Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humans
Cardiovascular diseases are the main cause of death worldwide and a relevant source of economic cost and physical disability. The Mediterranean Diet, associated with a high intake of virgin olive oil, has been shown to be protective against the development of cardiovascular diseases. Adherence to th...
| Autor: | |
|---|---|
| Tipo de documento: | tese |
| Estado: | Versão publicada |
| Data de publicação: | 2016 |
| País: | España |
| Recursos: | CBUC, CESCA |
| Repositório: | TDR. Tesis Doctorales en Red |
| OAI Identifier: | oai:www.tdx.cat:10803/399414 |
| Acesso em linha: | http://hdl.handle.net/10803/399414 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Cuina mediterrània Cocina mediterránea Mediterranean cooking Oli d'oliva Aceite de oliva Olive oil Lipoproteïnes de baixa densitat Lipoproteínas de baja densidad Low density lipoproteins Hiperlipoproteïnes Hiperlipoproteinas High density lipoproteins Ciències de la Salut 663/664 |
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Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humans |
| title |
Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humans |
| spellingShingle |
Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humans Hernáez Camba, Álvaro Cuina mediterrània Cocina mediterránea Mediterranean cooking Oli d'oliva Aceite de oliva Olive oil Lipoproteïnes de baixa densitat Lipoproteínas de baja densidad Low density lipoproteins Hiperlipoproteïnes Hiperlipoproteinas High density lipoproteins Ciències de la Salut 663/664 |
| title_short |
Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humans |
| title_full |
Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humans |
| title_fullStr |
Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humans |
| title_full_unstemmed |
Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humans |
| title_sort |
Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humans |
| dc.creator.none.fl_str_mv |
Hernáez Camba, Álvaro |
| author |
Hernáez Camba, Álvaro |
| author_facet |
Hernáez Camba, Álvaro |
| author_role |
author |
| dc.contributor.none.fl_str_mv |
Fitó Colomer, Montserrat Covas Planells, María Isabel Universitat de Barcelona. Facultat de Farmàcia |
| dc.subject.none.fl_str_mv |
Cuina mediterrània Cocina mediterránea Mediterranean cooking Oli d'oliva Aceite de oliva Olive oil Lipoproteïnes de baixa densitat Lipoproteínas de baja densidad Low density lipoproteins Hiperlipoproteïnes Hiperlipoproteinas High density lipoproteins Ciències de la Salut 663/664 |
| topic |
Cuina mediterrània Cocina mediterránea Mediterranean cooking Oli d'oliva Aceite de oliva Olive oil Lipoproteïnes de baixa densitat Lipoproteínas de baja densidad Low density lipoproteins Hiperlipoproteïnes Hiperlipoproteinas High density lipoproteins Ciències de la Salut 663/664 |
| description |
Cardiovascular diseases are the main cause of death worldwide and a relevant source of economic cost and physical disability. The Mediterranean Diet, associated with a high intake of virgin olive oil, has been shown to be protective against the development of cardiovascular diseases. Adherence to the Mediterranean Diet and the consumption of virgin olive oil induce this protection by improving several cardiovascular risk factors, such as the lipid profile. These two dietary interventions are known to increase cholesterol levels in high-density lipoproteins (HDLs) and decrease cholesterol concentrations in low-density lipoproteins (LDLs). However, it is becoming increasingly more accepted that the information provided by HDL and LDL cholesterol levels is quite limited. On the one hand, the biological functions of HDLs may reflect the anti-atherogenic role of the lipoprotein better than HDL cholesterol levels. On the other hand, several LDL characteristics beyond LDL cholesterol levels, such as the pro- atherogenic LDL traits (LDL size, oxidation, composition, etc.), may be more informative with respect to the unexplained cardiovascular risk of an individual. Nevertheless, despite their growing relevance, very few randomized controlled trials have examined the effects of healthy lifestyle modifications on these properties. The aim of the present thesis project was to assess whether adherence to the Mediterranean Diet or the consumption of virgin olive oil was able to increase HDL functionality and decrease LDL pro-atherogenic traits in humans. Samples in the present project were obtained from two randomized controlled trials: the EUROLIVE Study (Effects of Olive Oil Consumption on Oxidative Damage in European Populations) and the PREDIMED Study (Effects of Mediterranean Diet on the Primary Prevention of Cardiovascular Disease). In both cases, we isolated HDLs and LDLs in different sub-samples from volunteers in order to perform a complete battery of determinations related to HDL function and LDL atherogenicity. The consumption of virgin olive oil increased the main HDL function: its cholesterol efflux capacity. An increase in the content of olive oil phenolic compounds in HDL, as well as the enhancement of HDL composition and size, may explain the functional improvement. Regarding the Mediterranean Diet, increasing adherence to this dietary pattern improves the four main HDL functions: cholesterol efflux capacity, HDL role in other steps of reverse cholesterol transport, HDL antioxidant activities, and HDL vasodilatory capacity. An improvement in HDL oxidation, size, and composition may also justify HDL enhanced function. In addition, the consumption of virgin olive oil decreased LDL levels and LDL atherogenicity (increasing LDL size and resistance against oxidation). Adherence to the Mediterranean Diet also improved LDL pro-atherogenic traits, by increasing LDL size and resistance against oxidation, decreasing LDL oxidation in vivo, improving LDL composition, and decreasing LDL cytotoxicity in macrophages. In conclusion, the present PhD thesis project shows that the consumption of virgin olive oil and adherence to the Mediterranean Diet improved HDL function and LDL pro- atherogenic traits in humans in two randomized controlled trials. Our findings provide two novel mechanisms to explain part of the benefits of these healthy diet interventions, and support previous evidence concerning the cardioprotective role of virgin olive oil and the Mediterranean Diet in humans. |
| publishDate |
2016 |
| dc.date.none.fl_str_mv |
2016 2017 2017 |
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info:eu-repo/semantics/doctoralThesis info:eu-repo/semantics/publishedVersion |
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doctoralThesis |
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publishedVersion |
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http://hdl.handle.net/10803/399414 |
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http://hdl.handle.net/10803/399414 |
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Inglés |
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Inglés |
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info:eu-repo/semantics/openAccess |
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openAccess |
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247 p. application/pdf application/pdf |
| dc.publisher.none.fl_str_mv |
Universitat de Barcelona |
| publisher.none.fl_str_mv |
Universitat de Barcelona |
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TDX (Tesis Doctorals en Xarxa) reponame:TDR. Tesis Doctorales en Red instname:CBUC, CESCA |
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CBUC, CESCA |
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TDR. Tesis Doctorales en Red |
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TDR. Tesis Doctorales en Red |
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1869407445427683328 |
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Effects of the mediterranean diet and virgin olive oil on the function of high-density lipoproteins and the atherogenicity of low-density lipoproteins in humansHernáez Camba, ÁlvaroCuina mediterràniaCocina mediterráneaMediterranean cookingOli d'olivaAceite de olivaOlive oilLipoproteïnes de baixa densitatLipoproteínas de baja densidadLow density lipoproteinsHiperlipoproteïnesHiperlipoproteinasHigh density lipoproteinsCiències de la Salut663/664Cardiovascular diseases are the main cause of death worldwide and a relevant source of economic cost and physical disability. The Mediterranean Diet, associated with a high intake of virgin olive oil, has been shown to be protective against the development of cardiovascular diseases. Adherence to the Mediterranean Diet and the consumption of virgin olive oil induce this protection by improving several cardiovascular risk factors, such as the lipid profile. These two dietary interventions are known to increase cholesterol levels in high-density lipoproteins (HDLs) and decrease cholesterol concentrations in low-density lipoproteins (LDLs). However, it is becoming increasingly more accepted that the information provided by HDL and LDL cholesterol levels is quite limited. On the one hand, the biological functions of HDLs may reflect the anti-atherogenic role of the lipoprotein better than HDL cholesterol levels. On the other hand, several LDL characteristics beyond LDL cholesterol levels, such as the pro- atherogenic LDL traits (LDL size, oxidation, composition, etc.), may be more informative with respect to the unexplained cardiovascular risk of an individual. Nevertheless, despite their growing relevance, very few randomized controlled trials have examined the effects of healthy lifestyle modifications on these properties. The aim of the present thesis project was to assess whether adherence to the Mediterranean Diet or the consumption of virgin olive oil was able to increase HDL functionality and decrease LDL pro-atherogenic traits in humans. Samples in the present project were obtained from two randomized controlled trials: the EUROLIVE Study (Effects of Olive Oil Consumption on Oxidative Damage in European Populations) and the PREDIMED Study (Effects of Mediterranean Diet on the Primary Prevention of Cardiovascular Disease). In both cases, we isolated HDLs and LDLs in different sub-samples from volunteers in order to perform a complete battery of determinations related to HDL function and LDL atherogenicity. The consumption of virgin olive oil increased the main HDL function: its cholesterol efflux capacity. An increase in the content of olive oil phenolic compounds in HDL, as well as the enhancement of HDL composition and size, may explain the functional improvement. Regarding the Mediterranean Diet, increasing adherence to this dietary pattern improves the four main HDL functions: cholesterol efflux capacity, HDL role in other steps of reverse cholesterol transport, HDL antioxidant activities, and HDL vasodilatory capacity. An improvement in HDL oxidation, size, and composition may also justify HDL enhanced function. In addition, the consumption of virgin olive oil decreased LDL levels and LDL atherogenicity (increasing LDL size and resistance against oxidation). Adherence to the Mediterranean Diet also improved LDL pro-atherogenic traits, by increasing LDL size and resistance against oxidation, decreasing LDL oxidation in vivo, improving LDL composition, and decreasing LDL cytotoxicity in macrophages. In conclusion, the present PhD thesis project shows that the consumption of virgin olive oil and adherence to the Mediterranean Diet improved HDL function and LDL pro- atherogenic traits in humans in two randomized controlled trials. Our findings provide two novel mechanisms to explain part of the benefits of these healthy diet interventions, and support previous evidence concerning the cardioprotective role of virgin olive oil and the Mediterranean Diet in humans.Les malalties cardiovasculars són la principal causa de mort en el món i una rellevant font de despesa social i discapacitat física. La Dieta Mediterrània, associada a un alt consum d’oli d’oliva verge, ha demostrat ser protectora davant el desenvolupament de malalties cardiovasculars. L’adherència a una Dieta Mediterrània o la ingesta d’oli d’oliva verge indueixen aquesta protecció millorant nombrosos factors de risc cardiovascular, com el perfil lipídic. Ambdues intervencions són capaces d’incrementar els nivells de colesterol en lipoproteïnes d’alta densitat (HDL, en les seves sigles en anglès) i de disminuir les concentracions de colesterol en lipoproteïnes de baixa densitat (LDL, en les seves sigles en anglès). Però, cada vegada s’accepta més que la informació proporcionada pels nivells de colesterol HDL i LDL és limitada. Per un costat, l’anàlisi de les funcions biològiques de les HDLs han reflectit el paper anti- aterogènic de la lipoproteïna millor que els nivells de colesterol HDL. Per un altre, certes característiques de les LDLs més enllà dels seus nivells de colesterol, com els trets pro-aterogènics de les LDLs (grandària, oxidació, composició, etc.), podrien ser més informatives del risc cardiovascular residual dels individus. No obstant això, i malgrat la seva creixent rellevància, molt pocs assajos clínics aleatoritzats i controlats han estudiat els efectes protectors d’intervencions dietètiques saludables sobre aquestes propietats. L’objectiu del present projecte de tesi va ser determinar si l’adherència a una Dieta Mediterrània o el consum d’oli d’oliva verge era capaç d’incrementar la funcionalitat de les HDLs o de disminuir l’aterogenicitat de les LDLs en humans. Les mostres del present projecte van procedir de dos assajos clínics aleatoritzats i controlats: l’estudi EUROLIVE (Effects of Olive Oil Consumption on Oxidative Damage in European Populations) i l’estudi PREDIMED (Effects of Mediterranean Diet on the Primary Prevention of Cardiovascular Disease). En ambdós casos, vam aïllar les HDLs i LDLs de diferents sub-mostres de voluntaris i vam realitzar una bateria completa de determinacions relacionades amb la funció d’HDL i l’aterogenicitat de LDL. El consum d’oli d’oliva verge va incrementar la principal funció d’HDL, la capacitat d’eflux de colesterol. Un increment en el contingut de metabòlits dels compostos fenòlics de l’oli d’oliva a les HDLs, així com unes millors composició i grandària, podrien justificar l’anterior millora funcional. Respecte a la Dieta Mediterrània, augmentar l’adherència a aquest patró dietètic va millorar les quatre funcions principals de les HDLs: la capacitat d’eflux de colesterol, el rol de les HDLs en altres punts del transport revers de colesterol, la capacitat antioxidant de les HDLs i la funció vasoprotectora de les lipoproteïnes. Una millora a la oxidació, composició i grandària de les HDLs també podria justificar la millora funcional de les HDLs. A més, el consum d’oli d’oliva verge va disminuir els nivells de LDL i l’aterogenicitat de les mateixes (augmentant la grandària i la resistència davant l’oxidació de les lipoproteïnes). L’adherència a una Dieta Mediterrània també va millorar les característiques pro-aterogèniques de les lipoproteïnes, augmentant la grandària i la resistència a l’oxidació de les lipoproteïnes, disminuint la seva oxidació in vivo, millorant la seva composició i disminuint la seva citotoxicitat en macròfags. En conclusió, el present projecte de tesi demostra que el consum d’oli d’oliva verge o l’adherència a una Dieta Mediterrània millora la funció de les HDLs i l’aterogenicitat de les LDLs en humans en dos assajos clínics aleatoritzats. Els nostres resultats proporcionen dos nous mecanismes per explicar part dels beneficis d’aquestes intervencions dietètiques saludables i recolzen les evidències prèvies que indiquen el rol cardioprotector de l’oli d’oliva verge i la Dieta Mediterrània en humans.Universitat de BarcelonaFitó Colomer, MontserratCovas Planells, María IsabelUniversitat de Barcelona. Facultat de Farmàcia201720172016info:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/publishedVersion247 p.application/pdfapplication/pdfhttp://hdl.handle.net/10803/399414TDX (Tesis Doctorals en Xarxa)reponame:TDR. Tesis Doctorales en Redinstname:CBUC, CESCAInglésADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs.info:eu-repo/semantics/openAccessoai:www.tdx.cat:10803/3994142026-06-14T12:46:07Z |
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15.301603 |