Effects of oleic-rich and omega-3-rich diets on serum lipid pattern and lipid oxidation in mildly hypercholesterolemic patients

Puiggròs, C.; Chacón, Pilar; Armadans, Lluı́s; Clapés, Josep Bracons i; Planas, Miquel

doi:10.1054/clnu.2001.0511

Cited by 31 publications

(31 citation statements)

References 67 publications

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“…Nevertheless, the PUFA intake of the children in our sample did not exceed the ceiling of 10% of the total daily energy intake. The intake of olive oil (a fundamental part of the Mediterranean diet), which has an elevated MUFA and antioxidant content, was high in our patients and may have helped to limit oxidative activity [24].…”

Section: Discussionmentioning

confidence: 82%

Influence of dietary lipids on the erythrocyte antioxidant status of hypercholesterolaemic children

et al. 2008

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The aim of this work was to examine the effect of dietary lipid intakes on the biomarkers of red cell antioxidant status in hypercholesterolaemic children. The study population included 34 children (18 boys and 16 girls) with cholesterol levels > or =5.2 mmol/l and 16 normolipidaemic children (9 boys and 7 girls) between 6 and 12 years of age. The status of the erythrocyte antioxidants superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione reductase (GR) and reduced glutathione (GSH) were estimated spectrophotometrically. Dietary intake was assessed by 24-h recall and seven-day records. The hypercholesterolaemic children showed a decreased activity of antioxidant enzymes in relation to the control group. There was a negative correlation between energy intake and the activity of antioxidant enzymes (SOD and CAT) and GSH levels. Cholesterol intake was inversely correlated with CAT and GPx activity and GSH levels. The intake of polyunsaturated fat was positively correlated with the GPx activity. A decrease in the fat content of the diet for 6 months was proposed and 15 children followed the diet strictly. The activities of antioxidant enzymes in these children were significantly higher after the low-fat diet; the greatest increment was noted in the activity of GPx (91% with respect to the initial values), SOD was increased by 44% and CAT by 70%. We conclude that the intake of dietary lipids can modulate the antioxidant defence system, and an excess of energy and cholesterol has a negative influence on the antioxidant enzymes.

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Section: Discussionmentioning

confidence: 82%

Influence of dietary lipids on the erythrocyte antioxidant status of hypercholesterolaemic children

et al. 2008

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“…Indeed, several studies [32,33] pointed out that AGMI provided with olive oil plays an important role in balancing apo A-I liver expression in apo-E-deficient male rats and mice, inducing an increase in the serum concentration of this apo. However, other authors [34] have shown that an olive-oil-rich diet reduces the apo B plasma concentration by 10% in patients with hypercholesterolemia at the end of a 6-week intervention period.…”

Section: Discussionmentioning

confidence: 91%

Nutritional Intervention Study with Argan Oil in Man: Effects on Lipids and Apolipoproteins

et al. 2005

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Aim: To evaluate whether the consumption of virgin argan oil (VAO) is associated with a change in serum lipids and reduces the risk of cardiovascular disease in healthy Moroccans. Methods: Sixty volunteers consumed butter (25 g/day) during 2 weeks (stabilization period) and were randomly divided into two groups: the treatment group received 25 g/day of VAO during 3 weeks (intervention period), and the control group received 25 g/day of extra virgin olive oil (EVO). Throughout the study, weight, blood pressure, and daily food intake were measured. Serum total cholesterol and low- and high-density lipoprotein cholesterol, triglycerides, and apolipoproteins A-I and B were measured at the end of each diet period. Results: Analysis of food intake showed that the daily diet is isocaloric for the butter regimen (2,537 ± 244 kcal/day) as well as for the VAO and EVO regimens (2,561± 246 and 2,560 ± 253 kcal/day, respectively). Analysis of the lipid intake showed a reduction in saturated fatty acids with VAO and EVO regimens (27 ± 1.4 and 26.4 ± 3.4%, respectively) as compared with the stabilization period (41.6 ± 2.4%). The analysis of serum lipids showed a significant increase in high-density lipoprotein cholesterol and apolipoprotein A-I in both VAO group (8.4%, p = 0.012, and 5.2%, p = 0.027, respectively) and EVO group (17.3%, p = 0.001, and 5.9%, p = 0.036, respectively). However, low-density lipoprotein cholesterol and apolipoprotein B (13.8%, p = 0.037, and 7.8%, p = 0.039, respectively) decreased significantly only in EVO group as compared with the stabilization period, while triglycerides decreased significantly by 17.5% (p = 0.039) only in VAO group. Conclusion: These results confirm the cholesterol-lowering effect of EVO and show for the first time the triglyceride-lowering effect of VAO in men.

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“…Under severe conditions of essential fatty acids deprivation, mammals elongate and desaturate oleic acid to produce mead acid (C20:3n9) [7]. Oleic acid is found in olive oil and is known for its effectiveness in reducing cholesterol levels [24,25], which promotes the decrease of cardiovascular diseases [26]. Other omega-9 fatty acids, such as erucic, nervonic and cis-11-eicosenoic acids were also identified in the analyzed mushrooms (Table 2).…”

Section: S Granulatus S Luteus and A Caesarea Revealed To Be The mentioning

confidence: 97%

Fatty acid composition of wild edible mushrooms species: A comparative study

Ribeiro

Pinho

Andrade

et al. 2009

Microchemical Journal

131

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A comparative study was developed on the total fatty acids composition of twelve wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, Cantharellus cibarius, Amanita caesarea and Hydnum rufescens). In order to define qualitative and quantitative profiles, combined fatty acids were hydrolyzed with potassium hydroxide/methanol and all free compounds were derived to their methyl ester forms with methanolic boron trifluoride, followed by analysis by GC-MS. Thirty fatty acids were determined. As far as we know, the fatty acid profiles of A. caesarea and H. rufescens are described for the first time. As for the remaining species, a high number of new compounds were identified, which much improved the knowledge about their fatty acids profiles. In general, oleic, linoleic, palmitic and stearic acids were present in highest contents. Polyunsaturated and monounsaturated fatty acids, valuable healthy compounds for humans, predominated over saturated fatty acids for all the studied mushroom species. R. cyanoxantha presented the highest fatty acids amounts, while B. edulis was the poorest species. By Agglomerative Hierarchic Cluster Analysis the studied species were gathered in 5 groups, based in their fatty acid patterns.

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Effects of oleic-rich and omega-3-rich diets on serum lipid pattern and lipid oxidation in mildly hypercholesterolemic patients

Cited by 31 publications

References 67 publications

Influence of dietary lipids on the erythrocyte antioxidant status of hypercholesterolaemic children

Influence of dietary lipids on the erythrocyte antioxidant status of hypercholesterolaemic children

Nutritional Intervention Study with Argan Oil in Man: Effects on Lipids and Apolipoproteins

Fatty acid composition of wild edible mushrooms species: A comparative study

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