Extra‐Virgin Olive Oil with Natural Phenolic Content Exerts an Anti‐Inflammatory Effect in Adipose Tissue and Attenuates the Severity of Atherosclerotic Lesions in Ldlr−/−.Leiden Mice

Scope The present study investigates the effect of olive oils with different phenolic content in high‐fat diets (HFDs) on hypertrophy and inflammation in adipose tissue and associated atherosclerosis, in the context of obesity. Methods and results Ldlr −/−.Leiden mice were fed three different HFDs for 32 weeks and were compared with mice fed the standard low‐fat diet (LFD). The different fats provided in the HFDs were lard (HFD‐L), extra‐virgin olive oil (EVOO; 79 mg kg –1 of phenolic compounds, HFD‐EVOO), or EVOO rich in phenolic compounds (OL, 444 mg kg –1 of phenolic compounds, HFD‐OL). All HFD‐fed mice became obese, but only HFD‐L–induced adipocyte hypertrophy. HFD‐EVOO mice exhibited the greatest levels of A diponectin in adipose tissue and presented atherosclerotic lesions similar to the LFD group, with a very low count of monocyte/macrophage compared with HFD‐L and HFD‐OL mice. Enrichment of the phenolic content of olive oil reduced the secretion of nitrites/nitrates in the aorta, but atherosclerosis was not attenuated in HFD‐OL mice compared to other HFD mice. Conclusion Consumption of olive oil with a natural content of phenolic compounds attenuates adipose tissue hypertrophy and inflammation and exerts antiatherosclerotic effects in mice. A higher phenolic content of olive oil did not provide further benefits in the prevention of atherosclerosis.