Effect of olive oil phenolic compounds on the expression of blood pressure-related genes in healthy individuals
Martín-Peláez S, Castañer O, Konstantinidou V, Subirana I, Muñoz-Aguayo D, Blanchart G, Gaixas S, de la Torre R, Farré M, Sáez GT, Nyyssönen K, Zunft HJ, Covas MI, Fitó M
European journal of nutrition · 40 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
- 2015-12-12 · Eur J Nutr · vol. 56 · número 2 · págs. 663–670
- Editorial
- Springer Science+Business Media
- Citado
- 67 citas · más que el 87% de estudios similares · 2.2× el promedio de su campo
- Referencias
- 54 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Renin-Angiotensin System Studies · Phytochemicals and Antioxidant Activities
- Palabras clave
- olive oil phenolic compounds, extra virgin olive oil, blood pressure, renin-angiotensin-aldosterone system, systolic blood pressure, peripheral blood mononuclear cells, gene expression, dietary intervention
- MeSH
- leukocytes, mononuclear, humans, phenols, aldosterone, peptidyl-dipeptidase a, dietary fats, unsaturated, receptors, interleukin-8a, cross-over studies, double-blind method, gene expression, renin-angiotensin system, blood pressure, adult, middle aged, male, biomarkers, olive oil, liver x receptors
14 autores
- Sandra Martín‐Peláez🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Municipal Institute for Medical Research; Hospital del Mar Research Institute
- Olga Castañer🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Municipal Institute for Medical Research; Hospital del Mar Research Institute
- Valentini Konstantinidou🇪🇸Municipal Institute for Medical Research; Hospital del Mar Research Institute
- Isaac Subirana🇪🇸Instituto de Salud Carlos III; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; Hospital del Mar Research Institute
- Daniel Muñoz‐Aguayo🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Municipal Institute for Medical Research; Hospital del Mar Research Institute
- Gemma Blanchart🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Municipal Institute for Medical Research; Hospital del Mar Research Institute
- Sònia Gaixas🇪🇸Hospital del Mar Research Institute
- Rafael de la Torre🇪🇸Universitat Pompeu Fabra; Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Hospital del Mar Research Institute
- Magı́ Farré🇪🇸Universitat Autònoma de Barcelona; Hospital del Mar Research Institute
- Guillermo T. Sáez🇪🇸Universitat de València; Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition
- K. Nyyssönen🇫🇮University of Eastern Finland
- H.‐J. Zunft🇩🇪German Institute of Human Nutrition
- María Isabel Covas🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Municipal Institute for Medical Research; Hospital del Mar Research Institute
- Montserrat Fitó🇪🇸 · autor de correspondenciaInstituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Municipal Institute for Medical Research; Hospital del Mar Research Institute
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
To investigate whether the ingestion of olive oil having different phenolic contents influences the expression of blood pressure-related genes, involved in the renin-angiotensin-aldosterone system, in healthy humans.
Methods
A randomized, double-blind, crossover human trial with 18 healthy subjects, who ingested 25 mL/day of olive oils (1) high (366 mg/kg, HPC) and (2) low (2.7 mg/kg, LPC) in phenolic compounds for 3 weeks, preceded by 2-week washout periods. Determination of selected blood pressure-related gene expression in peripheral blood mononuclear cells (PBMNC) by qPCR, blood pressure and systemic biomarkers.
Results
HPC decreased systolic blood pressure compared to pre-intervention values and to LPC, and maintained diastolic blood pressure values compared to LPC. HPC decreased ACE and NR1H2 gene expressions compared with pre-intervention values, and IL8RA gene expression compared with LPC.
Conclusions
The introduction to the diet of an extra-virgin olive oil rich in phenolic compounds modulates the expression of some of the genes related to the renin-angiotensin-aldosterone system. These changes could underlie the decrease in systolic blood pressure observed.
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