Caruso D, Berra B, Giavarini F, Cortesi N, Fedeli E, Galli G
Institute of Pharmacological Sciences, University of Milan, Italy.
Nutr Metab Cardiovasc Dis. 1999 Jun;9(3):102-7.
Substantial evidence suggests that oxidative modifications of low density lipoproteins (LDL) critically contribute to the pathogenesis and progression of human atherosclerosis. Oxidized LDL (oxLDL) are present in atherosclerotic plaques and contain oxysterols that exhibit a variety of adverse biological activities. Antioxidants have also been shown to prevent LDL modification. We have therefore assessed the efficacy of virgin olive oil phenolic compounds in preventing oxidative modifications of human LDL oxidized by UV light.
Cholesterol oxides formed during LDL photo-oxidation were determined by UV-HPLC in the presence of different concentrations of phenolic compounds and their pure components (tyrosol and oleuropein), and probucol, a widely used synthetic antioxidant. Electrophoretic mobility was also assayed. The results demonstrate that phenolic compounds are much more potent in preventing cholesterol oxide formation and apoproteic moiety modification than their pure components and probucol.
The beneficial effects of a Mediterranean diet may be ascribable not only to the high unsaturated/saturated fatty acid ratio characteristic of olive oil, but also to the unique antioxidant properties of its phenolic compounds.
大量证据表明，低密度脂蛋白（LDL）的氧化修饰在人类动脉粥样硬化的发病机制和进展中起关键作用。氧化型LDL（oxLDL）存在于动脉粥样硬化斑块中，含有具有多种不良生物学活性的氧化甾醇。抗氧化剂也已被证明可防止LDL修饰。因此，我们评估了初榨橄榄油酚类化合物在预防紫外线氧化的人LDL氧化修饰方面的功效。
在存在不同浓度的酚类化合物及其纯成分（酪醇和橄榄苦苷）以及普罗布考（一种广泛使用的合成抗氧化剂）的情况下，通过紫外高效液相色谱法测定LDL光氧化过程中形成的胆固醇氧化物。还测定了电泳迁移率。结果表明，酚类化合物在预防胆固醇氧化物形成和载脂蛋白部分修饰方面比其纯成分和普罗布考更有效。
地中海饮食的有益作用可能不仅归因于橄榄油特有的高不饱和/饱和脂肪酸比例，还归因于其酚类化合物独特的抗氧化特性。
