Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice.

Olive oil is the main source of lipid energy in the Mediterranean diet and there is strong evidence of its health benefits. The effect of extra virgin olive oil (EVOO) in the form of a preparation of spreadable virgin olive oil (S-VO) on the progression of atheroma plaques was investigated in Apoe-deficient mice, a model of accelerated atherosclerosis. METHODS: Two isocaloric Western purified diets containing 20% fat, either as S-VO or as dairy butter, were used to feed 28 males and 16 females of two-month-old Apoe-deficient mice for 12 weeks. S-VO was prepared by blending more than 75% virgin olive oil with other vegetal natural fat to obtain a solid fat. Plasma total cholesterol, triglycerides and HDL cholesterol were measured. Hepatic lipid droplets were analyzed. Areas of atherosclerotic aortic lesions were quantified in cross-sectional images of the proximal aorta and en face analysis of the whole aorta. RESULTS: Total plasma cholesterol was increased in mice on the butter-supplemented diet in both female and male mice compared to S-VO, and the ratio of TC/HDL-cholesterol was significantly lower in S-VO than in the butter diet, although only in males, and no differences in plasma triglycerides were observed. No significant differences in hepatic lipid droplets were observed between diets in either sex. Aortic lesion areas were significantly higher in mice consuming the butter versus the S-VO diet in both sexes. CONCLUSION: Extra virgin olive oil prepared in spreadable form maintained the delay in atheroma plaque progression compared to butter.

Knowledge of the biological actions of extra virgin olive oil gained from mice lacking apolipoprotein E.

The low incidence of cardiovascular disease in countries bordering the Mediterranean basin, where olive oil is the main source of dietary fat, has stimulated interest in the chemical composition of olive oil and in the production of other oils enriched with its minor components. This review summarizes what has been learned about the effects of different olive oil preparations on the development of atherosclerosis and about the prognostic value of associated plasma variables in the disease from experiments on genetically modified mice that spontaneously develop atherosclerosis. The limitations of this animal model associated with its morphological and physiological differences with humans are minimized by the similarity of the two genomes and by the potential for increased understanding attainable, given that the dietary interventions reported here would have taken 400 years to achieve in humans. As observed in traditional Mediterranean populations, it has been confirmed that extra virgin olive oil is beneficial when consumed judiciously and in a diet that is low in cholesterol due to the relative scarcity of animal products. Furthermore, the use of genomic techniques has led to the identification of new markers of response to olive oil. In conclusion, multidisciplinary research into extra virgin olive oil is expanding our knowledge of the substance's biological properties.

Conocimiento de la acción biológica del aceite de oliva virgenextra mediante el uso del ratón carente de la apolipoproteína E / Knowledge of the Biological Actions of Extra Virgin Olive Oil Gained From Mice Lacking Apolipoprotein E

La baja incidencia de enfermedades cardiovascularesen los países de la Cuenca Mediterránea, donde elaceite de oliva es la principal fuente de grasa en la alimentación,ha motivado un mejor conocimiento de sucomposición química y el desarrollo de aceites enriquecidosen sus componentes minoritarios. En esta revisiónse recopilan los efectos de diferentes preparaciones delaceite de oliva sobre el desarrollo de la aterosclerosis yel valor pronóstico para la enfermedad de los parámetrosplasmáticos mediante el empleo de un ratón modificadogenéticamente en el que ésta se desarrolla espontáneamente.Las limitaciones del modelo por sus diferenciasmorfológicas y fisiológicas con el hombre se minimizanante la similitud de ambos genomas y el avance de conocimientoque posibilita, ya que efectuar en humanoslas intervenciones recopiladas habría requerido 400 años.Confirmando la tradición de los pueblos mediterráneos,se ha verificado la eficacia del aceite de oliva virgen consumidoprudentemente y en dietas con bajo contenido encolesterol por la relativa escasez de productos de origenanimal. Además, la exploración con herramientas de genómicaha identificado nuevos marcadores de respuestaal aceite. En conclusión, la investigación multidisciplinariadel aceite de oliva virgen extra permite ampliar el conocimientode sus propiedades biológicas (AU)

The low incidence of cardiovascular disease in countriesbordering the Mediterranean basin, where olive oil is themain source of dietary fat, has stimulated interest in thechemical composition of olive oil and in the productionof other oils enriched with its minor components.This review summarizes what has been learned aboutthe effects of different olive oil preparations on thedevelopment of atherosclerosis and about the prognosticvalue of associated plasma variables in the diseasefrom experiments on genetically modified mice thatspontaneously develop atherosclerosis. The limitations ofthis animal model associated with its morphological andphysiological differences with humans are minimized bythe similarity of the two genomes and by the potential forincreased understanding attainable, given that the dietaryinterventions reported here would have taken 400 years toachieve in humans. As observed in traditional Mediterraneanpopulations, it has been confirmed that extra virgin olive oilis beneficial when consumed judiciously and in a diet thatis low in cholesterol due to the relative scarcity of animalproducts. Furthermore, the use of genomic techniqueshas led to the identification of new markers of responseto olive oil. In conclusion, multidisciplinary research intoextra virgin olive oil is expanding our knowledge of thesubstance’s biological properties (AU)