Extra-virgin olive oil consumption reduces the age-related decrease in HDL and paraoxonase 1 anti-inflammatory activities
Loued S, Berrougui H, Componova P, Ikhlef S, Helal O, Khalil A
The British journal of nutrition · 47 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Controlled clinical trial (indexed by PubMed)
- Studied in
- People, plus animal or lab work
- Main outcome
- Mechanisms only
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- Government
- Canadian Institutes of Health Research
- Grants
- Canadian Institutes of Health Research (89912_1)
Based on 1 listed funder(s).
Publication
- Published
- 2013-03-19 · Br J Nutr · vol. 110 · issue 7 · pp. 1272–1284
- Publisher
- Cambridge University Press
- Cited
- 65 citations · more than 93% of similar papers · 3.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 76 works
- Access
- Free to read
- Research areas
- Paraoxonase enzyme and polymorphisms · Cynara cardunculus studies · Antioxidant Activity and Oxidative Stress
- Keywords
- Paraoxonase, Olive oil, Food science, Consumption (sociology), Biology, Chemistry, Animal science, Endocrinology, Oxidative stress
- MeSH
- monocytes, humans, olea, metabolic diseases, inflammation, aryldialkylphosphatase, dietary fats, lipoproteins, hdl, plant oils, intercellular adhesion molecule-1, anti-inflammatory agents, antioxidants, diet, chemotaxis, oxidative stress, aging, adult, aged, aged, 80 and over, female, male, young adult, olive oil
6 authors
From CA
- Soumaya LouedHôpital Fleurimont
- Hicham BerrouguiHôpital Fleurimont
- Pamela ComponovaHôpital Fleurimont
- Souad IkhlefHôpital Fleurimont
- Olfa HelalHôpital Fleurimont
- Abdelouahed Khalil · correspondingUniversité de Sherbrooke; Hôpital Fleurimont
Abstract
Paraoxonase 1 (PON1) is associated with HDL and modulates the antioxidant and anti-inflammatory role of HDL. The goals of the present study were to investigate the effect of ageing and the role of PON1 on the anti-inflammatory activity of HDL, and to determine whether extra-virgin olive oil (EVOO) consumption could improve the atheroprotective activity of HDL. HDL and PON1 were isolated from the plasma of ten young (Y-HDL and Y-PON1) and ten elderly (E-HDL and E-PON1) healthy volunteers before and after 12 weeks of EVOO consumption. Inflammation was assessed by measuring intracellular adhesion molecule 1 (ICAM-1) expression. THP-1 (human acute monocytic leukaemia cell line) monocyte chemotaxis was measured using a Boyden chamber. Oxidative damage to HDL was assessed by measuring conjugated diene formation and changes in electrophoretic migration. Y-HDL had more anti-inflammatory activity than E-HDL. The conjugated diene content and the electrophoretic mobility of E-HDL were higher than those of Y-HDL. Y-PON1 had significant anti-inflammatory activity, reducing ICAM-1 expression by 32·64 (SD 2·63)%, while E-PON1 had no significant effect. THP-1 chemotaxis measurements confirmed the ICAM-1 expression results. The 12 weeks of EVOO consumption significantly increased the anti-inflammatory activities of both HDL and PON1. The anti-inflammatory activity of HDL was modulated by PON1 and was lower in the elderly volunteers. EVOO consumption increased the anti-inflammatory effect of HDL and reduced the age-related decrease in anti-atherogenic activity.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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