000046838 001__ 46838 000046838 005__ 20210121114529.0 000046838 0247_ $$2doi$$a10.3390/nu7064068 000046838 0248_ $$2sideral$$a90884 000046838 037__ $$aART-2015-90884 000046838 041__ $$aeng 000046838 100__ $$0(orcid)0000-0001-9578-6525$$aLou-Bonafonte, J.$$uUniversidad de Zaragoza 000046838 245__ $$aPON1 and mediterranean diet 000046838 260__ $$c2015 000046838 5060_ $$aAccess copy available to the general public$$fUnrestricted 000046838 5203_ $$aThe Mediterranean diet has been proven to be highly effective in the prevention of cardiovascular diseases. Paraoxonase 1 (PON1) has been implicated in the development of those conditions, especially atherosclerosis. The present work describes a systematic review of current evidence supporting the influence of Mediterranean diet and its constituents on this enzyme. Despite the differential response of some genetic polymorphisms, the Mediterranean diet has been shown to exert a protective action on this enzyme. Extra virgin olive oil, the main source of fat, has been particularly effective in increasing PON1 activity, an action that could be due to low saturated fatty acid intake, oleic acid enrichment of phospholipids present in high-density lipoproteins that favor the activity, and increasing hepatic PON1 mRNA and protein expressions induced by minor components present in this oil. Other Mediterranean diet constituents, such as nuts, fruits and vegetables, have been effective in modulating the activity of the enzyme, pomegranate and its compounds being the best characterized items. Ongoing research on compounds isolated from all these natural products, mainly phenolic compounds and carotenoids, indicates that some of them are particularly effective, and this may enhance the use of nutraceuticals and functional foods capable of potentiating PON1 activity. 000046838 536__ $$9info:eu-repo/grantAgreement/ES/DGA/B69$$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/2013-41651-R 000046838 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000046838 590__ $$a3.759$$b2015 000046838 591__ $$aNUTRITION & DIETETICS$$b16 / 80 = 0.2$$c2015$$dQ1$$eT1 000046838 592__ $$a1.481$$b2015 000046838 593__ $$aNutrition and Dietetics$$c2015$$dQ1 000046838 593__ $$aFood Science$$c2015$$dQ1 000046838 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000046838 700__ $$0(orcid)0000-0002-2348-8702$$aGabás-Rivera, C. 000046838 700__ $$0(orcid)0000-0002-0108-1004$$aNavarro, M.A.$$uUniversidad de Zaragoza 000046838 700__ $$0(orcid)0000-0002-8251-8457$$aOsada, J.$$uUniversidad de Zaragoza 000046838 7102_ $$11005$$2410$$aUniversidad de Zaragoza$$bDpto. Farmacología y Fisiolog.$$cÁrea Fisiología 000046838 7102_ $$11002$$2060$$aUniversidad de Zaragoza$$bDpto. Bioq.Biolog.Mol. Celular$$cÁrea Bioquímica y Biolog.Mole. 000046838 773__ $$g7, 6 (2015), 4068-4092$$pNUTRIENTS$$tNutrients$$x2072-6643 000046838 8564_ $$s551779$$uhttps://zaguan.unizar.es/record/46838/files/texto_completo.pdf$$yVersión publicada 000046838 8564_ $$s91343$$uhttps://zaguan.unizar.es/record/46838/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000046838 909CO $$ooai:zaguan.unizar.es:46838$$particulos$$pdriver 000046838 951__ $$a2021-01-21-11:09:16 000046838 980__ $$aARTICLE