Vasculoprotective Role of Olive Oil Compounds via Modulation of Oxidative Stress in Atherosclerosis

Abstract

Existing evidence supports the significant role of oxidative stress in the endothelial injury, and there is a direct link between increased oxidative stress, and the development of endothelial dysfunction. Endothelial dysfunction precedes the development of atherosclerosis and subsequent cardiovascular disease (CVD). The overproduction of reactive oxygen species facilitates the processes, such as oxidative modification of low-density lipoproteins and phospholipids, reduction in the NOS-derived nitric oxide, and the functional disruption of high-density lipids that are profoundly involved in atherogenesis, inflammation, and thrombus formation in vascular cells. Thus, under oxidative stress conditions, endothelial dysfunction was found to be associated with the following endothelial alterations: reduced nitric oxide bioavailability, increased anticoagulant properties, increased platelet aggregation, increased expression of adhesion molecules, chemokines, and cytokines. In this review, we summarized the evidence indicating that endothelial damage triggered by oxidation can be diminished or reversed by the compounds of olive oil, a readily available antioxidant food source. Olive oil bioactive compounds exhibited a potent capability to attenuate oxidative stress and improve endothelial function through their anti-inflammatory, anti-oxidant, and anti-thrombotic properties, therefore reducing the risk and progression of atherosclerosis. Also, their molecular mechanisms of action were explored to establish the potential preventive and/or therapeutic alternatives to the pharmacological remedies available.

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

“…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.…”

Mediterranean Diet Nutrients to Turn the Tide against Insulin Resistance and Related Diseases

“…A systematic review and meta-analysis [186] reported that a regular consumption of EVOO (approximately between 1 and 50 mg daily) could favorably affect circulating inflammatory biomarkers, known as acute-phase reactants, and the flow-mediated vasodilation, thus contributing to the CVD protective effects of the MedDiet, observed in epidemiological studies [37,38]. Major phenolic compounds within EVOO, such as hydroxytyrosol and oleuropein, can directly target and inhibit the expression of cytokines, chemokines and adhesion molecules, induced by inflammatory stimuli, in human endothelial in vitro systems, via blocking the signaling of nuclear factor-kB (NF-kB), which is a critical regulator of the inflammatory response [187]. However, in a synergistic cooperation with endothelial cells, smooth muscle cells (SMCs) perform also essential functions in sustaining vascular homeostasis, so that their reciprocal interactions may represent novel therapeutic targets for anti-atherogenic interventions [188].…”

Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia

“…The beneficial effects of the Mediterranean diet have been attributed to the consumption of olive oil as well as of vegetables, fruits, nuts, legumes, unprocessed cereals, and fish. Several studies have shown the cardioprotective, antithrombotic and antiinflammatory properties of olive oil [9][10][11]. There are two types of olive oil depending on the production mechanisms, extra virgin olive oil (EVOO) and refined olive oil (ROO).…”

“…The beneficial properties of olive oil, including the cardioprotective ones, have been long attributed to its high MUFAs content. However, several studies have also highlighted the antioxidant beneficial effects of the minor components (mainly phenolic compounds) of EVOO regarding reducing thrombotic risk, inflammation, atherosclerosis, oxidative stress and cancer [11][12][13]. Most previous studies made no distinction among the different varieties of olive oil (EVOO or ROO) when investigating the effects of olive oil consumption on health, despite the different contents of minor bioactive components.…”