Are olive oil diets antithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently

Larsen, L. F.; Jespersen, Jørgen; Marckmann, Peter

doi:10.1093/ajcn/70.6.976

Cited by 96 publications

(87 citation statements)

References 29 publications

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“…These fatty acids were significantly (P<0.05) higher in P. littoralis than in U. terminalis, and oleic acid has been attributed health-giving properties due to monounsaturated status (Larsen et al, 1999). Similarly, to our finding, Vernocchi et al (2007) reported that the oleic acid and palmitoleic acid levels for M. galloprovincialis captured from Adriatic Sea were 2.34-6.34% and 9.88-36.33%, respectively.…”

Section: Resultssupporting

confidence: 78%

Untitled

Ersoy¹,

Sereflisan²

2010

Turk. J. Fish. Aquat. Sci.

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The proximate compositions and fatty acid profiles of the freshwater mussels Unio terminalis and Potamida littoralis were compared. The crude protein (11.87-11.97%), lipid (2.55-1.05%), ash (1.68-1.61%) and moisture (80.36-81.69%) contents of U. terminalis and P. littoralis were observed. Lipid content of U. terminalis was found to be significantly (P<0.05) higher than in P. littoralis. The percentages of total saturated fatty acids (SFA) and total monounsaturated fatty acids (PUFA) were higher in U. terminalis than in P. littoralis, whereas the corresponding total polyunsaturated fatty acids (MUFA) content was lower. The n3/n6 ratio of U. terminalis and P. littoralis were 1.54-1.40, respectively. The data obtained indicate that the % composition of n3 PUFAs is greater for U. terminalis. Both of these species are good sources of EPA and DHA. Therefore, it was concluded that freshwater mussels U. terminalis and P. littoralis are suitable as healthy food choice. Keywords: Unio terminalis, Potamida littoralis, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA). İki Tatlı Su Midyesinin Yenilebilir Kısımlarının Besin Kompozisyonu ve Yağ Asidi Profilleri ÖzetTatlı su midyesi Unio terminalis ve Potamida littoralis'in besin kompozisyonu ve yağ asidi profilleri karşılaştırılmıştır. U. terminalis ve P. littoralis'in ham protein (%11,87-11,97), lipit (%2,55-1,05), kül (%1,68-1,61) ve nem (%80,36-81,69) içerikleri incelenmiştir. U. terminalis'in lipit içeriği P. littoralis'inkine göre önemli ölçüde (P<0,05) yüksek bulunmuştur. U. terminalis'in toplam çoklu doymamış yağ asitleri (MUFA) içeriği P. littoralis'inkine oranla daha düşük iken; toplam doymuş yağ asidi (SFA) ve toplam tekli doymamış yağ asidi (PUFA) yüzdeleri daha yüksek bulunmuştur. U. terminalis ve P. littoralis'in n3/n6 oranları sırasıyla 1,54-1,40 olarak tespit edilmiştir. Bulgular, n3 PUFA yüzde kompozisyonunun U. terminalis için daha yüksek olduğunu göstermiştir. Her iki türün EPA ve DHA'nın iyi birer kaynağı olduğu tespit edilmiştir. Sonuçta, tatlı su midyeleri U. terminalis ve P. littoralis sağlıklı gıda seçenekleri olarak uygun bulunmuştur.Anahtar Kelimeler: Unio terminalis, Potamida littoralis, doymamış yağ asidi, EPA, DHA.

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Section: Resultssupporting

confidence: 78%

Untitled

Ersoy¹,

Sereflisan²

2010

Turk. J. Fish. Aquat. Sci.

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“…Moreover, plant oil sources of these fatty acids, e.g. flaxseed (Nelson & Chamberlain, 1995), rapeseed (Bierenbaum et al 1991;de Lorgeril et al 1994) and olive Larsen et al 1999) oils exert a positive impact on cardiovascular risk factors in man. Thus, plant oils containing relatively low concentrations of 18 : 2n-6, and concomitantly higher levels of 18 : 1n-9 and/or 18 : 3n-3, may emerge as health-promoting food choices on the basis of both cardiovascular benefits and capacity to reduce the risk of opportunistic infection.…”

Section: Discussionmentioning

confidence: 99%

A comparison of the capacity of six cold-pressed plant oils to support development of acquired immune competence in the weanling mouse: superiority of low-linoleic-acid oils

Hillyer

Woodward

2002

British Journal of Nutrition

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“…We previously reported that a Mediterranean diet reduces fasting plasma concentrations of FVIIa in healthy men (5), a fact that might be related to the presence of olive oil in this diet (6,7). Williams (8) observed a reduction in postprandial FVIIa and factor VII antigen (FVIIag) plasma concentrations after the acute intake of an olive oil-based meal.…”

Section: Introductionmentioning

confidence: 99%

Intake of phenol-rich virgin olive oil improves the postprandial prothrombotic profile in hypercholesterolemic patients

Ruano

López‐Miranda

Torre

et al. 2007

The American Journal of Clinical Nutrition

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Background: Oxidative stress associated with postprandial lipemia contributes to endothelial dysfunction, which shifts hemostasis to a more thrombogenic state. Objective: We investigated whether a high concentration of phenols in olive oil can partly reverse this phenomenon. Design: Twenty-one hypercholesterolemic volunteers received 2 breakfasts rich in olive oils with different phenolic contents (80 or 400 ppm) according to a randomized, sequential crossover design. Plasma concentrations of lipid fractions, factor VII antigen (FVIIag), activated factor VII (FVIIa), and plasminogen activator inhibitor-1 (PAI-1) activity were measured at baseline and postprandially. Results: Concentrations of FVIIa increased less (P ҃ 0.018) and plasma PAI-1 activity decreased more (P ҃ 0.021) 2 h after the high-phenol meal than after the low-phenol meal. FVIIa concentrations 120 min after intake of the olive oil with a high phenol content correlated positively with fasting plasma triacylglycerols (P ҃ 0.001), area under the curve (AUC) of triacylglycerols (P ҃ 0.001), and AUC of nonesterified fatty acids (P ҃ 0.024) and negatively with hydroxytyrosol plasma concentrations at 60 min (P ҃ 0.039) and fasting HDL-cholesterol concentrations (P ҃ 0.005). PAI-1 positively correlated with homeostasis model assessment of insulin resistance (P ҃ 0.005) and fasting triacylglycerols (P ҃ 0.025) and inversely with adiponectin (P ҃ 0.026). In a multivariate analysis, the AUCs of nonesterified fatty acids (R 2 ҃ 0.467; ␤: 0.787; SE: 0.02; P 0.001) and adiponectin (R 2 ҃ 0.232; ␤: Ҁ1.594; SE: 0.629; P 0.05) were the strongest predictors of plasma FVIIa and PAI-1, respectively.

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Are olive oil diets antithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently

Abstract: A background diet rich in olive oil may attenuate the acute procoagulant effects of fatty meals, which might contribute to the low incidence of IHD in Mediterranean areas.

Cited by 96 publications

References 29 publications

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A comparison of the capacity of six cold-pressed plant oils to support development of acquired immune competence in the weanling mouse: superiority of low-linoleic-acid oils

Intake of phenol-rich virgin olive oil improves the postprandial prothrombotic profile in hypercholesterolemic patients

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