Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats

Pomace olive oil (POM), an olive oil subproduct traditionally used ill Spain. I,; it good source Of Minor components from the unsaponifiable fraction such as triterpenoids. mainly in the form of oleanolic acid. which induces vascular protection and vasodilatation Out win was to evaluate the effects of long-term intake of diets enriched ill POM with high concentration in oleanolic acid oil endothelial dysfunction associated to hypertension in Small mesenteric arteries (SMA) from spontaneously hypertensive rats (SHR) During 12 weeks. rats (six rats per group) were fed either a control 2% maze oil diet (BD). or high-fat diets containing 15% refined olive oil (OL), pomace olive oil (POM) or pomace olive oil supplemented in oleanolic acid (POMO. tip to 800 parts per million) Endothelial and vascular functions were assessed by relaxing or contracting responses to acetylcholine (ACh) of phenylephrine. respectively The Involvement of endothelium-derived relaxin,g factors in these responses was evaluated In contrast to BD. SHR fed high-fat diets, Showed,I biphasic response to ACh related to changes in eicosanoid metabolism POM enhanced the endothelial function in SIMA from SHR by increasing the endothelium-derived hyperpolarising factor (EDHF)-type component, whereas administration of POW resulted in a similar contribution of NO/EDHF in the endothelial response to ACh The present study Shows that despite the lack of changes in blood pressure. consumption Of POM Improves endothelial function in SMA from SHR by improving the agonist-mediated EDHF/NO response Thus, triterpenoids confer a protective role to POM against endothelial dysfunction in hypertension