Dietary virgin olive oil triacylglycerols as an independent determinant of very low-density lipoprotein composition

• Published in: Nutrition (Burbank, Los Angeles County, Calif.) Vol. 20; no. 6; pp. 509 - 514
• Main Authors: Perona, J.S., Cañizares, J., Montero, E., Sánchez-Domínguez, J.M., Pacheco, Y.M., Ruiz-Gutierrez, V.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.06.2004; Elsevier; Elsevier Limited
• Subjects: Aged; Aged, 80 and over; Analysis of Variance; Biological and medical sciences; Cardiovascular disease; Cholesterol; Chromatography, High Pressure Liquid; Diet; Dietary Fats, Unsaturated - administration & dosage; Dietary Fats, Unsaturated - pharmacology; elderly; Esters; Fatty acids; Fatty Acids - blood; Feeding. Feeding behavior; Female; Flavonoids - blood; Fundamental and applied biological sciences. Psychology; Humans; Lipids; Lipids - blood; Lipoproteins, VLDL - blood; Lipoproteins, VLDL - drug effects; Male; Olive Oil; Phenols - blood; Plant Oils - administration & dosage; Plant Oils - pharmacology; Polyphenols; Reference Values; Spain; Species composition; Sterols - blood; triacylglycerols; Triglycerides - administration & dosage; Triglycerides - pharmacology; Vertebrates: anatomy and physiology, studies on body, several organs or systems; very low-density lipoprotein; virgin olive oil; Spain; virgin olive oil; lipids; triacylglycerols; elderly; very low-density lipoprotein; Human; Lipids; Olive oil; Edible oil; Metabolism; Virgin oil; Lipoprotein LDL; Regulation(control); Triacylglycerol; Elderly
• ISSN: 0899-9007; 1873-1244
• DOI: 10.1016/j.nut.2004.03.008

We examined the effects of virgin olive oil (VOO) triacylglycerols (TGs) on the lipid composition of human very low-density lipoprotein (VLDL). Twenty-one normocholesterolemic, normotensive, non-diabetic elderly subjects were recruited for the study. Two VOOs (VOO1 and VOO2) of the same variety, with an equivalent composition in minor components and differing only in the oleic and linoleic acid concentrations, were administered for 4 wk each to assess the effect of their TG molecular species compositions. Blood was collected after an overnight fast, VLDLs were isolated by ultracentrifugation, and lipid classes, TG molecular species, and TG fatty acid composition were determined. Dietary VOOs significantly differed in TG molecular species composition. VOO1 represented larger amounts of triolein ( P < 0.01), whereas VOO2 was significantly enriched with dilinoleoyl-oleoyl-glycerol, linoleoyl-dioleoyl-glycerol, and linoleoyl-oleoyl-palmitoyl-glycerol ( P < 0.01). For VLDL, intake of VOO1 caused an increase of total TG ( P < 0.01) due mainly to increases in triolein and linoleoyl-dioleoyl-glycerol. Conversely, VOO2 increased VLDL cholesteryl esters ( P < 0.01) and TG rich in arachidonic acid ( P < 0.01). The different TG molecular species compositions of dietary oils may be an independent determinant of the lipid composition of VLDL in elderly people and therefore may play a role in regulating lipoprotein metabolism in these subjects.