Ruano Juan, Lopez-Miranda Jose, Fuentes Francisco, Moreno Juan A, Bellido Cecilia, Perez-Martinez Pablo, Lozano Aquiles, Gómez Purificación, Jiménez Yolanda, Pérez Jiménez Francisco
Department of Medicine, University of Cordoba, Lipids and Atherosclerosis Research Unit, Reina Sofia University Hospital, Cordoba, Spain.
J Am Coll Cardiol. 2005 Nov 15;46(10):1864-8. doi: 10.1016/j.jacc.2005.06.078. Epub 2005 Oct 24.
The goal of this study was to evaluate the effects of the phenolic content of virgin olive oil on endothelial reactivity.
Endothelial-dependent vasodilatation is impaired during the postprandial state, and oxidative stress could play a key role in its development.
Twenty-one hypercholesterolemic volunteers received two breakfasts, using a randomized sequential crossover design. Both arms received the same olive oil, but one had its phenolic acid content reduced from 400 to 80 ppm. Ischemic reactive hyperemia (IRH) was measured with a laser-Doppler procedure at baseline and 2 h and 4 h after oil intake. Postprandial plasma concentrations of lipid fractions, lipoperoxides (LPO), 8-epi prostaglandin-F(2alpha), and nitrates/nitrites (NO(x)) were obtained at baseline and after 2 h of the fat meal.
The intake of the polyphenol-rich breakfast was associated with an improvement in endothelial function, as well as a greater increase in concentrations of NO(x) (p < 0.001) and a lower increase in LPO (p < 0.005) and 8-epi prostaglandin-F2alpha (p < 0.001) than the ones induced by the low polyphenol fat meal. A positive correlation was found to exist between NO(x) and enhanced endothelial function at the second hour (r = 0.669; p < 0.01). Furthermore, a negative correlation was found between IRH and LPO (r = -0.203; p < 0.05) and 8-epi prostaglandin-F2alpha levels (r = -0.440; p < 0.05).
A meal containing high-phenolic virgin olive oil improves ischemic reactive hyperemia during the postprandial state. This phenomenon might be mediated via reduction in oxidative stress and the increase of nitric oxide metabolites.
本研究的目的是评估初榨橄榄油中的酚类物质含量对内皮反应性的影响。
餐后状态下内皮依赖性血管舒张功能受损，氧化应激可能在其发展过程中起关键作用。
21名高胆固醇血症志愿者采用随机顺序交叉设计接受两种早餐。两组均摄入相同的橄榄油，但其中一组的酚酸含量从400 ppm降至80 ppm。在基线以及摄入橄榄油后2小时和4小时，使用激光多普勒测量法测量缺血性反应性充血（IRH）。在基线和脂肪餐2小时后获取餐后血浆脂质组分、脂质过氧化物（LPO）、8-表前列腺素-F（2α）以及硝酸盐/亚硝酸盐（NO(x)）的浓度。
与低多酚脂肪餐相比，摄入富含多酚的早餐与内皮功能改善相关，同时NO(x)浓度升高幅度更大（p < 0.001），LPO（p < 0.005）和8-表前列腺素-F2α（p < 0.001）升高幅度更低。在第二小时，发现NO(x)与内皮功能增强之间存在正相关（r = 0.669；p < 0.01）。此外，发现IRH与LPO（r = -0.203；p < 0.05）和8-表前列腺素-F2α水平（r = -0.440；p < 0.05）之间存在负相关。
含有高酚类初榨橄榄油的餐食可改善餐后状态下的缺血性反应性充血。这种现象可能是通过氧化应激的降低和一氧化氮代谢产物的增加介导的。
