Effect of Propolis and Olive Oil on Lipid Peroxidation and Production of Oh Radicals in Liposomes

Virgin olive oil, produced by filtering the hole fruit, is rich in phenolic and polyphenolic compounds, which are well known as good scavengers of free radicals, and good antioxidants. It is also known that these compounds contribute to lowering the risk of coronary diseases and cancer. Olive oil is very rich in unsaturated long-chain fatty acids, and poor in phytosterols at the same time, that means that olive oil shows plasm cholesterol lowering effect. Propolis is resinous substance that appears at the top of buds and in pollen seed cover. Because of the fact that propolis contains resins, ether oils, tannins, flavons, flavonoids, esters, organic acids and essential aminoacids, as well as substances which have the same effects as hormones, propolis is declared to be a real elixir. Propolis acts as scavenger of free radicals, because it contains propol, substance that exhibit higher antioxidative potential than vitamins C and E. Both propolis and olive oil are well known as medicines from ancient times and the earliest notes, and nowadays they are also used as remedies. So, the aim of this research was to investigate effects of propolis and olive oil on production of hydroxyl radicals OH (main promotors of oxidative stress) and intensity of lipid peroxidation of liposomes (LP), trying to prove potential antioxidative activity of these secondary medicaments. Propolis inhibited lipid peroxidation at all concentrations, in all investigated systems. Propolis appeared to be an excellent antioxidant and a good scavenger of oxygen radicals. Propolis and olive oil inhibited the production of OH radicals. Olive oil increased the intensity of LP and showed high prooxidative effect.