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當(dāng)前位置: 首頁 » 食品資訊 » 外訊導(dǎo)讀 » 研究稱:橄欖油的抗炎功效可影響基因表達(dá)

研究稱:橄欖油的抗炎功效可影響基因表達(dá)

放大字體  縮小字體 時間:2010-07-09 10:17 來源:食品伙伴網(wǎng) 原文:
核心提示:橄欖油中的酚類化合物有助于抑制導(dǎo)致炎癥的基因。從而又為先前的橄欖油有利于降低心臟病的風(fēng)險的論斷提供了分子證據(jù)。
食品伙伴網(wǎng)導(dǎo)讀:橄欖油中的酚類化合物有助于抑制導(dǎo)致炎癥的基因。從而又為先前的橄欖油有利于降低心臟病的風(fēng)險的論斷提供了分子水平上的證明。

原文報道:
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.


日期:2010-07-09
 
 行業(yè): 轉(zhuǎn)基因食品 食品檢測 糧油
 標(biāo)簽: 基因 橄欖油
 科普: 基因 橄欖油
 
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