Olive oil preparation determines the atherosclerotic protection in apolipoprotein E knockout mice

• Published in: The Journal of nutritional biochemistry Vol. 18; no. 6; pp. 418 - 424
• Main Authors: Acín, Sergio, Navarro, María A., Perona, Javier S., Arbonés-Mainar, José M., Surra, Joaquín C., Guzmán, Mario A., Carnicer, Ricardo, Arnal, Carmen, Orman, Israel, Segovia, Jose C., Osada, Jesús, Ruiz-Gutiérrez, Valentina
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.06.2007; Elsevier Science
• Subjects: animal disease models; Animals; Apolipoprotein; Apolipoproteins E - deficiency; Apolipoproteins E - genetics; Atherosclerosis; Atherosclerosis - genetics; Atherosclerosis - prevention & control; Biological and medical sciences; blood serum; Body Weight - drug effects; cardioprotective effect; cholesteremic effect; Cholesterol; Cholesterol - blood; cholesterol metabolism; Cholesterol, Dietary; cultivars; Fatty Acids, Nonesterified - analysis; Feeding. Feeding behavior; Fundamental and applied biological sciences. Psychology; health promotion; high density lipoprotein; Homozygote; hypercholesterolemia; Liver - anatomy & histology; Liver - drug effects; low density lipoprotein; Male; Mice; Mice, Knockout; monounsaturated fatty acids; Olea europaea; Olive Oil; olives; Organ Size - drug effects; phenolic compounds; Plant Oils - chemistry; Plant Oils - therapeutic use; postprandial state; prostaglandins; risk reduction; squalene; triacylglycerols; Triglycerides - blood; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Apolipoprotein; Olive oil; Cholesterol; Atherosclerosis; Rodentia; Cardiovascular disease; Lipids; Vascular disease; Vertebrata; Mammalia; Mouse; Apolipoprotein E; Animal; Mutation; Protection
• ISSN: 0955-2863; 1873-4847
• DOI: 10.1016/j.jnutbio.2006.08.005

Oils enriched in monounsaturated fatty acids do not seem to behave similarly in protecting against the development of atherosclerosis in animal models, which has been attributed to the presence of soluble phenolic compounds. To test the relevance of other components of oils in the prevention of atherosclerosis, two olive oils from the same cultivar devoid of soluble phenolic compounds were prepared using different procedures (pressure or centrifugation), characterized and fed to apolipoprotein E-deficient mice as 10% (w/w) of their diet. The 2 olive oils had similar levels of monounsaturated fatty acids and squalene, but they differed in their content of linoleic, phytosterols, tocopherols, triterpenes and waxes, which were particularly enriched in the test olive oil obtained by centrifugation. In mice that received a diet enriched in the olive oil derived through centrifugation, the progression of atherosclerosis was delayed compared to the mice that received standard olive oil. That effect was associated with decreases in plasma triglycerides, total and non-high-density lipoprotein cholesterol and isoprostane 8- iso-prostaglandin F 2 α . Our results clearly indicate that the preparation of olive oil is crucial in determining its antiatherosclerotic effect, which extends beyond the presence of phenolic compounds. The test olive oil exerted its antiatherosclerotic effects by modifying plasma lipids and oxidative stress, and it might be a good candidate to replace other fats in functional foods.