Konstantinidou V, Covas MI, Muñoz-Aguayo D, Khymenets O, de la Torre R, Saez G, et al. In vivo nutrigenomic effects of virgen olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial. FASEB

Cardiovascular Risk and Nutrition Research Group, Institut Municipal d'Investigació Mèdica (IMIM-Hospital del Mar), Centro de Investigación Biomédica Eu Red (CIBER) de Fisiopatología de la Obesidad y Nutrición, Barcelona, Spain.
The FASEB Journal (Impact Factor: 5.04). 02/2010; 24(7):2546-57. DOI: 10.1096/fj.09-148452
Source: PubMed


The aim of the study was to assess whether benefits associated with the traditional Mediterranean diet (TMD) and virgin olive oil (VOO) consumption could be mediated through changes in the expression of atherosclerosis-related genes. A randomized, parallel, controlled clinical trial in healthy volunteers (n=90) aged 20 to 50 yr was performed. Three-month intervention groups were as follows: 1) TMD with VOO (TMD+VOO), 2) TMD with washed virgin olive oil (TMD+WOO), and 3) control with participants' habitual diet. WOO was similar to VOO, but with a lower polyphenol content (55 vs. 328 mg/kg, respectively). TMD consumption decreased plasma oxidative and inflammatory status and the gene expression related with both inflammation [INF-gamma (INFgamma), Rho GTPase-activating protein15 (ARHGAP15), and interleukin-7 receptor (IL7R)] and oxidative stress [adrenergic beta(2)-receptor (ADRB2) and polymerase (DNA-directed) kappa (POLK)] in peripheral blood mononuclear cells. All effects, with the exception of the decrease in POLK expression, were particularly observed when VOO, rich in polyphenols, was present in the TMD dietary pattern. Our results indicate a significant role of olive oil polyphenols in the down-regulation of proatherogenic genes in the context of a TMD. In addition, the benefits associated with a TMD and olive oil polyphenol consumption on cardiovascular risk can be mediated through nutrigenomic effects.

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Available from: Rafael de la Torre, Sep 30, 2015
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    • "Hence, it is possible that mechanisms may rely on vascular pathways, although this interpretation remains speculative. Moreover, the beneficial effect of the MeDi on vascular risk factors (e.g., lipid profile, blood pressure, insulin resistance, adiposity, inflammation, and oxidative stress [42] [43] [44] [45] [46] [47]) is well established. So overall, there is a strong biological plausibility for a role of the MeDi in preserving brain vascular health. "
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    ABSTRACT: The Mediterranean diet (MeDi) has been related to a lower risk of Alzheimer's disease; yet, the underlying mechanisms are unknown. We hypothesized that protection against neurodegeneration would translate into higher gray matter volumes, whereas a specific association with preserved white matter microstructure would suggest alternative mechanisms (e.g., vascular pathways). We included 146 participants from the Bordeaux Three-City study nondemented when they completed a dietary questionnaire and who underwent a 3-T magnetic resonance imaging at an average of 9 years later, including diffusion tensor imaging. In multivariate voxel-by-voxel analyses, adherence to the MeDi was significantly associated with preserved white matter microstructure in extensive areas, a gain in structural connectivity that was related to strong cognitive benefits. In contrast, we found no relation with gray matter volumes. The MeDi appears to benefit brain health through preservation of structural connectivity. Potential mediation by a favorable impact on brain vasculature deserves further research. Copyright © 2015 The Alzheimer's Association. Published by Elsevier Inc. All rights reserved.
    Alzheimer's & dementia: the journal of the Alzheimer's Association 07/2015; DOI:10.1016/j.jalz.2015.06.1888 · 12.41 Impact Factor
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    • "The ways in which these bacteria influence the cholesterol metabolism are not fully understood and comprise more than one mechanism (Caesar et al. 2010). Consumption of olive oil also influence gene expression related to inflammation, oxidative stress (Konstantinidou et al. 2010) and obesity (Drira et al. 2011). "
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    ABSTRACT: Olive oil is an important lipid source of the Mediterranean diet which has been associated with lower incidence of cardiovascular diseases whereas olive pomace (OP), a natural by-product of olive oil production, has been found to contain micro constituents with antioxidant, antithrombotic and antiatherogenic activities. The evaluation of OP in order to produce sustainable functional food and neutraceuticals has been the subject of research over the last years. All recent data, focusing on the anti-inflammatory properties of olive oil derived from olive (Olea europaea) and OP along with the potential production of sustainable functional food and neutraceuticals, are presented in this review.
    Phytochemistry Reviews 04/2014; 13(2). DOI:10.1007/s11101-014-9350-8 · 2.41 Impact Factor
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    • "This product represents the primary dietary lipid source in the Mediterranean diet and it has been also linked with its positive health benefits. Recent attention has been given to the phenolic fraction of VOO [1], [3], [4]. The long term dietary consumption of VOO would deliver the phenolic compounds over time which may attenuate the inflammatory response the human body undergoes when eating, and reduce the associated risk of chronic inflammatory disease states [1]. "
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    ABSTRACT: Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (Olea europaea L.). They belong to four different groups: compounds that included tyrosol or hydroxytyrosol in their molecules, lignans, flavonoids, and phenolic acids. Data of phenolics in the oils showed that the progeny displayed a large degree of variability, widely transgressing the genitor levels. This high variability can be of interest on breeding programs. Thus, multivariate analysis allowed to identify genotypes within the progeny particularly interesting in terms of phenolic composition and deduced organoleptic and nutritional quality. The present study has demonstrated that it is possible to obtain enough degree of variability with a single cross of olive cultivars for compounds related to the nutritional and organoleptic properties of virgin olive oil.
    PLoS ONE 03/2014; 9(3):e92898. DOI:10.1371/journal.pone.0092898 · 3.23 Impact Factor
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