Departamento de Farmacología y Fisiología, Facultad de Ciencias de la Salud y del Deporte, Universidad de Zaragoza, Zaragoza, Spain.
Curr Vasc Pharmacol. 2012 Jul;10(4):392-409. doi: 10.2174/157016112800812827.
The low incidence of cardiovascular disease in countries bordering the Mediterranean basin, where olive oil is the main source of dietary fat, and the negative association between this disease with high density lipoproteins has stimulated interest. This review summarizes the current knowledge gathered from human and animal studies regarding olive oil and high density lipoproteins. Cumulative evidence suggests that high density lipoprotein (HDL) cholesterol, and its main apolipoprotein A1, may be increased by consuming olive oil when compared with carbohydrate and low fat diets in humans. Conflicting results have been found in many studies when olive oil diets were compared with other sources of fat. The role of virgin olive oil minor components on its protective effect has been demonstrated by a growing number of studies although its exact mechanism remains to be elucidated. Dietary amount of olive oil, use of virgin olive oil, cholesterol intake, and physiopathological states such as genetic background, sex, age, obesity or fatty liver are variables that may offset those effects. Further studies in this field in humans and in animal models are warranted due to the complexity of HDL particles.
在地中海盆地周边国家，心血管疾病的发病率较低，而橄榄油是这些国家膳食脂肪的主要来源，这种疾病与高密度脂蛋白之间的负相关关系引起了人们的兴趣。本文综述了从人体和动物研究中获得的关于橄榄油和高密度脂蛋白的最新知识。越来越多的证据表明，与碳水化合物和低脂饮食相比，食用橄榄油可增加高密度脂蛋白（HDL）胆固醇及其主要载脂蛋白 A1。然而，在许多研究中，当将橄榄油饮食与其他脂肪来源进行比较时，结果存在冲突。越来越多的研究表明，初榨橄榄油的少量成分对其保护作用有影响，但确切机制仍有待阐明。橄榄油的饮食摄入量、初榨橄榄油的使用、胆固醇的摄入以及遗传背景、性别、年龄、肥胖或脂肪肝等生理病理状态等因素，可能会抵消这些影响。由于 HDL 颗粒的复杂性，需要在人类和动物模型中进一步开展这一领域的研究。
