Vascular effects of the Mediterranean diet Part I: Anti-hypertensive and anti-thrombotic effects

Capurso, Cristiano; Massaro, Marika; Scoditti, Egeria; Vendemiale, Gianluigi; Capurso, Antonio

doi:10.1016/j.vph.2014.10.001

Cited by 28 publications

(17 citation statements)

References 89 publications

(140 reference statements)

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“…Consumption of EVOO enhanced the production of coagulation factors and intermediate disease markers for platelet aggregation, such as activated factor VII and plasminogen activator inhibitor-1 (Ruano et al, 2007). Moreover, a MUFA-rich diet seems to reduce coagulation factor VIIc in the postprandial status (Capurso, Massaro, Scoditti, Vendemiale, & Capurso, 2014 ingredients such as proteins and fibre affect the composition of the microbiome, including synthesis and release of metabolites modulating the immune system and inflammation (Clemente, Ursell, Parfrey, & Knight, 2012;Richards, Yap, McLeod, Mackay, & Mariño, 2016). In this context, the presence as well as the absence of effectors can be of importance.…”

Section: Haemostasis Platelet Aggregation and Coagulationmentioning

confidence: 94%

“…Consumption of EVOO enhanced the production of coagulation factors and intermediate disease markers for platelet aggregation, such as activated factor VII and plasminogen activator inhibitor‐1 (Ruano et al, ). Moreover, a MUFA‐rich diet seems to reduce coagulation factor VIIc in the postprandial status (Capurso, Massaro, Scoditti, Vendemiale, & Capurso, ). Two short‐term RCTs investigating the effects of oleic acid or phenolic rich EVOO reported an attenuation of the pro‐thrombotic state in the postprandial phase (Delgado‐Lista, Garcia‐Rios, Perez‐Martinez, Lopez‐Miranda, & Perez‐Jimenez, ; Pacheco, Lopez, Bermudez, Abia, & Muriana, ).…”

Section: Pharmacological Mechanism—ingredientsmentioning

confidence: 99%

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Mediterranean diet and health status: Active ingredients and pharmacological mechanisms

Schwingshackl

Morze

Hoffmann

2019

British J Pharmacology

230

131

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The Mediterranean diet (MedDiet) is one of the most widely described and evaluated dietary patterns in scientific literature. It is characterized by high intakes of vegetables, legumes, fruits, nuts, grains, fish, seafood, extra virgin olive oil, and a moderate intake of red wine. A large body of observational and experimental evidence suggests that higher adherence to the MedDiet is associated with lower risk of mortality, cardiovascular disease, metabolic disease, and cancer. Current mechanisms underlying the beneficial effects of the MedDiet include reduction of blood lipids, inflammatory and oxidative stress markers, improvement of insulin sensitivity, enhancement of endothelial function, and antithrombotic function. Most likely, these effects are attributable to bioactive ingredients such as polyphenols, monounsaturated and polyunsaturated fatty acids, or fibre. This review will focus on both established and less established mechanisms of action of biochemical compounds contained in a MedDiet. Linked Articles This article is part of a themed section on The Pharmacology of Nutraceuticals. To view the other articles in this section visit http://onlinelibrary.wiley.com/doi/10.1111/bph.v177.6/issuetoc

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Section: Haemostasis Platelet Aggregation and Coagulationmentioning

confidence: 94%

“…Consumption of EVOO enhanced the production of coagulation factors and intermediate disease markers for platelet aggregation, such as activated factor VII and plasminogen activator inhibitor‐1 (Ruano et al, ). Moreover, a MUFA‐rich diet seems to reduce coagulation factor VIIc in the postprandial status (Capurso, Massaro, Scoditti, Vendemiale, & Capurso, ). Two short‐term RCTs investigating the effects of oleic acid or phenolic rich EVOO reported an attenuation of the pro‐thrombotic state in the postprandial phase (Delgado‐Lista, Garcia‐Rios, Perez‐Martinez, Lopez‐Miranda, & Perez‐Jimenez, ; Pacheco, Lopez, Bermudez, Abia, & Muriana, ).…”

Section: Pharmacological Mechanism—ingredientsmentioning

confidence: 99%

Mediterranean diet and health status: Active ingredients and pharmacological mechanisms

Schwingshackl

Morze

Hoffmann

2019

British J Pharmacology

230

131

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“…Olive oil is a very flavor-stable oil because of the high oleic fatty acid content (70-80%) (O'Brien 2009; Criado et al, 2008). Moreover, interest in oleic acid as a healthpromoting nutrient has expanded in recent years (Capurso et al, 2014;Sales-Campos et al, 2013). Studies using animal cells have shown that oleic acid enhanced intra-cellular levels of lipid peroxidation, indicating that the acid can promote good adaptive response and increase the tolerance of the cells by increasing antioxidant capacity (Haeiwa et al, 2014).…”

Section: Fatty Acid Compositionsmentioning

confidence: 99%

Amazonian Buriti oil: chemical characterization and antioxidant potential

et al. 2016

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SUMMARY:Buriti oil is an example of an Amazonian palm oil of economic importance. The local population uses this oil for the prevention and treatment of different diseases; however, there are few studies in the literature that evaluate its properties. In this study, detailed chemical and antioxidant properties of Buriti oil were determined. The predominant fatty acid was oleic acid (65.6%) and the main triacylglycerol classes were tri-unsaturated (50.0%) and di-unsaturated-mono-saturated (39.3%) triacylglycerols. The positional distribution of the classes of fatty acids on the triacylglycerol backbone indicated a saturated and unsaturated fatty acid relationship similar in the three-triacylglycerol positions. All tocopherol isomers were present, with a total content of 2364.1 mg·kg −1 . α-tocopherol constitutes 48% of the total tocopherol content, followed by γ-tocopherol (45%). Total phenolic (107.0 mg gallic acid equivalent·g −1 oil) and β-carotene (781.6 mg·kg −1 ) were particularly high in this oil. The highest antioxidant activity against the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was obtained at an oil concentration of 50 mg·mL −1 (73.15%). The antioxidant activity evaluated by the Oxygen Radical Absorbance Capacity (ORAC) was 95.3 μmol Trolox equivalent·g −1 oil. These results serve to present Buriti oil as an Amazonian resource for cosmetic, food and pharmaceuticals purposes. KEYWORDS: Fatty acid; Minor compound; Radical scavenging activity; Regio-specific distribution; TriacylglycerolRESUMEN: Aceite de buriti de la Amazonia: Caracterización química y potencial antioxidante. El aceite de Buriti es un ejemplo de aceite de palma amazónica de gran importancia económica. La población local utiliza este aceite para la prevención y el tratamiento de diferentes enfermedades; sin embargo, hay pocos estudios científicos que evalúen sus propiedades. En este estudio, se determinaron las propiedades antioxidantes del aceite de Buriti. El ácido graso predominante fue el oleico (65,6 %) y las principales clases de triglicéridos fueron tri-insaturadas (50,0 %) y Di-insaturados-mono-saturada (39,3 %). La distribución posicional de las clases de ácidos grasos en el esqueleto de triacilglicerol indicó una relación de ácidos grasos saturados e insaturados similar en las tres posiciones del triacilglicerol. Todas las isoformas de tocoferol estaban presentes, con un contenido total de 2364.1 mg·kg ) fueron particularmente altos en este aceite. La mayor actividad antioxidante contra el radical 1,1-difenil-2-picrilhidrazil libre (DPPH) se obtuvo a una concentración de aceite de 50 mg·mL −1 (73,15 %). La actividad antioxidante evaluadas por la capacidad de absorción de radicales de oxígeno (ORAC) fue 95,3 mmol Trolox equivalente·g −1 de aceite. Estos resultados presentan al aceite de Buriti amazónico como buen recurso con fines cosmético, alimenticio y farmacéutico.

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“…In the latter cases, AF may also have no strict temporal relationship with stroke, which may be causally related to atheroemboli from the aorta or carotid arteries or even from a calcified aortic stenosis or calcified mitral annulus (58-61) (Figure 3). In this latter perspective, the complexity of the mechanisms of atherothrombosis and the number of factors modulating this process are well known (62)(63)(64). Despite these data, indicating that AF may play a "dual role" with regard to stroke/thromboembolism,, it is important to stress that independently on considerations and assessments of the actual role of AF (as a risk factor for cardioembolism or as a marker of vascular risk) prophylaxis with an oral anticoagulant (apixaban) resulted superior to aspirin in preventing the end point of stroke (ischemic or hemorrhagic) or systemic embolism in a randomized double-blind trial (65).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Atrial fibrillation burden and atrial fibrillation type: Clinical significance and impact on the risk of stroke and decision making for long-term anticoagulation

Boriani

Pettorelli

2016

Vascular Pharmacology

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Vascular effects of the Mediterranean diet Part I: Anti-hypertensive and anti-thrombotic effects

Cited by 28 publications

References 89 publications

Mediterranean diet and health status: Active ingredients and pharmacological mechanisms

Mediterranean diet and health status: Active ingredients and pharmacological mechanisms

Amazonian Buriti oil: chemical characterization and antioxidant potential

Atrial fibrillation burden and atrial fibrillation type: Clinical significance and impact on the risk of stroke and decision making for long-term anticoagulation

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