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Review

Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity

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Molecular Bases of Cardiovascular Risk Group Institut de Recerca de l’Hospital Santa Creu i Sant Pau-Institut d’Investigacions Biomèdiques (IIB) Sant Pau, 08041 Barcelona, Spain
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CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), ISCIII, 28029 Madrid, Spain
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Servei de Bioquímica, Hospital de la Santa Creu i Sant Pau, 08041 Barcelona, Spain
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Departament de Bioquímica, Biologia Molecular i Biomedicina, Universitat Autònoma de Barcelona, 08193 Barcelona, Spain
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Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), 08003 Barcelona, Spain
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CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), ISCIII, 28029 Madrid, Spain
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Author to whom correspondence should be addressed.
Senior authors.
Nutrients 2020, 12(3), 601; https://doi.org/10.3390/nu12030601
Received: 28 January 2020 / Revised: 21 February 2020 / Accepted: 24 February 2020 / Published: 26 February 2020
(This article belongs to the Special Issue Long-Term Effects of Diet on the Function of Lipoproteins Metabolism)
The atherogenicity of low-density lipoprotein (LDL) and triglyceride-rich lipoproteins (TRLs) may be more significant than LDL cholesterol levels. Clinical trials which have led to increased high-density lipoprotein (HDL) cholesterol have not always seen reductions in cardiovascular disease (CVD). Furthermore, genetic variants predisposing individuals to high HDL cholesterol are not associated with a lower risk of suffering a coronary event, and therefore HDL functionality is considered to be the most relevant aspect. Virgin olive oil (VOO) is thought to play a protective role against CVD. This review describes the effects of VOO and phenol-enriched VOOs on lipoprotein atherogenicity and HDL atheroprotective properties. The studies have demonstrated a decrease in LDL atherogenicity and an increase in the HDL-mediated macrophage cholesterol efflux capacity, HDL antioxidant activity, and HDL anti-inflammatory characteristics after various VOO interventions. Moreover, the expression of cholesterol efflux-related genes was enhanced after exposure to phenol-enriched VOOs in both post-prandial and sustained trials. Improvements in HDL antioxidant properties were also observed after VOO and phenol-enriched VOO interventions. Furthermore, some studies have demonstrated improved characteristics of TRL atherogenicity under postprandial conditions after VOO intake. Large-scale, long-term randomized clinical trials, and Mendelian analyses which assess the lipoprotein state and properties, are required to confirm these results. View Full-Text
Keywords: triglyceride-rich lipoprotein; chylomicrons; high density lipoprotein; low density lipoprotein; virgin olive oil triglyceride-rich lipoprotein; chylomicrons; high density lipoprotein; low density lipoprotein; virgin olive oil
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MDPI and ACS Style

Farràs, M.; Canyelles, M.; Fitó, M.; Escolà-Gil, J.C. Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity. Nutrients 2020, 12, 601. https://doi.org/10.3390/nu12030601

AMA Style

Farràs M, Canyelles M, Fitó M, Escolà-Gil JC. Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity. Nutrients. 2020; 12(3):601. https://doi.org/10.3390/nu12030601

Chicago/Turabian Style

Farràs, Marta, Marina Canyelles, Montserrat Fitó, and Joan C. Escolà-Gil. 2020. "Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity" Nutrients 12, no. 3: 601. https://doi.org/10.3390/nu12030601

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