Effect of Olive Oil-Fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats

2003 ◽  
Vol 9 (5) ◽  
pp. 329-338 ◽  
Author(s):  
Jesus Viejo ◽  
Sara Bastida ◽  
Francisco J. Sanchez-Muniz ◽  
M. Carmen Garcia-Linares ◽  
M. Trinidad Garcia-Arias
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Serum Cholesterol ◽  
Cholesterol Ester ◽  
Liver Lipid ◽  
Dietary Cholesterol ◽  
Liver Cholesterol ◽  
Ester Fraction ◽  
Cholesterol Ratio ◽  
Short Period

PUFA n-3 diets have hypolipemic and cardiovascular protection properties, however their effects on liver lipids are not well established. This work aimed to find out the acceptability and effects of diets containing olive oil-fried sardines on serum cholesterol, liver lipid and fatty acids profile in hypercholesterolemic growing Wistar rats. Hypercholesterolemia was induced for three weeks by a casein plus DL-methionine, olive oil and cholesterol plus bovine bileas cholesterol-raising agent. Rats were later transferred for three weeks to semisynthetic diets containing casein plus DL-methionine and olive oil (CO), casein plus DLmethionine, olive oil and the cholesterol-raising agent (COC), sardines fried in olive oil (S), and sardines friedin olive oil and the cholesterol-raising agent (SC). SC or S diets were well accepted by the rats. The SC-diet markedly blocked and reversed the hypercholesterolemic induction of the cholesterol-raising agent. The cholesterol withdrawal decreased serum cholesterol in CO and S dietsby decreasing the serum non-HDL-cholesterol content but the S-diet totally normalised the serum cholesterol. Fried sardines did not change the triacylglycerol, free, esterified and total cholesterol contents of liver. Although long PUFA n-6 and PUFA n-3 were decreased by the dietary cholesterol, olive oil-fried sardine consumption maintained the docosahexaenoic acid and thedocosahexaenoic acid/linolenic acid ratio in liver and cholesterol ester fraction at a high level. Olive oil fried sardines blocked the hypercholesterolemic effect of the diet containing cholesterol and help normalising lipoprotein profile in a rather short period. The oleic acid esterification of cholesterol was kept high in all experimental diets as a mechanism to maintain the liver cholesterol ester/free cholesterol ratio as high as possible. The fat in the oliveoil-fried sardines was used similarly to the oleic acid by the liver of hypercholesterolemic rats but increased its PUFA n-3 content in the total liver and its cholesterol ester fraction.

scholarly journals Additive Regulation of Adiponectin Expression by the Mediterranean Diet Olive Oil Components Oleic Acid and Hydroxytyrosol in Human Adipocytes

PLoS ONE ◽  
2015 ◽  
Vol 10 (6) ◽  
pp. e0128218 ◽  
Author(s):  
Egeria Scoditti ◽  
Marika Massaro ◽  
Maria Annunziata Carluccio ◽  
Mariangela Pellegrino ◽  
Martin Wabitsch ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Human Adipocytes ◽  
Oil Components ◽  
The Mediterranean

Effects of olive oil and its minor constituents on serum lipids, oxidative stress, and energy metabolism in cardiac muscle

2006 ◽  
Vol 84 (2) ◽  
pp. 239-245 ◽  
Author(s):  
Luciane A. Faine ◽  
Hosana G. Rodrigues ◽  
Cristiano M. Galhardi ◽  
Geovana M.X. Ebaid ◽  
Yeda S. Diniz ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Oleic Acid ◽  
Energy Metabolism ◽  
Olive Oil ◽  
Cardiac Muscle ◽  
Serum Lipids ◽  
Virgin Olive Oil ◽  
Density Lipoprotein ◽  
Protein Carbonyl ◽  
Lipid Hydroperoxides

Recent lines of evidence suggest that the beneficial effects of olive oil are not only related to its high content of oleic acid, but also to the antioxidant potential of its polyphenols. The aim of this work was determine the effects of olive oil and its components, oleic acid and the polyphenol dihydroxyphenylethanol (DPE), on serum lipids, oxidative stress, and energy metabolism on cardiac tissue. Twenty four male Wistar rats, 200 g, were divided into the following 4 groups (n = 6): control (C), OO group that received extra-virgin olive oil (7.5 mL/kg), OA group was treated with oleic acid (3.45 mL/kg), and the DPE group that received the polyphenol DPE (7.5 mg/kg). These components were administered by gavage over 30 days, twice a week. All animals were provided with food and water ad libitum The results show that olive oil was more effective than its isolated components in improving lipid profile, elevating high-density lipoprotein, and diminishing low-density lipoprotein cholesterol concentrations. Olive oil induced decreased antioxidant Mn-superoxide dismutase activity and diminished protein carbonyl concentration, indicating that olive oil may exert direct antioxidant effect on myocardium. DPE, considered as potential antioxidant, induced elevated aerobic metabolism, triacylglycerols, and lipid hydroperoxides concentrations in cardiac muscle, indicating that long-term intake of this polyphenol may induce its undesirable pro-oxidant activity on myocardium.

scholarly journals Energy intake, gastrointestinal transit, and gut hormone release in response to oral triglycerides and fatty acids in men with and without severe obesity

2019 ◽  
Vol 316 (3) ◽  
pp. G332-G337 ◽  
Author(s):  
Carsten Dirksen ◽  
Jesper Graff ◽  
Stefan Fuglsang ◽  
Jens F. Rehfeld ◽  
Jens J. Holst ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Olive Oil ◽  
Energy Intake ◽  
Severe Obesity ◽  
Gastrointestinal Transit ◽  
Calorie Intake ◽  
Double Blind ◽  
Gut Hormone ◽  
Ad Libitum

Dietary fat, and particularly fatty acids (FAs) from hydrolyzed triglycerides (TGs), reduces appetite, whereas paradoxically, a high-fat diet leads to excess calorie intake. We therefore hypothesized that the appetite-regulating effects of FAs are perturbed in obesity. Ten men with severe obesity [median body mass index (BMI) of 51.0 kg/m2(range of 47.9–69.0)] and 10 men without obesity [BMI of 24.6 kg/m2(range of 21.7–26.8)] were recruited for a double-blind randomized crossover study. On two occasions, participants were given isocaloric (2,660 kJ) and isovolemic (80 ml) loads of either oleic acid (long-chain FA) or olive oil (TG) containing radiolabeled lipid and water markers. Postload scintigraphy, blood sampling, and assessment of appetite were performed for 10 h, after which an ad libitum meal was served. Compared with olive oil, oleic acid slowed gastric mean emptying time (GMET) for lipids ( P < 0.001), accelerated orocoecal transit time (OCTT; P = 0.005), increased postload cholecystokinin section ( P < 0.001), and suppressed ad libitum energy intake ( P = 0.028) in men with severe obesity, and similar effects were seen in the nonobese group (no group × lipid interactions). However, independent of lipid loads, GMET and OCTT were slower (GMETlipidP = 0.046; GMETwaterP = 0.003; OCTT P = 0.001), and basal and postload secretion of glucagon-like peptide-1 (GLP-1) was attenuated ( P = 0.045 and P = 0.048, respectively) in men with severe obesity compared with men without obesity. We conclude that the more potent appetite-regulating effects of oleic acid versus olive oil are unimpaired in men with severe obesity. However, regardless of lipid formulations, severe obesity is associated with slowed gastrointestinal transit and attenuated GLP-1 secretion.NEW & NOTEWORTHY Orally ingested fatty acids more efficiently reduce appetite and energy intake than triglycerides also in men with severe obesity. Men with severe obesity have delayed gastrointestinal transit and attenuated early gut hormone responses after an oral lipid load compared with men without obesity.

scholarly journals Bioinformatics exploration of olive oil: molecular targets and properties of major bioactive constituents

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 36
Author(s):  
Toluwase Hezekiah Fatoki ◽  
Cecilia O. Akintayo ◽  
Omodele Ibraheem
Keyword(s):  
Oleic Acid ◽  
Linoleic Acid ◽  
Olive Oil ◽  
Oleanolic Acid ◽  
Tyrosine Phosphatase ◽  
Fatty Acid Binding Proteins ◽  
Protein Tyrosine Phosphatase 1B ◽  
Bioactive Constituents ◽  
Fatty Acid Binding ◽  
Maslinic Acid

Olive oil possesses medicinal properties which include antimicrobial, antioxidant and anti-inflammatory, anti-diabetes, and anti-cardiovascular diseases. Oleic acid is the most abundant (95%) constituent of olive oil and others include linoleic acid, oleuropein, oleanolic acid, maslinic acid, melatonin, and others. The objective of this study is to predict the molecular targets and properties of key bioactive components of olive oil in human. Bioinformatics methods, which involved pharmacokinetics prediction, target prediction and gene network analyses, were used. The results showed that oleic acid has similar targets with linoleic acid, and showed significant probability of binding to several targets such as fatty acid-binding proteins in the adipose, epidermal, liver and muscle as well as alpha, delta and gamma peroxisome proliferator-activated receptors (PPARs). Carbonic anhydrase showed to be the only significant target of tyrosol, while protein-tyrosine phosphatase 1B, and CD81 antigen were targeted by maslinic acid and oleanolic acid. This study has applauded oleic acid, linoleic acid and tyrosol as olive oil bioactive constituents that have several potential pharmacological effects in humans that modulate several enzymes, receptors and transcription factors. The future work will be to investigate the effects of oleic acid on fatty acid-binding proteins and telomerase reverse transcriptase; melatonin on quinone reductase 2; tyrosol on carbonic anhydrase II; maslinic acid and oleanolic acid on protein-tyrosine phosphatase 1B.

scholarly journals Estimation of Various Physicochemical Properties of Walnut Oil from Different Areas of Northern Kpk, Pakistan

2021 ◽  
Vol 65 (4) ◽  
Author(s):  
Yasir Uddin ◽  
Nasir Mehmood Khan ◽  
Farman Ali ◽  
Shujaat Ahamd ◽  
Zia Ullah Khan ◽  
...  
Keyword(s):  
Surface Tension ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Food Processing ◽  
Juglans Regia ◽  
Acid Value ◽  
Walnut Oil ◽  
Iodine Values

Abstract. In this study, the physicochemical properties of walnut (Juglans regia L.) oils collected from different sites in Khyber PakhtoonKhwa (KPK), Pakistan were investigated. The obtained walnut oils showed variation in viscosity, surface tension, density, acid, saponification, and iodine values. The oil obtained from the Madyan (Sample E) showed the lowest density (0.981 g/cm3), surface tension (34.76×10-3 N/m), viscosity (15.0595 cp) saponification values 84.15 (mg KOH/g of oil) and acid value 3.5 (mg KOH per gram oil) amongst all. The physicochemical properties of all the oils were also compared to olive oil (standard) where sample E showed similarities in such properties compared to olive oil. Moreover, higher concentrations of oleic acid (41 %) and linoleic acid (9 %) were detected in the walnut oil of sample E in GC/MS analysis. The similarities of walnut oil obtained from Madyan to that of standard (olive oil) thus affirm it as best quality oil and suitable for food processing purposes.      Resumen. En este estudio se investigaron las propiedades fisicoquímicas del aceite de nuez (Juglans regia L.) recolectado de diferentes sitios en Khyber PakhtoonKhwa (KPK), Pakistán. Los aceites de nuez obtenidos mostraron variación en los valores de viscosidad, tensión superficial, densidad, acidez, saponificación e índice de yodo. El aceite obtenido del Madyan (Muestra E) mostró la menor densidad (0.981 g/cm3), tensión superficial (34.76 × 10-3 N/m), viscosidad (15.0595 cp), valores de saponificación 84.15 (mg KOH/g de aceite) y valor ácido 3.5 (mg KOH por gramo de aceite) entre otros. Las propiedades fisicoquímicas de todos los aceites también se compararon con el aceite de oliva (estándar); la muestra E mostró similitudes en las diferentes propiedades en comparación con el aceite de oliva. Además, se determinaron concentraciones más elevadas de ácido oleico (41 %) y ácido linoleico (9 %) en el aceite de nuez de la muestra E mediante el análisis GC/MS. Las similitudes del aceite de nuez obtenido de Madyan con el estándar (aceite de oliva) lo afirman como aceite de mejor calidad y adecuado para el procesamiento de alimentos.

Olive oil consumption, plasma oleic acid, and stroke incidence: The Three-City Study

Neurology ◽  
2011 ◽  
Vol 77 (5) ◽  
pp. 418-425 ◽  
Author(s):  
C. Samieri ◽  
C. Feart ◽  
C. Proust-Lima ◽  
E. Peuchant ◽  
C. Tzourio ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Olive Oil ◽  
Oil Consumption ◽  
Stroke Incidence

Effect of dietary cholesterol in a high-fat diet rich in oleic acid and in a NCEP-I diet on plasma lipids and HDL binding to peripheral granulocytes

1994 ◽  
Vol 109 (1-2) ◽  
pp. 144
Author(s):  
F. Pe´rez-Jime´nez ◽  
J. Lo´pez-Miranda ◽  
J. Trujillo ◽  
A. Blanco-Molina ◽  
J. Blanco ◽  
...  
Keyword(s):  
Oleic Acid ◽  
High Fat Diet ◽  
Plasma Lipids ◽  
Dietary Cholesterol ◽  
High Fat

scholarly journals Protective Role of Pomegranate Peel Extract on Testis in Adult Male Rabbits Treated with Carbon Tetrachloride

2014 ◽  
Vol 38 (1) ◽  
pp. 74-82
Author(s):  
Wassan M. Hussen
Keyword(s):  
Body Weight ◽  
Olive Oil ◽  
Serum Cholesterol ◽  
Weight Ratio ◽  
Body Weight Ratio ◽  
Pomegranate Peel ◽  
Testosterone Concentration ◽  
Testicular Weight ◽  
Pomegranate Peel Extract ◽  
Peel Extract

The aim of the present study is to prepare ethanol extract of Pomegranate peel and the effects of this extract on testicular weight to body weight ratio, Serum cholesterol, testosterone concentration and histopathological changes of testes in rabbits treated with carbon tetrachloride (CCl4). Twenty four adult male rabbits were used. They were divided randomly into four equal groups. Animals were treated for 56 days as following: Rabbits of the 1st group were received 1 ml distal water orally once a day and olive oil 0.5 ml /kg B.W. I.P twice a week as control group. The second group were treated I.P with 500mg / kg B.W. of CCl4 mixing with equal volume of olive oil (0.5 ml/kg B.W.) twice a week (group T1). The third group was received pomegranate peel extract orally (100 mg/kg B.W) once a day and olive oil 0.5 ml /kg B.W. I.P twice a week (group T2). The fourth group were received pomegranate peel extract (100 mg/kg B.W) once a day oral I.P with 500 mg / kg B.W. of CCl4 mixing with equal volume of olive oil (o.5 ml/kg B.W.) twice a week (group T3). Blood samples were collected at (0, 14, 28, 42 and 56) days for measuring testosterone concentration, Serum cholesterol after treatments. Animals weighed and scarified and testis were removed and weighed, Samples of testis were taken for histopathological study. The results of the present study showed that treatment with pomegranate peel extract causes a significant (P>0.05) increase in testicular weight to body weight ratio. Also a significant (P>0.05) decreased of serum cholesterol and a significantly (P>0.05) elevation of testosterone concentration were observed. Histopathological examination of the testis was revealed that the extract of Pomegranate peel protect the testis against lesions caused by CCl4. In conclusion, Pomegranate peel extract could protect the tissue of testicles from CCl4 perhaps, by its anti-oxidative effect of pomegranate peel extract, hence eliminating the deleterious effects or toxic effect of CCl4.

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