In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial

Abstract

The aim of the study was to assess whether benefits associated with the traditional Mediterranean diet (TMD) and virgin olive oil (VOO) consumption could be mediated through changes in the expression of atherosclerosis-related genes. A randomized, parallel, controlled clinical trial in healthy volunteers (n=90) aged 20 to 50 yr was performed. Three-month intervention groups were as follows: 1) TMD with VOO (TMD+VOO), 2) TMD with washed virgin olive oil (TMD+WOO), and 3) control with participants' habitual diet. WOO was similar to VOO, but with a lower polyphenol content (55 vs. 328 mg/kg, respectively). TMD consumption decreased plasma oxidative and inflammatory status and the gene expression related with both inflammation [INF-gamma (INFgamma), Rho GTPase-activating protein15 (ARHGAP15), and interleukin-7 receptor (IL7R)] and oxidative stress [adrenergic beta(2)-receptor (ADRB2) and polymerase (DNA-directed) kappa (POLK)] in peripheral blood mononuclear cells. All effects, with the exception of the decrease in POLK expression, were particularly observed when VOO, rich in polyphenols, was present in the TMD dietary pattern. Our results indicate a significant role of olive oil polyphenols in the down-regulation of proatherogenic genes in the context of a TMD. In addition, the benefits associated with a TMD and olive oil polyphenol consumption on cardiovascular risk can be mediated through nutrigenomic effects.

Comparative evaluation of the metabolic effects of hydroxytyrosol and its lipophilic derivatives (hydroxytyrosyl acetate and ethyl hydroxytyrosyl ether) in hypercholesterolemic rats

“…These results are in line with previous human and animal studies showing that phenolic compounds present in virgin olive oil exert benecial cardiovascular effects, particularly improving the lipid prole. 8,10,31 In fact, the European Food Safety Authority has recently issued a positive opinion on the capacity of olive oil phenolic compounds to protect LDL cholesterol from oxidative damage. 32 Several markers show that rats in the present study suffered hepatic stress induced by the cholesterol-rich diet, which may have led to an incipient insulin resistance.…”

Natural Variation of Volatile Compounds in Virgin Olive Oil Analyzed by HS-SPME/GC-MS-FID

“…Virgin olive oil (VOO) is an essential component of the traditional Mediterranean diet, and attracts the interest of the scientific community for its health-promoting properties [1][2][3][4][5][6]. VOO is unique for its high levels of monounsaturated fatty acids and the presence of a wide range of minor components that are largely responsible for both their health-promoting properties and their organoleptic characteristics.…”

Virgin olive oil in preventive medicine: From legend to epigenetics

“…Moreover, 3-wk consumption of VOO as a principal fat source for healthy human volunteers in a diet low in natural antioxidants, upregulates 10 genes (ADAM17, ALDH1A1, BIRC1, ERCC5, LIAS, OGT, PPARBP, TNFSF10, USP48, and XRCC5) related to prevention atherosclerosis development and progression [117]. Recently, in a randomized controlled trial, it was observed that VOO intake decreases plasma oxidative and inflammatory status and the gene expression related with both inflammation [INF-gamma (INFgamma), Rho GTPase-activating protein15 (ARHGAP15), interleukin-7 receptor (IL7R)] and oxidative stress [adrenergic beta(2)-receptor (ADRB2) and polymerase (DNA-directed)] in PBMNCs [118].…”