Protective effect of a pomace olive oil concentrated in triterpenic acids in alterations related to hypertension in rats: Mechanisms involved

Valero-Muñoz, María; Martín-Fernández, Beatriz; Ballesteros, Sandra; Fuente, E. de la; Quintela, José Carlos; Lahera, Vicente; Heras, Natalia de las

doi:10.1002/mnfr.201300256

Cited by 25 publications

(37 citation statements)

References 42 publications

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“…For this reason, we calculated pulse pressure and found no significant effect of FOO. A beneficial effect of triterpenes on endothelial function [ 50 ] and blood pressure [ 51 ] has been described in animal models of hypertension, but further studies are required to explore the mechanisms involved in the effect of specific components of VOO on endothelin-1 regulation.…”

Section: Discussionmentioning

confidence: 99%

Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Metabolic Syndrome and Endothelial Functional Risk Biomarkers in Healthy Adults: A Randomized Double-Blind Controlled Trial

et al. 2018

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The aim of this study was to evaluate the effect of virgin olive oils (VOOs) enriched with phenolic compounds and triterpenes on metabolic syndrome and endothelial function biomarkers in healthy adults. The trial was a three-week randomized, crossover, controlled, double-blind, intervention study involving 58 subjects supplemented with a daily dose (30 mL) of three oils: (1) a VOO (124 ppm of phenolic compounds and 86 ppm of triterpenes); (2) an optimized VOO (OVOO) (490 ppm of phenolic compounds and 86 ppm of triterpenes); and (3) a functional olive oil (FOO) high in phenolic compounds (487 ppm) and enriched with triterpenes (389 ppm). Metabolic syndrome and endothelial function biomarkers were determined in vivo and ex vivo. Plasma high density lipoprotein cholesterol (HDLc) increased after the OVOO intake. Plasma endothelin-1 levels decreased after the intake of the three olive oils, and in blood cell cultures challenged. Daily intake of VOO enriched in phenolic compounds improved plasma HDLc, although no differences were found at the end of the three interventions, while VOO with at least 124 ppm of phenolic compounds, regardless of the triterpenes content improved the systemic endothelin-1 levels in vivo and ex vivo. No effect of triterpenes was observed after three weeks of interventions. Results need to be confirmed in subjects with metabolic syndrome and impaired endothelial function (Clinical Trials number NCT02520739).

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Section: Discussionmentioning

confidence: 99%

Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Metabolic Syndrome and Endothelial Functional Risk Biomarkers in Healthy Adults: A Randomized Double-Blind Controlled Trial

et al. 2018

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“…are directly associated with the high amount of biologically active compounds such as polyphenols and MUFAs. Recently numerous researchers reported outstrip benefits of consumption of OP toward handling blood pressure (BP), endothelial function in the initial level of hypertension (Ghibu et al., 2015; Lockyer, et al, 2017; Romero et al., 2016; Schwingshackl, Christoph, & Hoffmann, 2015; Valero‐Muñoz et al., 2014). OO and VOO contain around 70%–80% oleic acid, which plays a significant role in the management of BP (Rodriguez‐Rodriguez, Herrera, de Sotomayor, & Ruiz‐Gutierrez, 2007).…”

Section: Op and Hypertensionmentioning

confidence: 99%

“…A decrease in BP was also observed in stage 1 essential hypertension young women (24n), when they consumed OO (34 mg/day) (Moreno‐Luna et al., 2012). In another study, oral administration of pomace olive oil (POO) (10 mg/kg/day bw) to the SHR for 8 weeks showed antihypertensive effects by modulating endothelial NO (Valero‐Muñoz et al., 2014). Earlier, Rodriguez‐Rodriguez et al.…”

Section: Op and Hypertensionmentioning

confidence: 99%

A review on management of cardiovascular diseases by olive polyphenols

Mehmood

Usman

Patil

et al. 2020

Food Science & Nutrition

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Noncommunicable diseases have increasingly grown the cause of morbidities and mortalities worldwide. Among them, cardiovascular diseases (CVDs) continue to be the major contributor to deaths. CVDs are common in the urban community population due to the substandard living conditions, which have a significant impact on the healthcare system, and over 23 million human beings are anticipated to suffer from the CVDs before 2030. At the moment, CVD physicians are immediately advancing both primary and secondary prevention modalities in high‐risk populations. The cornerstone of CVD prevention is a healthy lifestyle that is more cost‐effective than the treatments after disease onset. In fact, in the present scenario, comprehensive research conducted on food plant components is potentially efficacious in reducing some highly prevalent CVD risk factors, such as hypercholesterolemia, hypertension, and atherosclerosis. Polyphenols of olive oil (OO), virgin olive oil (VOO), and extra virgin olive oil contribute an essential role for the management of CVDs. Olive oil induces cardioprotective effects due to the presence of a plethora of polyphenolic compounds, for example, oleuropein (OL), tyrosol, and hydroxytyrosol. The present study examines the bioavailability and absorption of major olive bioactive compounds, for instance, oleacein, oleocanthal, OL, and tyrosol. This review also elucidates the snobbish connection of olive polyphenols (OP) and the potential mechanism involved in combating various CVD results taken up from the in vitro and in vivo studies, such as animal and human model studies.

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“…Hydroxytyrosol helps to reduce plasma lipid levels and repair oxidative damage associated BERNARDITA MONSALVE, ANIBAL CONCHA-MEYER, IVÁN PALOMO and EDUARDO FUENTES with CVD (de la Torre-Robles et al 2014, Miró-Casas et al 2001. Moreover, olive oil pomace concentrates triterpene acids, which attenuates the increase in BP, improving dependent endothelium relaxation, increased vascular expression of eNOS, and reduction of TNF alpha and transforming growth beta factor (Valero-Munoz et al 2014). Its consumption is inversely associated with stroke and coronary heart disease (Martinez-Gonzalez et al 2014a).…”

Section: Tyrosol and Hydroxytyrosolmentioning

confidence: 99%

Mechanisms of Endothelial Protection by Natural Bioactive Compounds from Fruit and Vegetables

Monsalve

Concha-Meyer

Palomo

et al. 2017

An. Acad. Bras. Ciênc.

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The endothelium is fundamental for the regulation of vascular tone and structure. Under disease conditions, including the presence of cardiovascular disease risk factors, the endothelium loses its protective role and becomes a proatherosclerotic structure. In this article we searched for strategies from PUBMED and Science Direct databases using the following key words: endothelium, natural bioactive compounds, polyphenols and cardiovascular diseases. The search was restricted to english language papers. Studies have identified the contribution of diet to the risk of developing cardiovascular diseases. In this context, high intakes of fruit and vegetables are associated with the decrease of cardiovascular diseases. Thus the most important fruit/vegetables and bioactive compounds to prevent endothelial diseases are berries, apples, virgin olive oil, tomatoes, soybeans, and polyphenols, carotenoids and unsaturated fatty acids, respectively. The bioactive compounds from fruit and vegetables provide endothelial protection through the following mechanisms: improved eNOS/NO bioavailability, attenuates oxidative stress, inhibited NF-κB pathway and decreased cell adhesion molecules expression. In this article natural bioactive compound mechanisms of endothelium protection are thoroughly reviewed.

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Protective effect of a pomace olive oil concentrated in triterpenic acids in alterations related to hypertension in rats: Mechanisms involved

Abstract: POCTA exerts antihypertensive effects together with vascular and hypertension target organ protection in SHR. Since interest in pomace olive oil has been low, the results of this study contribute to increasing awareness of its biological and nutritional values.

Cited by 25 publications

References 42 publications

Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Metabolic Syndrome and Endothelial Functional Risk Biomarkers in Healthy Adults: A Randomized Double-Blind Controlled Trial

Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Metabolic Syndrome and Endothelial Functional Risk Biomarkers in Healthy Adults: A Randomized Double-Blind Controlled Trial

A review on management of cardiovascular diseases by olive polyphenols

Mechanisms of Endothelial Protection by Natural Bioactive Compounds from Fruit and Vegetables

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