Extra virgin olive oil blunt post-prandial oxidative stress via NOX2 down-regulation
Carnevale R, Pignatelli P, Nocella C, Loffredo L, Pastori D, Vicario T, Petruccioli A, Bartimoccia S, Violi F
Atherosclerosis · 58 citas
Etiquetas de revisión
Alimentación controladaFinanciación no declaradaSolo mecanismosDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas, más trabajo en animales o laboratorio
- Resultado principal
- Solo mecanismos
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2014-06-19 · Atherosclerosis · vol. 235 · número 2 · págs. 649–658
- Editorial
- Elsevier BV
- Citado
- 74 citas · más que el 91% de estudios similares · 3.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 30 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress · Nitric Oxide and Endothelin Effects
- Palabras clave
- extra virgin olive oil, NADPH oxidase, NOX2, endothelial dysfunction, 8-isoprostane, serum vitamin E, Mediterranean diet, corn oil, soluble E-selectin
- MeSH
- blood platelets, leukocytes, mononuclear, humans, reactive oxygen species, corn oil, plant oils, alpha-tocopherol, membrane glycoproteins, down-regulation, oxidative stress, diet, mediterranean, postprandial period, adult, female, male, olive oil, nadph oxidase 2, nadph oxidases
9 autores
- Roberto Carnevale🇮🇹Sapienza University of Rome
- Pasquale Pignatelli🇮🇹Sapienza University of Rome
- Cristina Nocella🇮🇹Sapienza University of Rome
- Lorenzo Loffredo🇮🇹Sapienza University of Rome
- Daniele Pastori🇮🇹Sapienza University of Rome
- Tommasa Vicario🇮🇹Sapienza University of Rome
- Andreina Petruccioli🇮🇹Policlinico Umberto I
- Simona Bartimoccia🇮🇹Sapienza University of Rome
- Francesco Violi🇮🇹 · autor de correspondenciaSapienza University of Rome
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
Olive oil protects against cardiovascular disease but the underlying mechanism is still unclear. We speculated that olive oil could inhibit oxidative stress, which is believed to be implicated in the atherosclerotic process.
Methods and results
Post-prandial oxidative stress and endothelial dysfunction were investigated in twenty-five healthy subjects who were randomly allocated in a cross-over design to a Mediterranean diet added with or without extra virgin olive oil (EVOO, 10 g) (first study, n = 25) or Mediterranean diet with EVOO (10 g) or corn oil (10 g) (second study, n = 25). Oxidative stress biomarkers including platelet reactive oxidant species (ROS) and 8-iso-PGF2α-III, activity of NOX2, the catalytic sub-unit of NADPH oxidase, as assessed in platelets and serum, serum vitamin E and endothelial dysfunction, were measured before and 2 h after lunch. In the first study a significant increase of platelet ROS, 8-iso-PGF2α-III, NOX2 activity, sE-selectin, sVCAM1 and a decrease of serum vitamin E were detected in controls but not when EVOO was included in the Mediterranean diet; oxidative stress and endothelial dysfunction increase were also observed in the second study in subjects given corn oil. A significant correlation was found between NOX2 activity and platelet oxidative stress. In vitro study demonstrated that EVOO but not corn oil significantly decreased platelet and PMNs oxidative stress and NOX2 activity.
Conclusion
The study provides the first evidence that post-prandial oxidative stress may be triggered by NOX2 up-regulation. EVOO but not corn oil, is able to counteract such phenomenon suggesting that addition of EVOO to a Mediterranean diet protects against post-prandial oxidative stress.
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