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Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota.
Nutrients 2019; 11(8)N

Abstract

Olive oil is one of the main ingredients in the Mediterranean diet, being an important ally in disease prevention. Its nutritional composition is comprised of mainly monounsaturated fatty acids, with oleic being the major acid, plus minor components which act as effective antioxidants, such as hydroxytyrosol. Studies have shown that the consumption of olive oil, as well as its isolated components or in synergism, can be a primary and secondary protective factor against the development of cardiovascular diseases since it reduces the concentrations of low-density lipoproteins and increases the concentration of high-density lipoproteins. Furthermore, it exerts an influence on the inflammatory markers, such as interleukin-6 and tumor necrosis factor, which are pro-inflammatory agents in the body. The components present in olive oil are also associated with the promotion of intestinal health since they stimulate a higher biodiversity of beneficial gut bacteria, enhancing their balance. The objective of this review is to present recent data on investigated effects of olive oil and its components on the metabolism, focused on cardiovascular diseases, inflammation, and gut biota.

Authors+Show Affiliations

Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil. gabi19ac@gmail.com.Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil.Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil.Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil.Laboratory of Botany, Institute of Biosciences, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil.Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil.Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Mato Grosso do Sul, Brazil.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

31394805

Citation

Marcelino, Gabriela, et al. "Effects of Olive Oil and Its Minor Components On Cardiovascular Diseases, Inflammation, and Gut Microbiota." Nutrients, vol. 11, no. 8, 2019.
Marcelino G, Hiane PA, Freitas KC, et al. Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota. Nutrients. 2019;11(8).
Marcelino, G., Hiane, P. A., Freitas, K. C., Santana, L. F., Pott, A., Donadon, J. R., & Guimarães, R. C. A. (2019). Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota. Nutrients, 11(8), doi:10.3390/nu11081826.
Marcelino G, et al. Effects of Olive Oil and Its Minor Components On Cardiovascular Diseases, Inflammation, and Gut Microbiota. Nutrients. 2019 Aug 7;11(8) PubMed PMID: 31394805.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota. AU - Marcelino,Gabriela, AU - Hiane,Priscila Aiko, AU - Freitas,Karine de Cássia, AU - Santana,Lidiani Figueiredo, AU - Pott,Arnildo, AU - Donadon,Juliana Rodrigues, AU - Guimarães,Rita de Cássia Avellaneda, Y1 - 2019/08/07/ PY - 2019/06/26/received PY - 2019/07/18/revised PY - 2019/08/05/accepted PY - 2019/8/10/entrez PY - 2019/8/10/pubmed PY - 2019/8/10/medline KW - Mediterranean diet KW - Olea europaea KW - hydroxytyrosol KW - monounsaturated fatty acids KW - oleuropein KW - phenols JF - Nutrients JO - Nutrients VL - 11 IS - 8 N2 - Olive oil is one of the main ingredients in the Mediterranean diet, being an important ally in disease prevention. Its nutritional composition is comprised of mainly monounsaturated fatty acids, with oleic being the major acid, plus minor components which act as effective antioxidants, such as hydroxytyrosol. Studies have shown that the consumption of olive oil, as well as its isolated components or in synergism, can be a primary and secondary protective factor against the development of cardiovascular diseases since it reduces the concentrations of low-density lipoproteins and increases the concentration of high-density lipoproteins. Furthermore, it exerts an influence on the inflammatory markers, such as interleukin-6 and tumor necrosis factor, which are pro-inflammatory agents in the body. The components present in olive oil are also associated with the promotion of intestinal health since they stimulate a higher biodiversity of beneficial gut bacteria, enhancing their balance. The objective of this review is to present recent data on investigated effects of olive oil and its components on the metabolism, focused on cardiovascular diseases, inflammation, and gut biota. SN - 2072-6643 UR - https://www.unboundmedicine.com/medline/citation/31394805/Effects_of_Olive_Oil_and_Its_Minor_Components_on_Cardiovascular_Diseases,_Inflammation,_and_Gut_Microbiota L2 - http://www.mdpi.com/resolver?pii=nu11081826 DB - PRIME DP - Unbound Medicine ER -