Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans

Covas, Marı́a-Isabel; Torre, Karina de la; Farré-Albaladejo, Magí; Kaikkonen, Jari; Fitó, Montserrat; López-Sabater, M. Carmen; Pujadas, Mitona; Joglar, Jesús; Weinbrenner, Tanja; Lamuela-Raventós, Rosa M.; Torre, Rafael de la

doi:10.1016/j.freeradbiomed.2005.09.027

Cited by 262 publications

(211 citation statements)

References 45 publications

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“…Moreover, they may also modify haemostasis, inhibiting platelet aggregation and displaying antithrombotic properties, both in experimental studies and in interventions in human beings [87]. It has been observed that an intake of virgin olive oil rich in these components increases the total phenolic content of LDL [88], which means that they may be capable of acting in the arterial intima, where the oxidation of LDL takes place. On the other hand, experimental studies have indicated that these compounds decrease LDL oxidation in vitro [89], although the antioxidant effect can also be observed in vivo, with a volume of ingested virgin olive oil that lies within the normal range of consumption.…”

Section: Endotheliummentioning

confidence: 99%

The influence of olive oil on human health: not a question of fat alone

Pérez‐Jiménez

Ruano

Pérez-Martínez

et al. 2007

Molecular Nutrition Food Res

214

145

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Olive oil is the most representative food in the traditional Mediterranean diet and its most important source of MUFA. The healthy benefits of MUFA-rich diets on plasma cholesterol levels, were the first to generate interest in this dietary model. In addition to the benefits conferred by its lipids, olive oil has other biological effects, some of them also related to MUFA. However, most recent studies have shown that there are a number of properties that depend on, or are potentiated by, the consumption of olive oil, such as virgin olive oil, that is rich in microcomponents. This foodstuff, thanks to its double set of benefits, thus tends to produce a better lipid profile and a less prothrombotic environment, promoting antioxidant and anti-inflammatory effects, with a greater endothelial protective capacity. In view of these effects, it would appear that when olive oil is the basic source of dietary alimentary fat it has a major antiatherogenic capacity, which is not shared to the same extent by other oils that are rich in oleic acid but lack its characteristic micronutrients.

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Section: Endotheliummentioning

confidence: 99%

The influence of olive oil on human health: not a question of fat alone

Pérez‐Jiménez

Ruano

Pérez-Martínez

et al. 2007

Molecular Nutrition Food Res

214

145

View full text Add to dashboard Cite

show abstract

“…Several studies showed a cardioprotective role of tyrosol (Samuel et al ., 2008; Smol'iakova et al ., 2010; Sun et al ., 2015). Tyrosol's cardiovascular benefits are likely due to its ability to prevent oxidation of LDL (Covas et al ., 2006; Castaner et al ., 2012). Also, tyrosol ameliorated hyperglycemia by regulating key enzymes of carbohydrate metabolism in streptozotocin‐induced diabetic rats (Chandramohan et al ., 2015).…”

Section: Identification Of Candidatesmentioning

confidence: 99%

Developing criteria for evaluation of geroprotectors as a key stage toward translation to the clinic

et al. 2016

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SummaryIn the coming decades, a massive shift in the aging segment of the population will have major social and economic consequences around the world. One way to offset this increase is to expedite the development of geroprotectors, substances that slow aging, repair age‐associated damage and extend healthy lifespan, or healthspan. While over 200 geroprotectors are now reported in model organisms and some are in human use for specific disease indications, the path toward determining whether they affect aging in humans remains obscure. Translation to the clinic is hampered by multiple issues including absence of a common set of criteria to define, select, and classify these substances, given the complexity of the aging process and their enormous diversity in mechanism of action. Translational research efforts would benefit from the formation of a scientific consensus on the following: the definition of ‘geroprotector’, the selection criteria for geroprotectors, a comprehensive classification system, and an analytical model. Here, we review current approaches to selection and put forth our own suggested selection criteria. Standardizing selection of geroprotectors will streamline discovery and analysis of new candidates, saving time and cost involved in translation to clinic.

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“…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

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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.

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Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans

Cited by 262 publications

References 45 publications

The influence of olive oil on human health: not a question of fat alone

The influence of olive oil on human health: not a question of fat alone

Developing criteria for evaluation of geroprotectors as a key stage toward translation to the clinic

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

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