Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation
The protective effect of phenolic compounds from an olive oil extract, and of olive oils with (extra‐virgin) and without (refined) phenolic components, on low density lipoprotein (LDL) oxidation was investigated. When added to isolated LDL, phenolics [0.025–0.3 mg/L caffeic acid equivalents (CAE)] i...
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| Veröffentlicht in: | Lipids 2000-06, Vol.35 (6), p.633-638 |
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| creator | Fitó, Montserrat Covas, María Isabel Lamuela‐Raventós, Rosa M. Vila, Joan Torrents, Jaume Torre, Carmen Marrugat, Jaume |
| description | The protective effect of phenolic compounds from an olive oil extract, and of olive oils with (extra‐virgin) and without (refined) phenolic components, on low density lipoprotein (LDL) oxidation was investigated. When added to isolated LDL, phenolics [0.025–0.3 mg/L caffeic acid equivalents (CAE)] increased the lag time of conjugated diene formation after copper‐mediated LDL oxidation in a concentration‐dependent manner. Concentrations of phenolics greater than 20 mg/L inhibited formation of thiobarbituric‐acid reactive substances after AAPH‐initiated LDL oxidation. LDL isolated from plasma after preincubation with phenolics (25–160 mg/L CAE) showed a concentration‐dependent increase in the lag time of conjugated diene formation after copper‐mediated LDL oxidation. Refined olive oil (0 mg/L CAE) and extra‐virgin olive oil (0.1 and 0.3 mg/L CAE) added to isolated LDL caused an increase in the lag time of conjugated diene formation after copper‐mediated LDL oxidation that was related to olive oil phenolic content. Multiple regression analysis showed that phenolics were significantly associated with the increase in lag time after adjustment for effects of other antioxidants; α‐tocopherol also achieved a statistically significant effect. These results indicate that olive oil phenolic compounds protect LDL against peroxyl radical‐dependent and metal‐induced oxidation in vitro and could associate with LDL after their incubation with plasma. Both types of olive oil protect LDL from oxidation. Olive oil containing phenolics, however, shows more antioxidant effect on LDL oxidation than refined olive oil. |
| doi_str_mv | 10.1007/s11745-000-0567-1 |
| format | Article |
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When added to isolated LDL, phenolics [0.025–0.3 mg/L caffeic acid equivalents (CAE)] increased the lag time of conjugated diene formation after copper‐mediated LDL oxidation in a concentration‐dependent manner. Concentrations of phenolics greater than 20 mg/L inhibited formation of thiobarbituric‐acid reactive substances after AAPH‐initiated LDL oxidation. LDL isolated from plasma after preincubation with phenolics (25–160 mg/L CAE) showed a concentration‐dependent increase in the lag time of conjugated diene formation after copper‐mediated LDL oxidation. Refined olive oil (0 mg/L CAE) and extra‐virgin olive oil (0.1 and 0.3 mg/L CAE) added to isolated LDL caused an increase in the lag time of conjugated diene formation after copper‐mediated LDL oxidation that was related to olive oil phenolic content. Multiple regression analysis showed that phenolics were significantly associated with the increase in lag time after adjustment for effects of other antioxidants; α‐tocopherol also achieved a statistically significant effect. These results indicate that olive oil phenolic compounds protect LDL against peroxyl radical‐dependent and metal‐induced oxidation in vitro and could associate with LDL after their incubation with plasma. Both types of olive oil protect LDL from oxidation. Olive oil containing phenolics, however, shows more antioxidant effect on LDL oxidation than refined olive oil.</description><identifier>ISSN: 0024-4201</identifier><identifier>EISSN: 1558-9307</identifier><identifier>DOI: 10.1007/s11745-000-0567-1</identifier><identifier>PMID: 10901425</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer‐Verlag</publisher><subject>Antioxidants ; Chromatography, High Pressure Liquid ; Copper ; Humans ; In Vitro Techniques ; Lipoproteins, LDL - metabolism ; Low density lipoprotein ; Nutrition ; Olive Oil ; Oxidation ; Oxidation-Reduction ; Phenols ; Phenols - pharmacology ; Plant Oils - chemistry ; Plant Oils - pharmacology ; Regression analysis</subject><ispartof>Lipids, 2000-06, Vol.35 (6), p.633-638</ispartof><rights>2000 American Oil Chemists' Society (AOCS)</rights><rights>AOCS Press 2000</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4383-2a8c8957f27021f4d424ce67a3d4e0c020264a576fefdc25d5e0bd33ee7b3163</citedby><cites>FETCH-LOGICAL-c4383-2a8c8957f27021f4d424ce67a3d4e0c020264a576fefdc25d5e0bd33ee7b3163</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1007%2Fs11745-000-0567-1$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1007%2Fs11745-000-0567-1$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10901425$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Fitó, Montserrat</creatorcontrib><creatorcontrib>Covas, María Isabel</creatorcontrib><creatorcontrib>Lamuela‐Raventós, Rosa M.</creatorcontrib><creatorcontrib>Vila, Joan</creatorcontrib><creatorcontrib>Torrents, Jaume</creatorcontrib><creatorcontrib>Torre, Carmen</creatorcontrib><creatorcontrib>Marrugat, Jaume</creatorcontrib><title>Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation</title><title>Lipids</title><addtitle>Lipids</addtitle><description>The protective effect of phenolic compounds from an olive oil extract, and of olive oils with (extra‐virgin) and without (refined) phenolic components, on low density lipoprotein (LDL) oxidation was investigated. When added to isolated LDL, phenolics [0.025–0.3 mg/L caffeic acid equivalents (CAE)] increased the lag time of conjugated diene formation after copper‐mediated LDL oxidation in a concentration‐dependent manner. Concentrations of phenolics greater than 20 mg/L inhibited formation of thiobarbituric‐acid reactive substances after AAPH‐initiated LDL oxidation. LDL isolated from plasma after preincubation with phenolics (25–160 mg/L CAE) showed a concentration‐dependent increase in the lag time of conjugated diene formation after copper‐mediated LDL oxidation. Refined olive oil (0 mg/L CAE) and extra‐virgin olive oil (0.1 and 0.3 mg/L CAE) added to isolated LDL caused an increase in the lag time of conjugated diene formation after copper‐mediated LDL oxidation that was related to olive oil phenolic content. Multiple regression analysis showed that phenolics were significantly associated with the increase in lag time after adjustment for effects of other antioxidants; α‐tocopherol also achieved a statistically significant effect. These results indicate that olive oil phenolic compounds protect LDL against peroxyl radical‐dependent and metal‐induced oxidation in vitro and could associate with LDL after their incubation with plasma. Both types of olive oil protect LDL from oxidation. Olive oil containing phenolics, however, shows more antioxidant effect on LDL oxidation than refined olive oil.</description><subject>Antioxidants</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Copper</subject><subject>Humans</subject><subject>In Vitro Techniques</subject><subject>Lipoproteins, LDL - metabolism</subject><subject>Low density lipoprotein</subject><subject>Nutrition</subject><subject>Olive Oil</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>Phenols</subject><subject>Phenols - pharmacology</subject><subject>Plant Oils - chemistry</subject><subject>Plant Oils - pharmacology</subject><subject>Regression analysis</subject><issn>0024-4201</issn><issn>1558-9307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNqFkD1PHDEQhi0UBAfhB6SJrBTpNoy_1ntlBOFDOgkKestnj4nRnr1Z7wbu38enpYjSpLJn9MyrVw8hnxh8YwD6sjCmpWoAoAHV6oYdkRVTqmvWAvQHsgLgspEc2Ck5K-Wljkyu1Qk5ZbAGJrlaEfc45gndFH8jxRDqj-ZAc3-Yc-ypTZ7GqdDhJ6a6ddTl3ZDn5Au1zzamMtE-v1KPqcRpT_s45OGQGBPNb9HbKeb0kRwH2xe8eH_PydPNj6eru2bzcHt_9X3TOCk60XDbuW6tdOC6Fg3SSy4dttoKLxEccOCttEq3AYN3XHmFsPVCIOqtYK04J1-X2Frg14xlMrtYHPa9TZjnYjTjUiqACn75B3zJ85hqNdN1HROyA1EhtkBuzKWMGMwwxp0d94aBOdg3i31T7ZuDfcPqzef34Hm7Q__XxaK7AnoBXmOP-_8nms394zW0Qog_T7-Q1A</recordid><startdate>200006</startdate><enddate>200006</enddate><creator>Fitó, Montserrat</creator><creator>Covas, María Isabel</creator><creator>Lamuela‐Raventós, Rosa M.</creator><creator>Vila, Joan</creator><creator>Torrents, Jaume</creator><creator>Torre, Carmen</creator><creator>Marrugat, Jaume</creator><general>Springer‐Verlag</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7QP</scope><scope>7QR</scope><scope>7T7</scope><scope>7TK</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PCBAR</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope></search><sort><creationdate>200006</creationdate><title>Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation</title><author>Fitó, Montserrat ; Covas, María Isabel ; Lamuela‐Raventós, Rosa M. ; Vila, Joan ; Torrents, Jaume ; Torre, Carmen ; Marrugat, Jaume</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4383-2a8c8957f27021f4d424ce67a3d4e0c020264a576fefdc25d5e0bd33ee7b3163</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Antioxidants</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Copper</topic><topic>Humans</topic><topic>In Vitro Techniques</topic><topic>Lipoproteins, LDL - metabolism</topic><topic>Low density lipoprotein</topic><topic>Nutrition</topic><topic>Olive Oil</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>Phenols</topic><topic>Phenols - pharmacology</topic><topic>Plant Oils - chemistry</topic><topic>Plant Oils - pharmacology</topic><topic>Regression analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fitó, Montserrat</creatorcontrib><creatorcontrib>Covas, María Isabel</creatorcontrib><creatorcontrib>Lamuela‐Raventós, Rosa M.</creatorcontrib><creatorcontrib>Vila, Joan</creatorcontrib><creatorcontrib>Torrents, Jaume</creatorcontrib><creatorcontrib>Torre, Carmen</creatorcontrib><creatorcontrib>Marrugat, Jaume</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Neurosciences Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>MEDLINE - Academic</collection><jtitle>Lipids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fitó, Montserrat</au><au>Covas, María Isabel</au><au>Lamuela‐Raventós, Rosa M.</au><au>Vila, Joan</au><au>Torrents, Jaume</au><au>Torre, Carmen</au><au>Marrugat, Jaume</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation</atitle><jtitle>Lipids</jtitle><addtitle>Lipids</addtitle><date>2000-06</date><risdate>2000</risdate><volume>35</volume><issue>6</issue><spage>633</spage><epage>638</epage><pages>633-638</pages><issn>0024-4201</issn><eissn>1558-9307</eissn><abstract>The protective effect of phenolic compounds from an olive oil extract, and of olive oils with (extra‐virgin) and without (refined) phenolic components, on low density lipoprotein (LDL) oxidation was investigated. When added to isolated LDL, phenolics [0.025–0.3 mg/L caffeic acid equivalents (CAE)] increased the lag time of conjugated diene formation after copper‐mediated LDL oxidation in a concentration‐dependent manner. Concentrations of phenolics greater than 20 mg/L inhibited formation of thiobarbituric‐acid reactive substances after AAPH‐initiated LDL oxidation. LDL isolated from plasma after preincubation with phenolics (25–160 mg/L CAE) showed a concentration‐dependent increase in the lag time of conjugated diene formation after copper‐mediated LDL oxidation. Refined olive oil (0 mg/L CAE) and extra‐virgin olive oil (0.1 and 0.3 mg/L CAE) added to isolated LDL caused an increase in the lag time of conjugated diene formation after copper‐mediated LDL oxidation that was related to olive oil phenolic content. Multiple regression analysis showed that phenolics were significantly associated with the increase in lag time after adjustment for effects of other antioxidants; α‐tocopherol also achieved a statistically significant effect. These results indicate that olive oil phenolic compounds protect LDL against peroxyl radical‐dependent and metal‐induced oxidation in vitro and could associate with LDL after their incubation with plasma. Both types of olive oil protect LDL from oxidation. Olive oil containing phenolics, however, shows more antioxidant effect on LDL oxidation than refined olive oil.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer‐Verlag</pub><pmid>10901425</pmid><doi>10.1007/s11745-000-0567-1</doi><tpages>6</tpages></addata></record> |
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| subjects | Antioxidants Chromatography, High Pressure Liquid Copper Humans In Vitro Techniques Lipoproteins, LDL - metabolism Low density lipoprotein Nutrition Olive Oil Oxidation Oxidation-Reduction Phenols Phenols - pharmacology Plant Oils - chemistry Plant Oils - pharmacology Regression analysis |
| title | Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation |
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