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Vilalta Doñate E, García Fernández F, Martínez Meléndez S, Castillo Castillo C, Salas Medina P, Almodóvar Fernández I. Nutritional habits in patients with peripheral arterial disease: Adherence to the mediterranean diet. CLINICA E INVESTIGACION EN ARTERIOSCLEROSIS : PUBLICACION OFICIAL DE LA SOCIEDAD ESPANOLA DE ARTERIOSCLEROSIS 2024:S0214-9168(24)00046-9. [PMID: 39013682 DOI: 10.1016/j.arteri.2024.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 06/04/2024] [Accepted: 06/18/2024] [Indexed: 07/18/2024]
Abstract
INTRODUCTION Adherence to the Mediterranean diet (Dietmed) exerts protective effects on cardiovascular disease (CVD). In the Lower Extremity Peripheral Arterial Disease (PAD) there are fewer studies that analyze these data. OBJECTIVE To determine adherence to Dietmed and dietary habits in patients with PAD, according to a history of CVD (coronary and/or cerebral ischaemic pathology) and according to the ankle-brachial index (ABI ≥ or <0,5). MATERIAL AND METHODS Cross-sectional analytical study carried out in a tertiary hospital. The sample was collected consecutively. Sociodemographic and clinical history, ankle-brachial index (ABI) and a 14-point Dietmed adherence dietary questionnaire were included. The analysis of categorical variables was carried out using the Pearson's Chi-Square test, the T-Student's statistic test for independent samples was used for parametric variables and the U. Mann-Whitney test for non-parametric variables. RESULTS Of the 97 patients, 87,6% had low adherence to Dietmed, with no differences according to the severity of PAD. However, when we analysed the data according to whether or not they had a history of CVD, we observed a high adherence to some items included in Dietmed, specifically, in the CVD group, the consumption of lean meat (95,5% vs 64%; P=.004). In addition, we observed a significant difference in the consumption in the group without a history of CVD (32% vs 9,1%; P=.033). CONCLUSION In our population, patients with PAD, regardless of the stage of the disease and whether they had associated coronary or cerebral ischaemic pathology, had low adherence to Dietmed. Therefore, it is important to implement nutritional education programmes in patients with PAD in all stages, as well as in those patients who have already suffered a vascular event, so that they maintain adherence to healthy dietary habits in the long term.
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Affiliation(s)
- Elena Vilalta Doñate
- Laboratorio de Diagnóstico Vascular, Angiología y Cirugía Vascular, Hospital General Universitario de Castellón, Castellón de la Plana, España.
| | - Francisca García Fernández
- Universidad CEU Cardenal Herrera y Angiología y Cirugía Vascular, Hospital General Universitario de Castellón, Castellón de la Plana, España
| | - Salvador Martínez Meléndez
- Universitat Jaume I y Angiología y Cirugía Vascular, Hospital General Universitario de Castellón, Castellón de la Plana, España
| | | | - Pablo Salas Medina
- Unidad Predepartamental de Enfermería, Universitat Jaume I, Castellón de la Plana, España
| | - Isabel Almodóvar Fernández
- Unidad Predepartamental de Enfermería, Universitat Jaume I, Research Manager Villareal CF, Grupo de Investigación QSH, Castellón de la Plana, España
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Campo C, Gangemi S, Pioggia G, Allegra A. Beneficial Effect of Olive Oil and Its Derivates: Focus on Hematological Neoplasm. Life (Basel) 2024; 14:583. [PMID: 38792604 PMCID: PMC11122568 DOI: 10.3390/life14050583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/27/2024] [Accepted: 04/29/2024] [Indexed: 05/26/2024] Open
Abstract
Olive oil (Olea europaea) is one of the major components of the Mediterranean diet and is composed of a greater percentage of monounsaturated fatty acids, such as oleic acid; polyunsaturated fatty acids, such as linoleic acid; and minor compounds, such as phenolic compounds, and particularly hydroxytyrosol. The latter, in fact, are of greater interest since they have found widespread use in popular medicine. In recent years, it has been documented that phenolic acids and in particular hydroxytyrosol have anti-inflammatory, antioxidant, and antiproliferative action and therefore interest in their possible use in clinical practice and in particular in neoplasms, both solid and hematological, has arisen. This work aims to summarize and analyze the studies present in the literature, both in vitro and in vivo, on the possible use of minor components of olive oil in some hematological neoplasms. In recent years, in fact, interest in nutraceutical science has expanded as a possible adjuvant in the treatment of neoplastic pathologies. Although it is worth underlining that, regarding the object of our study, there are still few preclinical and clinical studies, it is, however, possible to document a role of possible interest in clinical practice.
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Affiliation(s)
- Chiara Campo
- Division of Hematology, Department of Human Pathology in Adulthood and Childhood “Gaetano Barresi”, University of Messina, 9815 Messina, Italy;
| | - Sebastiano Gangemi
- School and Operative Unit of Allergy and Clinical Immunology, Department and Experimental Medicine, University of Messina, 98122 Messina, Italy;
| | - Giovanni Pioggia
- Institute for Biomedical Research and Innovation (IRIB), National Research Council of Italy (CNR), 98158 Messina, Italy;
| | - Alessandro Allegra
- Division of Hematology, Department of Human Pathology in Adulthood and Childhood “Gaetano Barresi”, University of Messina, 9815 Messina, Italy;
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Gargi B, Painuli S, Semwal P, Singh DP, Sharma R, Rauf A, Khalil AA, Khalid A, Hemeg HA, Wilairatana P. Global status, recent trends, and knowledge mapping of olive oil research and cardiovascular disease: 50 years of investigations through bibliometric analysis. Food Sci Nutr 2024; 12:1465-1478. [PMID: 38455210 PMCID: PMC10916624 DOI: 10.1002/fsn3.3885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 11/15/2023] [Accepted: 11/18/2023] [Indexed: 03/09/2024] Open
Abstract
In the Mediterranean diet, olive oil serves as the predominant fat source and has been linked to a decreased risk of mortality related to cardiovascular diseases (CVD). Still, there is no conclusive evidence correlating olive oil consumption to CVD. The aim of this study is to assess the global research, current research trends, and knowledge mapping related to the correlation between the consumption of olive oil and CVD using bibliometric analysis. On August 19, 2023, a title-specific literature search was conducted on the Scopus database using the search terms "olive oil" and "cardiovascular disease" with a date range of the past 50 years. Subsequently, bibliometric tools such as VOSviewer and Bibliometrix were employed to analyze and evaluate the obtained documents. The search yielded (n = 429) publications and showed an upward trend in the annual publication count over the last five decades. The publication number exhibited a gradual increase with a rate of 5.55%. The results also indicated that 2530 authors, 759 institutions, 47 countries, and 223 journals have publications in this research domain. The present bibliometric study will be a valuable research reference for describing the worldwide research patterns concerning the relationship between olive oil and CVD during the past 50 years. In the future, the application of olive oil for the treatment of CVDs may be an emerging research trend. Apart from this, collaborations among authors, countries, and organizations are expected.
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Affiliation(s)
- Baby Gargi
- Department of BiotechnologyGraphic Era (Deemed to be University)DehradunIndia
| | - Sakshi Painuli
- Natural Products Research LaboratoryUttarakhand Council for Biotechnology (UCB)DehradunIndia
| | - Prabhakar Semwal
- Department of BiotechnologyGraphic Era (Deemed to be University)DehradunIndia
- Research and Development CellGraphic Era Hill UniversityDehradunIndia
| | | | - Rohit Sharma
- Department of Biotechnology Engineering, University Institute of EngineeringChandigarh UniversityChandigarhIndia
| | - Abdur Rauf
- Department of ChemistryUniversity of SwabiSwabiPakistan
| | - Anees Ahmed Khalil
- Faculty of Allied Health Sciences, University Institute of Diet and Nutritional SciencesThe University of LahoreLahorePakistan
| | - Ahood Khalid
- Faculty of Allied Health Sciences, University Institute of Diet and Nutritional SciencesThe University of LahoreLahorePakistan
| | - Hassan A. Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical SciencesTaibah UniversityMedinaSaudi Arabia
| | - Polrat Wilairatana
- Department of Clinical Tropical Medicine, Faculty of Tropical MedicineMahidol UniversityBangkokThailand
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Abstract
Cardiovascular diseases (CVDs) are still the leading cause of death and disability worldwide, and they could be prevented by a diet modification and a healthy lifestyle. Dietary modifications include a reduction in the consumption of saturated fatty acids and replacing them with mono or polyunsaturated fatty acids. Olive oil is a monounsaturated fatty acid and its increased consumption has been associated with a significant reduction of CVDs. Its significant cardiovascular benefits have been attributed to its high content of vitamin E, polyphenols, and other ingredients that possess significant anti-inflammatory and antioxidant properties. Several prospective and epidemiological studies have reported an inverse association between olive oil consumption and the incidence of CVD, hypertension, and type 2 diabetes mellitus. Also, a seminal study demonstrated that the use of a Mediterranean diet, which is rich in olive oil, fruits, vegetables, and fish, and low in red meat, was associated with significant reductions in CVD and mortality. However, despite its proven cardiovascular benefits, olive oil is scarcely used in the United States and other Western countries. To determine the current use of olive oil in the United States and other Western countries, a Medline search of the English literature between 2012 and January 2022 was conducted, and 36 pertinent articles were selected. The data from these articles, together with collateral literature, will be discussed in this concise review.
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Affiliation(s)
- Steven G Chrysant
- From the Departments of Cardiology University of Oklahoma Health Sciences Center
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Bonfiglio C, Cuccaro F, Campanella A, Rosso N, Tatoli R, Giannelli G, Donghia R. Effect of Intake of Extra Virgin Olive Oil on Mortality in a South Italian Cohort with and without NAFLD. Nutrients 2023; 15:4593. [PMID: 37960246 PMCID: PMC10649270 DOI: 10.3390/nu15214593] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/20/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
BACKGROUND Extra-virgin olive oil (EVOO) is the main source of seasoning fat in the Mediterranean diet and it is one of the components with known protective factors on chronic-degenerative disease. We aimed to evaluate the effect of a medium-high level of oil consumption on mortality in a cohort with good adherence to the Mediterranean diet. METHODS A total of 2754 subjects who had completed the food questionnaire in the Multicenter Italian study on Cholelithiasis (MICOL) cohort were included in the study. EVOO consumption was categorized in four levels (<20 g/die, 21-30 g/die, 31-40 g/die, >40 g/die). We performed a flexible parametric survival model to assess mortality by EVOO consumption level adjusted for some covariates. We also performed the analysis on subjects with and without non-alcoholic fatty liver disease (NAFLD) to evaluate the effects of oil in this more fragile sub-cohort. RESULTS We found a statistically significant negative effect on mortality for the whole sample when EVOO consumption was used, both as a continuous variable and when categorized. The protective effect was stronger in the sub-cohort with NAFLD, especially for the highest levels of EVOO consumption (HR = 0.58 with p < 0.05). CONCLUSIONS Our study has shown a protective effect of EVOO consumption towards all causes of mortality. Despite the higher caloric intake, the protective power is greater for a consumption >40 g/day in both the overall cohort and the sub-cohorts with and without NAFLD.
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Affiliation(s)
- Caterina Bonfiglio
- National Institute of Gastroenterology—IRCCS “Saverio de Bellis”, 70013 Castellana Grotte, Italy; (A.C.); (R.T.); (G.G.)
| | | | - Angelo Campanella
- National Institute of Gastroenterology—IRCCS “Saverio de Bellis”, 70013 Castellana Grotte, Italy; (A.C.); (R.T.); (G.G.)
| | - Natalia Rosso
- Fondazione Italiana Fegato, AREA Sciegce Park, Basovizza, 34149 Trieste, Italy;
| | - Rossella Tatoli
- National Institute of Gastroenterology—IRCCS “Saverio de Bellis”, 70013 Castellana Grotte, Italy; (A.C.); (R.T.); (G.G.)
| | - Gianluigi Giannelli
- National Institute of Gastroenterology—IRCCS “Saverio de Bellis”, 70013 Castellana Grotte, Italy; (A.C.); (R.T.); (G.G.)
| | - Rossella Donghia
- National Institute of Gastroenterology—IRCCS “Saverio de Bellis”, 70013 Castellana Grotte, Italy; (A.C.); (R.T.); (G.G.)
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Hydrogen/Deuterium Exchange Mass Spectrometry for Probing the Isomeric Forms of Oleocanthal and Oleacin in Extra Virgin Olive Oils. Molecules 2023; 28:molecules28052066. [PMID: 36903312 PMCID: PMC10004237 DOI: 10.3390/molecules28052066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Reversed-phase liquid chromatography and electrospray ionization with Fourier-transform single and tandem mass spectrometry (RPLC-ESI-FTMS and FTMS/MS) were employed for the structural characterization of oleocanthal (OLEO) and oleacin (OLEA), two of the most important bioactive secoiridoids occurring in extra virgin olive oils (EVOOs). The existence of several isoforms of OLEO and OLEA was inferred from the chromatographic separation, accompanied, in the case of OLEA, by minor peaks due to oxidized OLEO recognized as oleocanthalic acid isoforms. The detailed analysis of the product ion tandem MS spectra of deprotonated molecules ([M-H]-) was unable to clarify the correlation between chromatographic peaks and specific OLEO/OLEA isoforms, including two types of predominant dialdehydic compounds, named Open Forms II, containing a double bond between carbon atoms C8 and C10, and a group of diasteroisomeric closed-structure (i.e., cyclic) isoforms, named Closed Forms I. This issue was addressed by H/D exchange (HDX) experiments on labile H atoms of OLEO and OLEA isoforms, performed using deuterated water as a co-solvent in the mobile phase. HDX unveiled the presence of stable di-enolic tautomers, in turn providing key evidence for the occurrence, as prevailing isoforms, of Open Forms II of OLEO and OLEA, different from those usually considered so far as the main isoforms of both secoiridoids (having a C=C bond between C8 and C9). It is expected that the new structural details inferred for the prevailing isoforms of OLEO and OLEA will help in understanding the remarkable bioactivity exhibited by the two compounds.
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Pacheco LS, Li Y, Rimm EB, Manson JE, Sun Q, Rexrode K, Hu FB, Guasch‐Ferré M. Avocado Consumption and Risk of Cardiovascular Disease in US Adults. J Am Heart Assoc 2022; 11:e024014. [PMID: 35352568 PMCID: PMC9075418 DOI: 10.1161/jaha.121.024014] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Accepted: 02/07/2022] [Indexed: 01/08/2023]
Abstract
Background Epidemiologic studies on the relationship between avocado intake and long-term cardiovascular disease (CVD) risk are lacking. Methods and Results This study included 68 786 women from the NHS (Nurses' Health Study) and 41 701 men from the HPFS (Health Professionals Follow-up Study; 1986-2016) who were free of cancer, coronary heart disease, and stroke at baseline. Diet was assessed using validated food frequency questionnaires at baseline and then every 4 years. Cox proportional hazards regressions were used to estimate hazard ratios and 95% CIs. A total of 14 274 incident cases of CVD (9185 coronary heart disease events and 5290 strokes) were documented over 30 years of follow-up. After adjusting for lifestyle and other dietary factors, compared with nonconsumers, those with analysis-specific higher avocado intake (≥2 servings/week) had a 16% lower risk of CVD (pooled hazard ratio, 0.84; 95% CI, 0.75-0.95) and a 21% lower risk of coronary heart disease (pooled hazard ratio, 0.79; 95% CI, 0.68-0.91). No significant associations were observed for stroke. Per each half serving/day increase in avocado intake, the pooled hazard ratio for CVD was 0.80 (95% CI, 0.71-0.91). Replacing half a serving/day of margarine, butter, egg, yogurt, cheese, or processed meats with the equivalent amount of avocado was associated with a 16% to 22% lower risk of CVD. Conclusions Higher avocado intake was associated with lower risk of CVD and coronary heart disease in 2 large prospective cohorts of US men and women. The replacement of certain fat-containing foods with avocado could lead to lower risk of CVD.
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Affiliation(s)
- Lorena S. Pacheco
- Department of NutritionHarvard T.H. Chan School of Public HealthBostonMA
| | - Yanping Li
- Department of NutritionHarvard T.H. Chan School of Public HealthBostonMA
| | - Eric B. Rimm
- Department of NutritionHarvard T.H. Chan School of Public HealthBostonMA
- Department of EpidemiologyHarvard School of Public HealthBostonMA
- Channing Division of Network MedicineDepartment of MedicineBrigham and Women’s Hospital and Harvard Medical SchoolBostonMA
| | - JoAnn E. Manson
- Department of EpidemiologyHarvard School of Public HealthBostonMA
- Channing Division of Network MedicineDepartment of MedicineBrigham and Women’s Hospital and Harvard Medical SchoolBostonMA
- Division of Preventive MedicineDepartment of MedicineBrigham and Women’s Hospital and Harvard Medical SchoolBostonMA
| | - Qi Sun
- Department of NutritionHarvard T.H. Chan School of Public HealthBostonMA
- Department of EpidemiologyHarvard School of Public HealthBostonMA
- Channing Division of Network MedicineDepartment of MedicineBrigham and Women’s Hospital and Harvard Medical SchoolBostonMA
- Joslin Diabetes CenterBostonMA
| | - Kathryn Rexrode
- Division of Preventive MedicineDepartment of MedicineBrigham and Women’s Hospital and Harvard Medical SchoolBostonMA
- Division of Women’s HealthDepartment of MedicineBrigham and Women’s Hospital and Harvard Medical SchoolBostonMA
| | - Frank B. Hu
- Department of NutritionHarvard T.H. Chan School of Public HealthBostonMA
- Department of EpidemiologyHarvard School of Public HealthBostonMA
- Channing Division of Network MedicineDepartment of MedicineBrigham and Women’s Hospital and Harvard Medical SchoolBostonMA
- Division of Preventive MedicineDepartment of MedicineBrigham and Women’s Hospital and Harvard Medical SchoolBostonMA
| | - Marta Guasch‐Ferré
- Department of NutritionHarvard T.H. Chan School of Public HealthBostonMA
- Channing Division of Network MedicineDepartment of MedicineBrigham and Women’s Hospital and Harvard Medical SchoolBostonMA
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Zampouni K, Soniadis A, Dimakopoulou-Papazoglou D, Moschakis T, Biliaderis C, Katsanidis E. Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Effects of supplementation with vegetable sources of alpha-linolenic acid (ALA) on inflammatory markers and lipid profile in individuals with chronic kidney disease: A systematic review and meta-analysis. Clin Nutr 2022; 41:1434-1444. [DOI: 10.1016/j.clnu.2022.02.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 02/04/2022] [Accepted: 02/16/2022] [Indexed: 11/20/2022]
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Guasch-Ferré M, Li Y, Willett WC, Sun Q, Sampson L, Salas-Salvadó J, Martínez-González MA, Stampfer MJ, Hu FB. Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults. J Am Coll Cardiol 2022; 79:101-112. [PMID: 35027106 PMCID: PMC8851878 DOI: 10.1016/j.jacc.2021.10.041] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 10/18/2021] [Indexed: 01/21/2023]
Abstract
BACKGROUND Olive oil consumption has been shown to lower cardiovascular disease risk, but its associations with total and cause-specific mortality are unclear. OBJECTIVES The purpose of this study was to evaluate whether olive oil intake is associated with total and cause-specific mortality in 2 prospective cohorts of U.S. men and women. METHODS The authors used multivariable-adjusted Cox proportional-hazards models to estimate HRs for total and cause-specific mortality among 60,582 women (Nurses' Health Study, 1990-2018) and 31,801 men (Health Professionals Follow-up Study, 1990-2018) who were free of cardiovascular disease or cancer at baseline. Diet was assessed by a semiquantitative food frequency questionnaire every 4 years. RESULTS During 28 years of follow-up, 36,856 deaths occurred. The multivariable-adjusted pooled HR for all-cause mortality among participants who had the highest consumption of olive oil (>0.5 tablespoon/day or >7 g/d) was 0.81 (95% CI: 0.78-0.84) compared with those who never or rarely consumed olive oil. Higher olive oil intake was associated with 19% lower risk of cardiovascular disease mortality (HR: 0.81; 95% CI: 0.75-0.87), 17% lower risk of cancer mortality (HR: 0.83; 95% CI: 0.78-0.89), 29% lower risk of neurodegenerative disease mortality (HR: 0.71; 95% CI: 0.64-0.78), and 18% lower risk of respiratory disease mortality (HR: 0.82; 95% CI: 0.72-0.93). In substitution analyses, replacing 10 g/d of margarine, butter, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 8%-34% lower risk of total and cause-specific mortality. No significant associations were observed when olive oil was compared with other vegetable oils combined. CONCLUSIONS Higher olive oil intake was associated with lower risk of total and cause-specific mortality. Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was associated with lower risk of mortality.
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Affiliation(s)
- Marta Guasch-Ferré
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts, USA.
| | - Yanping Li
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA
| | - Walter C Willett
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts, USA; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA
| | - Qi Sun
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts, USA; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA; Joslin Diabetes Center, Boston, Massachusetts, USA
| | - Laura Sampson
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA
| | - Jordi Salas-Salvadó
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Universitat Rovira i Virgili, Biochemistry and Biotechnology Department, Institut d'Investigació Sanitària Pere Virgili, Human Nutrition Unit, Reus, Spain
| | - Miguel A Martínez-González
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA; Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; University of Navarra, Department of Preventive Medicine and Public Health, Pamplona, Spain
| | - Meir J Stampfer
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts, USA; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA
| | - Frank B Hu
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts, USA; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, USA.
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Hue-Beauvais C, Faulconnier Y, Charlier M, Leroux C. Nutritional Regulation of Mammary Gland Development and Milk Synthesis in Animal Models and Dairy Species. Genes (Basel) 2021; 12:genes12040523. [PMID: 33916721 PMCID: PMC8067096 DOI: 10.3390/genes12040523] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 03/16/2021] [Accepted: 03/30/2021] [Indexed: 12/16/2022] Open
Abstract
In mammals, milk is essential for the growth, development, and health. Milk quantity and quality are dependent on mammary development, strongly influenced by nutrition. This review provides an overview of the data on nutritional regulations of mammary development and gene expression involved in milk component synthesis. Mammary development is described related to rodents, rabbits, and pigs, common models in mammary biology. Molecular mechanisms of the nutritional regulation of milk synthesis are reported in ruminants regarding the importance of ruminant milk in human health. The effects of dietary quantitative and qualitative alterations are described considering the dietary composition and in regard to the periods of nutritional susceptibly. During lactation, the effects of lipid supplementation and feed restriction or deprivation are discussed regarding gene expression involved in milk biosynthesis, in ruminants. Moreover, nutrigenomic studies underline the role of the mammary structure and the potential influence of microRNAs. Knowledge from three lactating and three dairy livestock species contribute to understanding the variety of phenotypes reported in this review and highlight (1) the importance of critical physiological stages, such as puberty gestation and early lactation and (2) the relative importance of the various nutrients besides the total energetic value and their interaction.
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Affiliation(s)
- Cathy Hue-Beauvais
- INRAE, AgroParisTech, GABI, University of Paris-Saclay, F-78350 Jouy-en-Josas, France;
- Correspondence:
| | - Yannick Faulconnier
- INRAE, VetAgro Sup, UMR Herbivores, University of Clermont Auvergne, F-63122 Saint-Genès-Champanelle, France; (Y.F.); (C.L.)
| | - Madia Charlier
- INRAE, AgroParisTech, GABI, University of Paris-Saclay, F-78350 Jouy-en-Josas, France;
| | - Christine Leroux
- INRAE, VetAgro Sup, UMR Herbivores, University of Clermont Auvergne, F-63122 Saint-Genès-Champanelle, France; (Y.F.); (C.L.)
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12
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Thyroid-Modulating Activities of Olive and Its Polyphenols: A Systematic Review. Nutrients 2021; 13:nu13020529. [PMID: 33561976 PMCID: PMC7915253 DOI: 10.3390/nu13020529] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 01/30/2021] [Accepted: 02/04/2021] [Indexed: 12/11/2022] Open
Abstract
Olive oil, which is commonly used in the Mediterranean diet, is known for its health benefits related to the reduction of the risks of cancer, coronary heart disease, hypertension, and neurodegenerative disease. These unique properties are attributed to the phytochemicals with potent antioxidant activities in olive oil. Olive leaf also harbours similar bioactive compounds. Several studies have reported the effects of olive phenolics, olive oil, and leaf extract in the modulation of thyroid activities. A systematic review of the literature was conducted to identify relevant studies on the effects of olive derivatives on thyroid function. A comprehensive search was conducted in October 2020 using the PubMed, Scopus, and Web of Science databases. Cellular, animal, and human studies reporting the effects of olive derivatives, including olive phenolics, olive oil, and leaf extracts on thyroid function were considered. The literature search found 445 articles on this topic, but only nine articles were included based on the inclusion and exclusion criteria. All included articles were animal studies involving the administration of olive oil, olive leaf extract, or olive pomace residues orally. These olive derivatives were consistently demonstrated to have thyroid-stimulating activities in euthyroid or hypothyroid animals, but their mechanisms of action are unknown. Despite the positive results, validation of the beneficial health effects of olive derivatives in the human population is lacking. In conclusion, olive derivatives, especially olive oil and leaf extract, could stimulate thyroid function. Olive pomace residue is not suitable for pharmaceutical or health supplementation purposes. Therapeutic applications of olive oil and leaf extract, especially in individuals with hypothyroidism, require further validation through human studies.
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Sánchez-Quesada C, Toledo E, González-Mata G, Ramos-Ballesta MI, Peis JI, Martínez-González MÁ, Salas-Salvadó J, Corella D, Fitó M, Romaguera D, Vioque J, Alonso-Gómez ÁM, Wärnberg J, Martínez JA, Serra-Majem L, Estruch R, Tinahones FJ, Lapetra J, Pintó X, Tur JA, Garcia-Rios A, Cano-Ibáñez N, Matía-Martín P, Daimiel L, Sánchez-Rodríguez R, Vidal J, Vázquez C, Ros E, Hernández-Alonso P, Barragan R, Muñoz-Martínez J, López M, González-Palacios S, Vaquero-Luna J, Crespo-Oliva E, Zulet MA, Díaz-González V, Casas R, Fernandez-Garcia JC, Santos-Lozano JM, Galera A, Ripoll-Vera T, Buil-Cosiales P, Canudas S, Martinez-Lacruz R, Pérez-Vega KA, Rios Á, Lloret-Macián R, Moreno-Rodriguez A, Ruiz-Canela M, Babio N, Zomeño Fajardo MD, Gaforio JJ. Relationship between olive oil consumption and ankle-brachial pressure index in a population at high cardiovascular risk. Atherosclerosis 2020; 314:48-57. [PMID: 33160246 DOI: 10.1016/j.atherosclerosis.2020.10.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 09/29/2020] [Accepted: 10/07/2020] [Indexed: 12/31/2022]
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Gao Y, Li X, Xu R, Guo Y, Yin H, Tan R, Qi Z, Liu G, Liang J, Ya B. Oleuropein Improved Post Cerebral Stroke Cognitive Function by Promoting Histone Acetylation and Phosphorylation of cAMP Response Element-Binding Protein in MCAO Rats. Dose Response 2020; 18:1559325820950102. [PMID: 32922228 PMCID: PMC7448114 DOI: 10.1177/1559325820950102] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 07/19/2020] [Accepted: 07/21/2020] [Indexed: 11/17/2022] Open
Abstract
Background: Post-stroke cognitive impairment (PSCI) is commonest clinical disorder in which peripheral cholinergic activity is important. Oleuropein (OLP) is polyphenol is present in olive oil. Here we evaluated the effect of OLP in cognitive dysfunction rats in post cerebral stroke model. Methods: The post cerebral stroke cognitive dysfunction PSD rat model was created by occlusion of transient middle cerebral artery. The rats were divided into 6 groups named, Sham + Vehicle, Sham + OLP (50 mg/kg), PSD rats + Vehicle, PSD rats + OLP (20, 50 or 100 mg/kg). The spatial learning was assessed by Morris water maze (MWM). The expression of choline acetyltransferase (ChAT), acetylcholine (ACH), extent of histone acetylation and phosphorylation of cAMP response element-binding protein (CREB) were evaluated by Western blot assay and immunofluorescence staining. Results: Treatment of OLP at various doses showed higher number of spontaneous and rewarded alterations and lesser percentage bias compared to vehicle treated PSD rats. OLP resulted in decreased levels of ChAT and ACH, whereas the degree of histone acetylation and phosphorylation of CREB improved in dose dependent pattern. Conclusion: treatment of OLP improved PSCI via increasing the phosphorylation of CREB and histone acetylation, thus attenuating cholinergic activity.
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Affiliation(s)
- Yang Gao
- Department of Histology and Embryology, Basic Medical School of Jining Medical University, Jining, Shandong, China
| | - Xiaojin Li
- Department of Histology and Embryology, Basic Medical School of Jining Medical University, Jining, Shandong, China
| | - Rongjian Xu
- Basic Medical School of Jining Medical University, Basic Medical School of Jining Medical University, Jining, Shandong, China
| | - Yan Guo
- Department of Histology and Embryology, Basic Medical School of Jining Medical University, Jining, Shandong, China
| | - Haiyan Yin
- Department of Histology and Embryology, Basic Medical School of Jining Medical University, Jining, Shandong, China
| | - Ruifeng Tan
- Basic Medical School of Jining Medical University, Basic Medical School of Jining Medical University, Jining, Shandong, China
| | - Ze Qi
- Basic Medical School of Jining Medical University, Basic Medical School of Jining Medical University, Jining, Shandong, China
| | - Guangzhe Liu
- Basic Medical School of Jining Medical University, Basic Medical School of Jining Medical University, Jining, Shandong, China
| | - Jiahui Liang
- Basic Medical School of Jining Medical University, Basic Medical School of Jining Medical University, Jining, Shandong, China
| | - Bailiu Ya
- Department of Physiology, Basic Medical School of Jining Medical University, Jining, Shandong, China
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Nehdia IA, Abutaha N, Sbihi HM, Tan CP, Al-Resayes SI. Chemical composition, oxidative stability and antiproliferative activity of Anethum graveolens (dill) seed hexane extract. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0455191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
This study aimed to evaluate the physicochemical properties, chemical composition, and antiproliferative activity of the hexane extract of Anethum graveolens L. (dill) seeds using gas chromatography mass spectrometry (GC-MS). Two fractions, namely the lipid fraction (74%) and volatile fraction (26%), were detected. The extract content of the seeds was about 9.4% and the extract had a pleasant spicy aroma. Oleic acid (52%), cis-vaccenic acid (6.2%), linoleic acid (5.5%), and palmitic acid (3.3%) were the key fatty acids in the lipid fraction, while apiol (23%) and d-carvone (2.4%) were the major volatile components. Tocols (tocopherols and tocotrienols) were also detected in the A. Graveolens extract (155 mg/100 g) and b-tocopherol was identified as the major tocol (71%). Dill extract showed a high oxidative stability (induction time = 45.22 h). Furthermore, dill extract showed antiproliferative activity against breast cancer cell lines.
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Jimenez-Lopez C, Carpena M, Lourenço-Lopes C, Gallardo-Gomez M, Lorenzo JM, Barba FJ, Prieto MA, Simal-Gandara J. Bioactive Compounds and Quality of Extra Virgin Olive Oil. Foods 2020; 9:E1014. [PMID: 32731481 PMCID: PMC7466243 DOI: 10.3390/foods9081014] [Citation(s) in RCA: 176] [Impact Index Per Article: 44.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/23/2020] [Accepted: 07/24/2020] [Indexed: 01/10/2023] Open
Abstract
(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.
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Affiliation(s)
- Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
| | - Maria Gallardo-Gomez
- CINBIO, Universidade de Vigo, Department of Biochemistry, Genetics and Immunology, Campus Universitario Lagoas Marcosende, 36310 Vigo, Spain;
| | - Jose M. Lorenzo
- Meat Technology Centre Foundation, 32900 San Cibrao das Viñas, Spain;
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain;
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; (C.J.-L.); (M.C.); (C.L.-L.)
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Guasch-Ferré M, Liu G, Li Y, Sampson L, Manson JE, Salas-Salvadó J, Martínez-González MA, Stampfer MJ, Willett WC, Sun Q, Hu FB. Olive Oil Consumption and Cardiovascular Risk in U.S. Adults. J Am Coll Cardiol 2020; 75:1729-1739. [PMID: 32147453 PMCID: PMC7233327 DOI: 10.1016/j.jacc.2020.02.036] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 01/30/2020] [Accepted: 02/11/2020] [Indexed: 01/25/2023]
Abstract
BACKGROUND Olive oil intake has been associated with lower risk of cardiovascular disease (CVD) in Mediterranean populations, but little is known about these associations in the U.S population. OBJECTIVES This study sought to examine whether olive oil intake is associated with total CVD, coronary heart disease (CHD), and stroke risk. METHODS This study included 61,181 women from the Nurses' Health Study (1990 to 2014) and 31,797 men from the Health Professionals Follow-up Study (1990 to 2014) who were free of cancer, heart disease, and stroke at baseline. Diet was assessed using food frequency questionnaires at baseline and then every 4 years. Cox proportional hazards regressions were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). RESULTS During 24 years of follow-up, this study documented 9,797 incident cases of CVD, including 6,034 CHD cases and 3,802 stroke cases. After adjusting for major diet and lifestyle factors, compared with nonconsumers, those with higher olive oil intake (>0.5 tablespoon/day or >7 g/day) had 14% lower risk of CVD (pooled HR: 0.86; 95% CI: 0.79 to 0.94) and 18% lower risk of CHD (pooled HR: 0.82; 95% CI: 0.73 to 0.91). No significant associations were observed for total or ischemic stroke. Replacing 5 g/day of margarine, butter, mayonnaise, or dairy fat with the equivalent amount of olive oil was associated with 5% to 7% lower risk of total CVD and CHD. No significant associations were observed when olive oil was compared with other plant oils combined. In a subset of participants, higher olive oil intake was associated with lower levels of circulating inflammatory biomarkers and a better lipid profile. CONCLUSIONS Higher olive oil intake was associated with lower risk of CHD and total CVD in 2 large prospective cohorts of U.S. men and women. The substitution of margarine, butter, mayonnaise, and dairy fat with olive oil could lead to lower risk of CHD and CVD.
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Affiliation(s)
- Marta Guasch-Ferré
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts.
| | - Gang Liu
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Yanping Li
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts
| | - Laura Sampson
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts
| | - JoAnn E Manson
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts; Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts; Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts
| | - Jordi Salas-Salvadó
- Human Nutrition Unit, Faculty of Medicine and Health Sciences, Institut d'Investigació Sanitària Pere Virgili, Rovira i Virgili University, Reus, Spain; Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición, Institute of Health Carlos III, Madrid, Spain
| | - Miguel A Martínez-González
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts; Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición, Institute of Health Carlos III, Madrid, Spain; University of Navarra, Department of Preventive Medicine and Public Health, Pamplona, Spain
| | - Meir J Stampfer
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts; Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts
| | - Walter C Willett
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts; Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts
| | - Qi Sun
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts
| | - Frank B Hu
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts; Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts
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18
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Safety Evaluations of Single Dose of the Olive Secoiridoid S-(-)-Oleocanthal in Swiss Albino Mice. Nutrients 2020; 12:nu12020314. [PMID: 31991771 PMCID: PMC7071127 DOI: 10.3390/nu12020314] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 12/21/2022] Open
Abstract
Epidemiological and clinical studies compellingly showed the ability of Mediterranean diet rich in extra-virgin olive oil (EVOO) to reduce multiple diseases such as cancer, cardiovascular diseases, and aging cognitive functions decline. The S-(-)-Oleocanthal (OC) is a minor phenolic secoiridoid exclusively found in extra-virgin olive oil (EVOO). OC recently gained notable research attention due to its excellent in vitro and in vivo biological effects against multiple cancers, inflammations, and Alzheimer's disease. However, OC safety has not been comprehensively studied yet. This study reports for the first time the detailed safety of oral single OC dose in Swiss albino mice, applying the OECD 420 procedure. Male and female Swiss albino mice (n = 10) were orally treated with a single OC dose of either 10, 250, or 500 mg/kg bodyweight or equivalent volumes of distilled water. Mice fed a regular diet, and carefully observed for 14 days. Further, mice were then sacrificed, blood samples, and organs were collected and subjected to hematological, biochemical, and histological examinations. OC 10 mg/kg oral dose appears to be without adverse effects. Further, 250 mg/kg OC, p.o., is suggested as a possible upper dose for preclinical studies in the future.
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Bazal P, Gea A, de la Fuente-Arrillaga C, Barrio-López MT, Martinez-González MA, Ruiz-Canela M. Olive oil intake and risk of atrial fibrillation in the SUN cohort. Nutr Metab Cardiovasc Dis 2019; 29:450-457. [PMID: 30948307 DOI: 10.1016/j.numecd.2019.02.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 02/03/2019] [Accepted: 02/07/2019] [Indexed: 01/08/2023]
Abstract
BACKGROUND AND AIMS A Mediterranean-type diet enriched with extra virgin olive oil has been associated with a reduction in the incidence of atrial fibrillation (AF) in a population at high cardiovascular risk. However, no study has replicated these findings. In our study, we analyzed the association between olive oil consumption and AF in the SUN project, a cohort with young Spanish adults at low cardiovascular risk. METHODS AND RESULTS We included all participants without prevalent AF at baseline (18,118 participants). Incident AF cases were confirmed by a cardiologist following a prespecified protocol. We used multivariable repeated-measurement Cox models adjusted for possible confounders (sex, age, BMI, and several classic cardiovascular risk factors). After a mean follow-up of 10.1 years, 94 AF incident cases were confirmed. Comparing to the lowest category of consumption (<7.9 g/d), the multivariable models showed hazard ratios (IC 95%) of 1.52 (0.93-2.48) for low-to-moderate, 1.44 (0.83-2.47) for moderate-to-high and 1.27 (0.56-2.86) for high olive oil intake. In a subgroup analysis stratified by overweight, an inverse although non-significant association was found only among overweight participants when we compared the highest vs the lowest category of consumption (p for interaction = 0.043). CONCLUSION No association between olive oil and AF was found in this low-risk cohort, although the effect of extra-virgin olive oil on AF prevention especially among people with overweight deserves further investigation.
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Affiliation(s)
- P Bazal
- Servicio Navarro de Salud-Osasunbidea, Pamplona, Spain; Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, IdiSNA, Pamplona, Spain
| | - A Gea
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, IdiSNA, Pamplona, Spain; CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - C de la Fuente-Arrillaga
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, IdiSNA, Pamplona, Spain; CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - M T Barrio-López
- Electrophysiology Laboratory and Arrhythmia Unit, Hospital Monteprincipe, Grupo HM Hospitales, University CEU-San Pablo, Madrid, Spain
| | - M A Martinez-González
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, IdiSNA, Pamplona, Spain; CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Department of Nutrition, Harvard TH Chan School of Public Health, Boston, USA
| | - M Ruiz-Canela
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, IdiSNA, Pamplona, Spain; CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain.
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20
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Chen GC, Neelakantan N, Martín-Calvo N, Koh WP, Yuan JM, Bonaccio M, Iacoviello L, Martínez-González MA, Qin LQ, van Dam RM. Adherence to the Mediterranean diet and risk of stroke and stroke subtypes. Eur J Epidemiol 2019; 34:337-349. [PMID: 30826941 DOI: 10.1007/s10654-019-00504-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Accepted: 02/26/2019] [Indexed: 12/14/2022]
Abstract
Several meta-analyses including a small number of cohorts showed inverse associations between the Mediterranean Diet (MedDiet) and risk of stroke. However, it remains unclear whether such a relation varies by region of the study population or by major subtypes of stroke. We searched PubMed and EMBASE databases for relevant studies and we further included unpublished results from the Singapore Chinese Health Study (N = 57,078) and the Seguimiento Universidad de Navarra (SUN) study (N = 12,670). We used a random-effects model to calculate summary relative risk (RR) with 95% confidence intervals (CI) of stroke for each 4-point increment of the MedDiet score, roughly corresponding to the difference between extreme quintiles of the MedDiet score among participants of the included studies. The final analyses included 20 prospective cohort studies involving 682,149 participants and 16,739 stroke cases. The summary RRs for each 4-point increment of the MedDiet score were 0.84 (95% CI 0.81-0.88; I2 = 11.5%) for all combined, 0.76 (95% CI 0.65-0.89) for studies in Mediterranean populations and 0.86 (95% CI 0.83-0.89) for those in non-Mediterranean populations. Lower risk of stroke associated with higher MedDiet score also was observed in the analyses stratified by study population and methodological characteristics including study risk of bias, version of the MedDiet index, and definition of moderate alcohol consumption. The MedDiet was similarly associated with lower risk of ischemic stroke (RR 0.86, 95% CI 0.81-0.91; nine studies) and hemorrhagic stroke (RR 0.83, 95% CI 0.74-0.93; eight studies). Our meta-analysis suggests that adhering to the Mediterranean diet was associated with lower risk of stroke in both Mediterranean and non-Mediterranean populations, and for both ischemic stroke and hemorrhagic stroke risk.
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Affiliation(s)
- Guo-Chong Chen
- Saw Swee Hock School of Public Health, National University of Singapore and National University Health System, Singapore, Singapore. .,Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, Suzhou, China. .,Department of Epidemiology and Population Health, Albert Einstein College of Medicine, 1300 Morris Park Avenue, Bronx, NY, 10461, USA.
| | - Nithya Neelakantan
- Saw Swee Hock School of Public Health, National University of Singapore and National University Health System, Singapore, Singapore
| | - Nerea Martín-Calvo
- Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Navarra, Spain.,IdiSNA, Navarra Institute for Health Research, Pamplona, Navarra, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Carlos III Institute of Health, Madrid, Spain
| | - Woon-Puay Koh
- Health Services and Systems Research, Duke-NUS Medical School, Singapore, Singapore
| | - Jian-Min Yuan
- Division of Cancer Control and Population Sciences, UPMC Hillman Cancer Center, University of Pittsburgh, Pittsburgh, PA, USA.,Department of Epidemiology, Graduate School of Public Health, University of Pittsburgh, Pittsburgh, PA, USA
| | | | - Licia Iacoviello
- Department of Epidemiology and Prevention, IRCCS NEUROMED, Pozzilli, Italy.,Department of Medicine and Surgery, University of Insubria, Varese, Italy
| | - Miguel A Martínez-González
- Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Navarra, Spain.,IdiSNA, Navarra Institute for Health Research, Pamplona, Navarra, Spain.,CIBER Physiopathology of Obesity and Nutrition (CIBERobn), Carlos III Institute of Health, Madrid, Spain.,Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Li-Qiang Qin
- Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, Suzhou, China
| | - Rob M van Dam
- Saw Swee Hock School of Public Health, National University of Singapore and National University Health System, Singapore, Singapore. .,Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA. .,Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, 12 Science Drive 2, Tahir Foundation Building (Block MD1) #10-01U, Singapore, 117549, Singapore.
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21
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Uriho A, Yang S, Tang X, Liu CS, Wang S, Cong Y, Zhang J, Zhou P. Benefits of blended oil consumption over other sources of lipids on the cardiovascular system in obese rats. Food Funct 2019; 10:5290-5301. [PMID: 31475703 DOI: 10.1039/c9fo01353a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
High consumption of cooking oils in modern society is believed to be the major cause of cardiovascular disease.
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Affiliation(s)
- Angelo Uriho
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Shaojun Yang
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Xue Tang
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- State Key Laboratory of Food Science and Technology
| | - Chang-Shu Liu
- Standard Foods (China) Co
- Ltd
- No. 88 Dalian West Road
- Taicang Port Economic and Technological Development Zone New Zone
- Suzhou
| | - Sai Wang
- Standard Foods (China) Co
- Ltd
- No. 88 Dalian West Road
- Taicang Port Economic and Technological Development Zone New Zone
- Suzhou
| | - Yang Cong
- Standard Foods (China) Co
- Ltd
- No. 88 Dalian West Road
- Taicang Port Economic and Technological Development Zone New Zone
- Suzhou
| | - Junwei Zhang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
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Francini-Pesenti F, Spinella P, Calò LA. Potential role of phytochemicals in metabolic syndrome prevention and therapy. Diabetes Metab Syndr Obes 2019; 12:1987-2002. [PMID: 31632110 PMCID: PMC6778731 DOI: 10.2147/dmso.s214550] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Accepted: 07/09/2019] [Indexed: 12/20/2022] Open
Abstract
Metabolic syndrome (MetS) is a set of cardiovascular risk factors which severely increases the risk of type II diabetes, renal disease and cardiovascular disease. Over the last decades, the role of dietary bioactive substances in features of MetS has been extensively investigated. Due to their multiple properties, these plant-derived natural compounds have demonstrated to provide positive effects in obesity, diabetes, renal and in cardiovascular disease. Catechins of green tea and caffeine reduce body mass index and waist circumference. Catechins, anthocyanins and proanthocyanidins of cocoa reduce blood pressure and blood glucose. Curcumin and silymarin exert hepatoprotective effects. Monacolins of red yeast rice are effective cholesterol-lowering agents. However, inconsistent or conflicting results have been found in clinical trials when other promising compounds in vitro or in animal studies, such as policosanol, curcumin or silymarin, were used. Low oral bioavailability of substances, ineffective dosages, inadequate treatment duration and insufficient statistical approach may explain the lack of effectiveness observed in some human studies. Further clinical studies are needed to better understand the role of bioactive compounds in the prevention and management of MetS.
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Affiliation(s)
| | - Paolo Spinella
- Department of Medicine (DIMED), Nutrition Unit, University of Padova-Azienda Ospedaliera, Padova, Italy
| | - Lorenzo A Calò
- Department of Medicine (DIMED), Nephrology, Dialysis and Transplantation Unit, University of Padova-Azienda Ospedaliera, Padova, Italy
- Correspondence: Lorenzo A CalòDepartment of Medicine, Nephrology, Dialysis and Transplantation Unit, University of Padova-Azienda Ospedaliera, Via Giustiniani 2, Padova35128, ItalyTel +39 049 821 3071Fax +39 049 821 7921Email
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23
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Oleuropein, the Main Polyphenol of Olea europaea Leaf Extract, Has an Anti-Cancer Effect on Human BRAF Melanoma Cells and Potentiates the Cytotoxicity of Current Chemotherapies. Nutrients 2018; 10:nu10121950. [PMID: 30544808 PMCID: PMC6316801 DOI: 10.3390/nu10121950] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 11/30/2018] [Accepted: 12/05/2018] [Indexed: 12/25/2022] Open
Abstract
Oleuropein (Ole), a secoiridoid glucoside present in Olea europaea leaves, gained scientific interest thanks to its several biological properties, including the anticancer one. We verified whether Ole might potentiate the cytotoxicity of conventional drugs used to treat melanoma, disclosing a potentially new therapeutic strategy. We tested the cytotoxic action of Ole alone or in combination with chemotherapeutics on A375 human melanoma cells. We found that Ole was able, at a dose of 500 µM, to stimulate apoptosis, while at a non-toxic dose of 250 µM, it affected cell proliferation and induced the downregulation of the pAKT/pS6 pathway. A dose of 250 µM Ole did not potentiate the effect of Vemurafenib (PLX4032), but it succeeded in increasing the cytotoxic effect of Dacarbazine (DTIC). The major effect was found in the association between Ole and Everolimus (RAD001), also on PLX4032-resistant BRAF melanoma cells, which possibly cooperate in the inhibition of the pAKT/pS6 pathway. Of interest, an olive leaf extract enriched in equimolar Ole was more effective and able to further improve DTIC and RAD001 efficacy on BRAF melanoma cells with respect to Ole alone. Therefore, Ole represents a natural product able to potentiate a wide array of chemotherapeutics against BRAF melanoma cells affecting the pAKT/pS6 pathway.
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24
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Battino M, Forbes-Hernández TY, Gasparrini M, Afrin S, Cianciosi D, Zhang J, Manna PP, Reboredo-Rodríguez P, Varela Lopez A, Quiles JL, Mezzetti B, Bompadre S, Xiao J, Giampieri F. Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases. Crit Rev Food Sci Nutr 2018; 59:893-920. [PMID: 30421983 DOI: 10.1080/10408398.2018.1526165] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
The traditional Mediterranean diet (MedDiet) is a well-known dietary pattern associated with longevity and improvement of life quality as it reduces the risk of the most common chronic pathologies, such as cancer and cardiovascular diseases (CVDs), that represent the principal cause of death worldwide. One of the most characteristic foods of MedDiet is olive oil, a very complex matrix, which constitutes the main source of fats and is used in the preparation of foods, both raw as an ingredient in recipes, and in cooking. Similarly, strawberries and raspberries are tasty and powerful foods which are commonly consumed in the Mediterranean area in fresh and processed forms and have attracted the scientific and consumer attention worldwide for their beneficial properties for human health. Besides olive oil and berries, honey has lately been introduced in the MedDiet thanks to its relevant nutritional, phytochemical and antioxidant profile. It is a sweet substance that has recently been classified as a functional food. The aim of this review is to present and discuss the recent evidence, obtained from in vitro, in vivo and epidemiological studies, on the potential roles exerted by these foods in the prevention and progression of different types of cancer and CVDs.
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Affiliation(s)
- Maurizio Battino
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy
| | - Tamara Y Forbes-Hernández
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy
| | - Massimiliano Gasparrini
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy
| | - Sadia Afrin
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy
| | - Danila Cianciosi
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy
| | - Jiaojiao Zhang
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy
| | - Piera P Manna
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy
| | - Patricia Reboredo-Rodríguez
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy.,b Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science , University of Vigo, Ourense Campus , Ourense , Spain
| | - Alfonso Varela Lopez
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy.,c Department of Physiology , Institute of Nutrition and Food Technology ''José Mataix", Biomedical Research Centre, University of Granada , Granada , Spain
| | - Josè L Quiles
- c Department of Physiology , Institute of Nutrition and Food Technology ''José Mataix", Biomedical Research Centre, University of Granada , Granada , Spain
| | - Bruno Mezzetti
- d Dipartimento di Scienze Agrarie, Alimentari e Ambientali , Università Politecnica delle Marche , Ancona , Italy
| | - Stefano Bompadre
- e Dipartimento di Scienze Biomediche e Sanità Pubblica , Università Politecnica delle Marche , Ancona , Italy
| | - Jianbo Xiao
- f Institute of Chinese Medical Sciences , University of Macau , Taipa , Macau , China
| | - Francesca Giampieri
- a Department of Clinical Sciences, Faculty of Medicine , Università Politecnica delle Marche , Ancona , Ancona , Italy
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25
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Yamashita S, Hirashima A, Lin IC, Bae J, Nakahara K, Murata M, Yamada S, Kumazoe M, Yoshitomi R, Kadomatsu M, Sato Y, Nezu A, Hikida A, Fujino K, Murata K, Maeda-Yamamoto M, Tachibana H. Saturated fatty acid attenuates anti-obesity effect of green tea. Sci Rep 2018; 8:10023. [PMID: 29968774 PMCID: PMC6030063 DOI: 10.1038/s41598-018-28338-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Accepted: 06/18/2018] [Indexed: 12/11/2022] Open
Abstract
Green tea and its major polyphenol epigallocatechin-3-O-gallate (EGCG) have suppressive effect on dietary obesity. However, it remains unsolved what type of diet on which they exhibit high or low anti-obesity effect. In the present study, we investigated whether anti-obesity effect of green tea differs depending on composition of fats or fatty acids that consist high-fat (HF) diet in mouse model. Green tea extract (GTE) intake dramatically suppressed weight gain and fat accumulation induced by olive oil-based HF diet, whereas the effects on those induced by beef tallow-based HF diet were weak. GTE also effectively suppressed obesity induced by unsaturated fatty acid-enriched HF diet with the stronger effect compared with that induced by saturated fatty acid-enriched HF diet. These differences would be associated with the increasing action of GTE on expression of PPARδ signaling pathway-related genes in the white adipose tissue. Expressions of genes relating to EGCG signaling pathway that is critical for exhibition of physiological effects of EGCG were also associated with the different effects of GTE. Here, we show that anti-obesity effect of GTE differs depending on types of fats or fatty acids that consist HF diet and could be attenuated by saturated fatty acid.
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Affiliation(s)
- Shuya Yamashita
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan.,Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), Makurazaki, 898-0087, Japan
| | - Asami Hirashima
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - I-Chian Lin
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Jaehoon Bae
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Kanami Nakahara
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Motoki Murata
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Shuhei Yamada
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Motofumi Kumazoe
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Ren Yoshitomi
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Mai Kadomatsu
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Yuka Sato
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Ayaka Nezu
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Ai Hikida
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Konatsu Fujino
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Kyosuke Murata
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan
| | - Mari Maeda-Yamamoto
- Agri-Food Business Innovation Center, National Agriculture and Food Research Organization (NARO), Tsukuba, 305-8517, Japan
| | - Hirofumi Tachibana
- Division of Applied Biological Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan.
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26
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Pang KL, Chin KY. The Biological Activities of Oleocanthal from a Molecular Perspective. Nutrients 2018; 10:E570. [PMID: 29734791 PMCID: PMC5986450 DOI: 10.3390/nu10050570] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 02/07/2023] Open
Abstract
Oleocanthal is a minor constituent of olive oil with strong anti-inflammatory activities. Since the pathogenesis of many chronic diseases involves inflammatory and oxidative components, oleocanthal is a promising agent to prevent these conditions. This review aimed to summarise the current beneficial health effects of oleocanthal and the molecular basis of its biological actions. The anti-inflammatory, antioxidative, antimicrobial, anticancer and neuroprotective activities of oleocanthal have been examined by previous studies. Of these, studies on the anticancer effects have been the most extensive. Oleocanthal was reported to suppress melanoma, breast, liver, and colon cancer cells. Neurological studies focused on the effects of oleocanthal against Alzheimer’s disease. Oleocanthal improved clearance of the amyloid beta protein from neurons and reduced the inflammation of astrocytes. Despite the positive results, validation of the biological effects of oleocanthal in animal disease models is limited and should be emphasized in the future. As a conclusion, oleocanthal may act together with other bioactive compounds in olive oil to achieve its therapeutic potential. The use of oleocanthal alone as a single therapeutic measure awaits validation from future studies.
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Affiliation(s)
- Kok-Lun Pang
- Biomedical Science Programme, School of Diagnostic and Applied Health Sciences, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia.
| | - Kok-Yong Chin
- Department of Pharmacology, Universiti Kebangsaan Malaysia Medical Centre, Cheras 56000, Malaysia.
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27
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Meng Y, Zhang J, Yuan C, Zhang F, Fu Q, Su H, Zhu X, Wang L, Gao P, Shu G, Jiang Q, Wang S. Oleic acid stimulates HC11 mammary epithelial cells proliferation and mammary gland development in peripubertal mice through activation of CD36-Ca 2+ and PI3K/Akt signaling pathway. Oncotarget 2018; 9:12982-12994. [PMID: 29560125 PMCID: PMC5849189 DOI: 10.18632/oncotarget.24204] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Accepted: 12/05/2017] [Indexed: 01/18/2023] Open
Abstract
This study aimed to investigate the effects of oleic acid (OA), a monounsaturated fatty acid, on HC11 mammary epithelial cells proliferation and peripubertal mammary gland development and explore the underlying mechanisms. HC11 cells and C57BL/6J mice were treated with OA. HC11 proliferation, peripubertal mammary gland development, and the involvement of CD36 and PI3K/Akt were assessed. In vitro, 100 μM OA significantly promoted HC11 proliferation by increasing Cyclin D1/3 and PCNA expression and decreasing p21 expression. Meanwhile, OA enhanced CD36 expression, elevated [Ca2+]i and activated PI3K/Akt signaling pathway. However, knockdown of CD36, chelation of [Ca2+]i or inhibition of PI3K eliminated the OA-induced promotion of HC11 proliferation and change in proliferative markers expression. In vivo, peripubertal exposure to diet containing 2% OA stimulated mammary duct development, with increased terminal duct end (TDE) and ductal branch. Moreover, dietary OA increased the serum levels of IGF-1 and E2, enhanced the expression of CD36 and Cyclin D1, and activated PI3K/Akt pathway in mammary glands. In conclusion, OA stimulated HC11 cells proliferation and mammary gland development in peripubertal mice, which was associated with activation of CD36-[Ca2+]i and PI3K/Akt signaling pathway. These data provided new insights into the stimulation of mammary gland development by dietary oleic acid.
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Affiliation(s)
- Yingying Meng
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Jing Zhang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Cong Yuan
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Fenglin Zhang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Qin Fu
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Han Su
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Xiaotong Zhu
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Lina Wang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Ping Gao
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Gang Shu
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Qingyan Jiang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
| | - Songbo Wang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, College of Animal Science, South China Agricultural University, Guangzhou 510642, P. R. China.,National Engineering Research Center for Breeding Swine Industry and UBT Lipid Suite Functional Fatty Acids Research Center, South China Agricultural University, Guangzhou 510642, P. R. China
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28
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Kouli GM, Panagiotakos DB, Kyrou I, Magriplis E, Georgousopoulou EN, Chrysohoou C, Tsigos C, Tousoulis D, Pitsavos C. Olive oil consumption and 10-year (2002–2012) cardiovascular disease incidence: the ATTICA study. Eur J Nutr 2017; 58:131-138. [DOI: 10.1007/s00394-017-1577-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Accepted: 10/31/2017] [Indexed: 10/18/2022]
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29
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Consumption of extra virgin olive oil improves body composition and blood pressure in women with excess body fat: a randomized, double-blinded, placebo-controlled clinical trial. Eur J Nutr 2017; 57:2445-2455. [DOI: 10.1007/s00394-017-1517-9] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Accepted: 07/23/2017] [Indexed: 10/19/2022]
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30
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Wang B, Duke SR, Wang Y. Microencapsulation of lipid materials by spray drying and properties of products. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12477] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bangping Wang
- Department of Biosystems EngineeringAuburn UniversityAlabama36849 USA
| | - Steve R. Duke
- Department of Chemical EngineeringAuburn UniversityAlabama36849 USA
| | - Yifen Wang
- Department of Biosystems EngineeringAuburn UniversityAlabama36849 USA
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31
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Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability. INT J POLYM SCI 2016. [DOI: 10.1155/2016/6280581] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Carboxymethyl cellulose (CMC) is a hydrocolloid with surface activity that could act as emulsifiers in oil-in-water emulsions; however the principal role is that it acts as structuring, thickening, or gelling agent in the aqueous phase. This study aims to evaluate the application of CMC as thickener into nanoemulsions based on olive oil and their influence on particle characteristics, flow behavior, and color. Four nanoemulsions with different oil (5% and 15% w/w olive oil) and CMC (0.5% and 0.75% w/w) concentration and two control samples without CMC added were prepared using Tween 80 as emulsifier. All physical properties studied on nanoemulsions were depending on both oil and CMC concentration. In general, z-average particle size varied among 107–121 nm and those samples with 5% oil and CMC were the most polydisperse. The addition of CMC increased anionic charge of nanoemulsions obtaining zeta potential values among −41 and −55 mV. The oil concentration increased both consistency and pseudoplasticity of samples, although samples were more stable to gravitational separation at the highest CMC concentration. Color of nanoemulsions was affected principally by the oil concentration. Finally, the results showed that CMC could be applied in nanoemulsions as thickener increasing their physical stability although modifying their physical properties.
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32
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New perspectives on bioactivity of olive oil: evidence from animal models, human interventions and the use of urinary proteomic biomarkers. Proc Nutr Soc 2015; 74:268-81. [DOI: 10.1017/s0029665115002323] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
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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33
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The role of olive oil in disease prevention: a focus on the recent epidemiological evidence from cohort studies and dietary intervention trials. Br J Nutr 2015; 113 Suppl 2:S94-101. [DOI: 10.1017/s0007114514003936] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumption of olive oil within the Mediterranean diet has been long known to have many health benefits. However, only over the last decade has epidemiological research confirmed its protective role against developing several chronic diseases. The objective of this review was to give an overview of the state of art epidemiological evidence concerning the relationship between olive oil and key public health outcomes including mortality, CVD, diabetes, metabolic syndrome (MetS), obesity and cancer, with a particular focus on recent results from cohort studies and dietary intervention trials. Recent epidemiological research has shown that regular consumption of olive oil is associated with increased longevity. This benefit is partly due to the olive oil's unequivocal cardio-protective role. There is converging evidence on the benefits of olive oil for preventing several CVD risk factors, including diabetes, MetS and obesity. Olive oil is also implicated in preventing certain cancers, with the most promising findings for breast and digestive tract cancers, although the data are still not entirely consistent and mainly from case–control studies. These health benefits are supported by strong mechanistic evidence from experimental studies, demonstrating that specific components of olive oil have antihypertensive, antithrombotic, antioxidant, antiinflammatory and anticarcinogenic action. Despite the accumulating epidemiological research, there is still a lack of consistent results from high-quality studies for many health outcomes (i.e. certain cancers and metabolism-related disorders). Further research is mandatory, above all from prospective studies and randomised dietary intervention trials when feasible, to confirm some of the still potential health benefits.
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34
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Gómez-Almenar MC, García-Mesa JA. Determination of pesticide residues in olives by liquid extraction surface analysis followed by liquid chromatography/tandem mass spectrometry. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0828142] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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35
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A review of polyphenolics in oak woods. Int J Mol Sci 2015; 16:6978-7014. [PMID: 25826529 PMCID: PMC4425000 DOI: 10.3390/ijms16046978] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 02/12/2015] [Accepted: 02/13/2015] [Indexed: 11/23/2022] Open
Abstract
Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.
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36
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Determination of the antiradical properties of olive oils using an electrochemical method based on DPPH radical. Food Chem 2015; 166:324-329. [DOI: 10.1016/j.foodchem.2014.06.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2013] [Revised: 02/26/2014] [Accepted: 06/08/2014] [Indexed: 11/19/2022]
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Maki KC, Lawless AL, Kelley KM, Kaden VN, Geiger CJ, Dicklin MR. Corn oil improves the plasma lipoprotein lipid profile compared with extra-virgin olive oil consumption in men and women with elevated cholesterol: Results from a randomized controlled feeding trial. J Clin Lipidol 2015; 9:49-57. [DOI: 10.1016/j.jacl.2014.10.006] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 09/10/2014] [Accepted: 10/20/2014] [Indexed: 01/15/2023]
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Liu H, Huang H, Li B, Wu D, Wang F, Zheng XH, Chen Q, Wu B, Fan X. Olive oil in the prevention and treatment of osteoporosis after artificial menopause. Clin Interv Aging 2014; 9:2087-95. [PMID: 25506212 PMCID: PMC4259560 DOI: 10.2147/cia.s72006] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Purpose The goal of this study was to investigate the anti-osteoporosis effect of extra virgin olive oil (EVOO) in vivo, and explore its antioxidant, anti-inflammatory properties in Sprague Dawley rats and its anticancer properties in patients. Materials and methods A total of 120 healthy female Sprague Dawley rats aged 6 months were divided into four groups: 1) sham-operated control (Sham group, n=30); 2) ovariectomized (OVX group, n=30); 3) ovariectomized rats supplemented with EVOO (OVX + Olive, n=30); 4) ovariectomized rats supplemented with estrogen (OVX + E2, n=30). EVOO and estrogen were administered by oral gavage at a dose of 1 mL/100 g weight on a daily basis for 12 consecutive weeks. Twelve weeks later blood samples were obtained to detect the levels of calcium, alkaline phosphatase, phosphorus, interleukin-6 (IL-6), malonyldialdehyde (MDA), and nitrate content. Dual energy X-ray absorptiometer measured bone mineral density (BMD) of ovariectomized Sprague Dawley rats that had been fed olive oil for 3 months. Blood samples from patients, who regularly consumed olive oil over a 1 year period were also used to measure carbohydrate antigen 125, carcino-embryonic antigen, α-fetoprotein, and carbohydrate antigen 19-9 levels. BMD of lumbar spine and left femur was also evaluated by dual energy X-ray absorptiometry. Results Animal experiments showed that EVOO significantly increased BMD and decreased phosphatase, alkaline phosphatase, IL-6, MDA, and nitrate levels. However, it had no significant effect on the Ca2+ level. In clinical follow-up, EVOO also improved patient BMD levels on L3, L4, and left femoral neck, and reduced carbohydrate antigen 125, α-fetoprotein, and carcino-embryonic antigen levels. But it had no significant effect on the carbohydrate antigen 19-9 level. Conclusion EVOO illustrated significant anti-osteoporosis, antioxidant, anti-inflammatory, and anticancer properties in vivo. However, further studies are required to determine the active component(s) responsible for these effects.
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Affiliation(s)
- Huilan Liu
- Department of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People's Republic of China
| | - Huijuan Huang
- Department of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People's Republic of China
| | - Boheng Li
- Department of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People's Republic of China
| | - Dong Wu
- Department of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People's Republic of China
| | - Fengmei Wang
- Department of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People's Republic of China
| | - Xiao hua Zheng
- Department of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People's Republic of China
| | - Qingxia Chen
- Department of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People's Republic of China
| | - Bifang Wu
- Department of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People's Republic of China
| | - Xiaojie Fan
- Department of Obstetrics and Gynecology, East Hospital, Xiamen University, Fuzhou, Fujian, People's Republic of China
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Gómez I, Beriain MJ, Sarriés MV, Insausti K, Mendizabal JA. Low-Fat Beef Patties with Augmented Omega-3 Fatty Acid and CLA Levels and Influence of Grape Seed Extract. J Food Sci 2014; 79:S2368-76. [DOI: 10.1111/1750-3841.12682] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Accepted: 09/07/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Inmaculada Gómez
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - María J. Beriain
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - María V. Sarriés
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - Kizkitza Insausti
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
| | - José A. Mendizabal
- E.T.S. Ingenieros Agrónomos; Univ. Pública de Navarra; Campus de Arrosadía Pamplona 31006 Spain
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Montemurno E, Cosola C, Dalfino G, Daidone G, De Angelis M, Gobbetti M, Gesualdo L. What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! Kidney Blood Press Res 2014; 39:114-23. [DOI: 10.1159/000355785] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/11/2014] [Indexed: 01/04/2023] Open
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Guasch-Ferré M, Hu FB, Martínez-González MA, Fitó M, Bulló M, Estruch R, Ros E, Corella D, Recondo J, Gómez-Gracia E, Fiol M, Lapetra J, Serra-Majem L, Muñoz MA, Pintó X, Lamuela-Raventós RM, Basora J, Buil-Cosiales P, Sorlí JV, Ruiz-Gutiérrez V, Martínez JA, Salas-Salvadó J. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Med 2014; 12:78. [PMID: 24886626 PMCID: PMC4030221 DOI: 10.1186/1741-7015-12-78] [Citation(s) in RCA: 203] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Accepted: 04/22/2014] [Indexed: 01/31/2023] Open
Abstract
BACKGROUND It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption. The aim was to assess the association between total olive oil intake, its varieties (extra virgin and common olive oil) and the risk of cardiovascular disease and mortality in a Mediterranean population at high cardiovascular risk. METHODS We included 7,216 men and women at high cardiovascular risk, aged 55 to 80 years, from the PREvención con DIeta MEDiterránea (PREDIMED) study, a multicenter, randomized, controlled, clinical trial. Participants were randomized to one of three interventions: Mediterranean Diets supplemented with nuts or extra-virgin olive oil, or a control low-fat diet. The present analysis was conducted as an observational prospective cohort study. The median follow-up was 4.8 years. Cardiovascular disease (stroke, myocardial infarction and cardiovascular death) and mortality were ascertained by medical records and National Death Index. Olive oil consumption was evaluated with validated food frequency questionnaires. Multivariate Cox proportional hazards and generalized estimating equations were used to assess the association between baseline and yearly repeated measurements of olive oil intake, cardiovascular disease and mortality. RESULTS During follow-up, 277 cardiovascular events and 323 deaths occurred. Participants in the highest energy-adjusted tertile of baseline total olive oil and extra-virgin olive oil consumption had 35% (HR: 0.65; 95% CI: 0.47 to 0.89) and 39% (HR: 0.61; 95% CI: 0.44 to 0.85) cardiovascular disease risk reduction, respectively, compared to the reference. Higher baseline total olive oil consumption was associated with 48% (HR: 0.52; 95% CI: 0.29 to 0.93) reduced risk of cardiovascular mortality. For each 10 g/d increase in extra-virgin olive oil consumption, cardiovascular disease and mortality risk decreased by 10% and 7%, respectively. No significant associations were found for cancer and all-cause mortality. The associations between cardiovascular events and extra virgin olive oil intake were significant in the Mediterranean diet intervention groups and not in the control group. CONCLUSIONS Olive oil consumption, specifically the extra-virgin variety, is associated with reduced risks of cardiovascular disease and mortality in individuals at high cardiovascular risk. TRIAL REGISTRATION This study was registered at controlled-trials.com (http://www.controlled-trials.com/ISRCTN35739639). International Standard Randomized Controlled Trial Number (ISRCTN): 35739639. Registration date: 5 October 2005.
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Affiliation(s)
- Marta Guasch-Ferré
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Faculty of Medicine and Health Sciences, IISPV, Rovira i Virgili University, C/ Sant Llorenç 21, Reus, 43201, Spain
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
| | - Frank B Hu
- Department of Nutrition, Harvard School of Public Health, Boston, MA, USA
| | - Miguel A Martínez-González
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain
| | - Montserrat Fitó
- Cardiovascular Risk and Nutrition (Regicor Study Group), Hospital del Mar Medical Research Institute, Barcelona Biomedical Research Park, Barcelona, Spain
| | - Mònica Bulló
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Faculty of Medicine and Health Sciences, IISPV, Rovira i Virgili University, C/ Sant Llorenç 21, Reus, 43201, Spain
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
| | - Ramon Estruch
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Department of Internal Medicine, August Pi i Sunyer Institute of Biomedical Research (IDIBAPS), Hospital Clinic, University of Barcelona, Barcelona, Spain
| | - Emilio Ros
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Lipid Clinic, Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, Barcelona, Spain
| | - Dolores Corella
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, Valencia, Spain
| | - Javier Recondo
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Department of Cardiology, University Hospital Araba, Vitoria, Spain
| | - Enrique Gómez-Gracia
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Malaga, Malaga, Spain
| | - Miquel Fiol
- Institute of Health Sciences, University of Balearic Islands and Son Espases Hospital, Palma de Mallorca, Spain
| | - José Lapetra
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Department of Family Medicine, Primary Care Division of Sevilla, San Pablo Health Center, Sevilla, Spain
| | - Lluís Serra-Majem
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas, Spain
| | - Miguel A Muñoz
- Primary Care Division, Catalan Institute of Health, IDiap-Jordi Gol, Barcelona, Spain
| | - Xavier Pintó
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Lipid and Vascular Risk Unit, Department of Internal Medicine, Bellvitge University Hospital, Hospitalet de Llobregat, FIPEC, Barcelona, Spain
| | - Rosa M Lamuela-Raventós
- Nutrition and Food Safety Research Institute, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Josep Basora
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Faculty of Medicine and Health Sciences, IISPV, Rovira i Virgili University, C/ Sant Llorenç 21, Reus, 43201, Spain
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
| | - Pilar Buil-Cosiales
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain
- Primary care, Servicio Navarro de Salud Osadunbidea, Pamplona, Spain
| | - José V Sorlí
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, Valencia, Spain
| | - Valentina Ruiz-Gutiérrez
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
- La Grasa Institute, Spanish National Research Council, Sevilla, Spain
| | - J Alfredo Martínez
- Department of Food Science Nutrition, Physiology and Toxicology, University of Navarra, Pamplona, Spain
| | - Jordi Salas-Salvadó
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Faculty of Medicine and Health Sciences, IISPV, Rovira i Virgili University, C/ Sant Llorenç 21, Reus, 43201, Spain
- CIBERobn, Institute of Health Carlos III, Madrid, Spain
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Olive oil consumption and risk of CHD and/or stroke: a meta-analysis of case-control, cohort and intervention studies. Br J Nutr 2014; 112:248-59. [PMID: 24775425 DOI: 10.1017/s0007114514000713] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Increasing evidence suggests that the Mediterranean diet can reduce the risk of CVD. Olive oil is the hallmark of this dietary pattern. We conducted a meta-analysis of case-control, prospective cohort studies and a randomised controlled trial investigating the specific association between olive oil consumption and the risk of CHD (101,460 participants) or stroke (38,673 participants). The results of all observational studies were adjusted for total energy intake. The random-effects model assessing CHD as an outcome showed a relative risk (RR) of 0.73 (95% CI 0.44, 1.21) in case-control studies and 0.96 (95% CI 0.78, 1.18) in cohort studies for a 25 g increase in olive oil consumption. In cohort studies, the random-effects model assessing stroke showed a RR of 0.74 (95% CI 0.60, 0.92). The random-effects model combining all cardiovascular events (CHD and stroke) showed a RR of 0.82 (95% CI 0.70, 0.96). Evidence of heterogeneity was apparent for CHD, but not for stroke. Both the Egger test (P= 0.06) and the funnel plot suggested small-study effects. Available studies support an inverse association of olive oil consumption with stroke (and with stroke and CHD combined), but no significant association with CHD. This finding is in agreement with the recent successful results of the PREDIMED randomised controlled trial.
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Takeda Y, Bui VN, Iwasaki K, Kobayashi T, Ogawa H, Imai K. Influence of olive-derived hydroxytyrosol on the toll-like receptor 4-dependent inflammatory response of mouse peritoneal macrophages. Biochem Biophys Res Commun 2014; 446:1225-30. [PMID: 24680823 DOI: 10.1016/j.bbrc.2014.03.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Accepted: 03/19/2014] [Indexed: 11/15/2022]
Abstract
Macrophages play important roles in the host innate immune response and are involved in the onset of diseases caused by inflammation. Toll-like receptor 4 (TLR4)-mediated inflammatory responses of macrophages may be associated with diseases such as diabetes and diseases of the cardiovascular system. Hydroxytyrosol (HT) exerts strong antioxidant and anti-inflammatory effects and may be applied in the treatment of inflammatory diseases. In the present study conducted in vitro, we investigated the effects of the TLR4-dependent anti-inflammatory effect of HT on peritoneal macrophage of BALB/c mice. We show here that the elevated levels of iNOS gene expression and nitric oxide production induced by lipopolysaccharide (LPS) (0.25 μg/ml) were suppressed by HT (12.5 μg/ml). LPS-dependent NF-κB gene expression and phosphorylation of NF-κB were not affected by HT under these conditions. In contrast, the expression of TNF-α was significantly increased in the presence of LPS and HT. These results suggest that HT suppressed nitric oxide production by decreasing iNOS gene expression through a mechanism independent of the NF-κB signaling pathway. These novel findings suggest that the modulation by HT of the expression of genes involved in inflammation may involve multiple mechanisms.
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Affiliation(s)
- Yohei Takeda
- Research Center for Animal Hygiene and Food Safety, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
| | - Vuong N Bui
- Research Center for Animal Hygiene and Food Safety, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
| | - Kenta Iwasaki
- Department of Transplant Immunology, Nagoya University School of Medicine, Nagoya, Aichi 466-8550, Japan
| | - Takaaki Kobayashi
- Department of Transplant Immunology, Nagoya University School of Medicine, Nagoya, Aichi 466-8550, Japan; Department of Surgery II, Nagoya University School of Medicine, Nagoya, Aichi 466-8550, Japan
| | - Haruko Ogawa
- Research Center for Animal Hygiene and Food Safety, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
| | - Kunitoshi Imai
- Research Center for Animal Hygiene and Food Safety, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
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Vitamins: the good, the bad, and the ugly. J Am Med Dir Assoc 2014; 15:229-31. [PMID: 24598476 DOI: 10.1016/j.jamda.2014.01.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Accepted: 01/30/2014] [Indexed: 12/27/2022]
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Gargouri B, Zribi A, Bouaziz M. Effect of containers on the quality of Chemlali olive oil during storage. Journal of Food Science and Technology 2014; 52:1948-59. [PMID: 25829575 DOI: 10.1007/s13197-014-1273-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/16/2013] [Accepted: 02/04/2014] [Indexed: 01/23/2023]
Abstract
This study is undertaken to determine the storage stability of Chemlali extra-virgin olive oil (EVOO) in different containers such as clear and dark glass bottles, polyethylene (PE) and tin containers. The different oil samples were stored under light at room temperature. Quality parameters monitored during a 6-month-storage period included: acidity, peroxide value (PV), spectrophotometric indices (K232 and K270), chlorophyll and carotene pigments, fatty acids and sterol compositions, total phenols, Rancimat induction time as well as sensory evaluation. Tin containers and dark glass bottles recorded the lowest oxidation values. In addition, oil packed in tin containers and dark glass bottles showed better physicochemical and organoleptic characteristics than that stored in clear glass bottles and PE containers. A significant decrease (p < 0.05) in the antioxidant contents (carotenes, chlorophylls and total phenols) was observed in the oil stored in the clear glass bottles and PE containers. Such results proved that the storage of oil in tin containers and dark glass bottles appeared most adequate, and showed a gradual loss of quality during storage, especially in PE containers and clear glass bottles. This study has shown that the best packaging materials for the commercial packing of Chemlali extra-virgin olive oil are tin containers and dark glass bottles.
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Affiliation(s)
- Boutheina Gargouri
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038 Sfax, Tunisia
| | - Akram Zribi
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038 Sfax, Tunisia
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038 Sfax, Tunisia ; Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP 1175, 3038 Sfax, Tunisia
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Abstract
Peripheral artery disease (PAD) usually refers to ischemia of the lower limb vessels. Currently, the estimated number of cases in the world is 202 million. PAD is the third leading cause of atherosclerotic cardiovascular morbidity. The measurement of the ankle-brachial index (ABI) is recommended as a first-line noninvasive test for screening and diagnosis of PAD. An ABI <0.90 is an independent predictor of cardiovascular events and this measurement is useful to identify patients at moderate to high risk of cardiovascular disease. However, there is insufficient evidence to assess the benefits and harms of screening for PAD with the ABI in asymptomatic adults. Lifestyle modifications, including smoking cessation, dietary changes and physical activity, are currently the most cost-effective interventions. Inverse associations with PAD have been reported for some subtypes of dietary fats, fiber, antioxidants (vitamins E and C), folate, vitamins B6, B12 and D, flavonoids, and fruits and vegetables. A possible inverse association between better adherence to the Mediterranean diet and the risk of symptomatic PAD has also been reported in a large randomized clinical trial. Therefore, a Mediterranean-style diet could be effective in the primary and secondary prevention of PAD, although further experimental studies are needed to better clarify this association. (Circ J 2014; 78: 553-559).
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Affiliation(s)
- Miguel Ruiz-Canela
- Department of Preventive Medicine and Public Health, University of Navarra
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Beiloune F, Bolumar T, Toepfl S, Heinz V. Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.57076] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Analgesic, anti-inflammatory and anticancer activities of extra virgin olive oil. J Lipids 2013; 2013:129736. [PMID: 24455277 PMCID: PMC3884608 DOI: 10.1155/2013/129736] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Revised: 10/10/2013] [Accepted: 10/24/2013] [Indexed: 12/13/2022] Open
Abstract
Background. In folk medicine, extra virgin olive oil (EVOO) is used as a remedy for a variety of diseases. This study investigates the in vivo antinociceptive, anti-inflammatory, and anti-cancer effects of EVOO on mice and rats. Materials and Methods. In this experimental study, using the acetic acid-induced writhing and formalin tests in mice, the analgesic effect of EVOO was evaluated. Acetylsalicylic acid and morphine were used as standard drugs, respectively. The anti-inflammatory activity was investigated by means of the carrageenan-induced paw edema model in rats using acetylsalicylic acid and dexamethasone as standard drugs. Last, the xenograft model in athymic mice was used to evaluate the anticancer effect in vivo. Results. EVOO significantly decreased acetic acid-induced abdominal writhes and reduces acute and inflammatory pain in the two phases of the formalin test. It has also a better effect than Dexamethasone in the anti-inflammatory test. Finally, the intraperitoneal administration of EVOO affects the growth of HCT 116 tumours xenografted in athymic mice. Conclusion. EVOO has a significant analgesic, anti-inflammatory, and anticancer properties. However, further detailed studies are required to determine the active component responsible for these effects and mechanism pathway.
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Nadifiyine S, Haddam M, Mandli J, Chadel S, Blanchard CC, Marty JL, Amine A. Amperometric Biosensor Based on Tyrosinase Immobilized on to a Carbon Black Paste Electrode for Phenol Determination in Olive Oil. ANAL LETT 2013. [DOI: 10.1080/00032719.2013.811679] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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de Medina VS, Priego-Capote F, Luque de Castro MD. Comparison of saponification methods for characterization of the nonsaponifiable fraction of virgin olive oil. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300191] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry; Annex C-3, Campus of Rabanales; Córdoba Spain
- University of Córdoba Agroalimentary Excellence Campus; ceiA3; Campus of Rabanales Córdoba Spain
- Institute of Biomedical Research Maimónides (IMIBIC); Reina Sofía Hospital; University of Córdoba; Córdoba Spain
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry; Annex C-3, Campus of Rabanales; Córdoba Spain
- University of Córdoba Agroalimentary Excellence Campus; ceiA3; Campus of Rabanales Córdoba Spain
- Institute of Biomedical Research Maimónides (IMIBIC); Reina Sofía Hospital; University of Córdoba; Córdoba Spain
| | - María Dolores Luque de Castro
- Department of Analytical Chemistry; Annex C-3, Campus of Rabanales; Córdoba Spain
- University of Córdoba Agroalimentary Excellence Campus; ceiA3; Campus of Rabanales Córdoba Spain
- Institute of Biomedical Research Maimónides (IMIBIC); Reina Sofía Hospital; University of Córdoba; Córdoba Spain
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