STUDY OF THE EFFECT OF OILS WITH DIFFERENT PHENOLIC CONTENT ON LIPID PROFILE AND VASCULAR ENDOTHELIAL INFLAMMATION IN PATIENTS WITH HYPERLIPIDEMIA

CARDIOLOGY CLINIC, GENERAL HOSPITAL OF MESSINIA, KALAMATA




Olive oil (Oleaeuropaea) is considered an excellent source of lipids and is associated with primary and secondary prevention of cardiovascular disease, improvement of lipid profile and insulin sensitivity, increased oxidative stability, improvement of inflammation markers and control of blood pressure (Figure 1). [1,2] Figure 1 shows the effects of monounsaturated fatty acids, hydroxytyrosol and oleuropein on cardiovascular disease, inflammation and gut microbiome composition. Olive oil belongs to the Mediterranean diet (MedDiet) which is a quality dietary model that provides protective effects against cardiovascular diseases, inflammation and cancer. [3]


Hydroxytyrosol (HT) represents one of the main polyphenol components of Extra Virgin Olive Oil (EVOO) and has anti-inflammatory and anti-teratogenic activity, improving lipid profile, reducing oxidative stress and activating inflammation cells. [4] In addition, oleuropein, another antioxidant found in olive paste and leaves, is also associated with improved inflammatory factors in various models of inflammation and offers anti-proliferative and anti-cancer properties that induce the process of cancer cell apoptosis, especially in the colon. [1,5,6] According to Commission Regulation (EU) No 432/2012, in order for polyphenols to be considered protective against oxidative events, olive oil must contain at least 5 mg of HT per 20 g of olive oil. [7] EVOO is obtained by the process of mechanical pressing of the olive without any other type of intervention, except for the washing, centrifugation and filtration stages. These processes allow the preservation of components which prevent oxidation of the oil. [6]


The consumption of polyphenolic oils in the context of the Mediterranean diet has been shown to help in primary prevention by reducing cardiovascular risk parameters such as inflammatory cytokines (interleukin-6), increasing levels of high-density lipoprotein (HDL-c) and reducing levels of low-density lipoprotein LDL-c. [2] Endothelial dysfunction results in the accumulation of adhesion molecules that cause vascular damage. Adhesion molecules are synthesized in endothelial cells and their production is stimulated by inflammatory cytokines such as interleukin 1 (IL-1) and tumor necrosis factor a (TNF-a). In healthy individuals, suppression of such adhesion molecules occurs resulting in a reduction in cardiovascular events [8].


EVOO consumption may also be beneficial in secondary prevention of patients since it reduces LDL-c and increases HDL-c concentration, which facilitates reverse cholesterol transport and reduces the risk of future cardiovascular events [1,9,10].


However, data on the effect of polyphenolic oils are still limited. We want to prove that the consumption of polyphenolic olive oil from Messinia prefecture has a beneficial effect on the health of sick and healthy people. The primary aim of our study is to investigate the beneficial effect of ELETTRA polyphenolic olive oil from the BOUZALA family in Kleissura Messinia on the effect of lipid profile and on the level of inflammation and vascular endothelial function in hyperlipidemic patients and healthy subjects. Secondary objective is to investigate the existence of differences between olive oils of different phenolic content.


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