Supplementation of plasma with olive oil phenols and extracts: Influence on LDL oxidation
| Autor: | Frans H. M. M. van de Put, Rianne Leenen, Karel P. A. M. Van Putte, Sheila Wiseman, Annet J. C. Roodenburg, M.N. Vissers, Johan A. E. Schuurbiers |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2002 |
| Předmět: |
Antioxidant
medicine.medical_treatment vitamin-e susceptibility Lipid peroxidation chemistry.chemical_compound lipid-peroxidation Phenols Oleuropein medicine Plant Oils Food science dietary oils humans Life Style Olive Oil VLAG Global Nutrition Wereldvoeding low-density-lipoprotein Vitamin E in-vitro oxidation General Chemistry heart-disease Diet Tyrosol Lipoproteins LDL antioxidants chemistry Biochemistry Low-density lipoprotein Dietary Supplements oleuropein Hydroxytyrosol General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry 50 (2002) 5 Journal of Agricultural and Food Chemistry, 50(5), 1290-1297 |
| ISSN: | 0021-8561 |
| Popis: | Phenols present in olive oil may contribute to the health effects of the Mediterranean lifestyle. Olive oil antioxidants increase the resistance of low-density lipoproteins (LDL) against oxidation in vitro, but human intervention studies have failed to demonstrate similar consistent effects. To better mimic the in vivo situation, plasma was incubated with either individual olive oil phenols or olive oil extracts with different phenolic compositions, and LDL was subsequently isolated and challenged for its resistance to oxidation. The results show that the ortho-dihydroxy phenols (hydroxytyrosol and oleuropein-aglycone) are more efficient than their mono-hydroxy counterparts (tyrosol and ligstroside-aglycone) in increasing the resistance of LDL to oxidation. However, the concentration of antioxidants required to inhibit LDL oxidation when added to whole plasma was substantially higher as compared to previous data where antioxidants are directly added to isolated LDL. In conclusion, this study supports the hypothesis that extra virgin olive oil phenols protect LDL in plasma against oxidation. The explanation that in vitro studies show protective effects in contrast to the lack of effect in the majority of human studies may be that the dose of the phenols and thus their plasma concentration in humans was too low to influence ex vivo LDL oxidizability. Further studies are required to gain a better understanding of the potential health benefits that extra virgin olive oil may provide. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|