The role of virgin olive oil components in the modulation of endothelial function

• Published in: The Journal of nutritional biochemistry Vol. 17; no. 7; pp. 429 - 445
• Main Authors: Perona, Javier S., Cabello-Moruno, Rosana, Ruiz-Gutierrez, Valentina
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.07.2006; Elsevier Science
• Subjects: Adhesion molecules; Animals; anti-inflammatory activity; antioxidant activity; antioxidants; Biological and medical sciences; blood lipids; cardioprotective effect; Cardiovascular Diseases - etiology; Diet, Mediterranean; Dietary Fats, Unsaturated - pharmacology; eicosanoids; Endothelial Cells - drug effects; Endothelial Cells - physiology; Endothelium; Feeding. Feeding behavior; free radicals; Fundamental and applied biological sciences. Psychology; hemodynamics; Humans; hydrocarbons; hypercholesterolemia; Hypercholesterolemia - complications; leukotrienes; Nitric oxide; Olea - chemistry; Oleic Acid - pharmacology; Olive Oil; oxidative stress; phytochemicals; Plant Oils - chemistry; Plant Oils - pharmacology; polyphenols; prostaglandins; Reactive oxygen species; Reactive Oxygen Species - pharmacology; sterols; tocopherols; triterpenoids; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Virgin olive oil; Adhesion molecules; Reactive oxygen species; Virgin olive oil; Nitric oxide; Endothelium; Vertebrata; Mammalia; Modulation; Olive oil; Adhesion; Virgin oil
• ISSN: 0955-2863; 1873-4847
• DOI: 10.1016/j.jnutbio.2005.11.007

The endothelium is involved in many of the processes related to the development of atherosclerosis, which is considered an inflammatory disease. Actually, traditional risk factors for atherosclerosis predispose to endothelial dysfunction, which is manifested as an increase in the expression of specific cytokines and adhesion molecules. There are firm evidence supporting the beneficial effects of olive oil, the most genuine component of the Mediterranean diet. Although the effects of olive oil and other oleic acid-rich dietary oils on atherosclerosis and plasma lipids are well known, the roles of minor components have been less investigated. Minor components constitute only 1–2% of virgin olive oil (VOO) and are composed of hydrocarbons, polyphenols, tocopherols, sterols, triterpenoids and other components usually found in traces. Despite their low concentration, non-fatty acid constituents may be of importance because studies comparing monounsaturated dietary oils have reported different effects on cardiovascular disease. Most of these compounds have demonstrated antioxidant, anti-inflammatory and hypolipidemic properties. In this review, we summarize current knowledge on the effects of these compounds contained in VOO on vascular dysfunction and the mechanisms by which they modulate endothelial activity. Such mechanisms involve the release of nitric oxide, eicosanoids (prostaglandins and leukotrienes) and adhesion molecules, in most cases by activation of nuclear factor κB by reactive oxygen species.