Gorinstein Shela, Leontowicz Hanna, Lojek Antonin, Leontowicz Maria, Ciz Milan, Krzeminski Ryszard, Gralak Mikolaj, Czerwinski Jan, Jastrzebski Zenon, Trakhtenberg Simon, Grigelmo-Miguel Nuria, Soliva-Fortuny Robert, Martin-Belloso Olga
Department of Medicinal Chemistry and Natural Products, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem, Israel.
J Agric Food Chem. 2002 Oct 9;50(21):6102-8. doi: 10.1021/jf020306k.
The effect of olive oils on lipid metabolism and antioxidant activity was investigated on 60 male Wistar rats adapted to cholesterol-free or 1% cholesterol diets. The rats were divided into six diet groups of 10. The control group (control) consumed the basal diet (BD) only, which contained wheat starch, casein, cellulose, and mineral and vitamin mixtures. To the BD were added 10 g/100 g virgin (virg group) or Lampante (Lamp group) oils, 1 g/100 g cholesterol (chol group), or both (chol/virg group) and (chol/Lamp group). The experiment lasted 4 weeks. Plasma total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL-C), triglycerides (TG), total phospholipids (TPH), HDL-phospholipids (HDL-PH), total radical-trapping antioxidative potential (TRAP), malondialdehyde lipid peroxidation (MDA), and liver TC were measured. Groups did not differ before the experiment. In the chol/virg and chol/Lamp vs chol group, the oil-supplemented diets significantly (P < 0.05) lessened the increase in plasma lipids due to dietary cholesterol as follows: TC (25.1 and 23.6%), LDL-C (39.3 and 34.7%), TG (19.3 and 17.0%), and TC in liver (36.0 and 35.1%) for the chol/virg and chol/Lamp group, respectively. The chol/virg and chol/Lamp diets significantly decreased the levels of TPH (24.7 and 21.2%; p < 0.05 in both cases) and HDL-PH (22.9 and 18.0%; p < 0.05 in both cases) for the chol/virg and chol/Lamp group, respectively. Virgin and Lampante oils in rats fed basal diet without cholesterol did not affect the lipid variables measured. Virgin, and to a lesser degree Lampante, oils have increased the plasma antioxidant activity in rats fed BD without cholesterol (an increase in TRAP, 20.6 and 18.5%; and a decrease in MDA, 23.2 and 11.3%, respectively). In the rats of chol/virg and chol/Lamp vs Chol diet groups the added oils significantly hindered the decrease in the plasma antioxidant activity (TRAP, 21.2 and 16.7%; and MDA, 27.0 and 22.3%, respectively). These results demonstrate that virgin, and to less degree Lampante, oils possess hypolipidemic and antioxidant properties. It is more evident when these oils are added to the diets of rats fed cholesterol. These positive properties are attributed mostly to the phenolic compounds of the studied oils.
研究了橄榄油对脂质代谢和抗氧化活性的影响，实验对象为60只适应无胆固醇或1%胆固醇饮食的雄性Wistar大鼠。大鼠被分为6个饮食组，每组10只。对照组（control）仅食用基础饮食（BD），其包含小麦淀粉、酪蛋白、纤维素以及矿物质和维生素混合物。向基础饮食中添加10 g/100 g初榨橄榄油（virg组）或粗制橄榄油（Lamp组）、1 g/100 g胆固醇（chol组），或二者同时添加（chol/virg组）和（chol/Lamp组）。实验持续4周。测量了血浆总胆固醇（TC）、低密度脂蛋白胆固醇（LDL-C）、高密度脂蛋白胆固醇（HDL-C）、甘油三酯（TG）、总磷脂（TPH）、高密度脂蛋白磷脂（HDL-PH）、总自由基捕获抗氧化能力（TRAP）、丙二醛脂质过氧化（MDA）以及肝脏TC。实验前各组无差异。在chol/virg组和chol/Lamp组与chol组相比时，添加橄榄油的饮食显著（P < 0.05）减轻了因饮食胆固醇导致的血浆脂质增加，如下所示：chol/virg组和chol/Lamp组的TC分别降低25.1%和23.6%，LDL-C分别降低39.3%和34.7%，TG分别降低19.3%和17.0%，肝脏TC分别降低36.0%和35.1%。chol/virg组和chol/Lamp组的饮食分别显著降低了TPH水平（分别为24.7%和21.2%；两种情况下P均< 0.05）和HDL-PH水平（分别为22.9%和18.0%；两种情况下P均< 0.05）。在喂食无胆固醇基础饮食的大鼠中，初榨橄榄油和粗制橄榄油未影响所测量的脂质变量。初榨橄榄油以及程度稍低的粗制橄榄油增加了喂食无胆固醇基础饮食大鼠的血浆抗氧化活性（TRAP分别增加20.6%和18.5%；MDA分别降低23.2%和11.3%）。在chol/virg组和chol/Lamp组与Chol饮食组的大鼠中，添加的橄榄油显著阻碍了血浆抗氧化活性的降低（TRAP分别为21.2%和16.7%；MDA分别为27.0%和22.3%）。这些结果表明，初榨橄榄油以及程度稍低的粗制橄榄油具有降血脂和抗氧化特性。当这些油添加到喂食胆固醇的大鼠饮食中时，这种特性更为明显。这些积极特性主要归因于所研究油中的酚类化合物。
