Fernández del Río Lucía, Gutiérrez-Casado Elena, Varela-López Alfonso, Villalba José M
Department of Cell Biology, Physiology and Immunology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, Campus Rabanales, Severo Ochoa Building, 14014 Córdoba, Spain.
Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Center (CIBM), University of Granada, Avda. del Conocimiento s.n., Armilla, 18100 Granada, Spain.
Molecules. 2016 Jan 29;21(2):163. doi: 10.3390/molecules21020163.
Aging is a multifactorial and tissue-specific process involving diverse alterations regarded as the "hallmarks of aging", which include genomic instability, telomere attrition, epigenetic alterations, loss of proteostasis, deregulated nutrient sensing, mitochondrial dysfunction, cellular senescence, stem cell exhaustion and altered intracellular communication. Virtually all these hallmarks are targeted by dietary olive oil, particularly by virgin olive oil, since many of its beneficial effects can be accounted not only for the monounsaturated nature of its predominant fatty acid (oleic acid), but also for the bioactivity of its minor compounds, which can act on cells though both direct and indirect mechanisms due to their ability to modulate gene expression. Among the minor constituents of virgin olive oil, secoiridoids stand out for their capacity to modulate many pathways that are relevant for the aging process. Attenuation of aging-related alterations by olive oil or its minor compounds has been observed in cellular, animal and human models. How olive oil targets the hallmarks of aging could explain the improvement of health, reduced risk of aging-associated diseases, and increased longevity which have been associated with consumption of a typical Mediterranean diet containing this edible oil as the predominant fat source.
衰老 是一个多因素且具有组织特异性的过程，涉及多种被视为 “衰老标志” 的改变，包括基因组不稳定、端粒磨损、表观遗传改变、蛋白质稳态丧失、营养感应失调、线粒体功能障碍、细胞衰老、干细胞耗竭以及细胞内通讯改变。实际上，所有这些标志都受到膳食橄榄油（尤其是初榨橄榄油）的影响，因为其许多有益作用不仅可归因于其主要脂肪酸（油酸）的单不饱和性质，还可归因于其次要化合物的生物活性，这些次要化合物能够通过调节基因表达，以直接和间接机制作用于细胞。在初榨橄榄油的次要成分中，裂环烯醚萜因其能够调节许多与衰老过程相关的途径而脱颖而出。在细胞、动物和人体模型中均观察到橄榄油或其次要化合物可减轻与衰老相关的改变。橄榄油如何针对衰老标志发挥作用，这或许可以解释食用以这种食用油为主要脂肪来源的典型地中海饮食与健康改善、衰老相关疾病风险降低以及寿命延长之间的关联。
