scholarly journals Heart Histopathology and Mitochondrial Ultrastructure in Aged Rats Fed for 24 Months on Different Unsaturated Fats (Virgin Olive Oil, Sunflower Oil or Fish Oil) and Affected by Different Longevity

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2390 ◽  
Author(s):  
Navarro-Hortal ◽  
Ramírez-Tortosa ◽  
Varela-López ◽  
Romero-Márquez ◽  
Ochoa ◽  
...  
Keyword(s):  
Fish Oil ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Coenzyme Q ◽  
Virgin Olive Oil ◽  
Decisive Role ◽  
Ultrastructural Level ◽  
Dietary Lipids ◽  
Dietary Fats ◽  
Oil Sunflower

Diet plays a decisive role in heart physiology, with lipids having especial importance in pathology prevention and development. This study aimed to investigate how dietary lipids varying in lipid profile (virgin olive oil, sunflower oil or fish oil) affected the heart of rats during aging. Heart histopathology, mitochondrial morphometry, and oxidative status were assessed. Typical histopathological features associated with aging, such as valvular lesions, endomyocardical hyperplasia, or papillary muscle calcification, were found at a low extent in all the experimental groups. The most relevant finding was that inflammation registered by fish oil group was lower compared to the other treatments. At the ultrastructural level, heart mitochondrial area, perimeter, and aspect ratio were higher in fish oil-fed rats than in those fed on sunflower oil. Concerning oxidative stress markers, there were differences only in coenzyme Q levels and catalase activity, lower in sunflower oil-fed animals compared with those fed on fish oil. In summary, dietary intake for a long period on dietary fats with different fatty acids profile led to differences in some aspects associated with the aging process at the heart. Fish oil seems to be the fat most protective of heart during aging.

Longevity and Cause of Death in Male Wistar Rats Fed Lifelong Diets Based on Virgin Olive Oil, Sunflower Oil, or Fish Oil

2019 ◽  
Author(s):  
César L Ramirez-Tortosa ◽  
Alfonso Varela-López ◽  
Maria D Navarro-Hortal ◽  
Francisco M Ramos-Pleguezuelos ◽  
Bélgica Márquez-Lobo ◽  
...  
Keyword(s):  
Fish Oil ◽  
Olive Oil ◽  
Cause Of Death ◽  
Sunflower Oil ◽  
Wistar Rats ◽  
Virgin Olive Oil ◽  
Male Wistar Rats ◽  
Oil Sunflower

Evidence supporting beneficial effects of virgin olive oil compared to sunflower and fish oils from the point of view of aging and longevity

2021 ◽  
pp. 1-11
Author(s):  
Alberto Badillo-Carrasco ◽  
Victoria Jiménez-Trigo ◽  
José M. Romero-Márquez ◽  
Lorenzo Rivas-García ◽  
Alfonso Varela-López ◽  
...  
Keyword(s):  
Fish Oil ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Alveolar Bone ◽  
Mass Density ◽  
Virgin Olive Oil ◽  
Dietary Lipids ◽  
Point Of View ◽  
Bone Mass Density ◽  
Age Related

Diet plays a central role in aging and in the prevention of age-related diseases. Specifically, dietary lipids have influence on processes like oxidative stress or inflammation. This review summarizes and compares the effects of lifelong feeding on three different fat sources, namely virgin olive oil, sunflower oil or fish oil (which differ in fatty acid profile and minor components content) in the pancreas, liver, alveolar bone and femur of old rats. Also, effects on longevity and causes of death are summarized. Animals fed on virgin olive oil had a lower number of β cells and insulin content in the pancreas, less liver fibrosis, less loss of alveolar bone, and greater bone mass density in the femur. In general, the markers of oxidative damage at the liver, pancreatic, gingival and systemic levels were also lower in animals fed on virgin olive oil compared to those treated with sunflower or fish oil. Finally, although the animals died from similar causes regardless of the experimental group, virgin olive oil increased lifespan compared to sunflower oil. Therefore, it is evidenced the chance to modulate the effects of the physiological aging process by diet and, more specifically, by dietary fat.

scholarly journals Sunflower Oil but Not Fish Oil Resembles Positive Effects of Virgin Olive Oil on Aged Pancreas after Life-Long Coenzyme Q Addition

2015 ◽  
Vol 16 (10) ◽  
pp. 23425-23445 ◽  
Author(s):  
Adrián González-Alonso ◽  
César Ramírez-Tortosa ◽  
Alfonso Varela-López ◽  
Enrique Roche ◽  
María Arribas ◽  
...  
Keyword(s):  
Fish Oil ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Coenzyme Q ◽  
Virgin Olive Oil ◽  
Positive Effects

scholarly journals Loss of Bone Mineral Density Associated with Age in Male Rats Fed on Sunflower Oil Is Avoided by Virgin Olive Oil Intake or Coenzyme Q Supplementation

2017 ◽  
Vol 18 (7) ◽  
pp. 1397 ◽  
Author(s):  
Alfonso Varela-López ◽  
Julio J. Ochoa ◽  
José M. Llamas-Elvira ◽  
Magdalena López-Frías ◽  
Elena Planells ◽  
...  
Keyword(s):  
Bone Mineral Density ◽  
Olive Oil ◽  
Bone Mineral ◽  
Sunflower Oil ◽  
Coenzyme Q ◽  
Virgin Olive Oil ◽  
Male Rats ◽  
Mineral Density

scholarly journals Long-term adaptation of pancreatic response by dogs to dietary fats of different degrees of saturation: Olive and sunflower oil

1990 ◽  
Vol 64 (2) ◽  
pp. 487-496 ◽  
Author(s):  
M. C. Ballesta ◽  
M. Mañas ◽  
F. J. Mataix ◽  
E. Martínez-victoria ◽  
I. Seiquer
Keyword(s):  
Olive Oil ◽  
Dietary Fat ◽  
Sunflower Oil ◽  
Pancreatic Secretion ◽  
Specific Activity ◽  
Amylase Activity ◽  
Virgin Olive Oil ◽  
Dietary Fats ◽  
Exocrine Pancreatic Secretion

Mongrel dogs were fed, from weaning to 9 months of age, on one of two diets that differed only in the type of fat content (virgin olive oil or sunflower oil) to compare the composition of exocrine pancreatic secretion in the basal period and in response to food. In resting pancreatic flow, electrolytes and the specific activities of amylase, lipase and chymotrypsin were similar in both experimental groups. However, lipase and amylase outputs, and amylase and protein concentrations were significantly higher in the group fed on the diet rich in sunflower oil. Food intake was not followed by any change in flow-rate or electrolyte or protein content in the group given the diet rich in olive oil. Amylase activity and output were also lower in this group, as was lipase output, whereas activity and specific activity of chymotrypsin were lower in dogs fed on the diet containing sunflower oil. The differences traceable to the composition of the two types of dietary fat supplied may be related to the balance between factors that stimulate and inhibit pancreatic secretion.

scholarly journals Diets Based on Virgin Olive Oil or Fish Oil but Not on Sunflower Oil Prevent Age-Related Alveolar Bone Resorption by Mitochondrial-Related Mechanisms

PLoS ONE ◽  
2013 ◽  
Vol 8 (9) ◽  
pp. e74234 ◽  
Author(s):  
Pedro Bullon ◽  
Maurizio Battino ◽  
Alfonso Varela-Lopez ◽  
Patricia Perez-Lopez ◽  
Sergio Granados-Principal ◽  
...  
Keyword(s):  
Bone Resorption ◽  
Fish Oil ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Alveolar Bone ◽  
Virgin Olive Oil ◽  
Age Related

scholarly journals Novel effects of diets enriched with corn oil or with an olive oil/sunflower oil mixture on vitamin K metabolism and vitamin K-dependent proteins in young men

2002 ◽  
Vol 43 (6) ◽  
pp. 878-884
Author(s):  
Leon J. Schurgers ◽  
Martin J. Shearer ◽  
Berry A.M. Soute ◽  
Ibrahim Elmadfa ◽  
Julia Harvey ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vitamin K ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Young Men ◽  
Oil Sunflower

scholarly journals Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S185-S187 ◽  
Author(s):  
Z. Réblová ◽  
D. Tichovská ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Degradation Rate ◽  
Plant Oils ◽  
Oil Sunflower ◽  
High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

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