Subscribe to RSS
Oleacein from olive oil inhibits myeloperoxidase and metalloproteinase-9 production by atherosclerotic plaque
Recently we have shown that oleacein (secoiridoid) inhibits myeloperoxidase (MPO) release by human neutrophils, which may explain the protective effect of extra virgin olive oil against cardiovascular diseases [Food Chemistry 2012, 131: 940–947]. MPO is also localized in human atherosclerotic lesions, where is responsible for inflammatory reactions and destabilization of atherosclerotic plaque. The aim of the study was to establish the direct effect of oleacein on MPO and metalloproteinase-9 production by human carotid plaque.
Carotid plaques (n=10) were collected immediately after the endarterectomy of patients with transient ischemic attacks. Matching pieces of each plaque were incubated in PBS or in PBS with oleacein in the concentration of 10µM by 24h in the presence of LPS (1µg/ml). The effect of oleacein on MPO and metalloproteinase-9 production was measured by ELISA assays. Oleacein inhibited MPO and metalloproteinase-9 production by 25% and 42% respectively.
Oleacein, in a concentration that could be reached in blood after intake of 50g of olive oil per day, could protect atherosclerotic plaque against rapture by inhibiting MPO and metalloproteinase-9 production. This suggests the role of oleacein rich olive oil in the prevention of myocardial infarction.