Effect of phenol-rich extra virgin olive oil on markers of oxidation in healthy volunteers
Vissers MN, Zock PL, Wiseman SA, Meyboom S, Katan MB
European journal of clinical nutrition · 41 citas
Etiquetas de revisión
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Solo mecanismos
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Wageningen University and Research
Según 1 financiador declarado.
Publicación
- Publicado
- 2001-05-01 · Eur J Clin Nutr · vol. 55 · número 5 · págs. 334–341
- Editorial
- Springer Nature
- Citado
- 68 citas · más que el 94% de estudios similares · 3.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 31 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress · Phytochemicals and Antioxidant Activities
- Palabras clave
- extra virgin olive oil, phenols, LDL oxidation, HDL oxidation, lipid peroxidation, conjugated dienes, lipid hydroperoxides, malondialdehyde, protein carbonyls, ferric reducing ability of plasma, antioxidant capacity, serum cholesterol, dietary intervention
- MeSH
- humans, phenols, vitamin e, plant oils, antioxidants, cross-over studies, oxidation-reduction, lipid peroxidation, adolescent, adult, middle aged, female, male, cholesterol, ldl, cholesterol, hdl, biomarkers, olive oil
5 autores
- Maud N. Vissers🇳🇱Wageningen University & Research
- Peter L. Zock🇳🇱Wageningen University & Research
- S A Wiseman🇳🇱Unilever Research and Development Vlaardingen
- Saskia Meyboom🇳🇱Wageningen University & Research
- Mira Katan🇳🇱Wageningen University & Research
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
We studied whether consumption of phenol-rich extra virgin olive oil affects the susceptibility of low density lipoproteins (LDL) to oxidation and other markers of oxidation in humans.
Design
Randomized cross-over intervention trial, stratified according to sex, age and energy intake.
Setting
Division of Human Nutrition and Epidemiology, Wageningen University, The Netherlands.
Subjects
Forty-six healthy men and women completed the study.
Intervention
Subjects consumed two diets supplying 69 g per day of extra virgin olive oil either rich or poor in phenols for 3 weeks each. The mean difference in phenol intake between the treatments was 18 mg per day. Vitamin E intake was low during the whole study. Fasting blood samples were taken twice at the end of each period.
Results
Resistance of LDL and high density lipoprotein (HDL) to oxidation was not affected by treatment. The mean lag time of copper-induced formation of conjugated dienes was 1.6 min shorter in LDL and 0.4 min longer in HDL after the high phenol diet. Other markers of antioxidant capacity in plasma were also not affected: mean lipid hydroperoxides were 0.07 micromol/l higher, mean malondialdehydes were 0.001 micromol/l higher, mean protein carbonyls were 0.001 nmol/mg protein lower, and the mean ferric reducing ability of plasma (FRAP) was 0.006 mmol/l higher after the high phenol diet. All 95% confidence intervals enclosed zero. Serum cholesterol concentrations were not affected by the treatment.
Conclusion
Consumption of 18 mg per day of phenols from extra virgin olive oil for 3 weeks did not affect LDL or HDL oxidation or other markers of antioxidant capacity in fasting plasma samples.
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