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12.12.2015 | Original Contribution

Effect of olive oil phenolic compounds on the expression of blood pressure-related genes in healthy individuals

verfasst von: Sandra Martín-Peláez, Olga Castañer, Valentini Konstantinidou, Isaac Subirana, Daniel Muñoz-Aguayo, Gemma Blanchart, Sonia Gaixas, Rafael de la Torre, Magí Farré, Guillermo T Sáez, Kristina Nyyssönen, Hans Joachim Zunft, Maria Isabel Covas, Montse Fitó

Erschienen in: European Journal of Nutrition | Ausgabe 2/2017

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Abstract

Purpose

To investigate whether the ingestion of olive oil having different phenolic contents influences the expression of blood pressure-related genes, involved in the renin–angiotensin–aldosterone system, in healthy humans.

Methods

A randomized, double-blind, crossover human trial with 18 healthy subjects, who ingested 25 mL/day of olive oils (1) high (366 mg/kg, HPC) and (2) low (2.7 mg/kg, LPC) in phenolic compounds for 3 weeks, preceded by 2-week washout periods. Determination of selected blood pressure-related gene expression in peripheral blood mononuclear cells (PBMNC) by qPCR, blood pressure and systemic biomarkers.

Results

HPC decreased systolic blood pressure compared to pre-intervention values and to LPC, and maintained diastolic blood pressure values compared to LPC. HPC decreased ACE and NR1H2 gene expressions compared with pre-intervention values, and IL8RA gene expression compared with LPC.

Conclusions

The introduction to the diet of an extra-virgin olive oil rich in phenolic compounds modulates the expression of some of the genes related to the renin–angiotensin–aldosterone system. These changes could underlie the decrease in systolic blood pressure observed.

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Titel: Effect of olive oil phenolic compounds on the expression of blood pressure-related genes in healthy individuals
verfasst von: Sandra Martín-Peláez
Olga Castañer
Valentini Konstantinidou
Isaac Subirana
Daniel Muñoz-Aguayo
Gemma Blanchart
Sonia Gaixas
Rafael de la Torre
Magí Farré
Guillermo T Sáez
Kristina Nyyssönen
Hans Joachim Zunft
Maria Isabel Covas
Montse Fitó
Publikationsdatum: 12.12.2015
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 2/2017
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-015-1110-z

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