Effects of Virgin Olive oil and phenol-enriched virgin olive oils on lipoprotein atherogenicity

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• dc.contributor.author Farràs Mañé, Marta
• dc.contributor.author Canyelles, Marina
• dc.contributor.author Fitó Colomer, Montserrat
• dc.contributor.author Escolà-Gil, Joan Carles
• dc.date.accessioned 2020-06-15T06:43:53Z
• dc.date.available 2020-06-15T06:43:53Z
• dc.date.issued 2020
• dc.description.abstract The atherogenicity of low-density lipoprotein (LDL) and triglyceride-rich lipoproteins (TRLs) may be more significant than LDL cholesterol levels. Clinical trials which have led to increased high-density lipoprotein (HDL) cholesterol have not always seen reductions in cardiovascular disease (CVD). Furthermore, genetic variants predisposing individuals to high HDL cholesterol are not associated with a lower risk of suffering a coronary event, and therefore HDL functionality is considered to be the most relevant aspect. Virgin olive oil (VOO) is thought to play a protective role against CVD. This review describes the effects of VOO and phenol-enriched VOOs on lipoprotein atherogenicity and HDL atheroprotective properties. The studies have demonstrated a decrease in LDL atherogenicity and an increase in the HDL-mediated macrophage cholesterol efflux capacity, HDL antioxidant activity, and HDL anti-inflammatory characteristics after various VOO interventions. Moreover, the expression of cholesterol efflux-related genes was enhanced after exposure to phenol-enriched VOOs in both post-prandial and sustained trials. Improvements in HDL antioxidant properties were also observed after VOO and phenol-enriched VOO interventions. Furthermore, some studies have demonstrated improved characteristics of TRL atherogenicity under postprandial conditions after VOO intake. Large-scale, long-term randomized clinical trials, and Mendelian analyses which assess the lipoprotein state and properties, are required to confirm these results.
• dc.format.mimetype application/pdf
• dc.identifier.citation Farràs M, Canyelles M, Fitó M, Escolà-Gil JC. Effects of Virgin Olive oil and phenol-enriched virgin olive oils on lipoprotein atherogenicity. Nutrients. 2020 Feb 26; 12(3):601. DOI: 10.3390/nu12030601
• dc.identifier.doi http://dx.doi.org/10.3390/nu12030601
• dc.identifier.issn 2072-6643
• dc.identifier.uri http://hdl.handle.net/10230/44976
• dc.language.iso eng
• dc.publisher MDPI
• dc.rights Copyright © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
• dc.rights.accessRights info:eu-repo/semantics/openAccess
• dc.rights.uri http://creativecommons.org/licenses/by/4.0/
• dc.subject.keyword Chylomicrons
• dc.subject.keyword High density lipoprotein
• dc.subject.keyword Low density lipoprotein
• dc.subject.keyword Triglyceride-rich lipoprotein
• dc.subject.keyword Virgin olive oil
• dc.title Effects of Virgin Olive oil and phenol-enriched virgin olive oils on lipoprotein atherogenicity
• dc.type info:eu-repo/semantics/article
• dc.type.version info:eu-repo/semantics/publishedVersion