Addition of Olive Leaf Extract to a Mixture of Algae and Extra Virgin Olive Oils Decreases Fatty Acid Oxidation and Synergically Attenuates Age-Induced Hypertension, Sarcopenia and Insulin Resistance in Rats.

Daniel González-Hedström,Miriam Granado,Asunción López-Calderón,Teresa Priego,Antonio Manuel Inarejos-García,Sara Amor,María De La Fuente-Fernández,Ángel Luís García-Villalón,Ana Isabel Martín

doi:10.3390/antiox10071066

Abstract

Olive-derived products, such as virgin olive oil (EVOO) and/or olive leaf extracts (OLE), exert anti-inflammatory, insulin-sensitizing and antihypertensive properties and may be useful for stabilizing omega 3 fatty acids (n-3 PUFA) due to their high content in antioxidant compounds. In this study, the addition of OLE 4:0.15 (w/w) to a mixture of algae oil (AO) rich in n-3 PUFA and EVOO (25:75, w/w) prevents peroxides formation after 12 months of storage at 30 °C. Furthermore, the treatment with the oil mixture (2.5 mL/Kg) and OLE (100 mg/Kg) to 24 month old Wistar rats for 21 days improved the lipid profile, increased the HOMA-IR and decreased the serum levels of miRNAs 21 and 146a. Treatment with this new nutraceutical also prevented age-induced insulin resistance in the liver, gastrocnemius and visceral adipose tissue by decreasing the mRNA levels of inflammatory and oxidative stress markers. Oil mixture + OLE also attenuated the age-induced alterations in vascular function and prevented muscle loss by decreasing the expression of sarcopenia-related markers. In conclusion, treatment with a new nutraceutical based on a mixture of EVOO, AO and OLE is a useful strategy for improving the stability of n-3 PUFA in the final product and to attenuate the cardiometabolic and muscular disorders associated with aging.

Highlights

In the decades the world population is expected to double or even triplicate, so the great incidence of aging-associated co-morbidities will represent a major burden for the healthcare systems [1]
Since it is reported that the simultaneous use of different natural compounds may have synergistic effects [48,49], the second objective of this work is to analyze if the addition of olive leaf extracts (OLE) to a mixture between algae oil (AO) and extra virgin olive oil (EVOO) could improve their beneficial effects to alleviate the cardiovascular and metabolic alterations related to aging
There was an increase in the anisidine value at the AA:EVOO from the third month of storage (p < 0.05), while the addition of the OLE prevented the significant increase in this parameter as it is always at lower levels than the AA:EVOO (p < 0.05) (Figure 1A,B)

Summary

Introduction

In the decades the world population is expected to double or even triplicate, so the great incidence of aging-associated co-morbidities will represent a major burden for the healthcare systems [1]. The use of omega-3 polyunsaturated fatty acids (n-3 PUFA) from marine products (mainly fish) and the Mediterranean diet, which includes a high consumption of products derived from the olive tree (Olea europea L.), mainly olive oil [4], stand out for their beneficial effects. Both interventions have shown health benefits in the elderly population at the metabolic and cardiovascular level, demonstrating great anti-inflammatory and antioxidant properties [4,5,6].

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Conclusion