Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis

2020 ◽  
Vol 11 (10) ◽  
pp. 8670-8679
Author(s):  
Sara Fernandes ◽  
Catarina Ribeiro ◽  
Fátima Paiva-Martins ◽  
Cristina Catarino ◽  
Alice Santos-Silva
Keyword(s):  
Cardiovascular Diseases ◽  
Protective Effect ◽  
Olive Oil ◽  
Phase Ii ◽  
Lower Incidence ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polyphenol Content

The consumption of extra virgin olive oil (EVOO) has been associated with a lower incidence of cardiovascular diseases partly due to its polyphenol content.

scholarly journals Development of Soy Milk Based Functional Fruit Yogurt Fortified with Extra Virgin Olive Oil

2021 ◽  
Vol 3 (4) ◽  
pp. 1-3
Author(s):  
Md. Wadud Ahmed ◽  
Md. Sharifur Rahman
Keyword(s):  
Cardiovascular Diseases ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
World Health ◽  
Cow Milk ◽  
Soy Milk ◽  
Overall Acceptability ◽  
Animal Fat ◽  
Bottom Portion

Cardiovascular diseases (CVD) and obesity are the most increasing world health challenge in recent days. To prevent these health problems, food researchers are intensively focusing to replace animal fat by healthy vegetable item with incorporation of different bioactive compounds. This study was conducted to develop a novel yogurt using different ratio of soy and cow milk. Blueberry pulp, extra virgin olive oil and stevia were used in the bottom portion to enhance functionality of the developed yogurt against CVD. All developed yogurt samples were analyzed for taste, texture and overall acceptability. Sensory analysis showed that, the yogurt developed from 75% soy milk and 25% cow milk had the highest overall acceptability.

Polyphenol Content in Argentinean Commercial Extra Virgin Olive Oil

2018 ◽  
Vol 120 (12) ◽  
pp. 1800124 ◽  
Author(s):  
Gabriela Castelli ◽  
Ismael D. Bianco ◽  
Roxana Kiyomi Mizutamari
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polyphenol Content

Effects of dietary extra virgin olive oil and its fractions on antioxidant status and DNA damage in the heart of rats co-exposed to aluminum and acrylamide

2015 ◽  
Vol 6 (9) ◽  
pp. 3098-3108 ◽  
Author(s):  
Imen Ghorbel ◽  
Mouna Khemakhem ◽  
Ons Boudawara ◽  
Rim Marrekchi ◽  
Kamel Jamoussi ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Dna Damage ◽  
Free Radicals ◽  
Cardiovascular Diseases ◽  
Olive Oil ◽  
Antioxidant Status ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Health Problems

Oxidative stress generated by an excessive production of free radicals has been linked to the development of several health problems such as cardiovascular diseases.

scholarly journals Extra Virgin Olive Oil and Cardiovascular Diseases: Benefits for Human Health

2017 ◽  
Vol 18 (1) ◽  
pp. 4-13 ◽  
Author(s):  
Cristina Nocella ◽  
Vittoria Cammisotto ◽  
Luca Fianchini ◽  
Alessandra D’Amico ◽  
Marta Novo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cardiovascular Diseases ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Monounsaturated Fatty Acids ◽  
Epidemiological Studies ◽  
Point Of View ◽  
Health Maintenance

Background and Objective: The cardioprotective properties of Mediterranean Diet were demonstrated for the first time from the Seven Country Study. In the last few decades, numerous epidemiological studies, as well as intervention trial, confirmed this observation, pointing out the close relationship between the Mediterranean diet and cardiovascular diseases. In this context, extra virgin olive oil (EVOO), the most representative component of this diet, seems to be relevant in lowering the incidence of cardiovascular events, including myocardial infarction and stroke. From a chemical point of view, 98-99% of the total weight of EVOO is represented by fatty acids, especially monounsaturated fatty acids such as oleic acid. Tocopherols, polyphenols and other minor constituents represent the remaining 1-2%. All these components may potentially contribute to ”health maintenance” with their beneficial effects by EVOOO. Methods: Studies that examined the effect of EVOO supplementation in healthy subjects and in individuals at cardiovascular risk were included. Conclusion: The studies analyzed demonstrated the role of EVOO as anti-inflammatory, antioxidant and vasodilatory nutrient that may contribute to lower the atherosclerotic burden.

The protective effect of extra-virgin olive oil in the experimental model of multiple sclerosis in the rat

2018 ◽  
Vol 23 (1) ◽  
pp. 37-48 ◽  
Author(s):  
C. Conde ◽  
B.M. Escribano ◽  
E. Luque ◽  
M. Aguilar-Luque ◽  
M. Feijóo ◽  
...  
Keyword(s):  
Multiple Sclerosis ◽  
Protective Effect ◽  
Olive Oil ◽  
Experimental Model ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Bone Protective Effect of Extra-Virgin Olive Oil Phenolic Compounds by Modulating Osteoblast Gene Expression

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1722 ◽  
Author(s):  
Melguizo-Rodríguez ◽  
Manzano-Moreno ◽  
Illescas-Montes ◽  
Ramos-Torrecillas ◽  
Luna-Bertos ◽  
...  
Keyword(s):  
Gene Expression ◽  
Alkaline Phosphatase ◽  
Phenolic Compounds ◽  
Protective Effect ◽  
Olive Oil ◽  
Transforming Growth Factor ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bone Morphogenetic Protein 2 ◽  
Type I

The phenolic compounds of extra-virgin olive oil can act at various levels to protect individuals against cardiovascular and neurodegenerative diseases, cancer, and osteoporosis, among others. Polyphenols in extra-virgin olive oil can stimulate the proliferation of osteoblasts, modify their antigen profile, and promote alkaline phosphatase synthesis. The objective of this work was to determine the effect of different extra-virgin olive oil phenolic compounds on the gene expression of osteoblast-related markers. The cells of the MG63 osteoblast line were cultured for 24 h with 10-6 M of the phenolic compounds ferulic acid, caffeic acid, coumaric acid, apigenin, or luteolin. The expression of studied markers was quantified using quantitative real-time polymerase chain reaction (q-RT-PCR). The expression by MG63 osteoblasts of growth and differentiation/maturation markers was modified after 24 h of treatment with 10-6 M of the phenolic compounds under study, most of which increased the gene expression of the transforming growth factor β1 (TGF-β1), TGF-β receptor 1,2 and 3 (TGF-βR1, TGF-βR2, TGF-βR3), bone morphogenetic protein 2 and 7 (BMP2, BMP7), run-related transcription factor 2 (RUNX-2), Alkaline phosphatase (ALP), Osteocalcin (OSC), Osterix (OSX), Collagen type I (Col-I) and osteoprotegerin (OPN). The extra-virgin olive oil phenolic compounds may have a beneficial effect on bone by modulating osteoblast physiology, which would support their protective effect against bone pathologies.

scholarly journals Effects of olive oil on blood pressure: A systematic review and meta-analysis

2018 ◽  
Vol 69 (4) ◽  
pp. 272 ◽  
Author(s):  
F. Zamora-Zamora ◽  
J. M. Martínez-Galiano ◽  
J. J. Gaforio ◽  
M. Delgado-Rodríguez
Keyword(s):  
Risk Factors ◽  
Systematic Review ◽  
Blood Pressure ◽  
Cardiovascular Diseases ◽  
Olive Oil ◽  
Cardiovascular Events ◽  
Meta Analysis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Factors Associated

Hypertension is one of the most important risk factors associated with the development of cardiovascular diseases. Numerous studies have revealed that a diet enriched in olive oil can have a beneficial effect on blood pressure. This systematic review includes the effects of olive oil on blood pressure in individuals without previous cardiovascular events. Liquid oil shows a decrease in blood pressure, while capsules have not produced any effect. Diastolic blood pressure decreased after the consumption of olive oil, -0.73 mm Hg, 95% CI (-1.07, -0.40); p < 0.001, I2 = 86.9%, with high heterogeneity among the included studies. This reduction was mainly due to extra virgin olive oil (EVOO) from 10 ml to 50 ml/day: -1.44 mm Hg, 95% CI (-1.89, -1.00); p < 0.001. Regarding systolic blood pressure the observed decrease is not statistically significant. Further studies on the consumption of EVOO are needed to confirm these results.

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