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: 5.48). 02/2010; 24(7):2546-57. DOI: 10.1096/fj.09-148452
Source: PubMed

ABSTRACT 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, Aug 23, 2015
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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 · 2.89 Impact Factor
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    • "Reported data suggest that supplementation with polyphenol-rich food may offer health benefits in the young and middle-aged healthy population, by increasing the antioxidant capacity in plasma (Samaniego-Sá nchez et al., 2010), modifying the lipid profile (Konstantinidou et al., 2010; Oliveras-Ló pez et al., 2012), preventing oxidation damage (Castañ er et al., 2012; Konstantinidou et al., 2010; Ruano et al., 2007; Salvini et al., 2006), or Table 4 Comparisons of anthropometric, dietetic, hematological and biochemical parameters from intervention group evaluated at baseline and after the 6-week intervention period (mean AE SD). "
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    ABSTRACT: Recent studies show that the elderly have increased oxidative stress and impaired antioxidant defense systems. Our study aims to evaluate the effects of daily consumption of EVOO in the healthy institutionalized elderly. We studied anthropometric, biochemical and antioxidant parameters in 62 subjects aged 65-96 years after a 6-week daily intake of polyphenol-rich EVOO with high oleuropein derivative contents. Subjects were divided into a control group (CG) who maintained their dietary habits (n=39) and an olive group (OG) who consumed EVOO as the only added fat, plus a daily dose of 50ml (n=23). We found a significant reduction of total cholesterol (TC), HDL, LDL and TGs in OG subjects and a significant increase of HDL levels. There was no significant variation in the CG parameters. In OG the total antioxidant capacity (TAC) in plasma increased with significant differences over CG. Plasma hydroxytyrosol (OH-Tyr) concentration showed a significant increase after EVOO intervention. Daily consumption of EVOO was found to have positive effects on lipid profiles, OH-Tyr levels and TAC. The results also show a significant increase of catalase (CAT) in erythrocytes and a decrease (p<0.05) in superoxide dismutase (SOD) and glutathione peroxidase (GH-PX) activity after EVOO intake. To our knowledge, no other study has examined the effects of EVOO consumption on biochemical parameters, antioxidant capacity and antioxidant enzyme activity in healthy elderly subjects. In conclusion, our results show that nutritional intervention with EVOO improves antioxidant status in healthy elderly people.
    Archives of gerontology and geriatrics 05/2013; 57(2). DOI:10.1016/j.archger.2013.04.002 · 1.53 Impact Factor
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    • "Experimental findings have shown that olive leaf extract attenuates cardiac, hepatic, and metabolic changes in high carbohydrate- , high-fat–fed rats [2]. In humans, the role of dietary olive oil in preventing cardiometabolic diseases has been proposed [3] [4]. It also inhibits in vitro platelet aggregation in human whole blood [5]. "
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    ABSTRACT: Polyphenols are chemicals derived from plants known to possess antioxidant and anti-inflammatory properties. High intake of fruit and vegetables is believed to be beneficial to human health. Various studies have suggested that dietary polyphenols may protect against cancer and cardiometabolic and neurodegenerative diseases. Nerve growth factor (NGF) and brain-derived neurotrophic factor (BDNF) are neurotrophins that play key roles in brain cell development, growth, and survival. The aim of this study was to investigate whether or not administration of olive (Olea europaea L.) polyphenols could have an effect on NGF and BDNF content and the expression of their receptors, TrkA and TrkB, respectively, in the mouse brain. NGF and BDNF were measured by enzyme-linked immunosorbent assay. TrkA and TrkB were measured by Western blotting. We found NGF and BDNF elevation in the hippocampus and olfactory bulbs and a decrease in the frontal cortex and striatum. These data were associated with potentiated expression of TrkA and TrkB in the hippocampus and olfactory bulbs but no differences between groups in the striatum and frontal cortex. Polyphenols did not affect some behavioral mouse parameters associated with stressing situations. Altogether, this study shows that olive polyphenols in the mouse may increase the levels of NGF and BDNF in crucial areas of the limbic system and olfactory bulbs, which play a key role in learning and memory processes and in the proliferation and migration of endogenous progenitor cells present in the rodent brain.
    Nutrition 04/2013; 29(4):681-7. DOI:10.1016/j.nut.2012.11.007 · 3.05 Impact Factor
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