Article Publish Status: FREE
Abstract Title:

Olive oil and vitamin D synergistically prevent bone loss in mice.

Abstract Source:

PLoS One. 2014 ;9(12):e115817. Epub 2014 Dec 31. PMID: 25551374

Abstract Author(s):

Camille Tagliaferri, Marie-Jeanne Davicco, Patrice Lebecque, Stéphane Georgé, Marie-Jo Amiot, Sylvie Mercier, Amélie Dhaussy, Alain Huertas, Stéphane Walrand, Yohann Wittrant, Véronique Coxam

Article Affiliation:

Camille Tagliaferri


As the Mediterranean diet (and particularly olive oil) has been associated with bone health, we investigated the impact of extra virgin oil as a source of polyphenols on bone metabolism. In that purpose sham-operated (SH) or ovariectomized (OVX) mice were subjected to refined or virgin olive oil. Two supplementary OVX groups were given either refined or virgin olive oil fortified with vitamin D3, to assess the possible synergistic effects with another liposoluble nutrient. After 30 days of exposure, bone mineral density and gene expression were evaluated. Consistent with previous data, ovariectomy was associated with increased bone turnover and led to impaired bone mass and micro-architecture. The expression of oxidative stress markers were enhanced as well. Virgin olive oil fortified with vitamin D3 prevented such changes in terms of both bone remodeling and bone mineral density. The expression of inflammation and oxidative stress mRNA was also lower in this group. Overall, our data suggest a protective impact of virgin olive oil as a source of polyphenols in addition to vitamin D3 on bone metabolism through improvement of oxidative stress and inflammation.

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