Olive oil intake in relation to cardiovascular diseases

Zampelas, Antonis; Kafatos, Anthony

doi:10.3989/gya.2004.v55.i1.144

Cited by 4 publications

(2 citation statements)

References 72 publications

(53 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Also, the inhibitory action of olive oil constituents on low-density lipoprotein (LDL) oxidation, platelet aggregation, activation of lipoxygenase or xanthine oxidase, etc. (4,6,11,13,14) contributes to the protective effect of olive oil against cardiovascular disease.…”

Section: Introductionmentioning

confidence: 99%

Metabolism of the Olive Oil Phenols Hydroxytyrosol, Tyrosol, and Hydroxytyrosyl Acetate by Human Hepatoma HepG2 Cells

Mateos

Goya

Bravo

2005

J. Agric. Food Chem.

View full text Add to dashboard Cite

To study the potential hepatic metabolism of olive oil phenols, human hepatoma HepG2 cells were incubated for 2 and 18 h with hydroxytyrosol, tyrosol, and hydroxytyrosyl acetate, three phenolic constituents of olive oil. After incubation, culture media and cell lysates were hydrolyzed with β-glucuronidase and sulfatase and analyzed by LC-MS. In vitro methylation, glucuronidation, and sulfation of pure phenols were also performed. Methylated and glucuronidated forms of hydroxytyrosol were detected at 18 h of incubation, together with methylglucuronidated metabolites. Hydroxytyrosyl acetate was largely converted into free hydroxytyrosol and subsequently metabolized, yet small amounts of glucuronidated hydroxytyrosyl acetate were detected. Tyrosol was poorly metabolized, with <10% of the phenol glucuronidated after 18 h. Minor amounts of free or conjugated phenols were detected in cell lysates. No sulfated metabolites were found. In conclusion, olive oil phenols can be metabolized by the liver as suggested by the results obtained using HepG2 cells as a hepatic model system. Keywords: Phenols; virgin olive oil; metabolism; in vitro conjugation; HepG2 cells; LC-MS analysis

show abstract

Section: Introductionmentioning

confidence: 99%

Metabolism of the Olive Oil Phenols Hydroxytyrosol, Tyrosol, and Hydroxytyrosyl Acetate by Human Hepatoma HepG2 Cells

Mateos

Goya

Bravo

2005

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Olive oil also comprises a saponifiable and unsaponifiable fraction, which corresponds to its fatty acid composition, primarily consisting of monounsaturated fatty acids (Marcelino et al., 2019 ; Schwingshackl & Hoffmann, 2014 ). Although there are some comprehensive articles related to the impact of olive oil consumption and prevention of CVDs, their studies involved only specific aspects (Nocella et al., 2018 ; Visioli et al., 2018 ; Zampelas & Kafatos, 2004 ). However, no definitive link has been established between olive oil consumption and CVDs (Donat‐Vargas et al., 2022 ; Guasch‐Ferré et al., 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Global status, recent trends, and knowledge mapping of olive oil research and cardiovascular disease: 50 years of investigations through bibliometric analysis

Gargi,

Painuli,

Semwal

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

In the Mediterranean diet, olive oil serves as the predominant fat source and has been linked to a decreased risk of mortality related to cardiovascular diseases (CVD). Still, there is no conclusive evidence correlating olive oil consumption to CVD. The aim of this study is to assess the global research, current research trends, and knowledge mapping related to the correlation between the consumption of olive oil and CVD using bibliometric analysis. On August 19, 2023, a title‐specific literature search was conducted on the Scopus database using the search terms “olive oil” and “cardiovascular disease” with a date range of the past 50 years. Subsequently, bibliometric tools such as VOSviewer and Bibliometrix were employed to analyze and evaluate the obtained documents. The search yielded (n = 429) publications and showed an upward trend in the annual publication count over the last five decades. The publication number exhibited a gradual increase with a rate of 5.55%. The results also indicated that 2530 authors, 759 institutions, 47 countries, and 223 journals have publications in this research domain. The present bibliometric study will be a valuable research reference for describing the worldwide research patterns concerning the relationship between olive oil and CVD during the past 50 years. In the future, the application of olive oil for the treatment of CVDs may be an emerging research trend. Apart from this, collaborations among authors, countries, and organizations are expected.

show abstract