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Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats

Opened Access Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats

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Autor: Rodríguez Rodríguez, Rosalía
Herrera González, María Dolores
Álvarez de Sotomayor Paz, María
Ruiz Gutiérrez, Valentina
Departamento: Universidad de Sevilla. Departamento de Farmacología
Fecha: 2009
Publicado en: British Journal of Nutrition, 102 (10), 1435-1444.
Tipo de documento: Artículo
Resumen: Pomace olive oil (POM), an olive oil subproduct traditionally used in Spain, is a good source of minor components from the unsaponifiable fraction such as triterpenoids, mainly in the form of oleanolic acid, which induces vascular protection and vasodilatation. Our aim was to evaluate the effects of long-term intake of diets enriched in POM with high concentration in oleanolic acid on endothelial dysfunction associated to hypertension in small mesenteric arteries (SMA) from spontaneously hypertensive rats (SHR). During 12 weeks, rats (six rats per group) were fed either a control 2% maize oil diet (BD), or high-fat diets containing 15% refined olive oil (OL), pomace olive oil (POM), or pomace olive oil supplemented in oleanolic acid (POMO; up to 800 parts per million). Endothelial and vascular functions were assessed by relaxing or contracting responses to acetylcholine (ACh) or phenylephrine, respectively. The involvement of endothelium-derived relaxing factors in these responses was...
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Cita: Rodríguez Rodríguez, R., Herrera González, M.D., Álvarez de Sotomayor Paz, M. y Ruiz Gutiérrez, V. (2009). Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats. British Journal of Nutrition, 102 (10), 1435-1444.
Tamaño: 374.5Kb
Formato: PDF

URI: https://hdl.handle.net/11441/72032

DOI: 10.1017/S0007114509990754

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