title: Amelioration of oxidative and inflammatory status in hearts of cholesterol-fed rats supplemented with oils or oil-products with extra virgin olive oil components.
abstract: OBJECTIVE
  The contribution of extra virgin olive oil (EVOO) macro- and micro-constituents in heart oxidative and inflammatory status in a hypercholesterolemic rat model was evaluated. Fatty acid profile as well as α-tocopherol, sterol, and squalene content was identified directly in rat hearts to distinguish the effect of individual components or to enlighten the potential synergisms.
  
  
  METHODS
  Oils and oil-products with discernible lipid and polar phenolic content were used. Wistar rats were fed a high-cholesterol diet solely, or supplemented with one of the following oils, i.e., EVOO, sunflower oil (SO), and high-oleic sunflower oil (HOSO) or oil-products, i.e., phenolics-deprived EVOO [EVOO(-)], SO enriched with the EVOO phenolics [SO(+)], and HOSO enriched with the EVOO phenolics [HOSO(+)]. Dietary treatment lasted 9 weeks; at the end of the intervention blood and heart samples were collected.
  
  
  RESULTS
  High-cholesterol-diet-induced dyslipidemia was shown by increase in serum total cholesterol, low-density lipoprotein cholesterol, and triacylglycerols. Dyslipidemia resulted in increased malondialdehyde (MDA) and tumor necrosis factor-α (TNF-α) levels, while glutathione and interleukin 6 levels remained unaffected in all intervention groups. Augmentation observed in MDA and TNF-α was attenuated in EVOO, SO(+), and HOSO(+) groups. Heart squalene and cholesterol content remained unaffected among all groups studied. Heart α-tocopherol was determined by oil α-tocopherol content. Variations were observed for heart β-sitosterol, while heterogeneity was reported with respect to heart fatty acid profile in all intervention groups.
  
  
  CONCLUSIONS
  Overall, we suggest that the EVOO-polar phenolic compounds decreased MDA and TNF-α in hearts of cholesterol-fed rats.
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece.
authors.forename: Ageliki I
authors.initials: AI
authors.lastname: Katsarou
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece.
authors.forename: Andriana C
authors.initials: AC
authors.lastname: Kaliora
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece. chiou@hua.gr.
authors.forename: Antonia
authors.initials: A
authors.lastname: Chiou
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece.
authors.forename: Nick
authors.initials: N
authors.lastname: Kalogeropoulos
authors.affiliation: Experimental-Research Center ELPEN, Pikermi, Athens, Greece.
authors.forename: Apostolos
authors.initials: A
authors.lastname: Papalois
authors.affiliation: Laboratory of Pathology, School of Medicine, University of Athens, Athens, Greece.
authors.forename: George
authors.initials: G
authors.lastname: Agrogiannis
authors.affiliation: Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Dietetics and Nutrition, School of Health Science and Education, Harokopio University, Kallithea, Athens, Greece.
authors.forename: Nikolaos K
authors.initials: NK
authors.lastname: Andrikopoulos
mesh_terms: D000818:Animals; D002791:Cholesterol, Dietary / Q000008:administration & dosage; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D004032:Diet; D059305:Diet, High-Fat / Q000009:adverse effects*; D050171:Dyslipidemias / Q000178:diet therapy / Q000209:etiology; D005227:Fatty Acids / Q000097:blood; D005978:Glutathione / Q000097:blood; D006937:Hypercholesterolemia / Q000097:blood*; D007249:Inflammation / Q000097:blood*; D015850:Interleukin-6 / Q000097:blood; D008297:Male; D008315:Malondialdehyde / Q000097:blood; D000069463:Olive Oil / Q000494:pharmacology*; D018384:Oxidative Stress; D010636:Phenols / Q000032:analysis / Q000494:pharmacology; D010938:Plant Oils / Q000494:pharmacology; D051381:Rats; D017208:Rats, Wistar; D012855:Sitosterols / Q000097:blood; D000074242:Sunflower Oil; D014280:Triglycerides / Q000097:blood; D014409:Tumor Necrosis Factor-alpha / Q000097:blood; D024502:alpha-Tocopherol / Q000097:blood
chemical_list: D002791:Cholesterol, Dietary; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D005227:Fatty Acids; D015850:Interleukin-6; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D012855:Sitosterols; D000074242:Sunflower Oil; D014280:Triglycerides; D014409:Tumor Necrosis Factor-alpha; D008315:Malondialdehyde; C025473:gamma-sitosterol; D005978:Glutathione; D024502:alpha-Tocopherol
keywords: Extra virgin olive oil; Hypercholesterolemia; Inflammatory markers; Oxidation; Polar phenols; Rat heart