Tyrosol and hydroxytyrosol are the phytochemicals abundantly found in olive oil.  Transphosphatidylation of tyrosol and hydroxytyrosol with dioleoylphosphocholine resulted in phospholipids with antioxidant properties.  The ability of these phyto-phospholipids to form liposomes and supported bilayers were explored.  The nanoscale forces (Van der Waals, hydrophobic force, electrostatic interactions) between lipid molecules limit the size of hydroxytyrosol-phosphatidylcholine liposomes to 86 �7 nm in diameter; these forces also prove to make hydroxytyrosol- phosphatidylcholine liposomes quite robust and difficult to rupture on silica surfaces.  Tyrosol- phosphatidylcholine, on the other hand, readily forms liposomes as small as 62 �5 nm in diameter and will more easily rupture to form a supported bilayer.  The rate of rupture on silica surfaces is demonstrated to be influenced by pH.

Bilayer properties of hydroxytyrosol- and tyrosol-phosphatidylcholine lipids<sup>
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248th National Meeting (2014)

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