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Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins.
Nutr Metab Cardiovasc Dis. 1999 Jun; 9(3):102-7.NM

Abstract

BACKGROUND AND AIM

Substantial evidence suggests that oxidative modifications of low density lipoproteins (LDL) critically contribute to the pathogenesis and progression of human atherosclerosis. Oxidized LDL (oxLDL) are present in atherosclerotic plaques and contain oxysterols that exhibit a variety of adverse biological activities. Antioxidants have also been shown to prevent LDL modification. We have therefore assessed the efficacy of virgin olive oil phenolic compounds in preventing oxidative modifications of human LDL oxidized by UV light.

METHODS AND RESULTS

Cholesterol oxides formed during LDL photo-oxidation were determined by UV-HPLC in the presence of different concentrations of phenolic compounds and their pure components (tyrosol and oleuropein), and probucol, a widely used synthetic antioxidant. Electrophoretic mobility was also assayed. The results demonstrate that phenolic compounds are much more potent in preventing cholesterol oxide formation and apoproteic moiety modification than their pure components and probucol.

CONCLUSIONS

The beneficial effects of a Mediterranean diet may be ascribable not only to the high unsaturated/saturated fatty acid ratio characteristic of olive oil, but also to the unique antioxidant properties of its phenolic compounds.

Authors+Show Affiliations

Institute of Pharmacological Sciences, University of Milan, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10464782

Citation

Caruso, D, et al. "Effect of Virgin Olive Oil Phenolic Compounds On in Vitro Oxidation of Human Low Density Lipoproteins." Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, vol. 9, no. 3, 1999, pp. 102-7.
Caruso D, Berra B, Giavarini F, et al. Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins. Nutr Metab Cardiovasc Dis. 1999;9(3):102-7.
Caruso, D., Berra, B., Giavarini, F., Cortesi, N., Fedeli, E., & Galli, G. (1999). Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 9(3), 102-7.
Caruso D, et al. Effect of Virgin Olive Oil Phenolic Compounds On in Vitro Oxidation of Human Low Density Lipoproteins. Nutr Metab Cardiovasc Dis. 1999;9(3):102-7. PubMed PMID: 10464782.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins. AU - Caruso,D, AU - Berra,B, AU - Giavarini,F, AU - Cortesi,N, AU - Fedeli,E, AU - Galli,G, PY - 1999/8/28/pubmed PY - 1999/8/28/medline PY - 1999/8/28/entrez SP - 102 EP - 7 JF - Nutrition, metabolism, and cardiovascular diseases : NMCD JO - Nutr Metab Cardiovasc Dis VL - 9 IS - 3 N2 - BACKGROUND AND AIM: Substantial evidence suggests that oxidative modifications of low density lipoproteins (LDL) critically contribute to the pathogenesis and progression of human atherosclerosis. Oxidized LDL (oxLDL) are present in atherosclerotic plaques and contain oxysterols that exhibit a variety of adverse biological activities. Antioxidants have also been shown to prevent LDL modification. We have therefore assessed the efficacy of virgin olive oil phenolic compounds in preventing oxidative modifications of human LDL oxidized by UV light. METHODS AND RESULTS: Cholesterol oxides formed during LDL photo-oxidation were determined by UV-HPLC in the presence of different concentrations of phenolic compounds and their pure components (tyrosol and oleuropein), and probucol, a widely used synthetic antioxidant. Electrophoretic mobility was also assayed. The results demonstrate that phenolic compounds are much more potent in preventing cholesterol oxide formation and apoproteic moiety modification than their pure components and probucol. CONCLUSIONS: The beneficial effects of a Mediterranean diet may be ascribable not only to the high unsaturated/saturated fatty acid ratio characteristic of olive oil, but also to the unique antioxidant properties of its phenolic compounds. SN - 0939-4753 UR - https://www.unboundmedicine.com/medline/citation/10464782/Effect_of_virgin_olive_oil_phenolic_compounds_on_in_vitro_oxidation_of_human_low_density_lipoproteins_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -