| Autor: |
De La Cruz JP; Departamento de Farmacología, Instituto de Investigación Biomédica de Málaga y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND, Facultad de Medicina, Universidad de Málaga, 29590 Málaga, Spain., Iserte-Terrer L; Departamento de Farmacología, Instituto de Investigación Biomédica de Málaga y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND, Facultad de Medicina, Universidad de Málaga, 29590 Málaga, Spain., Rodríguez-Pérez MD; Departamento de Farmacología, Instituto de Investigación Biomédica de Málaga y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND, Facultad de Medicina, Universidad de Málaga, 29590 Málaga, Spain., Ortega-Hombrados L; Departamento de Farmacología, Instituto de Investigación Biomédica de Málaga y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND, Facultad de Medicina, Universidad de Málaga, 29590 Málaga, Spain., Sánchez-Tévar AM; Departamento de Farmacología, Instituto de Investigación Biomédica de Málaga y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND, Facultad de Medicina, Universidad de Málaga, 29590 Málaga, Spain., Arrebola-Ramírez MM; UGC Laboratorio Clínico, Hospital de la Axarquía, AGSEMA, 29740 Málaga, Spain., Fernández-Prior MÁ; Consejo Superior de Investigaciones Científicas (CSIC), Instituto de la Grasa, 41013 Sevilla, Spain., Verdugo-Cabello C; Departamento de Farmacología, Instituto de Investigación Biomédica de Málaga y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND, Facultad de Medicina, Universidad de Málaga, 29590 Málaga, Spain., Espejo-Calvo JA; Tecnofood I+D+i Soluciones S.L., Instituto para la Calidad y Seguridad Alimentaria (ICSA), 18320 Granada, Spain., González-Correa JA; Departamento de Farmacología, Instituto de Investigación Biomédica de Málaga y Plataforma en Nanomedicina-IBIMA Plataforma BIONAND, Facultad de Medicina, Universidad de Málaga, 29590 Málaga, Spain. |
| Abstrakt: |
The aim of this study is to assess the possible effect of olive seed oil (OSO) and destoned and dehydrated olive oil (DDOO), in comparison with extra-virgin olive oil (EVOO), on some cardiovascular biomarkers in an experimental model of diabetes mellitus. Diabetic animals showed evident alterations in biomarkers involved in the evolution of diabetic vasculopathy, marked by increases in biomarkers that favor vascular damage, which was between 1.5 and five times as many as those in non-diabetic animals, and a smaller number of biomarkers that protect against such damage (25-75% less than in healthy controls) was observed. The three oils administered decreased the concentration of biomarkers of vascular damage (35-45% in the serum lipid profile, 15-40% in early biomarkers of vascular inflammation and 20-60% in platelet aggregation and in thromboxane/prostacyclin imbalance). The greatest effect was by the antioxidant, both in the inhibition of lipid peroxidation and in the increase of glutathione. DDOO showed a significantly greater effect on oxidative stress and on thromboxane/prostacyclin imbalance than those shown by OSO and EVOO. This greater effect may possibly be explained by its higher triterpenoid content (913 mg/kg, compared to 113 mg/kg in OSO and 75 mg/kg in EVOO). We conclude, in the light of the results of this study, that these oils meet two basic conditions: they could improve the yield of the olive industry, and they equal, and may even increase, the beneficial effects of EVOO on cardiovascular disease. |
