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The present work studied and compared the capacity of these four compounds, found at high concentrations in olive oil, to protect red blood cells (RBCs) from oxidative injury. The<jats:italic>in vitro<\/jats:italic>oxidative stress of RBCs was induced by the water\u2010soluble radical initiator 2,2\u2032\u2010azo\u2010bis(2\u2010amidinopropane) dihydrochloride. RBC changes were evaluated either by optical microscopy or by the amount of hemolysis. All compounds were shown to significantly protect RBCs from oxidative damage in a dose\u2010dependent manner. The order of activity at 20 \u03bcM was: 3,4\u2010DHPEA\u2010EDA &gt; hydroxytyrosol &gt; oleuropein &gt; 3,4\u2010DHPEA\u2010EA. Even at 3 \u03bcM, 3,4\u2010DHPEA\u2010EDA and hydroxytyrosol still had an important protective activity. However, deleterious morphological RBC changes were much more evident in the presence of hydroxytyrosol than with 3,4\u2010DHPEA\u2010EDA. For the first time it was demonstrated that 3,4\u2010DHPEA\u2010EDA, one of most important olive oil polyphenols, may play a noteworthy protective role against ROS\u2010induced oxidative injury in human cells since lower doses of this compound were needed to protect RBCs<jats:italic>in vitro<\/jats:italic>from oxidative mediated hemolysis.<\/jats:p>","DOI":"10.1002\/mnfr.200800276","type":"journal-article","created":{"date-parts":[[2009,4,2]],"date-time":"2009-04-02T08:54:39Z","timestamp":1238662479000},"page":"609-616","source":"Crossref","is-referenced-by-count":94,"title":["Effects of olive oil polyphenols on erythrocyte oxidative damage"],"prefix":"10.1002","volume":"53","author":[{"given":"F\u00e1tima","family":"Paiva\u2010Martins","sequence":"first","affiliation":[]},{"given":"Jo\u00e3o","family":"Fernandes","sequence":"additional","affiliation":[]},{"given":"Susana","family":"Rocha","sequence":"additional","affiliation":[]},{"given":"Henrique","family":"Nascimento","sequence":"additional","affiliation":[]},{"given":"Rui","family":"Vitorino","sequence":"additional","affiliation":[]},{"given":"Francisco","family":"Amado","sequence":"additional","affiliation":[]},{"given":"Fernanda","family":"Borges","sequence":"additional","affiliation":[]},{"given":"Lu\u00eds","family":"Belo","sequence":"additional","affiliation":[]},{"given":"Alice","family":"Santos\u2010Silva","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2009,5,7]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf980049c"},{"key":"e_1_2_1_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/0021-9150(95)05656-4"},{"key":"e_1_2_1_4_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11745-000-0567-1"},{"key":"e_1_2_1_5_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf010968u"},{"key":"e_1_2_1_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.atherosclerosis.2004.12.036"},{"key":"e_1_2_1_7_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00394-004-0504-0"},{"key":"e_1_2_1_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.freeradbiomed.2005.09.027"},{"key":"e_1_2_1_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.atherosclerosis.2006.01.011"},{"key":"e_1_2_1_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/0021-9150(95)05546-9"},{"key":"e_1_2_1_11_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11745-000-0493-2"},{"key":"e_1_2_1_12_2","first-page":"49","article-title":"Virgin olive oil phenolic compounds: Binding to human low density lipoprotein (LDL) and effect on LDL oxidation.","volume":"20","author":"Covas M. 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