Serum lipid profile and inflammatory markers in the aorta of cholesterol-fed rats supplemented with extra virgin olive oil, sunflower oils and oil-products

Abstract

Extra virgin olive oil (EVOO) major and minor component anti-inflammatory effect on aorta was evaluated; Wistar rats were fed (9 weeks) on either a high-cholesterol diet (HCD) or a HCD supplemented with oils, i.e. EVOO, sunflower oil (SO), high-oleic sunflower oil (HOSO), or oil-products modified to their phenolic content, i.e. phenolics deprived-EVOO [EVOO(-)], SO enriched with the EVOO phenolics [SO(+)], HOSO enriched with the EVOO phenolics [HOSO(+)]. HCD induced dyslipidemia and resulted in higher aorta adhesion molecules levels at euthanasia. Groups receiving EVOO, EVOO(-), HOSO, HOSO(+) presented higher serum TC and LDL-c levels compared to cholesterol-fed rats; attenuation of aorta E-selectin levels was also observed. In EVOO/EVOO(-) groups, aorta vascular endothelial adhesion molecule-1 (VCAM-1) was lower compared to HCD animals. SO/SO(+) diets had no effect on endothelial dysfunction amelioration. Overall, our results suggest that major and/or minor EVOO constituents improve aorta E-selectin and VCAM-1, while serum lipids do not benefit.

Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

“…No significant alterations were observed for enzymes involved in the control of redox state ( Figures 7A, 8 and 9). Other studies have also come to similar conclusions with respect to EVOO performance on redox state in in vivo studies [77]. On the contrary, in both in vitro and in vivo studies, the phenolic extracts of EVOO have exhibited antioxidant effects [78].…”

Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota

“…The phenolic compounds present in EVOO act as antioxidants preventing and reducing events of cardiovascular disease by means of the inhibition of lipid peroxidation caused by free radicals or metals and inhibit the activity of LDL-c, as well as the oxidation of HDL-c. Such phenolic compounds suppress the superoxide reaction and interrupt the oxidation propagation phase [13,23,28]. Contrary to LDL-c, the high content of HDL-c in plasma indicates a lower risk for developing cardiovascular diseases since it transports the cholesterol to the liver, where it is excreted with the bile and then by the feces.…”

“…The protective effect of EVOO against cardiovascular diseases and its risk factors is also associated with its content of MUFAs, especially oleic acid [6,23]. The effect of oleic acid on the heart tissue was observed in animals receiving a high-cholesterol diet plus a lipid source or phenols, demonstrating that the oleic acid improved local inflammation [28]. Such an effect can occur because the MUFAs increase the HDL-c concentrations, reducing the circulating cholesterol, and diminishes the triglyceride level and the trend of HDL-c oxidization, acting on the composition of membranes, benefiting its fluidity and improving the glucose homeostasis [20,28].…”

Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease

“…In the groups receiving EVOO, EVOO (−), HSFO and HSFO (+), there was attenuation of E-selectin levels in the aorta of the animals. In the EVOO and EVOO (−) groups, the concentration of VCAM-1 (in the aorta) was lower than in those who consumed the high cholesterol diet alone [ 133 ].…”