scholarly journals High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 3005 ◽  
Author(s):  
Zhihao Zhao ◽  
Aimin Shi ◽  
Qiang Wang ◽  
Jinrong Zhou
Keyword(s):  
Metabolic Syndrome ◽  
Drinking Water ◽  
Oleic Acid ◽  
Gut Microbiota ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Peanut Oil ◽  
High Oleic Acid ◽  
High Oleic

Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO) and extra virgin olive oil (EVOO), considered as healthy dietary oil, are rich in oleic acid and bioactive phytochemicals, yet efficacy of MS prevention and mechanisms linking to gut microbiota remain obscure. Herein, we investigated HOPO and EVOO supplementation in attenuating diet-induced MS, and the potential mechanisms focusing on modulation of gut microbiota. Physiological, histological and biochemical parameters and gut microbiota profiles were compared among four groups fed respectively with the following diets for 12 weeks: normal chow diet with ordinary drinking water, high-fat diet with fructose drinking water, HOPO diet with fructose drinking water, and EVOO diet with fructose drinking water. HOPO or EVOO supplementation exhibit significant lower body weight gain, homeostasis model assessment-insulin resistance (HOMA-IR), and reduced liver steatosis. HOPO significantly reduced cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) level, while EVOO reduced these levels without significant difference. HOPO and EVOO prevented gut disorder and significantly increased β-diversity and abundance of Bifidobacterium. Moreover, HOPO significantly decreased abundance of Lachnospiraceae and Blautia. These findings suggest that both HOPO and EVOO can attenuate diet-induced MS, associated with modulating gut microbiota.

scholarly journals Effect of extra virgin olive oil components on the arachidonic acid cascade, colorectal cancer and colon cancer cell proliferation

2016 ◽  
Vol 67 (4) ◽  
pp. 159 ◽  
Author(s):  
C. E. Storniolo ◽  
J. J. Moreno
Keyword(s):  
Colorectal Cancer ◽  
Arachidonic Acid ◽  
Oleic Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Primary Source ◽  
Extra Virgin Olive Oil ◽  
Oil Consumption ◽  
High Oleic ◽  
Oil Components

The mediterranean diet (MD) reduced the risk of colorectal cancer (CRC), and olive oil, the primary source of fat in the MD, has also been found to have a protective effect. However, animals fed with oleic acid present a high number of intestinal tumours, suggesting that oleic acid and olive oil consumption can exert different effects on CRC. Considering that extra virgin olive oil (EVOO) is a complex mix of fatty acids and minor compounds such as polyphenols, hydrocarbons, phytosterols and triterpenes; and that these compounds have antioxidant activity and consequently they can modulate the arachidonic acid (AA) cascade and eicosanoid synthesis. This review analyzes the state of the art of olive oil components on the AA cascade and cellular mechanism involved in CRC such as intestinal epithelial cell growth/apoptosis, to understand the fact that the consumption of seed oils with high oleic content or EVOO will probably have different effects on CRC development.

Comparison between Extra Virgin Olive Oil and Oleic Acid Rich Sunflower Oil: Effects on Postprandial Lipemia and LDL Susceptibility to Oxidation

1998 ◽  
Vol 42 (5) ◽  
pp. 251-260 ◽  
Author(s):  
Nathalie Nicolaïew ◽  
Nicole Lemort ◽  
Laura Adorni ◽  
Bruno Berra ◽  
Gigliola Montorfano ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Postprandial Lipemia ◽  
Extra Virgin Olive Oil

Abstract P382: Canola and High-Oleic Acid Canola Oils Improve Lipid/Lipoprotein Parameters Compared to an Oil Blend Characteristic of a Western Dietary Pattern in Individuals at Risk for Metabolic Syndrome: A Randomized Crossover Clinical Trial

Circulation ◽  
2018 ◽  
Vol 137 (suppl_1) ◽  
Author(s):  
Kate J Bowen ◽  
Penny M Kris-Etherton ◽  
Sheila G West ◽  
Jennifer A Fleming ◽  
Philip W Connelly ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Clinical Trial ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Canola Oil ◽  
Density Lipoprotein ◽  
High Oleic Acid ◽  
High Oleic ◽  
Oil Blend ◽  
Canola Oils

Introduction: Identifying dietary interventions for cardiometabolic disease prevention in individuals with metabolic syndrome is relevant to a significant portion of the population. Numerous studies have investigated the effects of canola oil on cardiovascular disease risk; however, no studies have compared canola oil diets to a control diet with a fatty acid composition characteristic of Western intakes in individuals with metabolic syndrome risk factors. The objectives of this study were to evaluate effects of canola oil, high-oleic acid canola oil (HOCO), and a control oil (blend of butter, safflower, coconut, and flaxseed oils formulated to represent a Western diet fatty acid profile) on lipids, lipoproteins, and apolipoproteins. Hypothesis: We tested the hypothesis that the two canola oil diets would elicit beneficial effects on the total lipid/lipoprotein profile compared to the Western (control oil) diet. Methods: In a multi-center, double blind, randomized, three-period crossover, controlled feeding clinical trial, 119 individuals with an increased waist circumference plus at least one additional metabolic syndrome risk factor consumed prepared isocaloric, weight maintenance diets containing canola oil [17.5% E from monounsaturated fatty acids (MUFA), 9.2% polyunsaturated fatty acids (PUFA), 6.6% saturated fatty acids (SFA)], HOCO (19.1% E from MUFA, 7.0% PUFA, 6.4% SFA), or control oil (11% E from MUFA, 10% PUFA, 12% SFA) for six-weeks each separated by 4-12 week washouts. The differences at the end of 42 days of feeding were tested. Results: The canola oil and HOCO resulted in lower endpoint total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C), the TC: high-density lipoprotein-cholesterol (HDL-C) ratio, apolipoprotein (apo) B, the apoB: apoA1 ratio, and non-HDL-C compared to control oil ( P <0.0001 for treatment effect), with no differences between HOCO and canola oil for these parameters. Endpoint apoA1 did not significantly differ between the two canola oils and control, but was higher after the HOCO compared to canola oil (1.46 ± 0.02 g/L vs. 1.43 ± 0.02 g/L, P = 0.0462). There were no differences among the three diets in endpoint triglycerides or HDL-C. Conclusions: Incorporating canola or high-oleic acid canola oils into the diet improves blood lipids and lipoproteins compared to a contemporary Western diet in individuals with at least two criteria for metabolic syndrome.

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.

Physicochemical and organoleptic characterization and evaluating immunomodulatory effect in Wistar rats of extra virgin olive oil from northeastern of Algeria

2016 ◽  
Vol 5 (5) ◽  
pp. 179-186
Author(s):  
Yamina Aissaoui ◽  
Saâd Mebrek ◽  
Yamina Mehdi ◽  
Amina Imène Benali ◽  
Insaf Fatima Zohra Mansour ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
International Standards ◽  
Immunomodulatory Effect ◽  
Total Polyphenols ◽  
Males And Females ◽  
Pale Green

Physicochemical and organoleptic characterization of the local extra virgin olive oil was performed. It has a pale green color indicating no taste or smell of deterioration with a clear appearance at 20 ° C for 24 h. It has bitterness and a piquant character identified by a panel of tasting each of which gave it a score of 03/10. It also has a fruity intensity rated 4.8 / 10. The acidity (0.1% oleic acid), density (0.916), peroxide value (04), refractive index (01.4685) and saponification index (184) were in accordance with standards. Total polyphenols was 280 mg GAE / kg of product. Spectrum of fatty acids, obtained by gas chromatography, shows a wealth equivalent to 80% of oleic acid. These results were used to classify this product in the category extra virgin oil according to the international standards. Immunomodulatory effect of this oil was performed in males and females rats. A dose of 300 μl of extra virgin olive oil was injected subcutaneously into male and female experimental groups simultaneously with an injection of 300 μl of antigenic ovalbu-min solution in the presence of Freund's adjuvant. Evaluation of IgG by the reverse radial immunodiffusion technique of Mancini gives a precipitate of diameter in control females (5.56 ± 0.74 mm) greater than that of control males (3.9 ± 0.45 mm) thereby demonstrating an immune stimulation or immunomodulation difference more intense in female controls (p <0.05).

scholarly journals Study of adulteration of extra virgin olive oil with peanut oil using FTIR spectroscopy and chemometrics

2015 ◽  
Vol 1 (1) ◽  
pp. 1018695 ◽  
Author(s):  
Magda Vasconcelos ◽  
Luis Coelho ◽  
Ana Barros ◽  
José Manuel Marques Martins de Almeida
Keyword(s):  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Peanut Oil
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