TY - JOUR
T1 - Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents
AU - Visioli, Francesco
AU - Bellomo, Giorgio
AU - Montedoro, Gian Franco
AU - Galli, Claudio
N1 - Funding Information:
Supportedi n part by Contract 93.02710.CT06 of C.N.R.
PY - 1995/9
Y1 - 1995/9
N2 - Oxidation of low density lipoproteins maybe a factor in the development of atherosclerosis. The Mediterranean diet rich in vegetables, grains, legumes, fruits, and oils, mainly olive oil, has been suggested to reduce the incidence of coronary heart disease, because of its low saturated and high monounsaturated fatty acids content. It is also possible that the natural antioxidants in the oil help to prevent lipid oxidation, e.g. that of low density lipoproteins, thus retarding the formation of atherosclerotic plaques. First-pressed, extra-virgin olive oil contains appreciable amounts of polyphenolic compounds that prevent its autoxidation and are responsible for its high stability. We tested these compounds on low density lipoprotein oxidation and found an inhibitory effect, at low concentrations, on various indexes of lipid oxidation (vitamin E content, formation of thiobarbituric acid-reacting substances, lipid peroxides, levels of polyunsaturated fatty acids, protein modification, conjugated diene formation). Our data suggest that natural antioxidants could play a role in inhibiting the formation of cytotoxic products such as lipid peroxides thus retarding the onset of the atherosclerotic damage.
AB - Oxidation of low density lipoproteins maybe a factor in the development of atherosclerosis. The Mediterranean diet rich in vegetables, grains, legumes, fruits, and oils, mainly olive oil, has been suggested to reduce the incidence of coronary heart disease, because of its low saturated and high monounsaturated fatty acids content. It is also possible that the natural antioxidants in the oil help to prevent lipid oxidation, e.g. that of low density lipoproteins, thus retarding the formation of atherosclerotic plaques. First-pressed, extra-virgin olive oil contains appreciable amounts of polyphenolic compounds that prevent its autoxidation and are responsible for its high stability. We tested these compounds on low density lipoprotein oxidation and found an inhibitory effect, at low concentrations, on various indexes of lipid oxidation (vitamin E content, formation of thiobarbituric acid-reacting substances, lipid peroxides, levels of polyunsaturated fatty acids, protein modification, conjugated diene formation). Our data suggest that natural antioxidants could play a role in inhibiting the formation of cytotoxic products such as lipid peroxides thus retarding the onset of the atherosclerotic damage.
KW - Antioxidants
KW - Mediterranean diet
KW - Olive oil
KW - Oxidised LDL
UR - http://www.scopus.com/inward/record.url?scp=0029165349&partnerID=8YFLogxK
U2 - 10.1016/0021-9150(95)05546-9
DO - 10.1016/0021-9150(95)05546-9
M3 - Article
SN - 0021-9150
VL - 117
SP - 25
EP - 32
JO - Atherosclerosis
JF - Atherosclerosis
IS - 1
ER -