Effects of olive oil and its minor phenolic constituents on obesity-induced cardiac metabolic changesReportar como inadecuado




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Nutrition Journal

, 9:46

First Online: 19 October 2010Received: 26 February 2010Accepted: 19 October 2010

Abstract

BackgroundOlive oil and its minor constituents have been recommended as important dietary therapeutic interventions in preventive medicine. However, a question remains to be addressed: what are the effects of olive oil and its phenolic compounds on obesity-induced cardiac metabolic changes?

MethodsMale Wistar rats were divided into two groups n = 24-group: C receiving standard-chow; Ob receiving hypercaloric-chow. After 21 days C and Ob groups were divided into four subgroups n = 6-group:C standard-chow and saline; C-Olivestandard-chow and olive-oil 3.0 g-kg.day; C-Oleuropeinstandard-chow and oleuropein 0.023 mg-kg-day; C-Cafeic standard-chow and cafeic-acid 2.66 mg-kg-day; Obreceiving hypercaloric-chow and saline;Ob-Olive hypercaloric-chow and olive-oil;Ob-Oleuropein hypercaloric-chow and oleuropein;Ob-Cafeic hypercaloric-chow and cafeic-acid. Treatments were given twice a week during 21 days.

ResultsAfter 42 days, obesity was evidenced in Ob rats from enhanced body-weight, surface-area, and body-mass-index. Energy-expenditure, oxygen consumptionVO2 and fat-oxidation were lower in Ob-group than in C. Despite no morphometric changes, Ob-Olive, Ob-Oleuropein and Ob-Cafeic groups had higher VO2, fat-oxidation, myocardial beta-hydroxyacyl coenzyme-A dehydrogenase and lower respiratory-quotient than Ob. Citrate-synthase was highest in Ob-Olive group. Myocardial lipid-hydroperoxideLH and antioxidant enzymes were unaffected by olive-oil and its compounds in obesity condition, whereas LH was lower and total-antioxidant-substances were higher in C-Olive and C-Oleuropein than in C.

ConclusionsThe present study demonstrated for the first time that olive-oil, oleuropein and cafeic-acid enhanced fat-oxidation and optimized cardiac energy metabolism in obesity conditions. Olive oil and its phenolic compounds improved myocardial oxidative stress in standard-fed conditions.

Electronic supplementary materialThe online version of this article doi:10.1186-1475-2891-9-46 contains supplementary material, which is available to authorized users.

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Autor: Geovana MX Ebaid - Fábio RF Seiva - Katiucha KHR Rocha - Gisele A Souza - Ethel LB Novelli

Fuente: https://link.springer.com/



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