Polyphenolic Components of Extra Virgin Olive Oil:

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Polyphenolic Components of Extra Virgin Olive Oil: Effect on

Arterial Thrombosis and Bioavailability

http://www.blackwellpublishing.com/isth2005/abstract.asp?id=46424

 

Abstract number: P0988

 

De Curtis1 A, Giordano1 L, Murzilli2 S, Rotilio1 D, Donati1 MB, de

Gaetano1 G, Iacoviello1 L

 

11Catholic University Campobasso, Italy 11Catholic University

Campobasso, Italy 22Consorzio Mario Negri Sud, S. Maria Imbaro, Italy

 

 

Extra-virgin olive oil is a source of polyphenolic compounds with

antioxidant activity and beneficial effect in the pathogenesis of

thrombosis. We investigated the effect of olive oil (OO), olive oil

without polyphenols (OOWP) and its polyphenolic components (P) on

thrombosis, primary haemostasis, absorption and urinary excretion of

oleuropein and hydroxytyrosol, in acutely and chronically treated

rats. Thrombosis was induced by the insertion of an `aortic loop'

whose occlusion time (OT) was recorded as thrombosis tendency.

Bleeding time (BT) was measured as a function of primary

haemostasis. Factor VII coagulant activity (FVII : C), fibrinogen

levels, platelet adhesion to fibrillar collagen and lipid levels

were also measured. Oleuropein/hydroxytyrosol and their conjugated

forms with glucuronic acid in urine were measured by LC-MS/MS. A

prolongation in the OT was observed in animals treated with OO, OOWP

or P supplementation compared to controls. (79 ± 5 h, 72 ± 7 h, 78 ±

4 h vs 63 ± 5 h, respectively P < 0.04). BT wasprolonged (192 ± 11

sec, 196 ± 13; and 146 ± 5 sec; P < 0.05) only in OO and P rats

compared to control group. OO and P, also reduced platelet adhesion

to fibrillar collagen (30.6 ± 1.2% control vs 10.5 ± 0.9% OO, P <

0.05; 19.8 ± 2.4% P, P < 0.05). No difference was observed on

haemostatic and lipid parameters. Urinary oleuropein and

hydroxytyrosol level increased in rats treated `per os' with

oleuropein dissolved in soy oil as compared to oleuropein in water.

Increase in hydroxytyrosol urinary levels was also found in rats

treated chronically with OO. These data suggest that polyphenols

reduced the OT and prolonged the BT through inhibition of platelet

adhesion. While lipid components were only associated with

inhibition of thrombosis, polyphenols also inhibited primary

haemostasis, suggesting different mechanisms. Absorption and

metabolism of OO was affected by the vehicle of administration and

repeated single-dose ingestion determined an enhancement in

oleuropein levels.

 

 

 

To cite this abstract use the following format:

 

Journal of Thrombosis and Haemostasis 2005; Volume 3, Supplement 1:

abstract number

 

Session Details

 

Unpresented

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Posters Session – Tuesday

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