Olive oil polyphenols enhance the expression of cholesterol efflux related genes in vivo in humans. A randomized controlled trial

Farràs, Marta; Valls, Rosa M.; Fernández‐Castillejo, Sara; Giralt, Mireia; Solà, Rosa; Subirana, Isaac; Motilva, Marı́a-José; Konstantinidou, Valentini; Covas, Marı́a-Isabel; Fitó, Montserrat

doi:10.1016/j.jnutbio.2012.10.008

Cited by 83 publications

(78 citation statements)

References 49 publications

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“…Similar results were also reported in cacao polyphenols (Yasuda et al, 2011) in HepG2 and Caco-2 cells and resveratrol in human macrophages (Sevov, Elfineh, & Cavelier, 2006). A randomised controlled trail in humans found that olive oil polyphenols enhanced ABCA1 gene expression in white blood cells at postprandial (Farras et al, 2013). Besides, ABCG5 and ABCG8, which work as sterol efflux pumps in the small intestine and liver, can promote efflux of cholesterol and plant sterols from the enterocyte into the intestinal lumen for excretion.…”

supporting

confidence: 76%

Persimmon tannin regulates the expression of genes critical for cholesterol absorption and cholesterol efflux by LXRα independent pathway

Zhang

Zhu

Peng

et al. 2016

Journal of Functional Foods

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supporting

confidence: 76%

Persimmon tannin regulates the expression of genes critical for cholesterol absorption and cholesterol efflux by LXRα independent pathway

Zhang

Zhu

Peng

et al. 2016

Journal of Functional Foods

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“…PCs of VOO could be capable of transcriptional gene regulation inducing the down or up-regulation of proteins involved in functions related to cardiovascular risk [18,19]. Farràs et al[20] observed how PCs from OO could exert an in vivo nutrigenomic effect on genes related to cholesterol efflux in humans. Moreover, PCs can modulate enzyme activities which may represent relevant antioxidant mechanisms by which dietary olive phenolic could have beneficial impact on cardiovascular health [21].…”

Section: Discussionmentioning

confidence: 99%

Impact of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on the HDL Proteome in Hypercholesterolemic Subjects: A Double Blind, Randomized, Controlled, Cross-Over Clinical Trial (VOHF Study)

et al. 2015

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The effects of olive oil phenolic compounds (PCs) on HDL proteome, with respect to new aspects of cardioprotective properties, are still unknown. The aim of this study was to assess the impact on the HDL protein cargo of the intake of virgin olive oil (VOO) and two functional VOOs, enriched with their own PCs (FVOO) or complemented with thyme PCs (FVOOT), in hypercholesterolemic subjects. Eligible volunteers were recruited from the IMIM-Hospital del Mar Medical Research Institute (Spain) from April 2012 to September 2012. Thirty-three hypercholesterolemic participants (total cholesterol >200mg/dL; 19 men and 14 women; aged 35 to 80 years) were randomized in the double-blind, controlled, cross-over VOHF clinical trial. The subjects received for 3 weeks 25 mL/day of: VOO, FVOO, or FVOOT. Using a quantitative proteomics approach, 127 HDL-associated proteins were identified. Among these, 15 were commonly differently expressed after the three VOO interventions compared to baseline, with specific changes observed for each intervention. The 15 common proteins were mainly involved in the following pathways: LXR/RXR activation, acute phase response, and atherosclerosis. The three VOOs were well tolerated by all participants. Consumption of VOO, or phenol-enriched VOOs, has an impact on the HDL proteome in a cardioprotective mode by up-regulating proteins related to cholesterol homeostasis, protection against oxidation and blood coagulation while down-regulating proteins implicated in acute-phase response, lipid transport, and immune response. The common observed protein expression modifications after the three VOOs indicate a major matrix effect.Trial RegistrationInternational Standard Randomized Controlled Trials ISRCTN77500181.

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“…The European Food Safety Authority (EFSA) have approved the use of the general claim “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress” when oil contains no less than 5 mg of hydroxytyrosol (HT) and its derivatives (such as tyrosol and oleuropein) per 20 mL OO [16] (Figure 1). There are several studies that have shown that EVOO with higher phenolic content provides stronger anti-inflammatory and antioxidant effects than OO with a lower phenolic content [17,18]. This suggests the phenolic component, rather than the fat in the oil, is the effector.…”

Section: Introductionmentioning

confidence: 99%

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

et al. 2016

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The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO. There are also important structural differences between polyphenols from olive leaf and those from olive fruit that may improve the capacity of OLE to enhance health outcomes. Olive polyphenols have been claimed to play an important protective role in cancer and other inflammation-related diseases. Both inflammatory and cancer cell models have shown that olive leaf polyphenols are anti-inflammatory and protect against DNA damage initiated by free radicals. The various bioactive properties of olive leaf polyphenols are a plausible explanation for the inhibition of progression and development of cancers. The pathways and signaling cascades manipulated include the NF-κB inflammatory response and the oxidative stress response, but the effects of these bioactive components may also result from their action as a phytoestrogen. Due to the similar structure of the olive polyphenols to oestrogens, these have been hypothesized to interact with oestrogen receptors, thereby reducing the prevalence and progression of hormone related cancers. Evidence for the protective effect of olive polyphenols for cancer in humans remains anecdotal and clinical trials are required to substantiate these claims idea. This review aims to amalgamate the current literature regarding bioavailability and mechanisms involved in the potential anti-cancer action of olive leaf polyphenols.

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Olive oil polyphenols enhance the expression of cholesterol efflux related genes in vivo in humans. A randomized controlled trial

Cited by 83 publications

References 49 publications

Persimmon tannin regulates the expression of genes critical for cholesterol absorption and cholesterol efflux by LXRα independent pathway

Persimmon tannin regulates the expression of genes critical for cholesterol absorption and cholesterol efflux by LXRα independent pathway

Impact of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on the HDL Proteome in Hypercholesterolemic Subjects: A Double Blind, Randomized, Controlled, Cross-Over Clinical Trial (VOHF Study)

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

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