BACKGROUND: Evidence from in vitro studies suggests that antioxidant olive oil phenolic compounds can prevent LDL oxidation. However, in vivo evidence in support of this hypothesis is sparse. AIM OF THE STUDY: to establish the antioxidant effect of olive oils with differences in their phenolic compounds content in humans METHODS: A controlled, double blind, cross-over, randomized, clinical trial using three similar olive oils with increasing phenolic concentration (from 0 to 150 mg/Kg) was conducted in 30 healthy volunteers. Olive oils were administered over three periods of 3 weeks preceded by two-week washout periods. RESULTS:Urinary tyrosol and hydroxytyrosol increased (p < 0.020), in vivo plasma oxidized LDL decreased (p = 0.006), and ex vivo resistance of LDL to oxidation increased (p = 0.012) with the phenolic content of the olive oil administered. After virgin olive oil administration, an increase (p = 0.029) was observed in HDL cholesterol levels. CONCLUSIONS: Sustained consumption of virgin olive oil with the high phenolic content was more effective in protecting LDL from oxidation and in rising HDL cholesterol levels than that of other type of olive oils. Dose-dependent changes in oxidative stress markers, and phenolic compounds in urine, were observed with the phenolic content of the olive oil administered. Our results support the hypothesis that virgin olive oil consumption could provide benefits in the prevention of oxidative processes.
RCT Entities:
BACKGROUND: Evidence from in vitro studies suggests that antioxidant olive oil phenolic compounds can prevent LDL oxidation. However, in vivo evidence in support of this hypothesis is sparse. AIM OF THE STUDY: to establish the antioxidant effect of olive oils with differences in their phenolic compounds content in humans METHODS: A controlled, double blind, cross-over, randomized, clinical trial using three similar olive oils with increasing phenolic concentration (from 0 to 150 mg/Kg) was conducted in 30 healthy volunteers. Olive oils were administered over three periods of 3 weeks preceded by two-week washout periods. RESULTS: Urinary tyrosol and hydroxytyrosol increased (p < 0.020), in vivo plasma oxidized LDL decreased (p = 0.006), and ex vivo resistance of LDL to oxidation increased (p = 0.012) with the phenolic content of the olive oil administered. After virgin olive oil administration, an increase (p = 0.029) was observed in HDL cholesterol levels. CONCLUSIONS: Sustained consumption of virgin olive oil with the high phenolic content was more effective in protecting LDL from oxidation and in rising HDL cholesterol levels than that of other type of olive oils. Dose-dependent changes in oxidative stress markers, and phenolic compounds in urine, were observed with the phenolic content of the olive oil administered. Our results support the hypothesis that virgin olive oil consumption could provide benefits in the prevention of oxidative processes.
Authors: Álvaro Hernáez; Alan T Remaley; Marta Farràs; Sara Fernández-Castillejo; Isaac Subirana; Helmut Schröder; Mireia Fernández-Mampel; Daniel Muñoz-Aguayo; Maureen Sampson; Rosa Solà; Magí Farré; Rafael de la Torre; María-Carmen López-Sabater; Kristiina Nyyssönen; Hans-Joachim F Zunft; María-Isabel Covas; Montserrat Fitó Journal: J Nutr Date: 2015-07-01 Impact factor: 4.798
Authors: Katerina Sarapis; Elena S George; Wolfgang Marx; Hannah L Mayr; Jane Willcox; Tammy Esmaili; Katie L Powell; Oladayo S Folasire; Anna E Lohning; Manohar Garg; Colleen J Thomas; Catherine Itsiopoulos; George Moschonis Journal: Eur J Nutr Date: 2021-10-30 Impact factor: 5.614
Authors: Rafael de la Torre; Maria Isabel Covas; Maria Antonia Pujadas; Montserrat Fitó; Magí Farré Journal: Eur J Nutr Date: 2006-04-03 Impact factor: 5.614
Authors: C Santangelo; C Filesi; R Varì; B Scazzocchio; T Filardi; V Fogliano; M D'Archivio; C Giovannini; A Lenzi; S Morano; R Masella Journal: J Endocrinol Invest Date: 2016-06-25 Impact factor: 4.256