Effects of dietary oleic-rich oils (virgin olive and high-oleic-acid sunflower) on vascular reactivity in Wistar-Kyoto and spontaneously hypertensive rats

Herrera, Marcelino; Pérez‐Guerrero, Concepción; Marhuenda, E.; Ruı́z-Gutı́errez, Valentina

doi:10.1079/bjn2001397

Cited by 52 publications

(41 citation statements)

References 44 publications

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“…Moreover, it has been shown that long-term intake of high doses of olive oil has an inverse association with the risk of developing hypertension (3,4). There has been considerable research effort directed toward analyzing the effects of MUFA-rich diets, focusing on plasma lipids and the lipid/FA composition of cell membranes (5)(6)(7)(8), but the specific molecular mechanisms underlying the beneficial effects of oleic acid and related compounds are still not completely understood.…”

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confidence: 99%

Antihypertensive action of 2-hydroxyoleic acid in SHRs via modulation of the protein kinase A pathway and Rho kinase

Alemany

Vögler

Terés

et al. 2006

Journal of Lipid Research

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Olive oil consumption leads to high monounsaturated fatty acid intake, especially oleic acid, and has been associated with a reduced risk of hypertension. However, the molecular mechanisms and contribution of its different components to lower blood pressure (BP) require further evaluation. Here, we examined whether a synthetic, non-boxidation-metabolizable derivative of oleic acid, 2-hydroxyoleic acid (2-OHOA), can normalize BP in adult spontaneously hypertensive rats (SHRs) and whether its antihypertensive action involves cAMP-dependent protein kinase A (PKA) and Rho kinase, two major regulators of vascular smooth muscle contraction. Oral administration of 2-OHOA to SHRs induced sustained systolic BP decreases in a time-dependent

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confidence: 99%

Antihypertensive action of 2-hydroxyoleic acid in SHRs via modulation of the protein kinase A pathway and Rho kinase

Alemany

Vögler

Terés

et al. 2006

Journal of Lipid Research

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“…7 Olive oil consumption causes favorable changes in plasma lipid and lipoprotein profiles 8,9 and also in the phospholipid content and FA composition of both erythrocyte membranes from hypertensive patients and aorta membranes from spontaneously hypertensive rats. 10,11 Moreover, a slight reduction in saturated fat intake along with the use of olive oil markedly lowers the drug requirements of hypertensive patients. 12 Nevertheless, the mechanisms underlying the cardiovascular benefits of this diet are not fully understood.…”

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confidence: 99%

2-Hydroxyoleic Acid

et al. 2004

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Abstract-Recent studies have shown that diets rich in monounsaturated fatty acids (MUFAs) from olive oil, a natural source of oleic acid, have beneficial effects on blood pressure (BP) in hypertensive patients. With this in mind, we investigated whether a synthetic derivative of the MUFA oleic acid, 2-hydroxyoleic acid (2-OHOA), was capable of regulating the BP of Sprague-Dawley rats. Intraperitoneal and oral administration of 2-OHOA to rats induced significant and sustained decreases in BP in a time-dependent manner. Without affecting heart rate, treatments for 7 days provoked reductions in systolic BP of 20 to 26 mm Hg. At the molecular level, the density of G␣s, but not G␣i 2 or G␣o, increased in membranes from the hearts and aortas of 2-OHOA-treated rats, whereas in heart membranes, the density of G␣q/11 and protein kinase C␣ proteins was also augmented. These molecular alterations were reflected in the increase in cAMP levels after G␣s protein and ␤-adrenergic receptor stimulation. On the contrary, inhibitory hormones reduced adenylyl cyclase activity to the same extent in 2-OHOA-treated rats as in vehicle-treated ones. Our results indicate that cardiovascular tissues from 2-OHOA-treated rats exhibited increased cAMP production in response to G␣s activation, which might be attributed to enhanced expression of G␣s proteins. As a result of this change, a significant reduction in systolic BP was observed. Therefore, BP can be lowered by administration of 2-OHOA, which might represent the first member of a new family of antihypertensive drugs. Key Words: blood pressure Ⅲ fatty acids Ⅲ signal transduction Ⅲ G proteins Ⅲ hypotension M any alterations in the structure and function of the cell membrane have been associated with hypertension. Changes in the plasma or membrane lipid composition have been reported in both hypertensive humans 1 and in animal models of hypertension. 2,3 These changes have been associated with abnormalities in cation transport systems, 4 cytosolic Ca 2ϩ regulation, 5 and impaired signal transduction. 6 As a result, it has been proposed that modifications of the membrane lipid composition can affect the physical and functional properties of membranes and in consequence, might account for the alterations in signaling implicated in the physiological control of blood pressure (BP). In this context, long-term fatty acid (FA) intake is known to influence both membrane lipid composition and BP. Olive oil, a natural source of the monounsaturated FA (MUFA) oleic acid, has been shown to have beneficial effects on BP (when high doses are consumed for long periods) and is associated with a low incidence of coronary heart disease. 7 Olive oil consumption causes favorable changes in plasma lipid and lipoprotein profiles 8,9 and also in the phospholipid content and FA composition of both erythrocyte membranes from hypertensive patients and aorta membranes from spontaneously hypertensive rats. 10,11 Moreover, a slight reduction in saturated fat intake along with the use of olive oil markedly lowers the ...

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“…like calcium channel antagonist, closely mimicking the effects of the calcium channel blocker drug verapamil.1 Another suggested mechanism is via improved endothelial function. [35] Oleic acid may contribute to improved endothelial function by reducing ROS. Other potential mechanisms have been suggested, including decreasing vascular tone and changes to the fatty acid and phospholipid composition of the aorta.…”

Section: Hypertensionmentioning

confidence: 99%

Nutritional Importance of Monounsaturated and Polyunsaturated Fatty acids of Perilla Oil

Asif¹

2013

Int J Phytopharm

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The perilla oil has wide range of therapeutic and culinary applications. Perilla frutescens seeds contain saturated (SFAs), unsaturated (USFAs) like monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs). The Perilla seeds are small and weight about 4g/1000 seeds. These seeds contained approximately 35-45% oil. It also contains the ω-3 fatty acid (54-64%) i.e. α-linolenic acid (ALA), ω-6 (≈14%) i.e. Linoleic acid (LA) and ω-9 (small amount) i.e. Oleic acid (OA). It also contains SFAs at 6.7-7.6%. In comparing to other plant oils, Perilla oil contains one of the highest proportions of ω-3 fatty acids. Perilla oil has most beneficial to human health and in prevention and control of various diseases such as cancer, inflammation, rheumatoid arthritis, coronary heart disease (CHD), specifically for its ability to reduce blood pressure and low-density lipoprotein (LDL) cholesterol and other health benefits.

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Effects of dietary oleic-rich oils (virgin olive and high-oleic-acid sunflower) on vascular reactivity in Wistar-Kyoto and spontaneously hypertensive rats

Cited by 52 publications

References 44 publications

Antihypertensive action of 2-hydroxyoleic acid in SHRs via modulation of the protein kinase A pathway and Rho kinase

Antihypertensive action of 2-hydroxyoleic acid in SHRs via modulation of the protein kinase A pathway and Rho kinase

2-Hydroxyoleic Acid

Nutritional Importance of Monounsaturated and Polyunsaturated Fatty acids of Perilla Oil

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