Extra-virgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease
Ramirez-Tortosa MC, Urbano G, López-Jurado M, Nestares T, Gomez MC, Mir A, Ros E, Mataix J, Gil A
The Journal of nutrition · 90 citas
Etiquetas de revisión
Financiación no declaradaSolo mecanismosDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Solo mecanismos
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 1999-12-01 · J Nutr · vol. 129 · número 12 · págs. 2177–2183
- Editorial
- Elsevier BV
- Citado
- 152 citas · más que el 96% de estudios similares · 4.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 42 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress · Fatty Acid Research and Health
- Palabras clave
- extra virgin olive oil, refined olive oil, LDL oxidation, peripheral vascular disease, dietary antioxidants, alpha-tocopherol, phenolic compounds, copper, plasma lipids, atherosclerosis, dietary fat
- MeSH
- macrophages, humans, vascular diseases, lipoproteins, ldl, plant oils, cross-over studies, oxidation-reduction, aged, male, olive oil
9 autores
- M. Carmen Ramírez-Tortosa🇪🇸 · autor de correspondenciaUniversidad de Granada
- Gloria Urbano🇪🇸Universidad de Granada
- María López-Jurado🇪🇸Universidad de Granada
- Teresa Nestares🇪🇸Universidad de Granada
- Maria C. Gómez🇪🇸Universidad de Granada
- A MIR🇪🇸Universidad de Granada
- Eduardo Ros🇪🇸Universidad de Granada
- José Mataix🇪🇸Universidad de Granada
- Ángel Gil🇪🇸Universidad de Granada
Resumen
El texto original del estudio, en el idioma en que se publicó.
Patients with peripheral vascular disease (Fontaine stage II) are characterized by ischemia of the lower extremities, atherosclerosis and alteration of blood coagulation and fibrinolysis. A randomized, two-period, crossover design was used to compare the effects of extra-virgin (VO) and refined olive (RO) oils on plasma lipids and lipoprotein composition and LDL oxidation susceptibility in free-living men with peripheral vascular disease. The oils differed in their antioxidant profile (alpha-tocopherol: 300 vs. 200 mg/kg; phenolic compounds 800 vs. 60) and concentration but not in their fatty acid composition. Subjects were randomly assigned to two groups. The first group (n = 12) received VO with which to freely cook all meals for 3 mo, followed by a 3-mo wash-out period; they then received RO for the final 3 mo. The second group (n = 12) consumed the oils in the opposite order. Energy, fat, polyunsaturated fatty acids (PUFA) and alpha-tocopherol intakes were not different when patients consumed the two oils. Profiles of the major fatty acids in plasma and LDL were not different after consumption of VO and RO. The slope of the line for LDL oxidation vs. the line for copper concentration was significantly higher after the intake of RO than after the intake of VO. Total LDL taken up by macrophages was significantly greater when the men consumed RO rather than VO. We suggest that antioxidants present in VO may protect LDL against oxidation more than does RO in men with peripheral vascular disease.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.