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Nutrients. 2019 Jul 26;11(8). pii: E1728. doi: 10.3390/nu11081728.

Cardioprotective Effect of a Virgin Olive Oil Enriched with Bioactive Compounds in Spontaneously Hypertensive Rats.

Author information

1
Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Armilla, Granada, Spain.
2
Department of Physiology, Phaculty of Medicine, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Armilla, Granada, Spain.
3
Department of Pharmacology, Phaculty of Pharmacy, University of Granada, Campus Cartuja s/n, 180710 Armilla, Granada, Spain.
4
Instituto para la Calidad y Seguridad Alimentaria S.L. (ICSA)-TECNOFOOD I+D SOLUCIONES S.L., Avenida de la Hispanidad 17, 18320 Santa Fe, Granada, Spain.
5
Laboratorio CM Europa S.L., Polígono Industrial "Cañada de la Fuente", Carretera Fuensanta, s/n, 23600 Martos, Jaén, Spain.
6
Vegetable By-Products of Mediterráneo, SL, Cl Isla Menor CEP Jose Maria Blanco SN, 41010 Seville, Spain.
7
Fat Institute: Department of Food Phytochemistry Campus of the Pablo de Olavide University, Building 46 Ctra. De Utrera, km. 1, 41013 Seville, Spain.
8
Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
9
Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), Dr. Aiguader 88, 08003 Barcelona, Spain.
10
Spanish Biomedical Research Networking Centre, Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III. Monforte de Lemos 3-5, 28029 Madrid, Spain.
11
NUPROAS Handelsbolag, Nackã, Sweden, NUPROAS HB, Spanish Office: Apartado de Correos 93, 17242 Girona, Spain.
12
Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Center, University of Granada, Health Technology Park, Avd of Conocimiento s/n, 18100 Armilla, Granada, Spain.
13
Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Armilla, Granada, Spain. mdmesa@ugr.es.
14
Biosanitary Research Institute of Granada, 18014 Granada, Spain. mdmesa@ugr.es.

Abstract

Olive oil and its derivatives have been described to exert beneficial effects on hypertensive states and cardiovascular disease prevention. We studied the effects of chronic consumption of extra virgin olive oil (EVOO), enriched in bioactive compounds from olive fruit and leaves, on blood pressure, endothelial function, oxidative and inflammatory status, and circulating cholesterol levels, in spontaneously hypertensive rats (SHR). Thirty SHR were randomly assigned to three groups: a control untreated SHR group, an SHR group (1 mL/rat/day) of a control olive oil (17.6 mg/kg of phenolic compounds), and an SHR group (1 mL/rat/day) of the enriched EVOO (750 mg/kg of phenolic compounds) for eight weeks. Ten Wistar Kyoto rats (WKY) were included as healthy controls. Long-term administration of the enriched EVOO decreased systolic blood pressure and cardiac hypertrophy, and improved the ex vivo aortic endothelial dysfunction measured in SHR. Moreover, enriched oil supplementation reduced the plasma levels of Angiotensin II and total cholesterol, and the urinary levels of endothelin-1 and oxidative stress biomarkers, while pro-inflammatory cytokines were unaffected. In conclusion, sustained treatment with EVOO, enriched in bioactive compounds from the olive fruit and leaves, may be an effective tool for reducing blood pressure and cholesterol levels alone or in combination with pharmacological anti-hypertensive treatment.

KEYWORDS:

endothelial function; extra virgin olive oil; hypertension; phenolic compounds

PMID:
31357464
DOI:
10.3390/nu11081728
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