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Olive Oil and Red Wine Antioxidant Polyphenols Inhibit Endothelial Activation

Arteriosclerosis Thrombosis and Vascular Biology · 2003 · Vol. 23(4) · pp. 622–629

Maria Annunziata Carluccio✉(University of Milan)Luisa Siculella(University of Milan)Maria Assunta Ancora(University of Milan)Marika Massaro(University of Milan)Egeria Scoditti(University of Milan)Carlo Storelli(University of Milan)Francesco Visioli(University of Milan)A. Distante(University of Milan)Raffaele De Caterina(University of Milan)

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Abstract

Olive oil and red wine antioxidant polyphenols at nutritionally relevant concentrations transcriptionally inhibit endothelial adhesion molecule expression, thus partially explaining atheroprotection from Mediterranean diets.

Cholesterol and Lipid Metabolism Edible Oils Quality and Analysis Antioxidant Activity and Oxidative StressHydroxytyrosolOleuropeinTyrosolBiochemistryChemistryCell adhesion moleculeAntioxidantCell adhesionBiologyPolyphenol

MeSH terms

Olive OilResveratrolAnimalsAntioxidantsArteriosclerosisCattleCell AdhesionCells, CulturedDietEndothelium, VascularFlavonoidsGene Expression RegulationHumansPhenylethyl AlcoholPhenols

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638

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