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

Souza, Priscilla Azambuja Lopes de; Marcadenti, Aline; Portal, Vera Lúcia

doi:10.3390/nu9101087

Cited by 89 publications

(63 citation statements)

References 145 publications

(167 reference statements)

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“…In this study, significant differences were observed with respect to inflammatory markers in the aorta tissues among groups treated with HFD and HFD + CEVOO, CaOO or ClOO. Indeed, in HDF fed rats, expression of COX-2, mPGES1, and iNOS was higher than in the standard diet fed rats, and the HFD + CEVOO, CaOO or ClOO groups showed a remarkable decrease of the inflammatory status of rat aorta, while increasing protective vascular markers, in line with other findings [69,70]. No significant alterations were observed for enzymes involved in the control of redox state.…”

Section: Discussionsupporting

confidence: 80%

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

Flori¹,

Macaluso²,

Taglieri³

et al. 2020

Preprint

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Recently the use of food by products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, Citrus peels could be suitable to formulate enriched olive oils able to boost a healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of the Citrus olive oil and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced-metabolic syndrome and oxidative stress. The results obtained show the potential of using the Citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of C. aurantium olive oil and C. limon olive oil improves their organoleptic properties without altering their beneficial effects, which, like control extra virgin olive oil, showed protective effects on glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

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Section: Discussionsupporting

confidence: 80%

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

Flori¹,

Macaluso²,

Taglieri³

et al. 2020

Preprint

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“…Human studies have demonstrated that olive oil phenolic compounds exert health-promoting effects and reduce inflammatory markers associated with chronic diseases [1, 2]. In particular, oleuropein, oleocanthal, hydroxytyrosol, and tyrosol are inhibitors of oxidative damage and inflammation in a variety of experimental systems [3].…”

Section: Introductionmentioning

confidence: 99%

Dietary Extra-Virgin Olive Oil Polyphenols Do Not Attenuate Colon Inflammation in Transgenic HLAB-27 Rats but Exert Hypocholesterolemic Effects through the Modulation of HMGCR and PPAR-α Gene Expression in the Liver

Bigagli¹,

Toti²,

Lodovici³

et al. 2018

Lifestyle Genomics

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Background: Human studies have demonstrated that olive oil phenolic compounds reduce inflammatory markers associated with chronic diseases. Objectives: To explore the anti-inflammatory effects of extra-virgin olive oil polyphenols in an experimental model of inflammatory bowel disease (IBD). Methods: HLA-B27 transgenic rats were fed an AIN-76 diet containing 10% corn oil (CO) or extra-virgin olive oil with high (EVOO) or low phenolic content (ROO) for 3 months. Wild-type rats (WT) were fed the CO diet. Results: CO-fed HLA-B27 animals developed intestinal inflammation characterized by diarrhea, increased myeloperoxidase activity, and mucosal injury. None of these parameters were influenced by EVOO. Gene expression profiling indicated that proinflammatory pathways were upregulated in the colon mucosa of CO-fed HLA-B27 rats compared to WT, and this was further confirmed by RT-PCR for the iNOS, TNFα, and IL1β genes. EVOO significantly reduced TNFα gene expression in the colon mucosa and decreased total cholesterol blood levels compared to CO HLA-B27 rats (89.43 ± 3.66 vs. 111.5 ± 8.10 mg/dL, p < 0.05). This latter effect with EVOO was associated with reduced HMGCR and increased PPAR-α hepatic gene expression, compared to ROO. Conclusion: These data indicate that olive oil polyphenols do not control colon inflammation in HLA-B27 transgenic rats but exert a positive effect on blood lipids by reducing total cholesterol levels. This preliminary result suggests the need to explore the efficacy of EVOO rich in polyphenols as a complementary strategy for managing hypercholesterolemia and to potentially limit statin-associated myotoxicity.

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“…In particular, olive oil polyphenols exert strong antioxidant activity, reduce vascular endothelial growth factor-induced angiogenic responses, and decrease MMP-9 and -2 expression (30). This may explain the beneficial effects of this food on chronic degenerative diseases, including cardiovascular and autoimmune diseases (28,31,32).…”

Section: Discussionmentioning

confidence: 99%

Effects of food supplements on periodontal status and local and systemic inflammation after nonoperative periodontal treatment

et al. 2019

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The present study aimed to assess the effects of a multimicronutrient food supplement on periodontal clinical parameters and systemic/local inflammatory markers. Thirty patients with severe chronic periodontitis who adhered to the Mediterranean diet (MD) underwent non-surgical therapy and daily took either the micronutrient complex (group-A) or olive oil (group-B) from baseline (T0) to 3 months (T2). Supragingival debridement was performed at T0. One month later (T1), one-stagefull-mouth disinfection was performed. Periodontal clinical parameters were monitored and correlated with serum C-reactive protein (CRP) and salivary matrix metalloproteinase-8/9 (MMPs-8/9) quantified at each time point. Longitudinal analysis revealed that in group-A, the MMP-8/-9 levels were decreased at T2 compared with at T0 (P = 0.013 and P = 0.004, respectively) and that the MMP-9 levels were decreased at T1 (P = 0.004). These reductions were not significant in group-B. The CRP levels in both groups did not change over time. No between-group differences were noted for any parameter. The correlation between the full-mouth bleeding score and the MMP-8 level in both groups was significant (P < 0.001). The investigated local and systemic inflammatory parameters were not affected by the tested multimicronutrient supplement in patients who adhered to MD. In conclusion, MMP-8 is useful for assessing the reduction in periodontal inflammation.

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

Cited by 89 publications

References 145 publications

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

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

Dietary Extra-Virgin Olive Oil Polyphenols Do Not Attenuate Colon Inflammation in Transgenic HLAB-27 Rats but Exert Hypocholesterolemic Effects through the Modulation of HMGCR and PPAR-α Gene Expression in the Liver

Effects of food supplements on periodontal status and local and systemic inflammation after nonoperative periodontal treatment

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