Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation

Marrugat, Jaume; Covas, Marı́a-Isabel; Fitó, Montserrat; Schröder, Helmut; Miró-Casas, Elisabet; Gimeno, E; López-Sabater, M. Carmen; Torre, Rafael de la; Farré, Magı́

doi:10.1007/s00394-004-0452-8

Cited by 235 publications

(209 citation statements)

References 43 publications

Supporting

Mentioning

172

Contrasting

Unclassified

Order By: Relevance

“…Moreover, both animal and human in vivo studies (Coni et al, 2000;Marrugat et al, 2004) have provided evidence on the effects of olive oil ingestion on LDL composition and the incorporation of olive oil phenolics and their metabolites in LDL. In one of the first studies, Bonanome et al (2000) determined the presence of Hyty and Ty in human lipoprotein fractions after olive oil ingestion.…”

Section: Binding Of Olive Oil Polyphenols To Lipoproteinsmentioning

confidence: 99%

Metabolism and Bioavailability of Olive Oil Polyphenols

Gómez-Romero¹,

Garcı́a-Villalba²,

Carrasco‐Pancorbo³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

View full text Add to dashboard Cite

Section: Binding Of Olive Oil Polyphenols To Lipoproteinsmentioning

confidence: 99%

Metabolism and Bioavailability of Olive Oil Polyphenols

Gómez-Romero¹,

Garcı́a-Villalba²,

Carrasco‐Pancorbo³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

View full text Add to dashboard Cite

“…Formation of fatty acid-hydroperoxides from PUFA is followed by fragmentation of fatty acids to short-chain aldehydes, mainly MDA, that modify apoprotein B chemically and structurally, and alter the binding specificity of LDL molecules (Esterbauer et al 1991). Oxidative modification of LDLs plays a crucial role in the pathogenesis of atherosclerosis and high levels of oxidized LDLs are found in various acute coronary syndromes, indicating that oxidized LDLs might be a marker for atherosclerosis (Marrugat et al 2004).…”

Section: Discussionmentioning

confidence: 99%

Protective effects of Peganum harmala L. extract, harmine and harmaline against human low-density lipoprotein oxidation

Berrougui

Isabelle

Cloutier

et al. 2006

Journal of Pharmacy and Pharmacology

View full text Add to dashboard Cite

Oxidative modification of low-density lipoprotein (LDL) particles has been implicated in the process of atherogenesis. Antioxidants that prevent LDL from oxidation may reduce atherosclerosis. We have investigated the protective effect of Peganum harmala-extract (P-extract) and the two major alkaloids (harmine and harmaline) from the seeds of P. harmala against CuSO 4 -induced LDL oxidation. Through determination of the formation of malondialdehyde (MDA) and conjugated diene as well as the lag phase, the extract (P-extract) and compounds were found to possess an inhibitory effect. Moreover, harmaline and harmine reduced the rate of vitamin E disappearance and exhibited a significant free radical scavenging capacity (DPPH . ). However, harmaline had a markedly higher antioxidant capacity than harmine in scavenging or preventive capacity against free radicals as well as inhibiting the aggregation of the LDL protein moiety (apolipoprotein B) induced by oxidation. The results suggested that P. harmala compounds could be a major source of compounds that inhibit LDL oxidative modification induced by copper.

show abstract

“…Most of the interventional studies focusing on the benefit of VOO intake on CVD have investigated the effect of phenolic compounds on the prevention of oxidation of LDL and HDL (57)(58)(59)(60)(61)(62)(63)(64) , two risk markers of CVD. A number of trials have also focused on cardioprotection against inflammation (65) mainly on antioxidant activity and inflammatory mediators.…”

Section: Cardioprotection Of Olive Oilmentioning

confidence: 99%

New perspectives on bioactivity of olive oil: evidence from animal models, human interventions and the use of urinary proteomic biomarkers

et al. 2015

View full text Add to dashboard Cite

Olive oil (OO) is the primary source of fat in the Mediterranean diet and has been associated with longevity and a lower incidence of chronic diseases, particularly CHD. Cardioprotective effects of OO consumption have been widely related with improved lipoprotein profile, endothelial function and inflammation, linked to health claims of oleic acid and phenolic content of OO. With CVD being a leading cause of death worldwide, a review of the potential mechanisms underpinning the impact of OO in the prevention of disease is warranted. The current body of evidence relies on mechanistic studies involving animal and cell-based models, epidemiological studies of OO intake and risk factor, small-and large-scale human interventions, and the emerging use of novel biomarker techniques associated with disease risk. Although model systems are important for mechanistic research nutrition, methodologies and experimental designs with strong translational value are still lacking. The present review critically appraises the available evidence to date, with particular focus on emerging novel biomarkers for disease risk assessment. New perspectives on OO research are outlined, especially those with scope to clarify key mechanisms by which OO consumption exerts health benefits. The use of urinary proteomic biomarkers, as highly specific disease biomarkers, is highlighted towards a higher translational approach involving OO in nutritional recommendations.

show abstract

Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation

Cited by 235 publications

References 43 publications

Metabolism and Bioavailability of Olive Oil Polyphenols

Metabolism and Bioavailability of Olive Oil Polyphenols

Protective effects of Peganum harmala L. extract, harmine and harmaline against human low-density lipoprotein oxidation

New perspectives on bioactivity of olive oil: evidence from animal models, human interventions and the use of urinary proteomic biomarkers

Contact Info

Product

Resources

About