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在藻类和特级初榨橄榄油混合物中添加橄榄叶提取物可降低脂肪酸氧化，并协同减轻大鼠年龄诱导的高血压、肌肉减少症和胰岛素抵抗。

Addition of Olive Leaf Extract to a Mixture of Algae and Extra Virgin Olive Oils Decreases Fatty Acid Oxidation and Synergically Attenuates Age-Induced Hypertension, Sarcopenia and Insulin Resistance in Rats.

作者信息

González-Hedström Daniel, de la Fuente-Fernández María, Priego Teresa, Martín Ana Isabel, Amor Sara, López-Calderón Asunción, Inarejos-García Antonio Manuel, García-Villalón Ángel Luís, Granado Miriam

机构信息

Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, 28029 Madrid, Spain.

Pharmactive Biotech Products S.L. Parque Científico de Madrid, Avenida del Doctor Severo Ochoa, 37 Local 4J, 28049 Madrid, Spain.

出版信息

Antioxidants (Basel). 2021 Jul 1;10(7):1066. doi: 10.3390/antiox10071066.

DOI:10.3390/antiox10071066
PMID:34356299
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8301163/
Abstract

Olive-derived products, such as virgin olive oil (EVOO) and/or olive leaf extracts (OLE), exert anti-inflammatory, insulin-sensitizing and antihypertensive properties and may be useful for stabilizing omega 3 fatty acids (n-3 PUFA) due to their high content in antioxidant compounds. In this study, the addition of OLE 4:0.15 () to a mixture of algae oil (AO) rich in n-3 PUFA and EVOO (25:75, /) prevents peroxides formation after 12 months of storage at 30 °C. Furthermore, the treatment with the oil mixture (2.5 mL/Kg) and OLE (100 mg/Kg) to 24 month old Wistar rats for 21 days improved the lipid profile, increased the HOMA-IR and decreased the serum levels of miRNAs 21 and 146a. Treatment with this new nutraceutical also prevented age-induced insulin resistance in the liver, gastrocnemius and visceral adipose tissue by decreasing the mRNA levels of inflammatory and oxidative stress markers. Oil mixture + OLE also attenuated the age-induced alterations in vascular function and prevented muscle loss by decreasing the expression of sarcopenia-related markers. In conclusion, treatment with a new nutraceutical based on a mixture of EVOO, AO and OLE is a useful strategy for improving the stability of n-3 PUFA in the final product and to attenuate the cardiometabolic and muscular disorders associated with aging.

摘要

源自橄榄的产品，如特级初榨橄榄油（EVOO）和/或橄榄叶提取物（OLE），具有抗炎、胰岛素增敏和降压特性，并且由于其抗氧化化合物含量高，可能有助于稳定ω-3脂肪酸（n-3多不饱和脂肪酸）。在本研究中，向富含n-3多不饱和脂肪酸的藻油（AO）和EVOO（25:75，v/v）的混合物中添加OLE 4:0.15（v/v）可防止在30℃储存12个月后过氧化物的形成。此外，用该油混合物（2.5 mL/Kg）和OLE（100 mg/Kg）对24月龄的Wistar大鼠进行21天的处理可改善血脂谱，增加胰岛素抵抗指数（HOMA-IR）并降低血清miRNA 21和146a的水平。用这种新型营养保健品进行处理还通过降低炎症和氧化应激标志物的mRNA水平，预防了肝脏、腓肠肌和内脏脂肪组织中年龄诱导的胰岛素抵抗。油混合物+OLE还减轻了年龄诱导的血管功能改变，并通过降低肌肉减少症相关标志物的表达预防了肌肉损失。总之，用基于EVOO、AO和OLE混合物的新型营养保健品进行处理是提高最终产品中n-3多不饱和脂肪酸稳定性以及减轻与衰老相关的心脏代谢和肌肉疾病的有用策略。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/61d83aa8ed53/antioxidants-10-01066-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/029ddcf59591/antioxidants-10-01066-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/4a6c1e1dfb3e/antioxidants-10-01066-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/968c925260f5/antioxidants-10-01066-g003.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/c910de36b743/antioxidants-10-01066-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/6259d094f650/antioxidants-10-01066-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/ef1d1d2c1229/antioxidants-10-01066-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/7d96c9280643/antioxidants-10-01066-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/61d83aa8ed53/antioxidants-10-01066-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/029ddcf59591/antioxidants-10-01066-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/4a6c1e1dfb3e/antioxidants-10-01066-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/968c925260f5/antioxidants-10-01066-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/cdf14644c59f/antioxidants-10-01066-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/c910de36b743/antioxidants-10-01066-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/6259d094f650/antioxidants-10-01066-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/ef1d1d2c1229/antioxidants-10-01066-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/7d96c9280643/antioxidants-10-01066-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d6/8301163/61d83aa8ed53/antioxidants-10-01066-g009.jpg

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