Olive oil protects against progression of heart failure by inhibiting remodeling of heart subsequent to myocardial infarction in rats

Abstract

We examined the beneficial effects of olive oil against heart failure post‐myocardial infarction (PMI), induced by coronary artery ligation in rats. Animals were divided into sham and ligated groups and fed either regular chow, olive oil (10% wt/wt), or corn oil (10% wt/wt) and were followed up to 16 weeks. On the echocardiography at 3 days (PMI), in the ligated regular chow (LRC), ligated olive oil (LOO), and ligated corn oil (LCO) left ventricular ejection fraction (LVEF) decrease was 12.14%, 16.42%, and 17.53% from the baseline, respectively. However, only LOO group improved LVEF significantly at 16 weeks PMI and became comparable with all sham groups. Both scar formation and collagen deposition at 16 weeks PMI were less pronounced in the LOO group. Myocardial TNF‐α level at 4 weeks of PMI increased by 176%, 11%, and 181% in the LRC, LOO, and LCO groups, respectively. Plasma TNF‐α levels in LOO were significantly lower than LRC group after 4 weeks of PMI. Myocardial redox ratio (reduced glutathione/oxidized glutathione) decreased at 4 weeks PMI by 44.4%, 16.4%, and 36.9% in the LRC, LOO, and LCO groups, respectively, compared to the baseline. These changes in the redox ratio at 16 weeks PMI were further exacerbated in the LRC and LCO groups. Lipid hydroperoxides formation increased at 4 weeks PMI by 137.4%, 14.6%, and 97.1% in the LRC, LOO, and LCO groups, respectively. Since coronary artery ligation decreased left ventricular ejection fraction, increased myocardial TNF‐α and oxidative stress, and since olive oil was able to inhibit these effects, it is proposed that dietary olive oil modulates cardiac remodeling and heart failure subsequent to myocardial infarction.

Beneficial Effects of Polyphenol-Rich Food Oils in Cardiovascular Health and Disease

“…Taken together, polyphenol-rich food oils seem to represent a non-homogenous group with diverse effects on cardiovascular and cardiometabolic health that are mainly positive, but might be also neutral, and even negative (Table 1 , Ref. [ 16 , 17 , 18 , 21 , 22 , 30 , 31 , 32 , 33 , 34 , 36 , 37 , 38 , 39 , 40 , 43 , 45 , 47 , 48 , 49 , 52 , 55 , 56 , 59 , 65 , 66 , 69 , 70 , 71 , 72 , 73 , 77 , 78 , 80 , 81 , 82 , 83 , 84 , 89 , 90 , 91 , 93 , 94 , 95 , 110 , 111 , 112 , 113 , 114 , 120 , 121 , 122 , 123 , 124 , 148 , 159 , 160 , 162 , 166 , 167 , 169 , 179 , 189 , 201 , 203 , 206 , 209 , 210 , 211 ]). Some of the beneficial effects of these oils in cardiovascular system have been document...…”

“…In an experimental study in rats, a standard diet supplemented with extra virgin OO (10% w/w, 10 days before left anterior descending (LAD) artery ligation + 16 weeks post-LAD ligation) protected against left ventricular dysfunction throughout improved left ventricular ejection fraction and prevented from adverse cardiac remodeling post MI. Moreover, extra virgin OO was able to decrease tumor necrosis factor- (TNF- ) level and oxidative stress in heart after MI [ 21 ]. Similarly, rats fed with a diet enriched with extra virgin OO (16 weeks) exhibited significantly improved systolic and diastolic post-ischemia/reperfusion (I/R) function and reduced the size of MI [ 22 ].…”