Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits

Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits

Autor Coni, E. Google Scholar
Di Benedetto, R. Google Scholar
Di Pasquale, M. Google Scholar
Masella, R. Google Scholar
Modesti, D. Google Scholar
Mattei, R. Google Scholar
Carlini, E. A. Google Scholar
Instituição Ist Super Sanita
Universidade Federal de São Paulo (UNIFESP)
Resumo On the basis of the results obtained with pilot studies conducted in vitro on human low density lipoprotein (LDL) and on cell cultures (Caco-2), which had indicated the ability of certain molecules present in olive oil to inhibit prooxidative processes,an in vivo study was made of laboratory rabbits fed special diets. Three different diets were prepared: a standard diet for rabbits (diet A), a standard diet for rabbits modified by the addition of 10% (w/w) extra virgin olive oil (diet B), a modified:standard diet for rabbits (diet C) differing from diet B only in the addition of 7 mg kg(-1) of oleuropein. A series of biochemical parameters was therefore identified, both in the rabbit plasma and the related isolated LDL, before and after Cu-induced oxidation. the following, in particular, were selected: ii) biophenols, vitamins E and C, uric acid, and total, free, and ester cholesterol in the plasma; (ii) proteins, triglycerides, phospholipids, and total, free, and ester cholesterol in the native LDL (for the latter, the dimensions were also measured); (iii) lipid hydroperoxides, aldehydes, conjugated dienes, and relative electrophoretic mobility (REM) in the oxidized LDL (ox-LDL). in an attempt;tp summarize the results obtained, it can be said that this investigation has not only verified the antioxidant efficacy of extra virgin olive oil biophenols and, in particular, of oleuropein, but has also revealed a series of thus far unknown effects of the latter on the plasmatic lipid situation. in fact, the addition of oleuropein in diet C increased the ability of LDL to resist oxidation (less conjugated diene formation) and, at the same time, reduced the plasmatic levels of total, free, and ester cholesterol (-15, -12, and -17%, respectively), giving rise to a redistribution of the lipidic components of LDL (greater phospholipid and cholesterol amounts) with an indirect effect on their dimensions (bigger by about 12%).
Idioma Inglês
Data de publicação 2000-01-01
Publicado em Lipids. Champaign: Amer Oil Chemists Soc A O C S Press, v. 35, n. 1, p. 45-54, 2000.
ISSN 0024-4201 (Sherpa/Romeo, fator de impacto)
Publicador Amer Oil Chemists Soc A O C S Press
Extensão 45-54
Fonte http://dx.doi.org/10.1007/s11745-000-0493-2
Direito de acesso Acesso restrito
Tipo Artigo
Web of Science WOS:000085208000005
Endereço permanente http://repositorio.unifesp.br/handle/11600/26214

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