Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats
Author
Rodríguez-Rodríguez, Rosalía
Herrera, María Dolores
De Sotomayor, Maria Alvarez
Ruiz-Gutiérrez, Valentina
Publication date
2009-11ISSN
0007-1145
Abstract
Pomace olive oil (POM), an olive oil subproduct traditionally used in Spain, is a good source of minor components from the unsaponifiable fraction such as triterpenoids, mainly in the form of oleanolic acid, which induces vascular protection and vasodilatation. Our aim was to evaluate the effects of long-term intake of diets enriched in POM with high concentration in oleanolic acid on endothelial dysfunction associated to hypertension in small mesenteric arteries (SMA) from spontaneously hypertensive rats (SHR). During 12 weeks, rats (six rats per group) were fed either a control 2 % maize oil diet (BD), or high-fat diets containing 15 % refined olive oil (OL), pomace olive oil (POM), or pomace olive oil supplemented in oleanolic acid (POMO; up to 800 parts per million). Endothelial and vascular functions were assessed by relaxing or contracting responses to acetylcholine (ACh) or phenylephrine, respectively. The involvement of endothelium-derived relaxing factors in these responses was evaluated. In contrast to BD, SHR fed high-fat diets showed a biphasic response to ACh related to changes in eicosanoid metabolism. POM enhanced the endothelial function in SMA from SHR by increasing the endothelium-derived hyperpolarising factor (EDHF)-type component, whereas administration of POMO resulted in a similar contribution of NO/EDHF in the endothelial response to ACh. The present study shows that despite the lack of changes in blood pressure, consumption of POM improves endothelial function in SMA from SHR by improving the agonist-mediated EDHF/NO response. Thus, triterpenoids confer a protective role to POM against endothelial dysfunction in hypertension.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
61 - Medical sciences
Keywords
Oli d'oliva
Endoteli
Hipertensió
Artèries
Aceite de oliva
Endotelio
Hipertensión
Arterias
Olive oil
Endothelium
Hypertension
Arteries
Pages
10
Publisher
Cambridge University Press
Collection
102;
Is part of
British Journal of Nutrition
Citation
Rodriguez-Rodriguez, Rosalia; Herrera, Maria Dolores; De Sotomayor, Maria Alvarez [et al.]. Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats. British Journal of Nutrition, 2009, 102, p. 1435–1444. Disponible en: <https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/effects-of-pomace-olive-oilenriched-diets-on-endothelial-function-of-small-mesenteric-arteries-from-spontaneously-hypertensive-rats/7517AE78046D6ED3503F6E414AB78F1B<. Fecha de acceso: 23 jun. 2020. DOI: 10.1017/S0007114509990754
This item appears in the following Collection(s)
- Ciències de la Salut [712]
Rights
© The Authors 2009