Plasma lipid modifications in elderly people after administration of two virgin olive oils of the same variety (Olea europaeavar.hojiblanca) with different triacylglycerol composition

Abstract

In the present study we examined whether two virgin olive oils (VOO1 and VOO2), of the same variety (Olea europaea var. hojiblanca) and with a similar composition of minor components but differing in the content of triacylglycerol molecular species, had different effects on blood pressure and plasma lipid levels in a healthy elderly population. Thirty-one participants, aged 84·9 (SD 6·4) years, were asked to participate in the study. No differences were found with regard to blood pressure after both experimental periods (VOO1 and VOO2). However, plasma total cholesterol and LDL-cholesterol were reduced only after VOO1 (P, 0·01). The reduction of plasma cholesterol concentrations was related to the incorporation of oleic acid into plasma cholesteryl esters and phospholipids, which was higher after VOO1 (P,0·01). Indeed, the oleic acid concentration in cholesteryl esters and phospholipids strongly correlated with plasma total cholesterol and LDL-cholesterol levels in all experimental periods studied (r 2 .0·418, P,0·07), except for phospholipids in VOO1 (P=0·130 for total cholesterol and P=0·360 for LDL-cholesterol). These results have demonstrated that blood pressure and plasma lipids can be modified by the consumption of VOO in elderly people, but that the extent of such modification depends on the composition and amount of active minor components and triacylglycerol molecular species.

Apolipoprotein E determines the hepatic transcriptional profile of dietary maslinic acid in mice

“…Despite this fact, our results clearly show that the presence of MA in OO is quite active in determining gene expression changes in vivo, adding new evidence to previous findings of in vitro activity of this compound [13][14][15]20,21,37,38]. Independent of the mechanism involved, the present results reveal the additional effects of a minor component of EVOO with respect to the influence of OO and further support the idea that not all MUFAcontaining oils behave in the same way [5][6][7][8][9][10][11][12]. Two main categories of MUFA-containing oils can be found, those that are fruit juices (OO and avocado) and those coming from seed extraction (oleic acid-enriched safflower, oleic acidenriched sunflower and peanut oils).…”

“…OO, as a fruit juice, is a complex mixture where triglycerides (TGs) are combined with other biologically active substances, such as tocopherols, polyphenols and phytosterols, some of which have antioxidant and anti-inflammatory activities [2][3][4]. A whole panoply of experimental work had proven that these components might be responsible for the benefits of virgin OO [5][6][7]. Similar findings have also been described in animal studies dealing with the effects of OO on the vascular wall [8,9].…”

HDL-Related Mechanisms of Olive Oil Protection in Cardiovascular Disease

“…In contrast, the C to phospholipid ratio was raised significantly only in the erythrocyte membrane after the dietary OO. These data suggest that the differential effects of dietary OO are beyond the concentration of oleic acid [116] and may be influenced by triacylglycerol molecular species and the composition and amount of OO minor components [117].…”

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“…It was reported that the differences between effects of different plant oils on blood lipid profiles may be related to their content of plant sterols [46-49]. Indeed, there has been renewed interest in the cholesterol lowering properties of speciality grains and unprocesses oils rich in plant sterols including amaranth oil [50,51], rice bran oil [52] (Berger et al, submitted), avocado oil [53], extra virgin olive oil [54], macadamian nut [55], and argan oil [56]. …”