Oleuropein Aglycone  (Synonyms: 3,4-DHPEA-EA)

Oleuropein aglycone is a polyphenol and an aglycone form of Oleuropein (HY-N0292) that has been found in extra virgin olive oil and has diverse biological activities. It is formed from oleuropein via enzymatic, acidic, or acetyl hydrolysis. Dietary administration of oleuropein aglycone (50 mg/kg of food) increases the number of neuronal autophagic vesicles and reverses cognitive deficits in a TgCRND8 transgenic mouse model of Alzheimer’s disease. It also decreases cortical and hippocampal levels of histone deacetylase 2 (HDAC2) and restores long-term potentiation in the same model. Oleuropein aglycone increases urinary norepinephrine, as well as interscapular brown adipose tissue epinephrine and UCP1 protein levels, and decreases plasma leptin levels and total abdominal cavity adipose tissue weight in a rat model of high-fat diet-induced obesity. It also reduces lung neutrophil infiltration, lipid peroxidation, and IL-1β levels in a mouse model of carrageenan-induced pleurisy.

378.37

C₁₉H₂₂O₈

31773-95-2

O=C(OCCC1=CC=C(O)C(O)=C1)C[C@H]2/C([C@H](O)OC=C2C(OC)=O)=C\C

Room temperature in continental US; may vary elsewhere.

Please store the product under the recommended conditions in the Certificate of Analysis.

• [1]. Xu, et al. Structure properties, acquisition protocols, and biological activities of oleuropein aglycone. Front. Chem. 6, 239 (2018).