PMID: 22339299Feb 22, 2012Paper

HDL-related mechanisms of olive oil protection in cardiovascular disease

Current Vascular Pharmacology
José Manuel Lou-BonafonteJesús Osada

Abstract

The low incidence of cardiovascular disease in countries bordering the Mediterranean basin, where olive oil is the main source of dietary fat, and the negative association between this disease with high density lipoproteins has stimulated interest. This review summarizes the current knowledge gathered from human and animal studies regarding olive oil and high density lipoproteins. Cumulative evidence suggests that high density lipoprotein (HDL) cholesterol, and its main apolipoprotein A1, may be increased by consuming olive oil when compared with carbohydrate and low fat diets in humans. Conflicting results have been found in many studies when olive oil diets were compared with other sources of fat. The role of virgin olive oil minor components on its protective effect has been demonstrated by a growing number of studies although its exact mechanism remains to be elucidated. Dietary amount of olive oil, use of virgin olive oil, cholesterol intake, and physiopathological states such as genetic background, sex, age, obesity or fatty liver are variables that may offset those effects. Further studies in this field in humans and in animal models are warranted due to the complexity of HDL particles.

Citations

May 30, 2015·Nutrients·José M Lou-BonafonteJesús Osada
Sep 9, 2015·Obesity Reviews : an Official Journal of the International Association for the Study of Obesity·L BrownS K Panchal
Jun 20, 2014·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Amelia de la Torre-RoblesFátima Olea-Serrano
Apr 11, 2013·International Journal of Molecular Sciences·Roberto Martínez-BeamonteJesús Osada
Sep 13, 2020·Molecular Nutrition & Food Research·Clara Gabás-RiveraJesús Osada
Dec 15, 2015·Current Opinion in Lipidology·Alvaro HernáezMontserrat Fitó

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