scholarly journals The Effect of Extra Virgin Olive Oil on LOX-1 and COX-2 in High Fat Diet Rats

2016 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Ibrahem Omran Lakhder ◽  
Lisyani Suromo ◽  
Kis Djamiatun
Keyword(s):  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Serum Levels ◽  
Control Group ◽  
High Fat ◽  
Oil Extract ◽  
Cox 2 ◽  
Anti Inflammatory

Background: High fat diet is a diet containing large amounts of fat consistently, the increase dietary fat and cholesterol which have a key role in growing health problems. Extra virgin olive oil associated with prevention of LDL oxidation, beneficial changes in lipid ratios and low risk for CHD.Objective: to determine the anti-inflammatory effect  of extra virgin olive oil extract to  levels of COX-2 and LOX-1 in the blood in rats induced by high fat dietMethods: This research is an experimental study that used randomized posttest only control group design. 30 Wistar rats which were divided into five groups:  group of control (-) which received  normal diet and group of control (+) which received  high fat diet without  EVOO treatment and three high fat diet groups treated by EVOO 1 mL/kg/day, 2 mL/kg/day and 3 mL/kg/day orally for 2 months. The blood was collected from eyes rats and serum separation by centrifuge. COX-2, LOX-1 concentration was measured by the enzyme linked immunosorbent assay (ELISA).Results: The result of this study showed higher COX-2 concentrations in groups treated with EVOO than control group. COX-2 serum levels of negative control where significantly lower than those of rats treated with 2 ml/kg/day (p = 0.047) and 3 ml/kg/day EVOO (p = 0.014). The COX-2 serum levels of group received 1 ml/kg/day were significantly lower than those of rats received 3 ml/kg/day EVOO (p = 0.027). And showed  not significantly deferent among all groups (p = 0.570).Conclusions: The conclusion of this study has showed that extra virgin olive oil extract might have minor anti inflammatory and antioxidant effect in rats.

Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High‐Fat Diet in Mice through PPAR‐α and Nrf2 Upregulation with Concomitant SREBP‐1c and NF‐kB Downregulation

2017 ◽  
Vol 61 (12) ◽  
pp. 1700479 ◽  
Author(s):  
María C. Hernández‐Rodas ◽  
Rodrigo Valenzuela ◽  
Francisca Echeverría ◽  
Miguel Ángel Rincón‐Cervera ◽  
Alejandra Espinosa ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Olive Oil ◽  
High Fat Diet ◽  
Liver Steatosis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat

scholarly journals Refined versus Extra Virgin Olive Oil High-Fat Diet Impact on Intestinal Microbiota of Mice and Its Relation to Different Physiological Variables

2019 ◽  
Vol 7 (2) ◽  
pp. 61 ◽  
Author(s):  
Nieves Martínez ◽  
Isabel Prieto ◽  
Marina Hidalgo ◽  
Ana Segarra ◽  
Ana Martínez-Rodríguez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Intestinal Microbiota ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Physiological Parameters ◽  
Minor Components ◽  
High Fat ◽  
Physiological Variables ◽  
Physiological Benefits

Extra virgin olive oil (EVOO) has been reported to have a distinct influence on gut microbiota in comparison to other fats, with its physiological benefits widely studied. However, a large proportion of the population consumes olive oil after a depurative process that not only mellows its taste, but also deprives it of polyphenols and other minority components. In this study, we compare the influence on the intestinal microbiota of a diet high in this refined olive oil (ROO) with other fat-enriched diets. Swiss Webster mice were fed standard or a high-fat diet enriched with EVOO, ROO, or butter (BT). Physiological parameters were also evaluated. At the end of the feeding period, DNA was extracted from feces and the 16S rRNA was pyrosequenced. The group fed ROO behaved differently to the EVOO group in half the families with statistically significant differences among the diets, with higher comparative levels in three families—Desulfovibrionaceae, Spiroplasmataceae, and Helicobacteraceae—correlating with total cholesterol. These results are again indicative of a link between specific diets, certain physiological parameters and the prevalence of some taxa, but also support the possibility that polyphenols and minor components of EVOO are involved in some of the proposed effects of this fat through the modulation of the intestinal microbiota

scholarly journals The High-Fat Diet Based on Extra-Virgin Olive Oil Causes Dysbiosis Linked to Colorectal Cancer Prevention

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1705
Author(s):  
Carmen Rodríguez-García ◽  
Cristina Sánchez-Quesada ◽  
Ignacio Algarra ◽  
José J. Gaforio
Keyword(s):  
Colorectal Cancer ◽  
Gut Microbiota ◽  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat ◽  
Inflammatory Microenvironment ◽  
Increased Risk ◽  
Colorectal Cancer Prevention

The present study aims to examine the effects of three different high-fat diet (HFD) on mice gut microbiota in order to analyse whether they create the microenvironmental conditions that either promote or prevent colorectal cancer (CRC). We evaluated colonic mucosa-associated microbiota in CD1 mice fed with HFD, based on 60% kcal from fat-containing coconut, sunflower or extra-virgin olive oil as the only source of fat. The main findings were as follows: (a) All HFD produced a decrease in the richness and diversity of the intestinal microbiota that was independent of mouse weight, (b) HFD switched Lactobacillus to Lactococcus. In general, the results showed that both sunflower- and coconut-HFD generated a pro-inflammatory intestinal microenvironment. In brief, coconut-HFD decreased Akkermansia and increased Staphylococcus, Prevotella and Bacteroides spp. abundance. Sunflower-HFD reduced Akkermansia and Bifidobacterium, while enhancing Sphingomonas and Neisseria spp. abundance. In contrast, EVOO-HFD produced an anti-inflammatory microenvironment characterised by a decreased Enterococcus, Staphylococcus, Neisseria and Pseudomonas spp. abundance. At the same time, it increased the Firmicutes/Bacteroidetes ratio and maintained the Akkermansia population. To conclude, EVOO-HFD produced changes in the gut microbiota that are associated with the prevention of CRC, while coconut and sunflower-HFD caused changes associated with an increased risk of CRC.

Anti-steatotic effects of an n-3 LCPUFA and extra virgin olive oil mixture in the liver of mice subjected to high-fat diet

2016 ◽  
Vol 7 (1) ◽  
pp. 140-150 ◽  
Author(s):  
Rodrigo Valenzuela ◽  
Alejandra Espinosa ◽  
Paola Llanos ◽  
Maria Catalina Hernandez-Rodas ◽  
Cynthia Barrera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Olive Oil ◽  
High Fat Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Fat ◽  
Long Chain

We evaluated the anti-steatotic effects of n-3 long-chain polyunsaturated fatty acids plus extra virgin olive oil in the liver of mice fed a high fat diet.

scholarly journals Efektifitas Pemberian Ekstra Virgin Minyak Zaitun Dan Ekstrak Kulit Manggis (Mastin) Terhadap Kadar Kolesterol Tikus Putih Starin Wistar Jantan Yang Diinduksi Hiperlipedemia

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Yeni Tutu Rohimah ◽  
Sri Lestari Dwi Astuti
Keyword(s):  
Olive Oil ◽  
Total Cholesterol ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Positive Control ◽  
Control Group ◽  
High Fat ◽  
Mangosteen Peel ◽  
Male Wistar Rats ◽  
Peel Extract

Abstract : Extra Virgin Olive Oil, Mangosteen Peel Extract, Serum Lipid Levels. Cardiovascular disease was the number one cause of death, risk factors of cardiovascular disease were divided into the risk factors that can’t be modified and the factors that can be modified. Some of the plants that have therapeutic benefit are olive oil and mangosteen peel extract. Olive oil is a useful food because of its content is rich in monounsaturated fatty acids (MUFA). Mangosteen peel extract has properties as antilipemic that can increase the activity of Peroxisome proliferator-Activated Receptors (PPAR). This research had a purpose to examine the effectiveness between Extra Virgin Olive Oil and the mangosteen peel extract against cholesterol levels. The methode of this research was laboratory experimental with post test only control group design. Thirty eight male wistar rats were divided into four groups. The negative control (K1) was fed with standard food for 38 days. The positive control (K2) was fed with high fat food for 38 days. The first treatment group (P1) was fed with high fat food for 38 days then it was fed with standard food and Extra Virgin Olive Oil 0,5 gr/day for 28 days. The second treatment group (P2) was fed with high fat food for 38 days then it was fed with standard food and mangosteen peel extract 0,0125 gr/days for 28 days. Afterwards, all of the groups total cholesterol and trigliserida were examined. The data analysis used One Way Anova then it tested by post-hok (p > 0,005). The result for K2 were 336,9 ± 43,76 trigliserida and 263,3 ± 12,9 total cholesterol, K1 were 138,2 ±12,7 trigliserida and 76,3 ± 8,2 total cholesterol, P1 were 325,02 ± 38,2 trigliserida and 73,6 ± 17,8 total cholesterol, P2 were 328 ± 48,14 trigliserida and 66, 5 ± 13,7 total cholesterol. The analysis result between positive control group with Extra Virgin Olive Oil and the mangosteen peel extract for total cholesterol was p < 0,05 while for trigliserida was p > 0,05. The ratio Extra Virgin Olive Oil and the mangosteen peel extract was p > 0,05. Extra Virgin Olive Oil and the mangosteen peel extract has the same effectiveness to reduce cholesterol on a male wistar rats that were induced by hyperlipidemia.

scholarly journals 1-Phenyl-6,7-dihydroxy-isochroman suppresses lipopolysaccharide-induced pro-inflammatory mediator production in human monocytes

2011 ◽  
Vol 106 (1) ◽  
pp. 33-36 ◽  
Author(s):  
Giuliana Trefiletti ◽  
Anna Rita Togna ◽  
Valentina Latina ◽  
Carolina Marra ◽  
Marcella Guiso ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Dependent Manner ◽  
Human Monocytes ◽  
Beneficial Effects ◽  
Tnf Α ◽  
Cox 2 ◽  
Anti Inflammatory

Extra-virgin olive oil is an integral ingredient of the Mediterranean diet, and it has been suggested that its high consumption has beneficial effects on human health. Its protective effect, in particular against the development of CVD, has been related not only to the high content of oleic acid, but also to the antioxidant and anti-inflammatory properties of polyphenols. In order to verify the anti-inflammatory and anti-atherogenic properties of hydroxy-isochromans, a class of ortho-diphenols present in extra-virgin olive oil, we investigated the potential ability of 1-phenyl-6,7-dihydroxy-isochroman (L137) to modulate the production of key inflammatory mediators by human monocytes, by evaluating its in vitro effects on prostanoid (thromboxane A2 and PGE2) and cytokine (TNF-α) production. Its effect on the protein expression of the inducible form of cyclo-oxygenase-2 (COX-2), a pro-inflammatory enzyme responsible for elevated prostanoid levels, was also explored. The results showed that L137 significantly inhibited both prostanoid and TNF-α production in lipopolysaccharide-primed human monocytes in a dose-dependent manner, by inhibiting the COX activity of COX-2. We also demonstrated that the effects of the isochroman are mediated, at least partly, through the suppression of NF-κB activation leading to the down-regulation of the synthesis of COX-2.

scholarly journals Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1016
Author(s):  
Stefania De Santis ◽  
Marina Liso ◽  
Giulio Verna ◽  
Francesca Curci ◽  
Gualtiero Milani ◽  
...  
Keyword(s):  
Dendritic Cells ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Adaptive Immune Response ◽  
Extra Virgin Olive Oil ◽  
Pattern Correlation ◽  
Important Health ◽  
Health Promoting ◽  
Anti Inflammatory ◽  
Inflammatory Profile

Extra virgin olive oil (EVOO) represents one of the most important health-promoting foods whose antioxidant and anti-inflammatory activities are mainly associated to its polyphenols content. To date, studies exploring the effect of EVOO polyphenols on dendritic cells (DCs), acting as a crosstalk between the innate and the adaptive immune response, are scanty. Therefore, we studied the ability of three EVOO extracts (cv. Coratina, Cima di Mola/Coratina, and Casaliva), characterized by different polyphenols amount, to regulate DCs maturation in resting conditions or after an inflammatory stimulus. Cima di Mola/Coratina and Casaliva extracts were demonstrated to be the most effective in modulating DCs toward an anti-inflammatory profile by reduction of TNF and IL-6 secretion and CD86 expression, along with a down-modulation of Il-1β and iNOS expression. From factorial analysis results, 9 polyphenols were tentatively established to play a synergistic role in modulating DCs inflammatory ability, thus reducing the risk of chronic inflammation.

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