Effect of consumption of phenols from olives and extra virgin olive oil on LDL oxidizability in healthy humans
Vissers MN, Zock PL, Leenen R, Roodenburg AJ, van Putte KP, Katan MB
Free radical research · 23 citas
Etiquetas de revisión
Alimentación controladaFinanciación 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
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2001-01-01 · Free Radic Res · vol. 35 · número 5 · págs. 619–629
- Editorial
- Taylor & Francis
- Citado
- 40 citas · más que el 89% de estudios similares · 2.7× el promedio de su campo
- Referencias
- 32 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Edible Oils Quality and Analysis · Phytochemicals and Antioxidant Activities · Antioxidant Activity and Oxidative Stress
- Palabras clave
- extra virgin olive oil, olive oil phenols, LDL oxidation, time delay, postprandial lipemia, coronary artery disease, Mediterranean diet
- MeSH
- humans, phenols, dietary fats, unsaturated, lipoproteins, ldl, plant oils, cross-over studies, molecular structure, oxidation-reduction, adult, female, male, olive oil
6 autores
- Maud N. Vissers🇳🇱Wageningen University & Research
- Peter L. Zock🇳🇱Unilever Research and Development Vlaardingen
- Rianne Leenen🇳🇱Unilever Research and Development Vlaardingen
- Annet J. C. Roodenburg🇳🇱Wageningen University & Research
- Karel P. A. M. van Putte🇳🇱Unilever Research and Development Vlaardingen
- Mira Katan🇳🇱Unilever Research and Development Vlaardingen
Resumen
El texto original del estudio, en el idioma en que se publicó.
A high intake of olive oil has been proposed as an explanation for the low incidence of coronary heart disease in Mediterranean countries, but it is unclear whether olive oil offers specific benefits beyond a low content of saturated fat. Some types of extra virgin olive oil are rich in non-polar phenols, which might be taken up by plasma LDL particles and protect these from becoming atherogenic by oxidative modification. In a pilot study we found that consumption of 47 g fortified olive oil containing 31 mg phenols significantly increased the lag time of LDL oxidation from 112 +/- 5 min before to 130 +/- 7 min 2 h after the meal. However, this study was not controlled, and in the current study we therefore investigated whether olive oil phenols increase the lag time of LDL oxidation in postprandial samples when compared with a control group. Twelve healthy men and women consumed four different olive oil supplements with a meal on four separate occasions: one similar to the supplement in the pilot study (positive control); one containing mainly non-polar olive oil phenols; one containing mainly polar olive oil phenols; and one without phenols (placebo). Lag time significantly increased 2 h after the meals with the positive control (8 +/- 2 min), the polar phenols (8 +/- 2 min), and the placebo (8 +/- 2 min), but not after the non-polar phenols (-0.4 +/- 3 min). Increases were not statistically different between supplements. These results indicate that the lag time of LDL-oxidation is increased after consumption of a meal. This increase is probably due to non-specific meal or time effects and not to phenols from olives or olive oil. Furthermore, these findings stress the need for adequate controlled studies to avoid misinterpretations of the data.
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.