Triterpenic compounds from "orujo" olive oil elicit vasorelaxation in aorta from spontaneously hypertensive rats

Journal of Agricultural and Food Chemistry
Rosalia Rodriguez-RodriguezV Ruíz-Gutíerrez

Abstract

There is currently a considerable amount of interest in the benefits of certain dietary elements, and in particular of olive oil, in endothelial function and thus in hypertension. "Orujo" or pomace olive oil is obtained from the residues of the olive by a novel centrifugation process, and it is a good dietary source of triterpenic compounds such as oleanolic and maslinic acid, erythrodiol, and uvaol. Until now, there was no information available regarding the properties of these triterpenoids on the vasculature of hypertensive animals. However, in this in vitro study, we have analyzed the vasorelaxation induced by these triterpenoids in isolated aorta from spontaneously hypertensive rats (SHR). The triterpenoids tested induced concentration-dependent vasorelaxation, mostly involving nitric oxide (NO). Indeed, the responses were attenuated by removal of the endothelium or following pretreatment with the NO synthase inhibitor L-NAME. Furthermore, the differences that were observed in the potency of relaxation, the selectivity, and the dependence on the endothelium were attributed to structural features of the triterpenoids. In conclusion, triterpenic components in pomace olive oil induce vasorelaxation of the aorta from SHR, and ...Continue Reading

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Citations

Jul 1, 2009·The British Journal of Nutrition·Rosalia Rodriguez-RodriguezValentina Ruiz-Gutierrez
Sep 26, 2012·Journal of Agricultural and Food Chemistry·Glòria Lozano-MenaJoana M Planas
Nov 28, 2013·Journal of Agricultural and Food Chemistry·Cristina Sánchez-QuesadaJosé J Gaforio
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