期刊
CURRENT OPINION IN LIPIDOLOGY
卷 27, 期 1, 页码 47-53出版社
LIPPINCOTT WILLIAMS & WILKINS
DOI: 10.1097/MOL.0000000000000261
关键词
cholesterol efflux capacity; high-density lipoprotein antioxidant capacity; high-density lipoprotein function; olive oil phenolic compounds
资金
- Spanish Ministry of Education, Culture and Sport [FPU12/01318]
- FPI fellowship [BES-2010-040766]
- Catalan Government
- Instituto de Salud Carlos III-FEDER [FIS CP06/00100, CB06/03/0028]
- Instituto de Salud Carlos III-FEDER (FIS programs) Madrid, Spain [PI070759, PI11/01647]
- Spanish Ministry of Economy and Competitiveness (Madrid, Spain) [AGL2009-13517-C03-01, AGL2012-40144-C03-01]
- AGAUR (Barcelona, Spain) [2014-SGR-240]
Purpose of reviewThe functional capacities of high-density lipoproteins (HDLs) reflect the physiological role of the particle better than the quantity of HDL cholesterol. Owing to its phenolic compounds, the consumption of virgin olive oil has emerged as a promising therapy to promote these capacities. This review highlights the human studies that explain these benefits and explores some possible mechanisms.Recent findingsThe consumption of olive oil phenolic compounds increased the ability of HDLs to pick up cholesterol excess in peripheral cells (the cholesterol efflux capacity). Olive oil phenolic compounds have also been shown to improve HDL antioxidant capacities and some anti-inflammatory traits. These changes respond to an improvement of HDL oxidative status and composition.SummaryNovel strategies to increase HDL functional capacities are in demand from clinicians. The attainment of a fully-functional HDL through dietary or lifestyle changes is a priority in cardiovascular research. Within this context, the consumption of virgin olive oil, because of its phenolic compounds, may be a relevant protective approach. Further studies in large-scale, randomized controlled trials are, however, required to confirm these effects in HDL functionality.
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