Effect of fast-food Mediterranean-type diet on type 2 diabetics and healthy human subjects’ platelet aggregation

Karantonis, Haralabos C.; Fragopoulou, Elizabeth; Antonopoulou, Smaragdi; Rementzis, John; Phenekos, C.; Demopoulos, Constantinos A.

doi:10.1016/j.diabres.2005.09.003

Cited by 37 publications

(32 citation statements)

References 44 publications

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“…Previous studies showed that the consumption of meals with a strong antiplatelet activity in vitro led to a reduced platelet activity in vivo in humans (63,64). Therefore, the low IC 50 values of the lipid extracts (corresponding to just a few micrograms of the initial product) in combination with the high amount of polyunsaturated fatty acids and vitamin E provide indications that avgotaracho may merit future nutritional studies focused on its in vivo antiplatelet activity.…”

Section: Resultsmentioning

confidence: 95%

Chemical Composition of Greek Avgotaracho Prepared from Mullet (Mugil cephalus): Nutritional and Health Benefits

Kalogeropoulos

Nomikos

Chiou

et al. 2008

J. Agric. Food Chem.

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Crude composition, lipid composition, and tocopherols, ascorbic acid, cholesterol, phytosterols, and squalene content together with fatty acids and antiplatelet activities of total, neutral, and polar lipids of avgotaracho (wax-covered, dried, and salted Mugil cephalus roe) were studied and compared with those of similar products. Wax and steryl esters accounted for 63.7% of roe lipids followed by phosphatidylcholine (PC), which comprised 20.3%. Wax esters were rich in saturated fatty alcohols, monounsaturated fatty acids, and long chain omega3 highly unsaturated fatty acids (HUFA). The fatty acid distribution in roe total and neutral lipids was similar to that of wax esters, while in polar lipids, the omega3 HUFA predominated. Avgotaracho provides significant amounts of protein, fat, alpha-tocopherol, ascorbic acid, and PC, certain amounts of squalene and phytosterols, and cholesterol at levels comparable to hens' eggs. Total, polar, and neutral lipids of avgotaracho exhibited a strong inhibition of platelet activating factors and thrombin, with polar lipids being more active. The results obtained indicate that avgotaracho is a food of high nutritive value, rich in protein and lipids with a healthy lipid profile in terms of omega3/omega6 ratio and major fatty acid classes, while the antiplatelet activity of its oil indicates a putative antithrombotic potential.

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Section: Resultsmentioning

confidence: 95%

Chemical Composition of Greek Avgotaracho Prepared from Mullet (Mugil cephalus): Nutritional and Health Benefits

Kalogeropoulos

Nomikos

Chiou

et al. 2008

J. Agric. Food Chem.

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“…The first study that offered evidence of this association [21] was published more than 20 years ago; in a Greek sample, four weeks of a diet consumed in a fast-food restaurant and based on sandwiches and salads dressed with extra virgin olive oil produced a reduction in platelet aggregation induced by ADP and arachidonic acid as compared with a traditional diet [22]. However, Vicario et al found no effects of a dietary supplement of oleic acid derived from olive oil on the thrombogenic response to ADP [23].…”

Section: Platelet Aggregationmentioning

confidence: 97%

Olive oil and the haemostatic system

López‐Miranda¹,

Delgado-Lista

Pérez-Martínez

et al. 2007

Molecular Nutrition Food Res

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Interest in the Mediterranean diet (MD) has grown worldwide due to its link with greater longevity and lower cardiovascular disease rate, cancer and age cognitive decline. Despite the high complexity of its nutrients composition, olive oil emerges as its principal food, since it provides the higher percent of energy and a lot of bioactive compounds. In this review we will discuss the benefits of diets enriched in virgin olive oil, whose effects are probably due not only to its oleic acid content but also to its other potentially health-promoting components. Traditionally, the benefits of MD were linked to its effect on lipoprotein metabolism but today we realise that there exists a whole sheaf of other benefits, including the components of haemostasis: platelet function, thrombogenesis and fibrinolysis. A diet enriched in virgin olive oil can reduce the sensitivity of platelets to aggregation, decreasing von Willebrand and tromboxane B2 plasma levels. Moreover a particular interest has arisen about its capacity to decrease fasting Factor VII plasma levels and to avoid or modulate its postprandial activation. Also Tissue Factor expression in mononuclear cells could be reduced with the chronic intake of virgin olive oil and finally, studies performed in different experimental situation have shown that it could also increase fibrinolytic activity, reducing plasma concentration of Plasma Activator Inhibitor type-1.

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“…In the present work the antioxidant activity of standard cooked fast food Mediterranean foodstuffs in the plasma of diabetic patients and normal volunteers is reported ex vivo. The relation of the above antioxidant activity with the recently reported antithrombotic activity 11,12 is discussed.…”

Section: Introductionmentioning

confidence: 96%

“…11,12 We hypothesized that since LDL oxidation produces PAF and PAF-like molecules, 10 a Mediterranean-type diet could be beneficial not only by inhibiting the PAF effect but also through an antioxidant activity that prevents the production of pro-inflammatory and pro-atherogenic factors such as PAF and its analogs.…”

Section: Introductionmentioning

confidence: 99%

“…65 An important aim of the present study was to relate the above antioxidant activity with the antithrombotic activity and anti-PAF activity detected in a similarly designed study. 11,12 Balestrieri et al 66 showed that ␣-tocopherol or lipophilic compounds present in tomato juice potentiate the effects of lycopene on the modulation of PAF and acyl-PAF biosynthesis in endothelial cells during oxidative stress, and they pointed out that the biochemical mechanism underlying the anti-inflammatory activity of lycopene may be related to PAF metabolism. The last is complementary to our recent study where we were able to detect the existence of PAF antagonists in Mediterranean-type foodstuffs, and we showed that consumption of such a Mediterranean-type diet rich in PAF antagonists improves platelet response of type 2 diabetic and healthy human subjects against thrombosis.…”

mentioning

confidence: 97%

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Effect of Fast-Food Mediterranean-Type Diet on Human Plasma Oxidation

Aronis

Antonopoulou

Karantonis

et al. 2007

Journal of Medicinal Food

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Oxidation of lipoproteins, particularly of low-density lipoprotein (LDL), is of prime importance in the initiation and progression of atherosclerosis. The Mediterranean diet has been associated with an unexpectedly low rate of cardiovascular events. Type 2 diabetic patients are at high risk of developing atherosclerosis. Functional alterations in the endothelium, which lead to atherosclerosis, are stimulated by oxidized lipoproteins, particularly oxidized LDL. The present study investigated the effect of Greek quick casual Mediterranean-type diet (fast food Mediterranean-type diet) consumption on the resistance to oxidation in plasma from type 2 diabetic patients and healthy human subjects. Lipids from fast food Mediterranean-type foodstuffs were extracted and tested in vitro for their ability to inhibit copper (Cu2+)-induced LDL oxidation. Foodstuffs that exerted the most potent in vitro antioxidative activity were chosen for the diet of study groups. Eighteen type 2 diabetic patients (group A) and 10 healthy subjects (group B) were fed a 4-week diet contained the chosen foodstuffs, while 17 type 2 diabetic patients (group C) were kept on their regular diet that they were following before the study. Type 2 diabetic patients were treated with sulfonylureas or metformin and were under good glycemic control (hemoglobin A1C < 7%). Serum lipoproteins, triglycerides, glucose, body mass index (BMI), and plasma resistance to Cu2+-induced oxidation before and after the 4-week diet were monitored. At the beginning of the study, no statistical difference was detected in plasma resistance to Cu2+-induced oxidation between type 2 diabetic patients (groups A and C) and healthy human subjects (group B), as this was detected at a time before the oxidation products become detectable, namely, lag time. After the 4-week period on the chosen diet the lag time in groups A and B significantly increased, while it was not changed in group C. In type 2 diabetic patients lag time was increased from 57.3 +/- 13.3 minutes (mean +/- SD) to 103.8 +/- 21.8 minutes (mean +/- SD) (P < .000), while in healthy human subjects there was an increase from 58.0 +/- 8.5 minutes (mean +/- SD) to 85.7 +/- 21.8 minutes (mean +/- SD) (P < .004). In all groups, total cholesterol, high-density lipoprotein-cholesterol, LDL-cholesterol, triglycerides, glucose, and BMI were not changed. Fast food Mediterranean foodstuffs exerted antioxidant activities both in vitro and in vivo after consumption in type 2 diabetic patients and healthy human subjects. Therefore consumption of a fast food Mediterranean-type diet should contribute to prevention against cardiovascular diseases.

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Effect of fast-food Mediterranean-type diet on type 2 diabetics and healthy human subjects’ platelet aggregation

Cited by 37 publications

References 44 publications

Chemical Composition of Greek Avgotaracho Prepared from Mullet (Mugil cephalus): Nutritional and Health Benefits

Chemical Composition of Greek Avgotaracho Prepared from Mullet (Mugil cephalus): Nutritional and Health Benefits

Olive oil and the haemostatic system

Effect of Fast-Food Mediterranean-Type Diet on Human Plasma Oxidation

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