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Virgin Olive Oil and Health

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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Lipids".

Deadline for manuscript submissions: closed (15 March 2022) | Viewed by 23288

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Special Issue Editors

Prof. Dr. Franz Martín

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Guest Editor

1. Centro Andaluz de Biología Molecular y Medicina Regenerativa (CABIMER), Universidad Pablo Olavide, Seville, Spain
2. Centro de Investigación Biomédica en Red de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Madrid, Spain
Interests: nutrients in diabetes etiopathogenesis; diabetes cell therapy; stem cell biology; functional foods
Special Issues, Collections and Topics in MDPI journals

Dr. Javier S. Perona

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Guest Editor

Department of Food and Health, Instituto de la Grasa‐CSIC (CSIC), Campus of the University Pablo de Olavide, 41013 Seville, Spain
Interests: nutrients; foods; diets; obesity; diabetes; metabolic syndrome; Alzheimer’s; extra virgin olive oil; pomace olive oil; macrophages; inflammation; lipoproteins

Special Issue Information

Dear Colleagues,

The benefits of the Mediterranean dietary pattern have been investigated in depth. Different Mediterranean diets have in common the use of olive oil, especially virgin olive oil (VOO), as the main dietary source of fats. Regular consumption of VOO has been associated with a lower incidence of non-communicable diseases. During the last decade, many epidemiological studies have correlated VOO intake with a healthy condition.

To date, meta-analysis studies have provided evidence indicating that olive oil consumption is beneficial for the prevention of cardiovascular diseases, several cancers, metabolic diseases, autoimmune diseases, and chronic-degenerative diseases.

The health benefits observed after VOO consumption are associated with its nutritional components, in particular monounsaturated fatty acids (MUFAs), but also minor components, including (poly)phenols, sterols, tocopherols, and terpenoids. The molecular and cellular mechanisms underlying the beneficial effects of VOO are mainly the antioxidant and anti-inflammatory properties. However, there are probably more mechanisms of action involved in VOO health effects.

Although great progress has been made in this research field, many issues have yet to be clarified, for example, the design of more interventional studies with VOO, the evaluation of the benefits of VOO as a sole food ingredient and not in the context of the Mediterranean diet, the amount of VOO intake that could considered beneficial, the identification of novel components with healthy properties, and the knowledge of new mechanisms of action among others.

The aim of this proposed Special Issue on “Virgin Olive Oil and Health” is to publish studies dealing with the role of VOO intake in human health and its mechanisms of actions. Reviews, meta-analyses, observational studies, intervention trials, experimental research, and mechanistic studies are all welcome.

Prof. Dr. Franz Martín
Dr. Javier S. Perona
Guest Editors

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Keywords

Virgin olive oil
MUFAs
Phenolic compounds
Antioxidant effects
Bioavailability
Inflammation and anti-inflammatory effects
Metabolic tissues
Immune system
Health properties of virgin olive oil
Metabolic diseases
Non-communicable diseases
Aging
Mediterranean diet
Nutraceutical
Meta-analysis and systematic reviews
Minor components of olive oil

Published Papers (5 papers)

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Research

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17 pages, 1993 KiB

Open AccessArticle

Oleanolic Acid-Enriched Olive Oil Alleviates the Interleukin-6 Overproduction Induced by Postprandial Triglyceride-Rich Lipoproteins in THP-1 Macrophages

by Ángel Fernández-Aparicio, Javier S. Perona, José M. Castellano, María Correa-Rodríguez, Jacqueline Schmidt-RioValle and Emilio González-Jiménez

Nutrients 2021, 13(10), 3471; https://doi.org/10.3390/nu13103471 - 29 Sep 2021

Cited by 8 | Viewed by 3150

Abstract

Oleanolic acid (OA), a triterpene that is highly present in olive leaves, has been proposed as a component of functional foods for the prevention of metabolic syndrome, due to its anti-inflammatory activity. We analyzed the effects of OA on inflammatory parameters and signaling proteins in LPS-stimulated THP-1 macrophages. Thus, THP-1 macrophages were incubated with LPS for 48 h after pretreatment with OA at different concentrations. Pretreatment with OA was significantly effective in attenuating IL-6 and TNF-α overproduction induced by LPS in macrophages, and also improved the levels of AMPK-α. We also evaluated the effects of human triglyceride-rich lipoproteins (TRLs) derived from individuals consuming an OA-enriched functional olive oil. For this purpose, TRLs were isolated from healthy adolescents before, 2 and 5 h postprandially after the intake of a meal containing the functional olive oil or common olive oil, and were incubated with THP-1 macrophages. THP-1 macrophages incubated with TRLs isolated at 2 h after the consumption of the OA-enriched olive oil showed significant lower levels of IL-6 compared to the TRLs derived from olive oil. Our results suggest that OA might have potential to be used as a lipid-based formulation in functional olive oils to prevent inflammatory processes underlying metabolic syndrome in adolescents. Full article

(This article belongs to the Special Issue Virgin Olive Oil and Health)

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16 pages, 2476 KiB

Open AccessArticle

Extra Virgin Olive Oil Prevents the Age-Related Shifts of the Distribution of HDL Subclasses and Improves Their Functionality

by Alyann Otrante, Amal Trigui, Roua Walha, Hicham Berrougui, Tamas Fulop and Abdelouahed Khalil

Nutrients 2021, 13(7), 2235; https://doi.org/10.3390/nu13072235 - 29 Jun 2021

Cited by 14 | Viewed by 3791

Abstract

High-density lipoproteins (HDL) maintain cholesterol homeostasis through the role they play in regulating reverse cholesterol transport (RCT), a process by which excess cholesterol is transported back to the liver for elimination. However, RCT can be altered in the presence of cardiovascular risk factors, such as aging, which contributes to the increase in the incidence of cardiovascular diseases (CVD). The present study was aimed at investigating the effect of extra virgin olive oil (EVOO) intake on the cholesterol efflux capacity (CEC) of HDL, and to elucidate on the mechanisms by which EVOO intake improves the anti-atherogenic activity of HDL. A total of 84 healthy women and men were enrolled and were distributed, according to age, into two groups: 27 young (31.81 ± 6.79 years) and 57 elderly (70.72 ± 5.6 years) subjects. The subjects in both groups were given 25 mL/d of extra virgin olive oil (EVOO) for 12 weeks. CEC was measured using J774 macrophages radiolabeled with tritiated cholesterol ((³H) cholesterol). HDL subclass distributions were analyzed using the Quantimetrix Lipoprint® system. The HDL from the elderly subjects exhibited a lower level of CEC, at 11.12% (p < 0.0001), than the HDL from the young subjects. The CEC of the elderly subjects returned to normal levels following 12 weeks of EVOO intake. An analysis of the distribution of HDL subclasses showed that HDL from the elderly subjects were composed of lower levels of large HDL (L-HDL) (p < 0.03) and higher levels of small HDL (S-HDL) (p < 0.002) compared to HDL from the young subjects. A multiple linear regression analysis revealed a positive correlation between CEC and L-HDL levels (r = 0.35 and p < 0.001) as well as an inverse correlation between CEC and S-HDL levels (r = −0.27 and p < 0.01). This correlation remained significant even when several variables, including age, sex, and BMI as well as low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), and glucose levels (β = 0.28, p < 0.002, and β = 0.24, p = 0.01) were accounted for. Consuming EVOO for 12 weeks modulated the age-related difference in the distribution of HDL subclasses by reducing the level of S-HDL and increasing the level of intermediate-HDL/large-HDL (I-HDL/L-HDL) in the elderly subjects. The age-related alteration of the CEC of HDL was due, in part, to an alteration in the distribution of HDL subclasses. A diet enriched in EVOO improved the functionality of HDL through an increase in I-HDL/L-HDL and a decrease in S-HDL. Full article

(This article belongs to the Special Issue Virgin Olive Oil and Health)

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Review

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17 pages, 1564 KiB

Open AccessReview

Molecular Mechanisms Underlying the Effects of Olive Oil Triterpenic Acids in Obesity and Related Diseases

by Carmen M. Claro-Cala, Francesc Jiménez-Altayó, Sebastián Zagmutt and Rosalia Rodriguez-Rodriguez

Nutrients 2022, 14(8), 1606; https://doi.org/10.3390/nu14081606 - 12 Apr 2022

Cited by 13 | Viewed by 2710

Abstract

Dietary components exert protective effects against obesity and related metabolic and cardiovascular disturbances by interfering with the molecular pathways leading to these pathologies. Dietary biomolecules are currently promising strategies to help in the management of obesity and metabolic syndrome, which are still unmet medical issues. Olive oil, a key component of the Mediterranean diet, provides an exceptional lipid matrix highly rich in bioactive molecules. Among them, the pentacyclic triterpenic acids (i.e., oleanolic acid) have gained clinical relevance in the last decade due to their wide range of biological actions, particularly in terms of vascular function, obesity and insulin resistance. Considering the promising effects of these triterpenic compounds as nutraceuticals and components of functional foods against obesity and associated complications, the aim of our review is to decipher and discuss the main molecular mechanisms underlying these effects driven by olive oil triterpenes, in particular by oleanolic acid. Special attention is paid to their signaling and targets related to glucose and insulin homeostasis, lipid metabolism, adiposity and cardiovascular dysfunction in obesity. Our study is aimed at providing a better understanding of the impact of dietary components of olive oil in the long-term management of obesity and metabolic syndrome in humans. Full article

(This article belongs to the Special Issue Virgin Olive Oil and Health)

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36 pages, 649 KiB

Open AccessEditor’s ChoiceReview

Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update

by Andrés Jiménez-Sánchez, Antonio Jesús Martínez-Ortega, Pablo Jesús Remón-Ruiz, Ana Piñar-Gutiérrez, José Luis Pereira-Cunill and Pedro Pablo García-Luna

Nutrients 2022, 14(7), 1440; https://doi.org/10.3390/nu14071440 - 31 Mar 2022

Cited by 25 | Viewed by 7727

Abstract

Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet (MedD). In this narrative review, we synthesize and illustrate the various characteristics and clinical applications of EVOO and its components—such as oleic acid, hydroxytyrosol, and oleuropein—in the field of clinical nutrition and dietetics. The evidence is split into diet therapy, oleic acid-based enteral nutrition formulations and oral supplementation formulations, oleic acid-based parenteral nutrition, and nutraceutical supplementation of minor components of EVOO. EVOO has diverse beneficial health properties, and current evidence supports the use of whole EVOO in diet therapy and the supplementation of its minor components to improve cardiovascular health, lipoprotein metabolism, and diabetes mellitus in clinical nutrition. Nevertheless, more intervention studies in humans are needed to chisel specific recommendations for its therapeutic use through different formulations in other specific diseases and clinical populations. Full article

(This article belongs to the Special Issue Virgin Olive Oil and Health)

21 pages, 581 KiB

Open AccessReview

Protective Effects and Benefits of Olive Oil and Its Extracts on Women’s Health

by Thanh Truong Giang Ly, Jisoo Yun, Dong-Hyung Lee, Joo-Seop Chung and Sang-Mo Kwon

Nutrients 2021, 13(12), 4279; https://doi.org/10.3390/nu13124279 - 27 Nov 2021

Cited by 8 | Viewed by 4719

Abstract

Women and men share similar diseases; however, women have unique issues, including gynecologic diseases and diseases related to menstruation, menopause, and post menopause. In recent decades, scientists paid more attention to natural products and their derivatives because of their good tolerability and effectiveness in disease prevention and treatment. Olive oil is an essential component in the Mediterranean diet, a diet well known for its protective impact on human well-being. Investigation of the active components in olive oil, such as oleuropein and hydroxytyrosol, showed positive effects in various diseases. Their effects have been clarified in many suggested mechanisms and have shown promising results in animal and human studies, especially in breast cancer, ovarian cancer, postmenopausal osteoporosis, and other disorders. This review summarizes the current evidence of the role of olives and olive polyphenols in women’s health issues and their potential implications in the treatment and prevention of health problems in women. Full article

(This article belongs to the Special Issue Virgin Olive Oil and Health)

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