Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, Cordoba, Spain; CIBER Fisiopatologia de la Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Spain.
Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, Cordoba, Spain; CIBER Fisiopatologia de la Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Spain.
Food Chem. 2014 Nov 1;162:161-71. doi: 10.1016/j.foodchem.2014.04.047. Epub 2014 Apr 24.
We investigated the molecular mechanisms by which phenolic compounds (phenols) in virgin olive oil reduce the postprandial inflammatory response with the aim of identifying the transcription factor involved and the downstream effects. Olive oil-based breakfasts prepared with virgin olive oil (VOO) with high (398 ppm), intermediate (149 ppm) and low (70 ppm) phenol content were administered to 49 metabolic syndrome patients following a randomized crossover design. The consumption of a high-phenol VOO-based breakfast limited the increase of lipopolysaccharide plasma levels, TLR4, and SOCS3 proteins (p<0.001, p=0.041 and p=0.008, respectively), the activation of NF-κB (p=0.016) and the IL6 (p=0.007 and p=0.048, low and intermediate oil, respectively), IL1B (p=0.002, intermediate oil), and CXCL1 (p=0.001) postprandial gene expression, in peripheral blood mononuclear cells, as compared with the consumption of a breakfast prepared with the same oil but with low or intermediate phenol content. Virgin olive oil phenolic compounds reduce the postprandial inflammatory response in association with postprandial plasma lipopolysaccharide levels.
我们研究了多酚化合物（酚类）在特级初榨橄榄油中降低餐后炎症反应的分子机制，旨在确定涉及的转录因子和下游效应。采用随机交叉设计，给 49 名代谢综合征患者食用含高（398ppm）、中（149ppm）和低（70ppm）酚类的特级初榨橄榄油早餐。食用高酚类特级初榨橄榄油早餐可限制脂多糖血浆水平、TLR4 和 SOCS3 蛋白的增加（p<0.001、p=0.041 和 p=0.008）、NF-κB 的激活（p=0.016）和 IL6（p=0.007 和 p=0.048，低和中油）、IL1B（p=0.002，中油）和 CXCL1（p=0.001）餐后外周血单个核细胞基因表达，与食用含有相同油但低或中酚类含量的早餐相比。特级初榨橄榄油酚类化合物可降低餐后炎症反应，与餐后血浆脂多糖水平有关。
