Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High‐Fat Diet in Mice through PPAR‐α and Nrf2 Upregulation with Concomitant SREBP‐1c and NF‐kB Downregulation

2017 ◽  
Vol 61 (12) ◽  
pp. 1700479 ◽  
Author(s):  
María C. Hernández‐Rodas ◽  
Rodrigo Valenzuela ◽  
Francisca Echeverría ◽  
Miguel Ángel Rincón‐Cervera ◽  
Alejandra Espinosa ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Olive Oil ◽  
High Fat Diet ◽  
Liver Steatosis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat

scholarly journals Refined versus Extra Virgin Olive Oil High-Fat Diet Impact on Intestinal Microbiota of Mice and Its Relation to Different Physiological Variables

2019 ◽  
Vol 7 (2) ◽  
pp. 61 ◽  
Author(s):  
Nieves Martínez ◽  
Isabel Prieto ◽  
Marina Hidalgo ◽  
Ana Segarra ◽  
Ana Martínez-Rodríguez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Intestinal Microbiota ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Physiological Parameters ◽  
Minor Components ◽  
High Fat ◽  
Physiological Variables ◽  
Physiological Benefits

Extra virgin olive oil (EVOO) has been reported to have a distinct influence on gut microbiota in comparison to other fats, with its physiological benefits widely studied. However, a large proportion of the population consumes olive oil after a depurative process that not only mellows its taste, but also deprives it of polyphenols and other minority components. In this study, we compare the influence on the intestinal microbiota of a diet high in this refined olive oil (ROO) with other fat-enriched diets. Swiss Webster mice were fed standard or a high-fat diet enriched with EVOO, ROO, or butter (BT). Physiological parameters were also evaluated. At the end of the feeding period, DNA was extracted from feces and the 16S rRNA was pyrosequenced. The group fed ROO behaved differently to the EVOO group in half the families with statistically significant differences among the diets, with higher comparative levels in three families—Desulfovibrionaceae, Spiroplasmataceae, and Helicobacteraceae—correlating with total cholesterol. These results are again indicative of a link between specific diets, certain physiological parameters and the prevalence of some taxa, but also support the possibility that polyphenols and minor components of EVOO are involved in some of the proposed effects of this fat through the modulation of the intestinal microbiota

scholarly journals The High-Fat Diet Based on Extra-Virgin Olive Oil Causes Dysbiosis Linked to Colorectal Cancer Prevention

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1705
Author(s):  
Carmen Rodríguez-García ◽  
Cristina Sánchez-Quesada ◽  
Ignacio Algarra ◽  
José J. Gaforio
Keyword(s):  
Colorectal Cancer ◽  
Gut Microbiota ◽  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat ◽  
Inflammatory Microenvironment ◽  
Increased Risk ◽  
Colorectal Cancer Prevention

The present study aims to examine the effects of three different high-fat diet (HFD) on mice gut microbiota in order to analyse whether they create the microenvironmental conditions that either promote or prevent colorectal cancer (CRC). We evaluated colonic mucosa-associated microbiota in CD1 mice fed with HFD, based on 60% kcal from fat-containing coconut, sunflower or extra-virgin olive oil as the only source of fat. The main findings were as follows: (a) All HFD produced a decrease in the richness and diversity of the intestinal microbiota that was independent of mouse weight, (b) HFD switched Lactobacillus to Lactococcus. In general, the results showed that both sunflower- and coconut-HFD generated a pro-inflammatory intestinal microenvironment. In brief, coconut-HFD decreased Akkermansia and increased Staphylococcus, Prevotella and Bacteroides spp. abundance. Sunflower-HFD reduced Akkermansia and Bifidobacterium, while enhancing Sphingomonas and Neisseria spp. abundance. In contrast, EVOO-HFD produced an anti-inflammatory microenvironment characterised by a decreased Enterococcus, Staphylococcus, Neisseria and Pseudomonas spp. abundance. At the same time, it increased the Firmicutes/Bacteroidetes ratio and maintained the Akkermansia population. To conclude, EVOO-HFD produced changes in the gut microbiota that are associated with the prevention of CRC, while coconut and sunflower-HFD caused changes associated with an increased risk of CRC.

Anti-steatotic effects of an n-3 LCPUFA and extra virgin olive oil mixture in the liver of mice subjected to high-fat diet

2016 ◽  
Vol 7 (1) ◽  
pp. 140-150 ◽  
Author(s):  
Rodrigo Valenzuela ◽  
Alejandra Espinosa ◽  
Paola Llanos ◽  
Maria Catalina Hernandez-Rodas ◽  
Cynthia Barrera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat ◽  
Long Chain

We evaluated the anti-steatotic effects of n-3 long-chain polyunsaturated fatty acids plus extra virgin olive oil in the liver of mice fed a high fat diet.

scholarly journals The Effect of Extra Virgin Olive Oil on LOX-1 and COX-2 in High Fat Diet Rats

2016 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Ibrahem Omran Lakhder ◽  
Lisyani Suromo ◽  
Kis Djamiatun
Keyword(s):  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Serum Levels ◽  
Control Group ◽  
High Fat ◽  
Oil Extract ◽  
Cox 2 ◽  
Anti Inflammatory

Background: High fat diet is a diet containing large amounts of fat consistently, the increase dietary fat and cholesterol which have a key role in growing health problems. Extra virgin olive oil associated with prevention of LDL oxidation, beneficial changes in lipid ratios and low risk for CHD.Objective: to determine the anti-inflammatory effect  of extra virgin olive oil extract to  levels of COX-2 and LOX-1 in the blood in rats induced by high fat dietMethods: This research is an experimental study that used randomized posttest only control group design. 30 Wistar rats which were divided into five groups:  group of control (-) which received  normal diet and group of control (+) which received  high fat diet without  EVOO treatment and three high fat diet groups treated by EVOO 1 mL/kg/day, 2 mL/kg/day and 3 mL/kg/day orally for 2 months. The blood was collected from eyes rats and serum separation by centrifuge. COX-2, LOX-1 concentration was measured by the enzyme linked immunosorbent assay (ELISA).Results: The result of this study showed higher COX-2 concentrations in groups treated with EVOO than control group. COX-2 serum levels of negative control where significantly lower than those of rats treated with 2 ml/kg/day (p = 0.047) and 3 ml/kg/day EVOO (p = 0.014). The COX-2 serum levels of group received 1 ml/kg/day were significantly lower than those of rats received 3 ml/kg/day EVOO (p = 0.027). And showed  not significantly deferent among all groups (p = 0.570).Conclusions: The conclusion of this study has showed that extra virgin olive oil extract might have minor anti inflammatory and antioxidant effect in rats.

Nitro-Fatty Acids Formed by Extra Virgin Olive Oil (EVOO) Consumption Modulate Mitochondrial Function in High Fat-Fed Mice

2014 ◽  
Vol 76 ◽  
pp. S102
Author(s):  
Beatriz Sanchez-Calvo ◽  
Adriana Cassina ◽  
Eric Kelley ◽  
Juan B. Barroso ◽  
Homero Rubbo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Mitochondrial Function ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat

High-fat but not normal-fat intake of extra virgin olive oil modulates the liver proteome of mice

2020 ◽  
Author(s):  
Isy F. de Sousa ◽  
Amanda P. Pedroso ◽  
Iracema S. de Andrade ◽  
Valter T. Boldarine ◽  
Alexandre K. Tashima ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fat Intake ◽  
High Fat ◽  
Liver Proteome

Docosahexaenoic acid and hydroxytyrosol co‐administration fully prevents liver steatosis and related parameters in mice subjected to high‐fat diet: A molecular approach

BioFactors ◽  
2019 ◽  
Vol 45 (6) ◽  
pp. 930-943 ◽  
Author(s):  
Sandra A. Soto‐Alarcón ◽  
Macarena Ortiz ◽  
Paula Orellana ◽  
Francisca Echeverría ◽  
Andrés Bustamante ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
High Fat Diet ◽  
Liver Steatosis ◽  
Molecular Approach ◽  
High Fat

Polyphenol-rich virgin olive oil reduces insulin resistance and liver inflammation and improves mitochondrial dysfunction in high-fat diet fed rats

2016 ◽  
Vol 61 (3) ◽  
pp. 1600418 ◽  
Author(s):  
Adriano Lama ◽  
Claudio Pirozzi ◽  
Maria Pia Mollica ◽  
Giovanna Trinchese ◽  
Francesca Di Guida ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Mitochondrial Dysfunction ◽  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Liver Inflammation ◽  
High Fat
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