Molecular Mechanisms Underlying the Effects of Olive Oil Triterpenic Acids in Obesity and Related Diseases
Claro Cala, Carmen Mª (Universidad de Sevilla)
Jiménez Altayó, Francesc (Universitat Autònoma de Barcelona. Departament de Farmacologia, de Terapèutica i de Toxicologia)
Zagmutt, Sebastián (Universitat Internacional de Catalunya)
Rodríguez Rodríguez, Rosalía (Universitat Internacional de Catalunya)

Date:	2022
Abstract:	Dietary components exert protective effects against obesity and related metabolic and cardiovascular disturbances by interfering with the molecular pathways leading to these pathologies. Dietary biomolecules are currently promising strategies to help in the management of obesity and metabolic syndrome, which are still unmet medical issues. Olive oil, a key component of the Mediterranean diet, provides an exceptional lipid matrix highly rich in bioactive molecules. Among them, the pentacyclic triterpenic acids (i. e. , oleanolic acid) have gained clinical relevance in the last decade due to their wide range of biological actions, particularly in terms of vascular function, obesity and insulin resistance. Considering the promising effects of these triterpenic compounds as nutraceuticals and components of functional foods against obesity and associated complications, the aim of our review is to decipher and discuss the main molecular mechanisms underlying these effects driven by olive oil triterpenes, in particular by oleanolic acid. Special attention is paid to their signaling and targets related to glucose and insulin homeostasis, lipid metabolism, adiposity and cardiovascular dysfunction in obesity. Our study is aimed at providing a better understanding of the impact of dietary components of olive oil in the long-term management of obesity and metabolic syndrome in humans.
Grants:	Agencia Estatal de Investigación PID2020- 114953RB-C22 Agencia Estatal de Investigación PID2020-113634RB-C22 Agencia Estatal de Investigación PCI2018-092997
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Adiposity ; Insulin resistance ; Obesity ; Oleanolic acid ; Olive oil ; Triterpenes ; Vascular diseases
Published in:	Nutrients, Vol. 14 Núm. 8 (april 2022) , p. 1606, ISSN 2072-6643

DOI: 10.3390/nu14081606
PMID: 35458168

17 p, 1.5 MB

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