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Abstract
Oxidation of low density lipoproteins maybe a factor in the development of atherosclerosis.
The Mediterranean diet rich in vegetables, grains, legumes, fruits, and oils, mainly
olive oil, has been suggested to reduce the incidence of coronary heart disease, because
of its low saturated and high monounsaturated fatty acids content. It is also possible
that the natural antioxidants in the oil help to prevent lipid oxidation, e.g. that
of low density lipoproteins, thus retarding the formation of atherosclerotic plaques.
First-pressed, extra-virgin olive oil contains appreciable amounts of polyphenolic
compounds that prevent its autoxidation and are responsible for its high stability.
We tested these compounds on low density lipoprotein oxidation and found an inhibitory
effect, at low concentrations, on various indexes of lipid oxidation (vitamin E content,
formation of thiobarbituric acid-reacting substances, lipid peroxides, levels of polyunsaturated
fatty acids, protein modification, conjugated diene formation). Our data suggest that
natural antioxidants could play a role in inhibiting the formation of cytotoxic products
such as lipid peroxides thus retarding the onset of the atherosclerotic damage.
Keywords
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Article info
Publication history
Accepted:
February 21,
1995
Received in revised form:
January 5,
1995
Received:
November 2,
1994
Identification
Copyright
© 1995 Published by Elsevier Inc.
