Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein

Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phas...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	LAMUELA-RAVENTÓS,ROSA M, GIMENO,EVA, FITÓ,MONTSE, CASTELLOTE,ANA-ISABEL, COVAS,MARIBEL, DE LA TORRE-BORONAT,M. CARMEN, LÓPEZ-SABATER,M. CARMEN
Lenguaje:	English
Publicado:	Sociedad de Biología de Chile 2004
Materias:	Antioxidant LDL olive oil oxidation phenol tyrosol
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200011
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0716-97602004000200011
record_format	dspace
spelling	oai:scielo:S0716-976020040002000112005-01-06Interaction of Olive Oil Phenol Antioxidant Components with Low-density LipoproteinLAMUELA-RAVENTÓS,ROSA MGIMENO,EVAFITÓ,MONTSECASTELLOTE,ANA-ISABELCOVAS,MARIBELDE LA TORRE-BORONAT,M. CARMENLÓPEZ-SABATER,M. CARMEN Antioxidant LDL olive oil oxidation phenol tyrosol Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phase extraction method (SPE) that allowed us the purification of LDL samples and their analysis by HPLC. This methodology allowed us to demonstrate the in vitro binding capacity of tyrosol, one of the main phenolic compounds in olive oil, to LDL. In the intervention dietary study with volunteers, food rich in phenolic compounds affected LDL composition. Changes in LDL phenolics composition are not observed after the short-term ingestion of food rich in phenolic compounds. However, after one week of olive oil consumption and Mediterranean diet there was an increase in phenolics (p=0.021). An accumulative effect seems necessary to observe significative differences in LDL phenolic composition.info:eu-repo/semantics/openAccessSociedad de Biología de ChileBiological Research v.37 n.2 20042004-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200011en10.4067/S0716-97602004000200011
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidant LDL olive oil oxidation phenol tyrosol
spellingShingle	Antioxidant LDL olive oil oxidation phenol tyrosol LAMUELA-RAVENTÓS,ROSA M GIMENO,EVA FITÓ,MONTSE CASTELLOTE,ANA-ISABEL COVAS,MARIBEL DE LA TORRE-BORONAT,M. CARMEN LÓPEZ-SABATER,M. CARMEN Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein
description	Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phase extraction method (SPE) that allowed us the purification of LDL samples and their analysis by HPLC. This methodology allowed us to demonstrate the in vitro binding capacity of tyrosol, one of the main phenolic compounds in olive oil, to LDL. In the intervention dietary study with volunteers, food rich in phenolic compounds affected LDL composition. Changes in LDL phenolics composition are not observed after the short-term ingestion of food rich in phenolic compounds. However, after one week of olive oil consumption and Mediterranean diet there was an increase in phenolics (p=0.021). An accumulative effect seems necessary to observe significative differences in LDL phenolic composition.
author	LAMUELA-RAVENTÓS,ROSA M GIMENO,EVA FITÓ,MONTSE CASTELLOTE,ANA-ISABEL COVAS,MARIBEL DE LA TORRE-BORONAT,M. CARMEN LÓPEZ-SABATER,M. CARMEN
author_facet	LAMUELA-RAVENTÓS,ROSA M GIMENO,EVA FITÓ,MONTSE CASTELLOTE,ANA-ISABEL COVAS,MARIBEL DE LA TORRE-BORONAT,M. CARMEN LÓPEZ-SABATER,M. CARMEN
author_sort	LAMUELA-RAVENTÓS,ROSA M
title	Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein
title_short	Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein
title_full	Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein
title_fullStr	Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein
title_full_unstemmed	Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein
title_sort	interaction of olive oil phenol antioxidant components with low-density lipoprotein
publisher	Sociedad de Biología de Chile
publishDate	2004
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200011
work_keys_str_mv	AT lamuelaraventosrosam interactionofoliveoilphenolantioxidantcomponentswithlowdensitylipoprotein AT gimenoeva interactionofoliveoilphenolantioxidantcomponentswithlowdensitylipoprotein AT fitomontse interactionofoliveoilphenolantioxidantcomponentswithlowdensitylipoprotein AT castelloteanaisabel interactionofoliveoilphenolantioxidantcomponentswithlowdensitylipoprotein AT covasmaribel interactionofoliveoilphenolantioxidantcomponentswithlowdensitylipoprotein AT delatorreboronatmcarmen interactionofoliveoilphenolantioxidantcomponentswithlowdensitylipoprotein AT lopezsabatermcarmen interactionofoliveoilphenolantioxidantcomponentswithlowdensitylipoprotein
_version_	1718441365681995776

Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein

Ejemplares similares