The Mediterranean diet improves the systemic lipid and DNA oxidative damage in metabolic syndrome individuals. A randomized, controlled, trial

Mitjavila, M. T.; Fandos, Marta; Salas‐Salvadó, Jordi; Covas, Marı́a-Isabel; Borrego, Silvia; Estruch, Ramón; Lamuela‐Raventós, Rosa María; Corella, Dolores; Martínez‐González, Miguel Ángel; Sánchez, Juan Escámez; Bulló, Mònica; Fitó, Montserrat; Tormos, Carmen; Cerda, C; Casillas, Rosario; Moreno, Juan J.; Iradi, Antonio; Zaragozá, Cristóbal; Chaves, Felipe Javier; Sáez, Guillermo T.

doi:10.1016/j.clnu.2012.08.002

Cited by 174 publications

(115 citation statements)

References 36 publications

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“…EVOO contains numerous minor components with antioxidant activity such as polyphenols. These facts are consistent with the observation that the minor components of olive oil protect against DNA oxidation and lipid peroxidation (Mitjavila et al, 2013). Among the minor components of EVOO, phenolic compounds are those most extensively studied.…”

Section: Effect Of Olive Oil Components On Oxidative Stress and Aa Casupporting

confidence: 78%

Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

Storniolo

2016

Grasas y Aceites

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SUMMARY:The mediterranean diet (MD) reduced the risk of colorectal cancer (CRC), and olive oil, the primary source of fat in the MD, has also been found to have a protective effect. However, animals fed with oleic acid present a high number of intestinal tumours, suggesting that oleic acid and olive oil consumption can exert different effects on CRC. Considering that extra virgin olive oil (EVOO) is a complex mix of fatty acids and minor compounds such as polyphenols, hydrocarbons, phytosterols and triterpenes; and that these compounds have antioxidant activity and consequently they can modulate the arachidonic acid (AA) cascade and eicosanoid synthesis. This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis, to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development.KEYWORDS : Cell growth; Colorectal cancer; Eicosanoid; Oleic acid; Oxidative stress; Polyphenol RESUMEN: Efecto de los componentes del aceite de oliva virgen extra en la cascada del ácido araquidónico, el cáncer colorrectal y la proliferación de células de cáncer de colon. La dieta Mediterranea (DM) y el aceite de oliva reducen el riesgo de cáncer colorrectal (CCR). Sin embargo, animales alimentados con dietas ricas en ácido oleico presentan un elevado número de tumores intestinales, lo que sugiere que el consumo de ácido oleico y aceite de oliva pueden tener efectos diferentes sobre el desarrollo de CCR. Considerando que el aceite de oliva extra virgen (AOEV) es una compleja mezcla de ácidos grasos y compuestos minoritarios como polifenoles, lignanos, hidrocarburos, fitoesteroles y triterpenos; y que algunos de estos compuestos son antioxidantes y modulan la cascada del ácido araquidónico (AA) y la producción de eicosanoides. Analizamos la información existente sobre el efecto de los componentes del AOEV sobre la cascada del AA y los mecanismos implicados en el CCR como el crecimiento de las células epiteliales intestinales/apoptosis, lo que nos permitirá entender por qué el consumo de aceites de semillas altos en oleico o AOEV probablemente tendrán diferentes efectos sobre el desarrollo del CCR.

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Section: Effect Of Olive Oil Components On Oxidative Stress and Aa Casupporting

confidence: 78%

Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

Storniolo

2016

Grasas y Aceites

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“…Oxidative stress: Markers of oxidative stress such as malondialdehyde (lipid peroxidation) and 8-hydroxy-2'-deoxyguanosine (DNA oxidation) were lowered after the consumption of a Mediterranean diet or increased fish intake 56,57 . Calorie restriction also positively influenced the oxidant/antioxidant balance, particularly via its effects on glutathione concentration 58,59 .…”

Section: Immune-inflammatory Processesmentioning

confidence: 99%

Diet and Bipolar Disorder: A Review of Its Relationship and Potential Therapeutic Mechanisms of Action

Lopresti

Jacka

2015

The Journal of Alternative and Complementary Medicine

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Objectives: It is well-accepted that diet quality has an important role in the prevention and treatment of several physical diseases. However, its influence on mental health has received far less attention, although there is increasing evidence to support a relationship with depression. In this narrative review, investigations into the relationship between diet and bipolar disorder are examined, and the potential implications in the management and treatment of bipolar disorder are reviewed. Methods:We provide a narrative review of the relevant information. Results:Research is limited, although there are preliminary findings to suggest a relationship between diet and bipolar disorder. Findings from cross-sectional research suggest that people with bipolar disorder consume an unhealthier dietary pattern. This has significant treatment implications as bipolar disorder has a high comorbidity with several physical diseases. In addition, diet also influences several biological processes that are dysregulated in bipolar disorder; namely monaminergic activity, immune-inflammatory processes, oxidative stress, mitochondrial activity and neuroprogression. Conclusions:The role of diet in bipolar disorder requires further attention in research as it presents as a factor that may contribute to the worsening course of this condition, and may potentially enhance current treatment outcomes.

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“…The Mediterranean diet has been particularly studied for its positive effects on the prevention of heart diseases and its potential to reduce the incidence of chronic degenerative diseases such as diabetes, high blood pressure and to avoid the low-density lipoprotein oxidation (Mitjavila et al 2013). Epidemiological studies conducted by the PREDIMED (2015) suggest that most of those beneficial effects are derived from the phytochemical constituents of fruit, vegetables and olive oil, which are the main components of that diet.…”

Section: Introductionmentioning

confidence: 99%

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in healthpromoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5°C for fresh blended smoothies was established while thermally-treated ones (3 min, 80°C) reached up to 40 days at 20°C and 58 days at 5°C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5°C compared to samples stored at 20°C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

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The Mediterranean diet improves the systemic lipid and DNA oxidative damage in metabolic syndrome individuals. A randomized, controlled, trial

Cited by 174 publications

References 36 publications

Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

Diet and Bipolar Disorder: A Review of Its Relationship and Potential Therapeutic Mechanisms of Action

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

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