Aceite de oliva: Un medicamento para la salud cardiovascular
Keywords:
aceite de oliva, salud, salud cardiovascularSynopsis
La dieta mediterránea (DiM) es un patrimonio cultural, histórico, social, territorial y medioambiental transmitido de generación en generación durante siglos, y ha formado parte, como sistema alimentario y de estilos de vida de los Pueblos del Mediterráneo a lo largo de su historia. En el año 2010, es reconocida como Patrimonio Cultural Inmaterial de la Humanidad por las Naciones Unidas para la Educación, la Ciencia y la Cultura. Fue el resultado de un proceso internacional, coordinado desde España, por la Fundación Dieta Mediterránea. Este reconocimiento ha favorecido un mejor entendimiento de la DiM en todo el mundo (UNESCO, 2010). La principal fuente de grasa en la DiM es el aceite de oliva. En las poblaciones mediterráneas se estima que el consumo por persona/día rondaría los 25 - 50 ml. Recientes estudios han desvelado que el consumo recomendado de aceite de oliva virgen extra (AOVE) estaría en aproximadamente 40 mL. Pocos fármacos son capaces de reducir un 30% la incidencia de complicaciones cardiovasculares mayores como lo ha conseguido una intervención con DiM.
El aceite de oliva virgen extra es responsable de gran parte de los efectos cardiosaludables atribuidos a la DiM. No podemos renunciar a estos efectos, por lo que su concurso en nuestra alimentación debe ser atendido a diario.
La agencia americana Food and Drugs Administration (FDA) autorizó la difusión de un mensaje en salud en relación con lo recomendable de una ingesta de 23 g de aceite de oliva al día, reemplazando la misma cantidad de grasa saturada, para prevenir el riesgo coronario (FDA, 2004). Y en 2013, la Autoridad Europea de Seguridad Alimentaria (EFSA), aprueba una declaración sobre la capacidad que confiere la ingesta de 5 mg/día de HT en la prevención de la oxidación de lipoproteínas de baja densidad. Resulta complicado, en ocasiones, atribuir los efectos cardiosaludables exclusivamente a un alimento. Por lo tanto, la recomendación debería estar basada en una dieta mediterránea, en la que la cantidad de aceite de oliva virgen extra no baje de 40-50 mL al día, sin olvidar la actividad física diaria (adecuada al perfil de cada individuo) y socializar la alimentación, lejos del estrés diario que obliga a deglutir más que a alimentarse.
Downloads
Download data is not yet available.
References
Arós F., Etruch R. Dieta mediterránea y prevención de la enfermedad cardiovascular. Rev Esp Cardiol. 2013;66(10):771-774.
Babio N., Toledo E., Estruch R., Ros E., Martínez-González
M. A., Castañer O, et al. Mediterranean diets and metabolic syndrome status in the PREDIMED randomized trial. CMAJ. 2014;186(17):E649-57.
Bach-Faig A., Berry E. M., Lairon D., Reguant. J, Trichopoulou A, Dernini S., et al. Mediterranean diet pyramid today. Science and Cultural updates. Public Health Nutr. 2011;14:2274-84.
Berry E. M., Arnoni Y., Aviram M. “The Middle Eastern and biblical origins of the Mediterranean diet”. Public Health Nutrition: 2011, 14(12A), 2288-2295.
Bogani P., Galli C., Villa M., Visioli F. Postprandial anti-inflamma- tory and antioxidant effects of extra virgin olive oil. Atherosclerosis. 2007;190(1):181-6.
Bonazzi M. Entre hombres y dioses en el Mediterráneo. Introducción a la cultura del olivo, Jaén. 1999.
Burlingame, B., & Dernini, S. Sustainable diets: the Mediterranean diet as an example. Public Health Nutr. 2011; 14 (Special Issue 12A): 2285-2287.
Cai H., Harrison D. G. Endothelial dysfunction in cardiovascular dis- eases: the role of oxidant stress. Circ. Res. 2000; 87:840-4.
Carluccio M. A., Massaro M., Bonfrate C., Siculella L. et al. Oleic acid inhibits endothelial activation: A direct vascular antiatherogenic mechanism of a nutritional component in the mediterranean diet. Arterioscler. Thromb. Vasc. Biol. 1999; 19: 220-8.
Carluccio M. A., Siculella L., Ancora M. A., Massaro M., Scoditti E., Storelli C. et al. Olive oil and red wine antioxidant polyphenols
inhibit endothelial activation: antiatherogenic properties of Mediter- ranean diet phytochemicals. Arterioscler. Thromb. Vasc. Biol. 2003; 23(4): 622-9.
Caruso D., Berra B., Giavarini F., Cortesi N. et al. Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins. Nutr. Metab. Cardiovasc. Dis. 1999; 9: 102-7.
Casas R., Sacanella E., Urpí-Sardà M., Chiva-Blanch G., Ros E., Martínez-González M. A., et al. The effects of the mediterranean diet on biomarkers of vascular wall inflammation and plaque vulner- ability in subjects with high risk for cardiovascular disease. A ran- domized trial. PLoS ONE. 2014;9(6) e100084. doi: 10.1371/journal. pone.0100084.
Castañer O., Fitó M., López-Sabater M. C., Poulsen H. E., Nyyssönen K, Schröder H, et al. The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial. Clin Nutr. 2011;30(4):490-3.
Cicerale, S., Lucas, L., & Keast, R. Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. International Journal of Mo- lecular Sciences 2010; 11(2): 458-479.
Cicero A. F. G., Nascetti S., López-Sabater M. C., Elosua R., Salonen J. T., Nyyssönen K., et al. Changes in LDL fatty acid composition as a response to olive oil treatment are inversely related to lipid oxidative damage: The EUROLIVE study. J. Am .Coll Nutr. 2008;27(2):314-20.
Covas M. I., Nyyssönen K., Poulsen H. E., Kaikkonen J., Zunft H. J., Kiesewetter H., Gaddi A., De la Torre R., Mursu J., Bäumler H., Nascetti S., Salonen J. T., Fitó M., Virtanen J., Marrugat J., EUROLIVE Study Group. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann. Intern. Med. 2006a; 145: 333-41.
Covas M. I., de la Torre K., Farre-Albaladejo M., Kaikkonen J. et al. Postprandial LDL phenolic content and LDL oxidation are modu- lated by olive oil phenolic compounds in humans. Free Radic. Biol. Med. 2006b; 40: 608-16.
Covas M. I. Olive oil and the cardiovascular system. Pharmacol. Res. 2007; 55: 175-86.
Covas, M. I., de la Torre, K., Farré-Albaladejo, M., Kaikkonen, J., Fitó, M., López-Sabater, C., … de la Torre, R. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phe- nolic compounds in humans. Free Radical Biology & Medicine 2006; 40(4): 608-616.
Covas, M. I., de la Torre, R., & Fitó, M. Virgin olive oil: a key food for cardiovascular risk protection. The British Journal of Nutrition 2015;, 113 (Suppl 2): S19-28.
De la Torre-Carbot K., Chávez-Servín J. L., Jaúregui O., Castellote
A. I., Lamuela-Raventós R. M., Nurmi T., et al. Elevated circula- ting LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL. J Nutr. 2010;140(3):501-8.
Dell’Agli M., Fagnani R., Mitro N., Scurati S. et al. Minor com- ponents of olive oil modulate proatherogenic adhesion molecules involved in endothelial activation. J. Agric. Food Chem. 2006; 54: 3259-64.
Dell’Agli M., Maschi O., Galli G. V., Fagnani R., Dal Cero E., Caruso D., Bosisio E. Inhibition of platelet aggregation by olive oil phenols via cAMP-phosphodiesterase. Br. J. Nutr. 2008; 99(5): 945-51.
Di Giovacchino, L., Sestili, S., & Di Vincenzo, D. Influence of olive processing on virgin olive oil quality. European Journal of Lipid Science and Technology (2002); 104(9-10): 587-601.
Di Vaio, C., Nocerino, S., Paduano, A., & Sacchi, R. Influence of some environmental factors on drupe maturation and olive oil com- position. Journal of the Science of Food and Agriculture 2013; 93(5): 1134-1139.
Estruch, R., Ros, E., Salas-Salvadó, J., Covas, M.-I., Corella, D., Arós, F., … Martínez-González, M. A. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet. New England Journal of Medicine 2013; 368(14): 1279-1290.
Fitó M., Covas M. I., Lamuela-Raventos R. M., Vila J., Torrents L; de la Torre C et al. Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation. Lipids. 2000; 35: 633-8.
Fitó M., De la Torre R., Covas M. I. Olive oil and oxidative stress. Mol.
Nutr. Food Res. 2007b; 51: 1215-24.
Fitó M., de la Torre R., Farré-Albaladejo M., Khymenetz O., Marrugat J., Covas M. I. Bioavailability and antioxidant effects of olive oil phenolic compounds in humans: a review. Ann. Ist. Super Sanita, 2007c; 43: 375-81.
Fitó M., Estruch R., Salas-Salvadó J., Martínez-González M. A., Arós F., Vila J., et al. Effect of the Mediterranean diet on heart fail- ure biomarkers: a randomized sample from the PREDIMED trial. Eur J. Heart Fail. 2014;16(5):543-50.
Fitó M., Guxens M., Corella D., Saez G., Estruch R., de la Torre,
R. et al. Effect of a tradicional mediterranean diet on lipoprotein oxi- dation. A randomized controlled trial. Arch. Intern. Med. 2007a; 167 (11): 1195-203.
Fitó, M., de la Torre, R., Farré-Albaladejo, M., Khymenetz, O., Marrugat, J., & Covas, M. I. Bioavailability and antioxidant ef- fects of olive oil phenolic compounds in humans: a review. Annali dell’Istituto Superiore Di Sanità 2007; 43(4): 375-381.
Ghanbari, R., Anwar, F., Alkharfy, K. M., Gilani, A.-H., & Saari, N. Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review. International Journal of Molecu- lar Sciences 2012; 13(3): 3291-3340.
González-Correa J. A., López-Villodres J. A., Asensi R., Espartero J. L., Rodríguez-Gutiérez G., De La Cruz J. P. Virgin olive oil polyphenol hydroxytyrosol acetate inhibits in vitro platelet aggrega- tion in human whole blood: comparison with hydroxytyrosol and acetylsalicylic acid. Br. J. Nutr. 2009; 101:1157-1164.
González-Correa J. A., Navas M. D., Muñoz-Marín J., Trujillo M., Fernández-Bolaños J., De La Cruz J. P. Effects of hydroxytyrosol and hydroxytyrosol acetate administration to rats on platelet function compared to acetylsalicylic acid. J. Agric Food Chem 2008; 56:7872- 7876.
Granados-Principal, S., Quiles, J. L., Ramirez-Tortosa, C. L., San- chez-Rovira, P., & Ramirez-Tortosa, M. C. Hydroxytyrosol: from laboratory investigations to future clinical trials. Nutrition Reviews 2010; 68(4): 191-206.
Grignaffini, P., Roma, P., Galli, C., & Catapano, A. L. Protection of low-density lipoprotein from oxidation by 3,4-dihydroxyphenyletha- nol. Lancet 1994; 343(8908): 1296-1297.
Guasch-Ferré M., Hu F. B., Martínez-González M. A., Fitó M., Bulló M., Estruch R., et al. Olive oil intake and risk of cardiovas- cular disease and mortality in the PREDIMED Study. BMC Med. 2014;13:12-78.
Han, X., Shen, T., & Lou, H. Dietary Polyphenols and Their Biological Significance. International Journal of Molecular Sciences 2007; 8(9): 950-988.
Hannachi, H., Breton, C., Msallem, M., Ben El Hadj, S., El Gaz- zah, M., & Bervillé, A. Differences between native and introduced olive cultivars as revealed by morphology of drupes, oil composition and SSR polymorphisms: A case study in Tunisia. Scientia Horticul- turae 2008; 116(3): 280-290.
Heitzer T., Just H., Münzel T. Antioxidant vitamin C improves endo- thelial dysfunction in chronic smokers. Circulation 1996; 94: 6-9.
Howard B. V., Van Horn L., Hsia J., Manson J. E., Stefanick M. L., Wassertheil-Smoller S., et al. Low-fat dietary pattern and risk of cardiovascular disease: the Women’s Health Initiative Randomized Controlled Dietary Modification Trial. JAMA. 2006;295:655-66.
Jackson T. S., Xu A., Vita J. A., Keaney J. F. Jr. Ascorbate prevents the interaction of superoxide and nitric oxide only at very high physi- ological concentrations. Circ. Res. 1998; 83(9): 916- 22.
Keaney J. F. Jr, Vita J. A. Atherosclerosis, oxidative stress, and antioxidant protection in endothelium-derived relaxing factor action. Prog. Car- diovasc. Dis. 1995; 38:129-54.
Kris-Etherton, P., Eckel, R. H., Howard, B. V., St. Jeor, S., Bazzarre,
T. L., & Nutrition Committee Population Science Committee and Clinical Science Committee of the American Heart Association.. AHA Science Advisory: Lyon Diet Heart Study. Benefits of a Med- iterranean-style, National Cholesterol Education Program/American Heart Association Step I Dietary Pattern on Cardiovascular Disease. Circulation 2001; 103(13): 1823-1825.
Levine G. N., Frei B., Koulouris S. N., Gerhard M. D., Keaney J. F. Jr,Vita J. A. Ascorbic acid reverses endothelial vasomotor dysfunc- tion in patients with coronary artery disease. Circulation 1996; 93(6): 1107-13.
Lucas A. Ancient Egyptian Materials and Industries. Kessinger Publishing.
Whitefish MT. 2010.
Martínez-González M. A., De Irala J. Medicina preventiva y fracaso clamoroso de la salud pública: llegamos mal porque llegamos tarde. Med. Clin. (Barc).2005;124:656-60.
Medina F. Xavier. “Food consumption and civil society: Mediterranean diet as a sustainable resource for the Mediterranean area”. Public Health Nutrition: 2011, 14(12A): 2346-2349
Medina-Remón A., Tresserra-Rimbau A., Pons A., Tur J. A., Mar- torell M., Ros E., et al. Effects of total dietary polyphenols on plasma nitric oxide and blood pressure in a high cardiovascular risk cohort. The PREDIMED randomized trial. Nutr. Metab. Cardiovasc. Dis. 2015;25(1):60-7.
Mente A., De Koning L., Shannon H. S., Anand S. S. A systematic re- view of the evidence supporting a causal link between dietary factors and coronary heart disease. Arch. Intern. Med. 2009;169:659-69.
Mitjavila M. T., Fandos M., Salas-Salvadó J., Covas M. I., Borrego S., Estruch R., et al. The Mediterranean diet improves the systemic lipid and DNA oxidative damage in metabolic syndrome individuals. A randomized, controlled, trial. Clin Nutr. 2013;32(2):172-8.
Muniz, F. J. S. Aceite de oliva, clave de vida en la Cuenca Mediterránea. Anales de La Real Academia Nacional de Farmacia 2009; 73(3). Re- trieved from http://analesranf.com/index.php/aranf/article/view/100
Ohara Y, Peterson T. E., Harrison D. G. Hypercholesterolemia in- creases endothelial superoxide anion production. J. Clin. Invest. 1993; 91: 2546-51.
Palamarev, E. Paleobotanical evidences of the Tertiary history and origin of the Mediterranean sclerophyll dendroflora. 2005. 93-107.
Rafehi, H., Ververis, K., & Karagiannis, T. C. Mechanisms of Action of Phenolic Compounds in Olive. Journal of Dietary Supplements 2012; 9(2): 96-109.
Ramírez-Tortosa M. C., Urbano G., López-Jurado M., Nestares T., Gómez M. C., Mir A, et al. Extra-virgin olive oil increases the resis- tance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease. J. Nutr. 1999;129(12):2177-83.
Reguant-Aleix, J., Arbore, M. R., Bach-Faig, A., & Serra-Majem,
L. Mediterranean Heritage: an intangible cultural heritage. Public Health Nutrition 2009; 12(Special Issue 9A): 1591-1594.
Rhizopouhu, S. «Olea europaea L. A Botanical Contribution to Cul- ture». American-Eurasian J. Agrie. & Environ. 2007; 2 (4): 382-387.
Rodríguez-Morató, J., Xicota, L., Fitó, M., Farré, M., Dierssen, M., & de la Torre, R. Potential Role of Olive Oil Phenolic Compounds in the Prevention of Neurodegenerative Diseases. Molecules 2015; 20(3): 4655-4680.
Roger V. L., Go A. S., Lloyd-Jones DM, Benjamin EJ, Berry JD, Borden WB, et al. Heart disease and stroke statistics—2012 up- date: a report from the American Heart Association. Circulation. 2012;125:e2-220.
Rozati M., Barnett J., Wu D., Handelman G., Saltzman E., Wilson T., et al. Cardio-metabolic and immunological impacts of extra virgin olive oil consumption in overweight and obese older adults: a ran- domized controlled trial. Nutr. Metab. 2015;12:28. DOI 10.1186/ s12986-015-0022-5
Rubió, L., Macià, A., Valls, R. M., Pedret, A., Romero, M. P., Solà, R., & Motilva, M. J. A new hydroxytyrosol metabolite identified in hu- man plasma: Hydroxytyrosol acetate sulphate. Food Chemistry 2012; 134(2), 1132-1136.
Salami, M., Galli, C., De Angelis, L., & Visioli, F. Formation of F2- isoprostanes in oxidized low density lipoprotein: inhibitory effect of hydroxytyrosol. Pharmacological Research: The Official Journal of the Italian Pharmacological Society 1995; 31(5): 275-279.
Salas-Salvado, J., Huetos-Solano, M. D., García-Lorda, P., y Bullo,
M. Diet and dietetics in al-Andalus. Br. J. Nutr. 2006; 96 (Suppl. 1): S100-S104.
Serra-Majem L., Roman B., Estruch R. Scientific evidence of interven- tions using the Mediterranean diet: a systematic review. Nutr. Rev. 2006;64:S27-47.
Servili, M., Taticchi, A., Esposto, S., Urbani, S., Selvaggini, R., & Montedoro, G. Effect of olive stoning on the volatile and pheno- lic composition of virgin olive oil. Journal of Agricultural and Food Chemistry 2007; 55(17): 7028-7035.
Sofi F., Abbate R., Gensini G. F., Casini A. Accruing evidence on benefits of adherence to the Mediterranean diet on health: an updated system- atic review and meta-analysis. Am. J. Clin. Nutr. 2010;92:1189-96.
Soler-Rivas, C., Espín, J. C., & Wichers, H. J. Oleuropein and relat- ed compounds. Journal of the Science of Food and Agriculture 2000; 80(7): 1013-1023.
Ting H. H., Timimi F. K., Haley E. A., Roddy M. A., Ganz P., Creager
M. A. Vitamin C improves endothelium-dependent vasodilation in forearm resistance vessels of humans with hypercholesterolemia. Cir- culation. 1997; 95(12): 2617-22.
Toledo E., Hu F. B., Estruch R., Buil-Cosiales P., Corella D., Salas- Salvadó J., et al. Effect of the Mediterranean diet on blood pressure in the PREDIMED trial: results from a randomized controlled trial. BMC Med. 2013;19:11-207.
Tuck K. L., Hayball P. J., Stupans I. Structural characterization of the metabolites of hydroxytyrosol, the principal phenolic component in olive oil, in rats. J. Agric. Food Chem. 2002; 50(8): 2404-9.
Tuck K. L., Hayball P. J. Major phenolic compounds in olive oil: me- tabolism and health effects. J. Nutr. Biochem. 2002; 13(11): 636-44.
Venturini D., Simão A. N. C, Urbano M. R., Dichi I. Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in pa- tients with metabolic syndrome. Nutrition. 2015;31(6):834-40.
Vinha, A. F., Ferreres, F., Silva, B. M., Valentão, P., Gonçalves, A., Pereira, J. A., Andrade, P. B., et al. Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographi- cal origin. Food Chemistry 2005; 89(4): 561-568.
Violante B., Gerbaudo L., Borretta G., Tassone F. Effects of extra virgin olive oil supplementation at two different low doses on lipid profile in mild hypercholesterolemic subjects: a randomised clinical trial. J. Endocrinol. Invest. 2009;32(10):794-6.
Visioli F., Galli C. The effect of minor constituents of olive oil on cardio- vascular disease: new findings. Nutr. Rev. 1998b; 56: 142-7.
Vissers M. N., Zock P. L., Roodenburg A. J., Leenen R., Katan M.
B. Olive oil phenols are absorbed in humans. J. Nutr. 2002; 132: 409-17.
Published
September 24, 2019
Series
Categories
Copyright (c) 2023 Los autores conservan los derechos de autoría y otorgan a la editorial Universidad de Málaga derechos de reproducción, distribución, comunicación pública y transformación -este último sólo para el caso de que fuera necesaria alguna adaptación para su publicación- en régimen de no exclusividad, que se difundirá con la licencia de reconocimiento de Creative Commons que permite compartir la obra con terceros, siempre que estos reconozcan su autoría.
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Details about the available publication format: PDF
PDF
ISBN-13 (15)
978-84-17449-98-8
