Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents

Visioli, Francesco; Bellomo, Giorgio; Montedoro, Gian Francesco; Galli, Cláudio

doi:10.1016/0021-9150(95)05546-9

Cited by 394 publications

(235 citation statements)

References 19 publications

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“…In this report it was suggested that olive oil phenols protect other phenols bound to LDL from oxidation. However we cannot discard the role of other olive oil phenols, or other antioxidants such as vitamin E on the delay in LDL oxidation (Visioli et al, 1995). Moreover, the mechanism by which phenolic compounds protect LDL from oxidation is unknown.…”

Section: Discussionmentioning

confidence: 95%

“…On the other hand, phenolic compounds which can bind to LDL are good candidates in preventing lipid peroxidation and atherosclerotic processes. They have antioxidant properties both in vitro (Visioli & Galli, 1994;Visioli et al, 1995;Fitó et al, 2000) and in vivo (Nigdikas et al, 1998;Bonamone et al, 2000). The importance of phenols is evident in the case of olive oil.…”

Section: Introductionmentioning

confidence: 99%

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Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

Fitó²,

et al. 2002

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Objective: To measure the incorporation of oleic acid and antioxidants (phenols and vitamin E) to low density lipoprotein (LDL) after acute and short-term ingestion of virgin olive oil. To study whether this incorporation contributes to an increase in LDL resistance to oxidation. Setting: Department of Food and Nutrition, University of Barcelona, Spain and Department of Lipids and Cardiovascular Epidemiology, IMIM, Barcelona, Spain. Subjects: Sixteen healthy volunteers aged 25 -65 y. Design and interventions: To observe the change in the fatty acid profile, vitamin E, phenolic compounds and LDL oxidationrelated variables after the postprandial phase and after daily ingestion of olive oil for one week. Results: Few changes were observed in the postprandial phase. However, after a week of olive oil consumption there was an increase in oleic acid (P ¼ 0.015), vitamin E (P ¼ 0.047), phenolics (P ¼ 0.021) and lag time (P ¼ 0.000), and a decrease in the maximum amount of dienes (P ¼ 0.045) and oxidation rate (P ¼ 0.05). Conclusion: After ingestion of virgin olive oil, an increase in antioxidants and oleic acid in LDL was observed as well as an improvement of LDL resistance to oxidation. Our results support the idea that daily ingestion of virgin olive oil could protect LDL from oxidation.

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Section: Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

Fitó²,

et al. 2002

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“…a-Tocopherol is the most abundant antioxidant in LDL (Princen et al 1992;Abbey et al 1993;Reaven et al 1993;Jialal et al 1995); however, it has been demonstrated that other antioxidants are also able to protect LDL from oxidation (Cominacini et al 1991;Esterbauer et al 1992). On the basis of previous epidemiological studies pointing out the direct correlation between the Mediterranean diet and a lower incidence of cardiovascular diseases (Hertog et al 1993), various studies performed in vitro and in vivo ( Table 2) have shown that the polyphenolic compounds of extra-virgin olive oil play an important role in the prevention of atherosclerotic damage through their inhibition of LDL oxidation (Visioli et al 1995a;Rice-Evans et al 1996;Cao et al 1997; Masella et al 1999). In a sample of LDL, the vitamin E oxidation induced by CuSO 4 was prevented by the addition of hydroxytyrosol or the secondary compounds of oleuropein; this effect was linearly correlated with the hydroxytyrosol concentration.…”

Section: Polyphenolic Compounds In the Prevention Of Atherosclerosismentioning

confidence: 98%

“…This is due, in part, to the relatively low content of PUFA and also to the high concentration of polyphenolic antioxidants, particularly in extra-virgin olive oil. The antioxidant activity of olive oil phenolic compounds, and in particular of oleuropein and its byproduct hydroxytyrosol, has been studied in many experimental models: with the use of transition metals; the chemically induced oxidation of LDL; ROS formation, for example the radicals superoxide and trichlormethylperoxylic, and hypochlorous acid (Aeschbach et al 1994;Salami et al 1995;Visioli et al 1995aVisioli et al , 1998Aruoma et al 1998). By estimating the antioxidant activity of these polyphenolic compounds on the basis of their ability to inhibit the formation of peroxides, it has been shown that hydroxytyrosol and caffeic and protocatechuic acids have a higher protective activity (Papadopoulos & Boskou, 1991).…”

Section: The Antioxidant Activity Of the Polyphenolic Compoundsmentioning

confidence: 99%

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

et al. 2005

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The Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity bothin vivoandin vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.

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“…Until now the effect of virgin olive oil phenolic compounds in LDL have been studied in vitro and in vivo evaluating the improvement of LDL resistance to oxidation (Caruso et al, 1999, Visioli and Galli, 1994, Visioli et al, 1995. When a phenolic olive oil extract has been incubated in vitro, a correlation between the inhibition of LDL oxidation and an increase in the concentration of tyrosol is observed (Covas et al, 2001;Fitó et al, 2000), that together with hydroxytryrosol is one of the main phenolic compounds present in virgin olive oil.…”

Section: Introductionmentioning

confidence: 99%

Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein

et al. 2004

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Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phase extraction method (SPE) that allowed us the purification of LDL samples and their analysis by HPLC. This methodology allowed us to demonstrate the in vitro binding capacity of tyrosol, one of the main phenolic compounds in olive oil, to LDL. In the intervention dietary study with volunteers, food rich in phenolic compounds affected LDL composition. Changes in LDL phenolics composition are not observed after the short-term ingestion of food rich in phenolic compounds. However, after one week of olive oil consumption and Mediterranean diet there was an increase in phenolics (p=0.021). An accumulative effect seems necessary to observe significative differences in LDL phenolic composition.

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Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents

Cited by 394 publications

References 19 publications

Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein

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