Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomized, double-blind, cross-over, controlled trial

Farràs, Marta; Fernández‐Castillejo, Sara; Rubió, Laura; Arranz, Sara; Catalán, Úrsula; Subirana, Isaac; Romero, Mari-Paz; Castañer, Olga; Pedret, Anna; Blanchart, Gemma; Muñoz-Aguayo, Daniel; Schröder, Helmut; Covas, Marı́a-Isabel; Torre, Rafael de la; Motilva, María‐José; Solà, Rosa; Fitó, Montserrat

doi:10.1016/j.jnutbio.2017.09.010

Cited by 34 publications

(52 citation statements)

References 33 publications

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“…EVOO reduced Nox2 activity and H 2 O 2 levels to a similar degree as catalase in platelets isolated from blood of healthy human subjects [78]. It is known that polyphenols are the active component of EVOO because when enriched with its own or other polyphenols, EVOO increased high density lipoprotein (HDL) levels, compared with non-enriched EVOO [79]. Thus, all fruits, vegetables and EVOO discussed so far seem to be protective against CVD by reducing LDL, cholesterol, triglycerides, inflammatory molecules and arterial stiffness; and by increasing the antioxidant capacity and HDL levels.…”

Section: Polyphenols In Human Healthmentioning

confidence: 99%

Protective Role of Polyphenols against Vascular Inflammation, Aging and Cardiovascular Disease

2018

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Aging is a major risk factor in the development of chronic diseases affecting various tissues including the cardiovascular system, muscle and bones. Age-related diseases are a consequence of the accumulation of cellular damage and reduced activity of protective stress response pathways leading to low-grade systemic inflammation and oxidative stress. Both inflammation and oxidative stress are major contributors to cellular senescence, a process in which cells stop proliferating and become dysfunctional by secreting inflammatory molecules, reactive oxygen species (ROS) and extracellular matrix components that cause inflammation and senescence in the surrounding tissue. This process is known as the senescence associated secretory phenotype (SASP). Thus, accumulation of senescent cells over time promotes the development of age-related diseases, in part through the SASP. Polyphenols, rich in fruits and vegetables, possess antioxidant and anti-inflammatory activities associated with protective effects against major chronic diseases, such as cardiovascular disease (CVD). In this review, we discuss molecular mechanisms by which polyphenols improve anti-oxidant capacity, mitochondrial function and autophagy, while reducing oxidative stress, inflammation and cellular senescence in vascular smooth muscle cells (VSMCs) and endothelial cells (ECs). We also discuss the therapeutic potential of polyphenols in reducing the effects of the SASP and the incidence of CVD.

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Section: Polyphenols In Human Healthmentioning

confidence: 99%

Protective Role of Polyphenols against Vascular Inflammation, Aging and Cardiovascular Disease

2018

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“…No statistically significant changes were found in either ox-LDL or urinary isoprostane [ 69 ]. In this context, the intake of a virgin oil enriched in phenolic compounds (500 mg/kg) led to an increase in HDL antioxidant compounds in hypercholesterolemic volunteers while increasing the levels of fecal HT and dihydroxyphenylacetic acids [ 70 ], as compared with pre-intervention values and a lower-phenolic VOO (80 mg/kg) [ 71 ]. Of note, in MS patients the consumption of a high-phenol (398 ppm) VOO-based breakfast, as compared to low (70 ppm) or intermediate (149 ppm) phenol content, limited the increase of postprandial lipopolysaccharide (LPS) plasma levels, and reduced TLR4 and SOCS3 proteins, the activation of NF-κB, and postprandial gene expression of IL6, IL1B, and CXCL1 in PBMCs [ 60 ].…”

Section: Cardiovascular Disease Metabolic Syndrome Type 2 Diabetmentioning

confidence: 99%

Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition

Crespo

Tomé‐Carneiro

Dávalos

et al. 2018

Foods

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The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of olive oil and some of its components are being rapidly decoded. In this paper we review the most recent pharma-nutritional investigations on olive oil biophenols and their health effects, chiefly focusing on recent findings that elucidate their molecular mechanisms of action.

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“…Among its beneficial mechanisms, the intake of olive oil PCs has been shown to promote major high-density lipoprotein (HDL) function, particularly cholesterol efflux capacity (HDL’s ability to pick up cholesterol from macrophages), as well as other improvements in HDL quality characteristics [5]. Going one step further, the consumption of enriched or functional VOOs, supplemented with olive oil PCs or other complementary PCs such as those from thyme, has also been shown to improve HDL functional traits and lipid profile [6,7,8,9,10], as well as other molecular mechanisms potentially involved in the development of cardiovascular diseases [11,12]. On the one hand, olive oil PCs are essentially monophenols such as hydroxytyrosol and tyrosol, whose effect on cardiovascular protection [13] (mainly based on their capacity to neutralize pro-oxidant substances) may be complemented with that from more complex PCs such as flavonoids (known to also be able to directly modulate pro-inflammatory pathways such as those involving phosphoinositol-3-kinase/protein kinase B, protein kinase C, and mitogen-activated protein kinases [14]).…”

Section: Introductionmentioning

confidence: 99%

A Functional Virgin Olive Oil Enriched with Olive Oil and Thyme Phenolic Compounds Improves the Expression of Cholesterol Efflux-Related Genes: A Randomized, Crossover, Controlled Trial

et al. 2019

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The consumption of antioxidant-rich foods such as virgin olive oil (VOO) promotes high-density lipoprotein (HDL) anti-atherogenic capacities. Intake of functional VOOs (enriched with olive/thyme phenolic compounds (PCs)) also improves HDL functions, but the gene expression changes behind these benefits are not fully understood. Our aim was to determine whether these functional VOOs could enhance the expression of cholesterol efflux-related genes. In a randomized, double-blind, crossover, controlled trial, 22 hypercholesterolemic subjects ingested for three weeks 25 mL/day of: (1) a functional VOO enriched with olive oil PCs (500 mg/kg); (2) a functional VOO enriched with olive oil (250 mg/kg) and thyme PCs (250 mg/kg; FVOOT), and; (3) a natural VOO (olive oil PCs: 80 mg/kg, control intervention). We assessed whether these interventions improved the expression of cholesterol efflux-related genes in peripheral blood mononuclear cells by quantitative reverse-transcription polymerase chain reactions. The FVOOT intervention upregulated the expression of CYP27A1 (P = 0.041 and P = 0.053, versus baseline and the control intervention, respectively), CAV1 (P = 0.070, versus the control intervention), and LXRβ, RXRα, and PPARβ/δ (P = 0.005, P = 0.005, and P = 0.038, respectively, relative to the baseline). The consumption of a functional VOO enriched with olive oil and thyme PCs enhanced the expression of key cholesterol efflux regulators, such as CYP27A1 and nuclear receptor-related genes.

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Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomized, double-blind, cross-over, controlled trial

Cited by 34 publications

References 33 publications

Protective Role of Polyphenols against Vascular Inflammation, Aging and Cardiovascular Disease

Protective Role of Polyphenols against Vascular Inflammation, Aging and Cardiovascular Disease

Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition

A Functional Virgin Olive Oil Enriched with Olive Oil and Thyme Phenolic Compounds Improves the Expression of Cholesterol Efflux-Related Genes: A Randomized, Crossover, Controlled Trial

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