Nutrigenomics and Atherosclerosis: The Postprandial and Long-Term Effects of Virgin Olive Oil Ingestion

Metals technology / metallurg

Chapter Beyond Dietary Fatty Acids as Energy Source: A Point of View for the Prevention and Management of Type 2 Diabetes

Medical genetic

Aceite de oliva y cáncer

In the last years, numerous studies have examined the association of dietary fat and cancer. Polyunsaturated fatty acids (PUFA) from n -6 family display a strong promoting effect, this may be partially due to the especially prone to lipid peroxidation of PUFA that leads to formation of aldehydes, which react with DNA bases, forming genotoxic exocyclic etheno(epsilon)-adducts. On the contrary, there are growing evidences that monounsaturated oils, like olive oil, may be associated with a decreased risk of some cancers. However, the epidemiological data do not fully agree with the experimental ones previously published. Minor compounds from (extra virgin) olive oil, mainly phenolics like hydroxytyrosol and tocopherol, are antioxidants and radical scavenging. They can minimize the amount of reactive oxygen species (ROS) generated by fatty acid peroxidation and in the case of monounsaturated fatty acids (MUFA) the DNA damage can be reduced by a lower lipid peroxidation.Numerosos estudios en los últimos años han determinado la existencia de una asociación entre las grasas procedentes de la dieta y el cáncer. Los ácidos grasos poliinsaturados (PUFA) de la familia n -6 pueden tener efectos proliferativos y angiogénicos, lo cual se debe en parte a que son especialmente sensibles a la peroxidación lipídica, formándose aldehídos que reaccionan con las bases del ADN y por lo tanto aductos exocíclicos con propiedades genotóxicas. Por el contrario, el consumo de dietas ricas en ácidos grasos monoinsaturados (MUFA) está relacionado con un menor riesgo de distintos tipos de cáncer. Si bien, los datos epidemiológicos no siempre concuerdan con los datos experimentales. Los componentes menores del aceite de oliva (extra virgen), fundamentalmente el hidroxitirosol y tocoferol, son antioxidantes y secuestradores de radicales libres. Pueden minimizar la cantidad de especies reactivas de oxígeno que se generan por la peroxidación lipídica y además los MUFA son menos sensibles a la oxidación, por lo que se reduce el daño del ADN

Effects of minor compounds from virgin olive oil on inflammatory response in human leukocytes

Mediterranean diet protects against cardiovascular diseases such as atherosclerosis, now considered an inflammatory disorder. Virgin olive oil is one of the most important foods in this diet, leading to the suggestion that health benefits of Mediterranean diet are achieved at least partially due to the consumption of virgin olive oil. Extra virgin olive oil (EVOO) is the highest quality oil based on its chemical and sensorial properties. Our aim was to evaluate the anti-inflammatory effects of minor compounds found in the unsaponifibale fraction of EVOO on activated human monocytes and neutrophils. For this purpose, we isolated monocytes and neutrophils from blood samples of healthy volunteers. We also isolated the unsaponifiable fraction (UF) from EVOO. Cells were incubated with UF at different concentrations and the pro-inflammatory stimulus LPS. Afterwards, RNA was obtained from cells and then converted into cDNA. The relative gene expression of pro-inflammatory and anti-inflammatory markers was assessed by qRT-PCR. We found that UF from EVOO reduced relative gene expression of pro-inflammatory markers in a dose-dependent manner both in human monocytes and neutrophils. In contrast, UF from EVOO increased relative gene expression of anti-inflammatory markers in these cells. These findings unveil a role of UF from EVOO in the benefits from consumption of EVOO in disorders related to inflammation

Membrane composition and dynamics: A target of bioactive virgin olive oil constituents

AbstractThe endogenous synthesis of lipids, which requires suitable dietary raw materials, is critical for the formation of membrane bilayers. In eukaryotic cells, phospholipids are the predominant membrane lipids and consist of hydrophobic acyl chains attached to a hydrophilic head group. The relative balance between saturated, monounsaturated, and polyunsaturated acyl chains is required for the organization and normal function of membranes. Virgin olive oil is the richest natural dietary source of the monounsaturated lipid oleic acid and is one of the key components of the healthy Mediterranean diet. Virgin olive oil also contains a unique constellation of many other lipophilic and amphipathic constituents whose health benefits are still being discovered. The focus of this review is the latest evidence regarding the impact of oleic acid and the minor constituents of virgin olive oil on the arrangement and behavior of lipid bilayers. We highlight the relevance of these interactions to the potential use of virgin olive oil in preserving the functional properties of membranes to maintain health and in modulating membrane functions that can be altered in several pathologies. This article is part of a Special Issue entitled: Membrane Structure and Function: Relevance in the Cell's Physiology, Pathology and Therapy

Growth differentiation factor 15 deficiency protects against atherosclerosis by attenuating CCR2-mediated macrophage chemotaxis

The TGF-β family member GDF-15 promotes lesion formation and plaque instability in atherosclerosis-prone LDLr-deficient mice