Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice

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dc.bibliographicCitation.endpage683es_ES
dc.bibliographicCitation.stpage671es_ES
dc.bibliographicCitation.titleJournal Of Physiology And Biochemistryen
dc.bibliographicCitation.volume80es_ES
dc.contributor.authorMartínez Beamonte, Robertoes_ES
dc.contributor.authorBarranquero, Cristinaes_ES
dc.contributor.authorGascón, S.es_ES
dc.contributor.authorMariño, J.es_ES
dc.contributor.authorArnal, Carmenes_ES
dc.contributor.authorEstopañán Muñoz, Gloriaes_ES
dc.contributor.authorRodriguez Yoldi, María Jesúses_ES
dc.contributor.authorSurra, Joaquín Carloses_ES
dc.contributor.authorMartín Belloso, Olgaes_ES
dc.contributor.authorOdriozola Serrano, Isabeles_ES
dc.contributor.authorOrman. I.es_ES
dc.contributor.authorSegovia, J.C.es_ES
dc.contributor.authorOsada, Jesúses_ES
dc.contributor.authorNavarro, María Ángeleses_ES
dc.coverage.spatialLaboratorios de Análisis y Asistencia Tecnológicaes_ES
dc.date.accessioned2025-01-09T12:36:45Z
dc.date.available2025-01-09T12:36:45Z
dc.date.issued2024es_ES
dc.date.updated2024-12-16T11:39:35Z
dc.description.abstractOlive oil is the main source of lipid energy in the Mediterranean diet and there is strong evidence of its health benefits. The effect of extra virgin olive oil (EVOO) in the form of a preparation of spreadable virgin olive oil (S-VO) on the progression of atheroma plaques was investigated in Apoe-deficient mice, a model of accelerated atherosclerosis. Methods: Two isocaloric Western purified diets containing 20% fat, either as S-VO or as dairy butter, were used to feed 28 males and 16 females of two-month-old Apoe-deficient mice for 12 weeks. S-VO was prepared by blending more than 75% virgin olive oil with other vegetal natural fat to obtain a solid fat. Plasma total cholesterol, triglycerides and HDL cholesterol were measured. Hepatic lipid droplets were analyzed. Areas of atherosclerotic aortic lesions were quantified in cross-sectional images of the proximal aorta and en face analysis of the whole aorta. Results: Total plasma cholesterol was increased in mice on the butter-supplemented diet in both female and male mice compared to S-VO, and the ratio of TC/HDL-cholesterol was significantly lower in S-VO than in the butter diet, although only in males, and no differences in plasma triglycerides were observed. No significant differences in hepatic lipid droplets were observed between diets in either sex. Aortic lesion areas were significantly higher in mice consuming the butter versus the S-VO diet in both sexes. Conclusion: Extra virgin olive oil prepared in spreadable form maintained the delay in atheroma plaque progression compared to butter.en
dc.description.otherEVOOen
dc.description.otherPhenolsen
dc.description.otherCoronary artery disease (CAD)en
dc.description.otherApolipoprotein E defcient miceen
dc.description.sponsorshipOpen Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This research was supported by grants CIBEROBN (CB06/03/1012, January 1, 2008) CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III as an initiative of FEDER-ISCIII, Ministerio de Ciencia e Innovación (MCIN/AEI/10. 13039/501100011033, PID2019-104915RB-I00 and PID2022-136414OB-I00), "ERDF A way of making Europe", by the European Union and Fondo Social Europeo-Gobierno de Aragón (B16_23R) and private grants from the Ibercaja and Instituto de Estudios Altoaragoneses foundations.es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationMartínez-Beamonte, R; Barranquero, C; Gascón S; Mariño, J; Arnal, C; Estopañán, G; Rodriguez-Yoldi, MJ; Surra, JC; Martín-Belloso, O; Odriozola-Serrano, I; Orman, I; Segovia, J.C.; Osada, J.; Navaro, M.A. (2024 )Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice. Journal of Physiology and Biochemistry, 2024, 80, 671-683
dc.identifier.issn11387548
dc.identifier.urihttp://hdl.handle.net/10532/7430
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.1007/s13105-024-01029-8es_ES
dc.relation.urihttps://doi.org/10.1007/s13105-024-01029-8es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Españaes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/es_ES
dc.subject.agrovocAceite de olivaes
dc.subject.agrovocEnfermedades coronariases
dc.subject.agrovocExperimentación en laboratorioes
dc.subject.agrovocApolipoproteínases
dc.subject.agrovocDeficiencia de proteínases
dc.subject.otherapolipoprotein E deficient mice
dc.subject.otherCoronary artery disease (CAD)
dc.subject.otherEVOO
dc.subject.otherPhenols
dc.titleEffect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient miceen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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