Protective effect of a pomace olive oil concentrated in triterpenic acids in alterations related to hypertension in rats: mechanisms involved.
Mol Nutr Food Res
; 58(2): 376-83, 2014 Feb.
Article
em En
| MEDLINE
| ID: mdl-24039161
ABSTRACT
SCOPE Despite the amount of information and research on the effects of virgin olive oil and its components in cardiovascular disease, little attention has been paid to the effects of pomace olive oil, an olive oil subproduct traditionally used in Spain. The aim of the present study was to evaluate the potential effects of a pomace olive oil concentrated in triterpenic acids (POCTA) on blood pressure, cardiac hemodynamics, and functional and molecular vascular alterations associated with hypertension in spontaneously hypertensive rats (SHR). METHODS AND RESULTS:
The study showed that POCTA attenuated the increase of blood pressure in SHR. This effect was associated with an improvement in endothelium-dependent relaxation, enhancement of vascular expression of endothelial nitric oxide synthase, and reduction of tumor necrosis factor alpha, transforming growth factor beta, and collagen I. Furthermore, POCTA improved cardiac hemodynamics (left ventricular systolic pressure and left ventricular end-diastolic pressure) and decreased relative kidney and lung weights.CONCLUSION:
POCTA exerts antihypertensive effects together with vascular and hypertension target organ protection in SHR. Since interest in pomace olive oil has been low, the results of this study contribute to increasing awareness of its biological and nutritional values.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Óleos de Plantas
/
Hipertensão
/
Anti-Hipertensivos
Limite:
Animals
País/Região como assunto:
Europa
Idioma:
En
Revista:
Mol Nutr Food Res
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2014
Tipo de documento:
Article
País de afiliação:
Espanha