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研究称:橄榄油的抗炎功效可影响基因表达

   日期:2010-07-09     来源:中国食品网    作者:中食网    浏览:415    
食品伙伴网导读:橄榄油中的酚类化合物有助于抑制导致炎症的基因。从而又为先前的橄榄油有利于降低心脏病的风险的论断提供了分子水平上的证明。

原文报道:
Olive oil’s anti-inflammatory benefits linked to gene expression

By Lorraine Heller, 30-Jun-2010

Phenolic compounds in olive oil could help repress genes linked to inflammation, thereby providing a molecular basis for the reduction of heart disease risk already linked to the consumption of olive oil.

The study, published in Biomed Central (BMC) Genomics, tested the impact of consuming an olive-oil rich breakfast in people suffering from metabolic syndrome, which is a cluster of conditions linked to heart disease and diabetes.

This study shows that intake of virgin olive oil based breakfast, which is rich in phenol compounds is able to repress in vivo expression of several pro-inflammatory genes, thereby switching activity of peripheral blood mononuclear cells to a less deleterious inflammatory profile,” wrote the researchers.

“These results provide at least a partial molecular basis for reduced risk of cardiovascular disease observed in Mediterranean countries, where virgin olive oil represents a main source of dietary fat.”

 

Previous studies had shown that the consumption of olive oil with a high phenolic content could help reduce pro-inflammatory, pro-oxidant and pro-thrombotic markers compared with the consumption of low phenols virgin olive oil.

The researchers of the current study set out to investigate whether the beneficial effects of olive oil could be linked to gene activity. Their approach was to identify expression changes in genes which could be mediated by olive oil phenol compounds.



 
 
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