related article is a stub. You can help Wikipedia by expanding it. v • d • e