Extra-virgin olive oil consumption reduces the age-related decrease in HDL and paraoxonase 1 anti-inflammatory activities
Loued S, Berrougui H, Componova P, Ikhlef S, Helal O, Khalil A
The British journal of nutrition · 47 citas
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Cómo se estudió
- Diseño
- Ensayo clínico controlado (indexado por PubMed)
- Estudiado en
- Personas, más trabajo en animales o laboratorio
- Resultado principal
- Solo mecanismos
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- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Canadian Institutes of Health Research
- Subvenciones
- Canadian Institutes of Health Research (89912_1)
Según 1 financiador declarado.
Publicación
- Publicado
- 2013-03-19 · Br J Nutr · vol. 110 · número 7 · págs. 1272–1284
- Editorial
- Cambridge University Press
- Citado
- 65 citas · más que el 93% de estudios similares · 3.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 76 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Paraoxonase enzyme and polymorphisms · Cynara cardunculus studies · Antioxidant Activity and Oxidative Stress
- Palabras clave
- Paraoxonase, Olive oil, Food science, Consumption (sociology), Biology, Chemistry, Animal science, Endocrinology, Oxidative stress
- MeSH
- monocytes, humans, olea, metabolic diseases, inflammation, aryldialkylphosphatase, dietary fats, lipoproteins, hdl, plant oils, intercellular adhesion molecule-1, anti-inflammatory agents, antioxidants, diet, chemotaxis, oxidative stress, aging, adult, aged, aged, 80 and over, female, male, young adult, olive oil
6 autores
- Soumaya Loued🇨🇦Hôpital Fleurimont
- Hicham Berrougui🇨🇦Hôpital Fleurimont
- Pamela Componova🇨🇦Hôpital Fleurimont
- Souad Ikhlef🇨🇦Hôpital Fleurimont
- Olfa Helal🇨🇦Hôpital Fleurimont
- Abdelouahed Khalil🇨🇦 · autor de correspondenciaUniversité de Sherbrooke; Hôpital Fleurimont
Resumen
El texto original del estudio, en el idioma en que se publicó.
Paraoxonase 1 (PON1) is associated with HDL and modulates the antioxidant and anti-inflammatory role of HDL. The goals of the present study were to investigate the effect of ageing and the role of PON1 on the anti-inflammatory activity of HDL, and to determine whether extra-virgin olive oil (EVOO) consumption could improve the atheroprotective activity of HDL. HDL and PON1 were isolated from the plasma of ten young (Y-HDL and Y-PON1) and ten elderly (E-HDL and E-PON1) healthy volunteers before and after 12 weeks of EVOO consumption. Inflammation was assessed by measuring intracellular adhesion molecule 1 (ICAM-1) expression. THP-1 (human acute monocytic leukaemia cell line) monocyte chemotaxis was measured using a Boyden chamber. Oxidative damage to HDL was assessed by measuring conjugated diene formation and changes in electrophoretic migration. Y-HDL had more anti-inflammatory activity than E-HDL. The conjugated diene content and the electrophoretic mobility of E-HDL were higher than those of Y-HDL. Y-PON1 had significant anti-inflammatory activity, reducing ICAM-1 expression by 32·64 (SD 2·63)%, while E-PON1 had no significant effect. THP-1 chemotaxis measurements confirmed the ICAM-1 expression results. The 12 weeks of EVOO consumption significantly increased the anti-inflammatory activities of both HDL and PON1. The anti-inflammatory activity of HDL was modulated by PON1 and was lower in the elderly volunteers. EVOO consumption increased the anti-inflammatory effect of HDL and reduced the age-related decrease in anti-atherogenic activity.
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