Extra-virgin olive oil consumption improves the capacity of HDL to mediate cholesterol efflux and increases ABCA1 and ABCG1 expression in human macrophages

The present study was aimed to investigate the effect of 12 weeks of extra-virgin olive oil (EVOO) consumption on the capacity of HDL to promote cholesterol efflux (CE) and to determine which CE pathways are modulated by EVOO consumption. Whole HDL and HDL2/HDL3 subclasses were isolated from the plasma of twenty-six healthy volunteers before and after 12 weeks of EVOO consumption (25 ml/d). EVOO consumption increased the capacity of serum and HDL to mediate CE from THP-1, J774 macrophages and Fu5AH cells by 9·8–24·57 %, depending on the cell type. The increase in CE was independent of both HDL concentration and subclass distribution. The three HDL-mediated CE pathways (ATP-binding cassette (ABC) A1, ABCG1 and scavenger receptor class B type I (SR-BI)) were modulated by EVOO consumption. The fluidity of the phospholipidic layer of HDL increased by 13 % (P< 0·001) following EVOO consumption compared with baseline. EVOO consumption also increased the release of excess cholesterol from human monocyte-derived macrophages (HMDM) by 44 % (P< 0·001), and ABCA1 and ABCG1 mRNA transcription by 16·08 % (P< 0·001) and 35·79 % (P< 0·01), respectively. The protein expression of these two cholesterol transporters also increased after EVOO consumption. In contrast, SR-BI mRNA and protein expression in HMDM were significantly lower after 12 weeks of EVOO consumption. Incubating J774 macrophages with EVOO polyphenol extracts induced a concentration-dependent up-regulation of ABCA1 and ABCG1 expression in macrophages. After 12 weeks of EVOO consumption, the capacity of HDL to mediate CE was improved and the ability of HMDM to release excess cholesterol was enhanced by increasing the expression of ABCA1 and ABCG1 transporters.

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Olive oil consumption and its repercussions on lipid metabolism

Nutrition Reviews ◽

10.1093/nutrit/nuaa014 ◽

2020 ◽

Vol 78 (11) ◽

pp. 952-968 ◽

Cited By ~ 3

Author(s):

João Tomé-Carneiro ◽

María Carmen Crespo ◽

María Carmen López de las Hazas ◽

Francesco Visioli ◽

Alberto Dávalos

Keyword(s):

Lipid Metabolism ◽

Adverse Effects ◽

Olive Oil ◽

Mediterranean Diet ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Health Claims ◽

Oil Consumption ◽

Trans Fats ◽

Cardiometabolic Disorders

Abstract Consumption of highly processed foods, such as those high in trans fats and free sugars, coupled with sedentarism and chronic stress increases the risk of obesity and cardiometabolic disorders, while adherence to a Mediterranean diet is inversely associated with the prevalence of such diseases. Olive oil is the main source of fat in the Mediterranean diet. Data accumulated thus far show consumption of extra virgin, (poly)phenol-rich olive oil to be associated with specific health benefits. Of note, recommendations for consumption based on health claims refer to the phenolic content of extra virgin olive oil as beneficial. However, even though foods rich in monounsaturated fatty acids, such as olive oil, are healthier than foods rich in saturated and trans fats, their inordinate use can lead to adverse effects on health. The aim of this review was to summarize the data on olive oil consumption worldwide and to critically examine the literature on the potential adverse effects of olive oil and its main components, particularly any effects on lipid metabolism. As demonstrated by substantial evidence, extra virgin olive oil is healthful and should be preferentially used within the context of a balanced diet, but excessive consumption may lead to adverse consequences.

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The Extra Virgin Olive Oil Polyphenol Oleocanthal Exerts Antifibrotic Effects in the Liver

Frontiers in Nutrition ◽

10.3389/fnut.2021.715183 ◽

2021 ◽

Vol 8 ◽

Author(s):

Daniela Gabbia ◽

Sara Carpi ◽

Samantha Sarcognato ◽

Luana Cannella ◽

Martina Colognesi ◽

...

Keyword(s):

Liver Fibrosis ◽

Protein Expression ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Oxidative Enzymes ◽

Qrt Pcr ◽

Chemokine Ligand

Liver fibrosis, which is the outcome of wound-healing response to chronic liver damage, represents an unmet clinical need. This study evaluated the anti-fibrotic and anti-inflammatory effects of the polyphenol oleocanthal (OC) extracted from extra virgin olive oil (EVOO) by an in vitro/in vivo approach. The hepatic cell lines LX2 and HepG2 were used as in vitro models. The mRNA expression of pro-fibrogenic markers, namely alpha-smooth muscle actin (α-SMA), collagen type I alpha 1 chain (COL1A1), a panel of metalloproteinases (MMP1, MMP2, MMP3, MMP7, MMP9) and vascular endothelial growth factor A (VEGFA) as well as the pro-oxidant genes NADPH oxidases (NOXs) 1 and 4 were evaluated in TGF-β activated LX2 cells by qRT-PCR. α-SMA and COL1A1 protein expression was assessed by immunofluorescence coupled to confocal microscopy. VEGFA release from LX2 was measured by ELISA. We also evaluated the amount of reactive oxygen species (ROS) produced by H2O2 activated- HepG2 cells. In vivo, OC was administered daily by oral gavage to Balb/C mice with CCl4-induced liver fibrosis. In this model, we measured the mRNA hepatic expression of the three pro-inflammatory interleukins (IL) IL6, IL17, IL23, chemokines such as C-C Motif Chemokine Ligand 2 (CCL2) and C-X-C Motif Chemokine Ligand 12 (CXCL12), and selected miRNAs (miR-181-5p, miR-221-3p, miR-29b-3p and miR-101b-3p) by qRT-PCR. We demonstrated that OC significantly downregulated the gene/protein expression of α-SMA, COL1A1, MMP2, MMP3, MMP7 and VEGF as well as the oxidative enzymes NOX1 and 4 in TGFβ1-activated LX2 cells, and reduced the production of ROS by HepG2. In vivo OC, beside causing a significant reduction of fibrosis at histological assessment, counteracted the CCl4-induced upregulation of pro-fibrotic and inflammatory genes. Moreover, OC upregulated the anti-fibrotic miRNAs (miR-29b-3p and miR-101b-3p) reduced in fibrotic mice, while downregulated the pro-fibrotic miRNAs (miR-221-3p and miR-181-5p), which were dramatically upregulated in fibrotic mice. In conclusion, OC exerts a promising antifibrotic effect via a combined reduction of oxidative stress and inflammation involving putative miRNAs, which in turn reduces hepatic stellate cells activation and liver fibrosis.

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The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception?

Foods ◽

10.3390/foods9101428 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1428 ◽

Cited By ~ 1

Author(s):

Giuseppe Di Vita ◽

Alfio Strano ◽

Giulia Maesano ◽

Giovanni La Via ◽

Mario D’Amico

Keyword(s):

Olive Oil ◽

Logistic Model ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Healthy Foods ◽

Oil Consumption ◽

Individual Knowledge ◽

Research Questions ◽

Econometric Analyses

This study examined whether health cues influence the choices of olive oil consumers with different degrees of knowledge about the nutritional properties of olive oil. To this end, a direct survey on the consumption of healthy extra-virgin olive oil was implemented by examining the stated preferences of a sample of consumers. Two econometric analyses were carried out to identify the drivers of the consumption of olive oil with high polyphenol content. The logistic model was chosen as the most suitable method to answer the research questions. The results revealed a general consensus among consumers regarding the beneficial properties of olive oil consumption. Moreover, the findings show that different degrees of individual knowledge act as distinctive drivers in influencing the health perception of olive oil consumers. Finally, this study verified that, even for healthy foods, consumers’ choices are strongly dependent on their own self-coherence. As a consequence, consumers’ knowledge or beliefs that orientate their attitudes are influenced by different motivations and attributes.

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Effects of Olive Oil Consumption on Cardiovascular Risk Factors in Patients with Fibromyalgia

Nutrients ◽

10.3390/nu12040918 ◽

2020 ◽

Vol 12 (4) ◽

pp. 918 ◽

Cited By ~ 2

Author(s):

Alma Rus ◽

Francisco Molina ◽

María Josefa Martínez-Ramírez ◽

María Encarnación Aguilar-Ferrándiz ◽

Ramón Carmona ◽

...

Keyword(s):

Risk Factors ◽

Cardiovascular Risk ◽

Olive Oil ◽

Cardiovascular Risk Factors ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Risk Markers ◽

Oil Consumption ◽

Distribution Width ◽

Increased Risk

We have recently reported that patients with fibromyalgia (FM) may be at increased risk for cardiovascular disease. Olive oil reportedly has cardioprotective effects. We examined the influence of olive oil consumption on cardiovascular risk factors in FM. This preliminary study was performed on blood samples of women with FM who consumed 50 mL of organic olive oil daily for 3 weeks. Patients were randomized into two groups: 15 women ingested extra virgin olive oil (EVOO) and 15 refined olive oil (ROO). Cardiovascular risk markers were measured at baseline (pre measure) and after consumption of olive oil (post measure). Red blood cell count and erythrocyte sedimentation rate (ESR; both p < 0.05) declined significantly post-treatment in the EVOO group. Consumption of ROO increased mean platelet volume and reduced platelet distribution width (PDW), neutrophil-to-lymphocyte ratio, ESR and fibrinogen (all p < 0.05). Significant differences were found in pre–post change between the EVOO and ROO groups for cortisol and PDW (both p < 0.05). Our results have shown that consumption of olive oil may have antithrombotic and antiinflammatory properties in patients with FM, thereby improving a number of cardiovascular risk markers. Both EVOO and ROO may be useful as adjuvants for the prevention and/or treatment of cardiovascular disorders in these patients.

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The Effects of Mutations in Helices 4 and 6 of ApoA-I on Scavenger Receptor Class B Type I (SR-BI)-mediated Cholesterol Efflux Suggest That Formation of a Productive Complex between Reconstituted High Density Lipoprotein and SR-BI Is Required for Efficient Lipid Transport

Journal of Biological Chemistry ◽

10.1074/jbc.m112103200 ◽

2002 ◽

Vol 277 (24) ◽

pp. 21576-21584 ◽

Cited By ~ 68

Author(s):

Tong Liu ◽

Monty Krieger ◽

Horng-Yuan Kan ◽

Vassilis I. Zannis

Keyword(s):

High Density Lipoprotein ◽

Cholesterol Efflux ◽

Scavenger Receptor ◽

Density Lipoprotein ◽

High Density ◽

Lipid Transport ◽

Type I ◽

Scavenger Receptor Class ◽

Class B

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Fibrates Down-regulate Hepatic Scavenger Receptor Class B Type I Protein Expression in Mice

Journal of Biological Chemistry ◽

10.1074/jbc.m211627200 ◽

2003 ◽

Vol 278 (10) ◽

pp. 7884-7890 ◽

Cited By ~ 95

Author(s):

Pablo Mardones ◽

Antoine Pilon ◽

Muriel Bouly ◽

Daniel Duran ◽

Takako Nishimoto ◽

...

Keyword(s):

Protein Expression ◽

Scavenger Receptor ◽

Type I ◽

Scavenger Receptor Class ◽

Class B

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Scavenger Receptor Class B Type I as a Mediator of Cellular Cholesterol Efflux to Lipoproteins and Phospholipid Acceptors

Journal of Biological Chemistry ◽

10.1074/jbc.273.10.5599 ◽

1998 ◽

Vol 273 (10) ◽

pp. 5599-5606 ◽

Cited By ~ 206

Author(s):

Bo Jian ◽

Margarita de la Llera-Moya ◽

Yong Ji ◽

Nan Wang ◽

Michael C. Phillips ◽

...

Keyword(s):

Cholesterol Efflux ◽

Scavenger Receptor ◽

Type I ◽

Cellular Cholesterol ◽

Scavenger Receptor Class ◽

Class B ◽

Cellular Cholesterol Efflux

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Olive-oil Phenolics and Health: Potential Biological Properties

Natural Product Communications ◽

10.1177/1934578x0800301227 ◽

2008 ◽

Vol 3 (12) ◽

pp. 1934578X0800301 ◽

Cited By ~ 2

Author(s):

Francesco Visioli ◽

Francesca Ieri ◽

Nadia Mulinacci ◽

Franco F. Vincieri ◽

Annalisa Romani

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Primary Source ◽

Human Monocyte ◽

Extra Virgin Olive Oil ◽

Biological Properties ◽

Dietary Lipids

Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations. The several minor constituents of virgin olive oil include vitamins such as alpha-and gamma-tocopherols (around 200 ppm) and beta-carotene, phytosterols, pigments, terpenic acids, flavonoids, squalene, and a number of phenolic compounds, such as hydroxytyrosol, usually grouped under the rubric “polyphenols”. The antioxidant and enzyme-modulating activities of extra virgin olive oil phenolics, such as their ability to inhibit NF-kB activation in human monocyte/macrophages has been demonstrated in vitro. There is also solid evidence that extra virgin olive oil phenolic compounds are absorbed and their human metabolism has been elucidated. Several activities that might be associated with cardiovascular protection, such as inhibition of platelet aggregation and reduction of plasma rHcy have been demonstrated in vivo. The biologically relevant properties of olive phenolics are described, although further investigations in controlled clinical trials are needed to support the hypothesis that virgin olive oil consumption may contribute to lower cardiovascular mortality.

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