Effect of dietary monounsaturated and polyunsaturated fatty acids on the susceptibility of plasma low density lipoproteins to oxidative modification.

Bonanome, A; Pagnan, Antonio; Biffanti, S.; Opportuno, A; Sorgato, F; Dorella, M; Maiorino, Matilde; Ursini, Fulvio

doi:10.1161/01.atv.12.4.529

Cited by 255 publications

(116 citation statements)

References 26 publications

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“…Reaven et al [34] showed that the extent of LDL oxidation is strongly influenced by the LDL linoleic acid content. More recently, dietary studies have shown that the enrichment of LDL linoteic acid by dietary manipulation resulted in an increase in oxidisability [35,36]; our results confirm those findings. The diabetic subjects in this study had a raised percentage of linoleic acid in their cholesteryl ester and this positively correlated with oxidisability.…”

Section: Discussionsupporting

confidence: 91%

Oxidation of low-density lipoprotein in NIDDM: its relationship to fatty acid composition

et al. 1995

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Summary The increased risk of atherosclerotic disease in diabetic subjects may be due to enhanced foam cell formation following an increased susceptibility of low density lipoprotein to oxidative modification. This study has compared fatty acid content and lipoprotein oxidisability in 10 non-insulin-dependent diabetic subjects with that in 10 control subjects. Both groups were normocholesterolaemic and the diabetic subjects had higher triglyceride levels (2.2 + 0.4 vs 1.2 + 0.2 mmol/1, p < 0.05). The fatty acid composition was compared in low density lipoprotein following Folch extraction, separation by thin layer chromatography (for the lipid classes) and analysis by gas liquid chromatography. Low density lipoprotein oxidisability was assessed by conjugated diene and thiobarbituric acid reacting substance formation in the presence of copper ions. The esterified/free cholesterol ratio was higher in the low density lipoprotein from patients compared to control subjects (2.9 _+ 0.1 vs 1.9 + 0.3, p < 0.05). Linoleic acid in the cholesteryl ester fraction of the lipoprotein was higher in the patients than in the control subjects (48.2 + 2.2 % vs 42.4 + 3.4 %,p < 0.05) as was the total quantity of linoleic acid in the cholesteryl ester fraction (317.8 + 68.0 vs 213.2 + 28.0 vg/mg protein, p < 0.05) and in the low-density lipoprotein as a whole (443.2 + 70.0 vs 340.2 + 28.2 ~g/mg protein, p<0.05). Lipoprotein oxidisability was also increased in the diabetic group with increased formation of thiobarbituric acid reacting substances (35.6 + 7.2 vs 22.3 + 3.5 nmol/mg protein, p < 0.05, increased total diene formation (502 + 60 vs 400 + 30 nmol/mg protein, p < 0.05) and increased rate of diene formation (7.2 + 0.6 vs 5.1 + 0.9 nmol diene 9 mg protein -1. min -1, p < 0.05). This study indicates that low-density lipoprotein from diabetic subjects is more susceptible to oxidation. This could, in vivo, accelerate foam-cell formation thereby increasing atherosclerotic risk in diabetic subjects. [Diabetologia (1995[Diabetologia ( ) 38: 1300[Diabetologia ( -1306 Key words Non-insulin-dependent diabetes mellitus, low-density lipoprotein oxidation, dietary fatty acids, low-density lipoprotein composition, glycated lowdensity lipoprotein.Although hypercholesterolaemia is an important risk factor in both diabetic and non-diabetic subjects, lowdensity lipoprotein (LDL) cholesterol levels are of- ten normal in patients with atherosclerosis. In this study attention has been focused on abnormalities in the composition of LDL the major cholesterol-carrying particle, rather than the quantity. These investigations have been prompted by the finding that oxidised rather than native LDL delivers cholesterol to the macrophage [1], the precursor of the foam cell and the maj or cholesterol-containing cell in the atherosclerotic plaque. Therefore, the potential for LDL to be oxidised in the vessel wall may be of importance in atherogenesis. Babiy et al. [2] have shown that LDL from non-insulin-dependent diabetic (NIDDM)

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Section: Discussionsupporting

confidence: 91%

Oxidation of low-density lipoprotein in NIDDM: its relationship to fatty acid composition

et al. 1995

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“…It has been reported that diets high in linoleic acid result in LDL that are more susceptible to in vitro oxidation than those high in oleic acid (Bonanome et al, 1992;Reaven et al, 1991). Therefore, we measured the susceptibility of LDL to copper-mediated oxidation in women fed on reference and walnut diets.…”

Section: Discussionmentioning

confidence: 99%

Serum lipid profiles in Japanese women and men during consumption of walnuts

et al. 2002

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Objective: To determine the serum cholesterol, apolipoproteins and LDL oxidizability in young Japanese women and men during walnut consumption and to evaluate its active principle. Design: Experimental study with a randomized design. Subjects: Twenty healthy women and 20 healthy men. Interventions: Subjects were randomly assigned to consume each of two mixed natural diets for 4 weeks in a cross-over design. Reference and walnut diets were designed and the walnut diet had 12.5% of the energy derived from walnuts (44 -58 g=day). Results: The total cholesterol and serum apolipoprotein B concentrations, and the ratio of LDL cholesterol to HDL cholesterol was significantly lowered in women and men when fed on the walnut diet, than when on the reference diet (P 0.05). The LDL cholesterol concentration was significantly lowered in women on the walnut diet (0.22 mmol=l, P ¼ 0.0008), whereas this decrease was not significant in men (0.18 mmol=l, P ¼ 0.078). The most prominent change in the fatty acid composition of the cholesteryl esters from serum after the walnut diet was an elevation of a-linolenic acid in women (76%, P < 0.001) and men (107%, P < 0.001). This elevation was negatively correlated to the change in LDL cholesterol in women (r ¼ 0.496, P ¼ 0.019) and men (r ¼ 0.326, P ¼ 0.138). The LDL oxidizability in women was not influenced by the diets (P ¼ 0.19). Conclusions: a-Linolenic acid in the walnut diet appears to be responsible for the lowering of LDL cholesterol in women.

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“…It has also been suggested that a high-monounsaturated fat diet lowers the risk of coronary heart disease by producing LDL particles that are enriched in oleic acid at the expense of linoleic acid (C18:2n-6). Such a change in fatty acid composition renders LDL particles more resistant to oxidative modification (Reaven et al, 1991;Berry et al, 1992;Bonanome et al, 1992;Mata et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

2004

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Objective: We reviewed the bioavailability and antioxidant effects of phenols from extra virgin olive oil. Search strategy: We searched the MEDLINE database for the years . To review the bioavailability of olive oil phenols, we selected animal and human studies that studied the absorption, metabolism, and urinary excretion of olive oil phenols. We also estimated the intake of the various phenols in the Mediterranean area. To review the antioxidant effects of olive oil phenols, we included human and animal studies on the effect of olive oil phenols on markers of oxidative processes in the body. We excluded studies without a proper control treatment and studies in which the antioxidant effects of phenols could not be disentangled from those of the fatty acid composition of olive oil. Results: Bioavailability studies in humans show that the absorption of olive oil phenols is probably larger than 55-66 mol%, and that at least 5% is excreted in urine as tyrosol and hydroxytyrosol. Animal studies suggest that phenol-rich olive oil lowers oxidisability of ex vivo low-density lipoprotein (LDL) particles or lowers markers in urine of oxidative processes in the body. In five out of seven human studies, however, these effects of phenols were not found. There are no data on the phenol concentrations in plasma that are attainable by intake of olive oil. We estimated that 50 g of olive oil per day provides about 2 mg or B13 mmol of hydroxytyrosol-equivalents per day, and that the plasma concentration of olive oil phenols with antioxidant potential resulting from such an intake can be at most 0.06 mmol/l. This is much lower than the minimum concentrations of these phenols (50-100 mmol) required to show antioxidant activity in vitro. Conclusion: Although phenols from olive oil seem to be well absorbed, the content of olive oil phenols with antioxidant potential in the Mediterranean diet is probably too low to produce a measurable effect on LDL oxidisability or other oxidation markers in humans. The available evidence does not suggest that consumption of phenols in the amounts provided by dietary olive oil will protect LDL against oxidative modification to any important extent.

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Effect of dietary monounsaturated and polyunsaturated fatty acids on the susceptibility of plasma low density lipoproteins to oxidative modification.

Cited by 255 publications

References 26 publications

Oxidation of low-density lipoprotein in NIDDM: its relationship to fatty acid composition

Oxidation of low-density lipoprotein in NIDDM: its relationship to fatty acid composition

Serum lipid profiles in Japanese women and men during consumption of walnuts

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

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