Mechanisms involved in the cardioprotective effect of avocado consumption: A systematic review

Abstract

The objective of this review was to verify the effects of avocado consumption on cardiovascular diseases (CVDs) risk factors. A systematic search was conducted in electronic databases using the descriptor avocado, combined with CVD, monosaturated fat, antioxidant, lipoprotein, and inflammation, and their respective terms in Spanish. The review was carried out in pairs, following the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) recommendations. Initially, 234 studies were identified. After selection, eight articles were included. All the studies were randomized, most were crossover studies, and involving adult subjects. Total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-c), triglycerides (TG), platelet aggregation, and apolipoproteins reductions; besides highdensity lipoprotein-cholesterol (HDL-c) and serum lipid peroxidation increases; Ikappa-B protein (IkB-α) protein preservation; and NF-kappa B (NFκB) inactivation were observed. Thus, avocado consumption exerts a beneficial effect on CVDs prevention, which can be attributed to its monounsaturated fatty acids (MUFA) content, especially oleic fatty acid. However, there is no consensus on the amount of avocado needed to confer such benefits.

US Older Adults That Consume Avocado or Guacamole Have Better Cognition Than Non-consumers: National Health and Nutrition Examination Survey 2011–2014

“…While the AFT and DSST scores were significantly better for avocado consumers in our unadjusted model, the significance was attenuated in the adjusted models. Given avocado consumption is growing dramatically worldwide, and research has shown the cardiometabolic benefits of eating avocados through the effects of various dietary components, phytochemical, and nutrients that avocados include as discussed by Silva Caldas et al (29)(30)(31)(32)(33)(34), it's relevant to study the cognitive benefits of avocado intake within a large population cohort.…”

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

“…Oleic acid is the major MUFA in avocado oil and probably one of the main components responsible for the beneficial effects attributed to avocado oil consumption. Oleic acid can decrease LDL by increasing acyltransferase activity to increase the synthesis of cholesterol esters, which stimulate the action of LDL receptors, favoring the LDL uptake and reducing its presence in plasma (Silva‐Caldas et al., 2017). In addition, a decrease of TG in plasma and an increase of high‐density lipoprotein cholesterol (HDL) may increase the hydrolysis of long‐chain fatty acids in TG by lipoprotein lipase, which are incorporated into HDL particles (Perona et al., 2010; Rashid et al., 2003).…”

“…In addition, a decrease of TG in plasma and an increase of high‐density lipoprotein cholesterol (HDL) may increase the hydrolysis of long‐chain fatty acids in TG by lipoprotein lipase, which are incorporated into HDL particles (Perona et al., 2010; Rashid et al., 2003). On the other hand, oleic acid induces lower endogenous TC synthesis (Silva‐Caldas et al., 2017), and therefore, avocado oil (rich in oleic acid) may also decrease TC and LDL. Other mechanisms possibly involved in the prevention of CVD by oleic acid include its anti‐inflammatory and vasculature protective activities by decreasing the expression of tumor necrosis factor alpha (TNF‐α) and interleukin‐6 (IL‐6) gene (Baer et al., 2004; Scoditti et al., 2015).…”

Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons

“…Weschenfelder et al () reported that avocado consumption seems to be related to cardiometabolic health by preventing traditional risk factors such as dyslipidemia, glycemic control and hypertension. Few studies have discussed the mechanisms through which antioxidants (polyphenols, tocopherols, vitamins, carotenoids), MUFA, fibre and phytosterols exert such beneficial effects (Silva‐Caldas et al , ). These studies however, were performed with animal models and therefore results should be interpreted with caution until studies in humans confirm the benefits of avocado consumption.…”