Adil Haimeur1, Nadia Meskini2, Virginie Mimouni3, Lionel Ulmann3, Hafida Messaouri4, Fabienne Pineau-Vincent5, Nezha Abouakil4, Gérard Tremblin3. 1. Laboratoire Mer Molécules Santé MMS, Le Mans University, Le Mans, France; Université Hassan II de Casablanca, Equipe Nutrition, Environnement, Santé. Laboratoire de Virologie, Microbiologie, Qualité/Ecotoxicologie et Biodiversité, Faculté des Sciences et Techniques, Mohammedia, Morocco. 2. Université Hassan II de Casablanca, Equipe Nutrition, Environnement, Santé. Laboratoire de Virologie, Microbiologie, Qualité/Ecotoxicologie et Biodiversité, Faculté des Sciences et Techniques, Mohammedia, Morocco. Electronic address: nadia_meskini@hotmail.com. 3. Laboratoire Mer Molécules Santé MMS, Le Mans University, Le Mans, France. 4. Université Hassan II de Casablanca, Equipe Nutrition, Environnement, Santé. Laboratoire de Virologie, Microbiologie, Qualité/Ecotoxicologie et Biodiversité, Faculté des Sciences et Techniques, Mohammedia, Morocco. 5. Centre Hospitalier du Mans, Laboratoire d'Hémostase, Le Mans, France.
Abstract
OBJECTIVES: The aim of this study was to investigate the effects of two different sources of polyunsaturated fatty acid-fish oil (FO) and argan oil (AO)-on some risk factors for cardiovascular disease, such as platelet aggregation, dyslipidemia, and oxidative stress. METHODS: To explore this, four groups of six male rats were fed with different diets: The first group received a standard diet (control); the second group received a high-fat diet; the third was fed with a high-fat diet supplemented with 5% FO, and the last group received a high-fat diet supplemented with 5% AO. RESULTS: After 8 wk of the diet, AO showed a decrease in plasma lipids similar to that of FO. However, unlike FO, AO had no significant effect on hepatic lipid levels. On the other hand, supplementation with AO and FO similarly reduced platelet hyperactivity induced by high-fat diet. Concerning the results of oxidative stress, AO showed an antioxidant effect in the tissues and platelets greater than that observed in the high-fat FO group. CONCLUSIONS: For rats, the consumption of FO prevented the development of adiposity, restored insulin sensitivity, decreased plasma and liver lipid levels, and also prevented the prothrombotic effect. Intake of AO as a food supplement did not affect adiposity or liver lipid levels but decreased plasma lipid levels and improved oxidative status and platelet activity. FO and, to a lesser degree, AO thus represent promising nutritional tools in the prevention of cardiovascular disease.
OBJECTIVES: The aim of this study was to investigate the effects of two different sources of polyunsaturated fatty acid-fish oil (FO) and argan oil (AO)-on some risk factors for cardiovascular disease, such as platelet aggregation, dyslipidemia, and oxidative stress. METHODS: To explore this, four groups of six male rats were fed with different diets: The first group received a standard diet (control); the second group received a high-fat diet; the third was fed with a high-fat diet supplemented with 5% FO, and the last group received a high-fat diet supplemented with 5% AO. RESULTS: After 8 wk of the diet, AO showed a decrease in plasma lipids similar to that of FO. However, unlike FO, AO had no significant effect on hepatic lipid levels. On the other hand, supplementation with AO and FO similarly reduced platelet hyperactivity induced by high-fat diet. Concerning the results of oxidative stress, AO showed an antioxidant effect in the tissues and platelets greater than that observed in the high-fat FO group. CONCLUSIONS: For rats, the consumption of FO prevented the development of adiposity, restored insulin sensitivity, decreased plasma and liver lipid levels, and also prevented the prothrombotic effect. Intake of AO as a food supplement did not affect adiposity or liver lipid levels but decreased plasma lipid levels and improved oxidative status and platelet activity. FO and, to a lesser degree, AO thus represent promising nutritional tools in the prevention of cardiovascular disease.
Authors: Joana Érica Lima Rocha; Mariely Mendes Furtado; Renato Sampaio Mello Neto; Ana Victória da Silva Mendes; Ana Karolinne da Silva Brito; José Otávio Carvalho Sena de Almeida; Emerson Iuri Rodrigues Queiroz; José Vinícius de Sousa França; Maísa Guimarães Silva Primo; Ana Lina de Carvalho Cunha Sales; Andreanne Gomes Vasconcelos; Wanessa Felix Cabral; Selma Aparecida Souza Kückelhaus; José Roberto de Souza de Almeida Leite; Ana Karina Marques Fortes Lustosa; Massimo Lucarini; Alessandra Durazzo; Daniel Dias Rufino Arcanjo; Maria do Carmo de Carvalho E Martins Journal: Nutrients Date: 2022-01-18 Impact factor: 5.717