Protective Effect of Olive Oil Microconstituents in Atherosclerosis: Emphasis on PAF Implicated Atherosclerosis Theory.
PAF
atherosclerosis
cardiovascular diseases
olive oil
olive oil by-products
phenolic compounds
platelets
sterols
vitamin E
Journal
Biomolecules
ISSN: 2218-273X
Titre abrégé: Biomolecules
Pays: Switzerland
ID NLM: 101596414
Informations de publication
Date de publication:
20 04 2023
20 04 2023
Historique:
received:
07
03
2023
revised:
13
04
2023
accepted:
18
04
2023
medline:
17
5
2023
pubmed:
16
5
2023
entrez:
16
5
2023
Statut:
epublish
Résumé
Atherosclerosis is a progressive vascular multifactorial process. The mechanisms underlining the initiating event of atheromatous plaque formation are inflammation and oxidation. Among the modifiable risk factors for cardiovascular diseases, diet and especially the Mediterranean diet (MedDiet), has been widely recognized as one of the healthiest dietary patterns. Olive oil (OO), the main source of the fatty components of the MedDiet is superior to the other "Mono-unsaturated fatty acids containing oils" due to the existence of specific microconstituents. In this review, the effects of OO microconstituents in atherosclerosis, based on data from in vitro and in vivo studies with special attention on their inhibitory activity against PAF (Platelet-Activating Factor) actions, are presented and critically discussed. In conclusion, we propose that the anti-atherogenic effect of OO is attributed to the synergistic action of its microconstituents, mainly polar lipids that act as PAF inhibitors, specific polyphenols and α-tocopherol that also exert anti-PAF activity. This beneficial effect, also mediated through anti-PAF action, can occur from microconstituents extracted from olive pomace, a toxic by-product of the OO production process that constitutes a significant ecological problem. Daily intake of moderate amounts of OO consumed in the context of a balanced diet is significant for healthy adults.
Identifiants
pubmed: 37189447
pii: biom13040700
doi: 10.3390/biom13040700
pmc: PMC10135796
pii:
doi:
Substances chimiques
Olive Oil
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
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