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

González Hedström, DanielFuente Fernández, María De LaPriego Cuadra, TeresaMartín Velasco, Ana IsabelAmor, SaraLópez-Calderón Barreda, AsunciónInarejos García, Antonio ManuelGarcía Villalón, Ángel LuísGranado, Miriam2023-06-162023-06-162021-07-01González Hedström, D., Fuente Fernández, M., Priego Cuadra, T. et al. «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». Antioxidants, vol. 10, n.o 7, julio de 2021, p. 1066. DOI.org (Crossref), https://doi.org/10.3390/antiox10071066.2076-392110.3390/antiox10071066https://hdl.handle.net/20.500.14352/4871Olive-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.engAtribución 3.0 Españahttps://creativecommons.org/licenses/by/3.0/es/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 Ratsjournal articlehttps://doi.org/10.3390/antiox10071066https://www.mdpi.com/2076-3921/10/7/1066/htmopen accessAgingOlive leaf extractOmega 3 fatty acidsAlgae oilExtra virgin olive oilInsulin resistanceCardiovascularInflammationOxidative stressEndothelial dysfunctionHypertensionDietética y nutrición (Medicina)Fisiología3206 Ciencias de la Nutrición2411 Fisiología Humana