Molecular and metabolic effects of extra-virgin olive oil on the cardiovascular gene signature in rodents was written by Ruocco, Chiara;Ragni, Maurizio;Tedesco, Laura;Segala, Agnese;Servili, Maurizio;Riccardi, Gabriele;Carruba, Michele O.;Valerio, Alessandra;Nisoli, Enzo;Visioli, Francesco. And the article was included in Nutrition, Metabolism & Cardiovascular Diseases in 2022.Related Products of 2380-78-1 The following contents are mentioned in the article:
Overweight and obesity are major risk factors for degenerative diseases, including cardiometabolic disorders and cancer. Research on fat and fatty acids′ type is attracting less attention than that on carbohydrates. High adherence to a Mediterranean diet is associated with a better prognosis. One characteristic of the Mediterranean diet is extra-virgin olive oil (EVOO) as the foremost source of dietary fat. EVOO is different than other vegetable oils because it contains peculiar “minor” components, mainly phenolic in nature. Even though olive oil is highly caloric, unrestricted use of olive oil in the PREDIMED trial did not result in weight gain. We sought to study the effects of EVOO in an appropriate mouse model of increased body weight Furthermore, we explored the biochem. and metabolomic responses to EVOO consumption. C57BL/6N male mice were weight-matched and fed ad libitum with the following diets, for 16 wk: 1) saturated fatty acid diet (SFA) or 2) extra-virgin olive oil diet (EVOO), a custom-prepared diet, isocaloric compared to SFA, in which 82% of fat was replaced by high (poly)phenol EVOO. We evaluated glucose homeostasis, serum biochem. and plasma metabolomics, in addition to cardiac and hepatic gene profile, and mitochondrial respiration rate. Replacing saturated fatty acids (e.g. lard) with EVOO translates into moderate yet beneficial cardiometabolic and hepatic effects. Future research will further clarify the mechanisms of action of EVOO (poly)phenols and their role in a balanced diet. This study involved multiple reactions and reactants, such as 4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1Related Products of 2380-78-1).
4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1) belongs to ethers. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Related Products of 2380-78-1
Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem