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Amelioration of oxidative and inflammatory status in hearts of cholesterol-fed rats supplemented with oils or oil-products with extra virgin olive oil components

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Abstract

Purpose

The contribution of extra virgin olive oil (EVOO) macro- and micro-constituents in heart oxidative and inflammatory status in a hypercholesterolemic rat model was evaluated. Fatty acid profile as well as α-tocopherol, sterol, and squalene content was identified directly in rat hearts to distinguish the effect of individual components or to enlighten the potential synergisms.

Methods

Oils and oil-products with discernible lipid and polar phenolic content were used. Wistar rats were fed a high-cholesterol diet solely, or supplemented with one of the following oils, i.e., EVOO, sunflower oil (SO), and high-oleic sunflower oil (HOSO) or oil-products, i.e., phenolics-deprived EVOO [EVOO(−)], SO enriched with the EVOO phenolics [SO(+)], and HOSO enriched with the EVOO phenolics [HOSO(+)]. Dietary treatment lasted 9 weeks; at the end of the intervention blood and heart samples were collected.

Results

High-cholesterol-diet-induced dyslipidemia was shown by increase in serum total cholesterol, low-density lipoprotein cholesterol, and triacylglycerols. Dyslipidemia resulted in increased malondialdehyde (MDA) and tumor necrosis factor-α (TNF-α) levels, while glutathione and interleukin 6 levels remained unaffected in all intervention groups. Augmentation observed in MDA and TNF-α was attenuated in EVOO, SO(+), and HOSO(+) groups. Heart squalene and cholesterol content remained unaffected among all groups studied. Heart α-tocopherol was determined by oil α-tocopherol content. Variations were observed for heart β-sitosterol, while heterogeneity was reported with respect to heart fatty acid profile in all intervention groups.

Conclusions

Overall, we suggest that the EVOO-polar phenolic compounds decreased MDA and TNF-α in hearts of cholesterol-fed rats.

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Acknowledgments

This research has been co-financed by the European Union (European Social Fund—ESF) and Greek national funds through the Operational Program “Education and Lifelong Learning” of the National Strategic Reference Framework (NSRF) Research Funding Program “Heraclitus II—Investing in knowledge society through the European Social Fund”. This work was funded by Grant by the Experimental Research Center of ELPEN S.A. Pharmaceuticals, Pikermi, Athens, Greece (E.R.C.E.). Professor V. T. Karathanos is gratefully acknowledged for his valuable comments and fruitful conversations. We are grateful to Mr. Kyriopoulos K. (MINERVA S.A., Athens, Greece) for his help with olive oil supplementation.

Conflict of interest

The authors declare no conflict of interest.

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Authors and Affiliations

  1. Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece

    Ageliki I. Katsarou, Andriana C. Kaliora, Antonia Chiou, Nick Kalogeropoulos & Nikolaos K. Andrikopoulos

  2. Experimental-Research Center ELPEN, Pikermi, Athens, Greece

    Apostolos Papalois

  3. Laboratory of Pathology, School of Medicine, University of Athens, Athens, Greece

    George Agrogiannis

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  1. Ageliki I. Katsarou
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  2. Andriana C. Kaliora
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  3. Antonia Chiou
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Correspondence to Antonia Chiou.

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Katsarou, A.I., Kaliora, A.C., Chiou, A. et al. Amelioration of oxidative and inflammatory status in hearts of cholesterol-fed rats supplemented with oils or oil-products with extra virgin olive oil components. Eur J Nutr 55, 1283–1296 (2016). https://doi.org/10.1007/s00394-015-0947-5

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