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Extra-Virgin Olive Oil With Natural Phenolic Content Exerts an Anti-Inflammatory Effect in Adipose Tissue and Attenuates the Severity of Atherosclerotic Lesions in Ldlr-/-.Leiden Mice.
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Extra-Virgin Olive Oil With Natural Phenolic Content Exerts an Anti-Inflammatory Effect in Adipose Tissue and Attenuates the Severity of Atherosclerotic Lesions in Ldlr-/-.Leiden Mice.

Mol Nutr Food Res. 2018 May 15;:e1800295

Authors: Luque-Sierra A, Alvarez-Amor L, Kleemann R, Martín F, Varela LM

Abstract
SCOPE: We evaluated the effect of olive oils with different phenolic content in high-fat diets (HFDs) on hypertrophy and inflammation in adipose tissue and associated atherosclerosis, in the context of obesity.
METHODS AND RESULTS: We used Ldlr-/-.Leiden mice fed three different HFDs for 32 weeks and compared them with mice fed the standard low-fat diet (LFD). The different fats provided in the HFDs were: lard (HFD-L), extra-virgin olive oil (79 mg kg-1 of phenolic compounds, HFD-EVOO), or extra-virgin olive oil rich in phenolic compounds (444mg kg-1 of phenolic compounds, HFD-OL). All HFD-fed mice became obese, but only HFD-L induced adipocyte hypertrophy. HFD-EVOO mice exhibited the greatest levels of Adiponectin in adipose tissue and presented atherosclerotic lesions similar to the LFD group, with a very low count of monocyte/macrophage compared with HFD-L and HFD-OL mice. Enrichment of the phenolic content of olive oil reduced the secretion of nitrites/nitrates in the aorta, but atherosclerosis was not attenuated in HFD-OL mice compared to other HFD-mice.
CONCLUSION: Consumption of olive oil with a natural content of phenolic compounds attenuates adipose tissue hypertrophy and inflammation and exerts antiatherosclerotic effects in mice. A higher phenolic content of olive oil did not provide further benefits in the prevention of atherosclerosis. This article is protected by copyright. All rights reserved.

PMID: 29763526 [PubMed - as supplied by publisher]

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