Phenolic content of virgin olive oil improves ischemic reactive hyperemia in hypercholesterolemic patients
Ruano J, Lopez-Miranda J, Fuentes F, Moreno JA, Bellido C, Perez-Martinez P, Lozano A, Gómez P, Jiménez Y, Pérez Jiménez F, Pérez Jiménez F
Journal of the American College of Cardiology · 152 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2005-10-25 · J Am Coll Cardiol · vol. 46 · número 10 · págs. 1864–1868
- Editorial
- Elsevier BV
- Citado
- 234 citas · más que el 99% de estudios similares · 10.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 25 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Edible Oils Quality and Analysis · Nitric Oxide and Endothelin Effects · Phytochemicals and Antioxidant Activities
- Palabras clave
- virgin olive oil, phenolic compounds, endothelial function, hypercholesterolemia, postprandial oxidative stress, nitric oxide, lipoprotein peroxidation, 8-isoprostane, polyphenols, fatty meal
- MeSH
- endothelium, vascular, humans, hyperemia, ischemia, hypercholesterolemia, dietary fats, unsaturated, plant oils, cross-over studies, vasodilation, aged, middle aged, female, male, olive oil
10 autores
- Juan Ruano🇪🇸Hospital Universitario Reina Sofía; University of Córdoba
- José López‐Miranda🇪🇸Hospital Universitario Reina Sofía; University of Córdoba
- Francisco J. Fuentes🇪🇸Hospital Universitario Reina Sofía; University of Córdoba
- Juan Antonio Moreno🇪🇸Hospital Universitario Reina Sofía; University of Córdoba
- Cecilia Bellido🇪🇸Hospital Universitario Reina Sofía; University of Córdoba
- Pablo Pérez‐Martínez🇪🇸Hospital Universitario Reina Sofía; University of Córdoba
- Aquiles Lozano🇪🇸Hospital Universitario Reina Sofía; University of Córdoba
- Purificación Gómez🇪🇸Hospital Universitario Reina Sofía; University of Córdoba
- Yolanda Jiménez🇪🇸Hospital Universitario Reina Sofía; University of Córdoba
- Francisco Pérez‐Jiménez🇪🇸 · autor de correspondenciaHospital Universitario Reina Sofía; University of Córdoba
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives
The goal of this study was to evaluate the effects of the phenolic content of virgin olive oil on endothelial reactivity.
Background
Endothelial-dependent vasodilatation is impaired during the postprandial state, and oxidative stress could play a key role in its development.
Methods
Twenty-one hypercholesterolemic volunteers received two breakfasts, using a randomized sequential crossover design. Both arms received the same olive oil, but one had its phenolic acid content reduced from 400 to 80 ppm. Ischemic reactive hyperemia (IRH) was measured with a laser-Doppler procedure at baseline and 2 h and 4 h after oil intake. Postprandial plasma concentrations of lipid fractions, lipoperoxides (LPO), 8-epi prostaglandin-F(2alpha), and nitrates/nitrites (NO(x)) were obtained at baseline and after 2 h of the fat meal.
Results
The intake of the polyphenol-rich breakfast was associated with an improvement in endothelial function, as well as a greater increase in concentrations of NO(x) (p < 0.001) and a lower increase in LPO (p < 0.005) and 8-epi prostaglandin-F2alpha (p < 0.001) than the ones induced by the low polyphenol fat meal. A positive correlation was found to exist between NO(x) and enhanced endothelial function at the second hour (r = 0.669; p < 0.01). Furthermore, a negative correlation was found between IRH and LPO (r = -0.203; p < 0.05) and 8-epi prostaglandin-F2alpha levels (r = -0.440; p < 0.05).
Conclusions
A meal containing high-phenolic virgin olive oil improves ischemic reactive hyperemia during the postprandial state. This phenomenon might be mediated via reduction in oxidative stress and the increase of nitric oxide metabolites.
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