Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study
Moschandreas J, Vissers MN, Wiseman S, van Putte KP, Kafatos A
European journal of clinical nutrition · 30 citas
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Alimentación controladaSolo 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 independiente
- Universidad u hospital
- Wageningen University and Research
Según 1 financiador declarado.
Publicación
- Publicado
- 2002-09-24 · Eur J Clin Nutr · vol. 56 · número 10 · págs. 1024–1029
- Editorial
- Springer Nature
- Citado
- 43 citas · más que el 85% de estudios similares · 2.0× el promedio de su campo
- Referencias
- 24 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, smokers, oxidative stress biomarkers, lipid peroxidation, protein oxidation, antioxidant capacity, malondialdehyde, lipid hydroperoxides, protein carbonyls, dietary intervention
- MeSH
- humans, malondialdehyde, phenols, plant oils, proteins, fasting, cross-over studies, single-blind method, smoking, oxidation-reduction, lipid peroxidation, dose-response relationship, drug, adult, greece, female, male, biomarkers, olive oil
5 autores
- Joanna A. Moschandreas🇬🇷University of Crete
- Maud N. Vissers🇳🇱Wageningen University & Research
- S.A. Wiseman🇳🇱Unilever Research and Development Vlaardingen
- Karel P. A. M. van Putte🇳🇱Unilever Research and Development Vlaardingen
- Anthony Kafatos🇬🇷 · autor de correspondenciaUniversity of Crete
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To examine the effect of a low phenol olive oil and high phenol olive oil on markers of oxidation and plasma susceptibility to oxidation in normolipaemic smokers.
Design
Randomized single-blind cross-over trial with two intervention periods.
Setting
The Medical School and University Hospital of the University of Crete, Heraklion, Crete, Greece.
Subjects
Twenty-five healthy males and females completed the study.
Interventions
Each intervention was of three weeks duration and intervention periods were separated by a two week washout. Seventy grams of extra virgin olive oil was supplied to each subject per day in the intervention periods. The olive oils supplied differed in their phenol content by 18.6 mg/day. Two fasting venous blood samples were taken at the end of each intervention period.
Results
The markers of antioxidant capacity measured in fasting plasma samples (total plasma resistance to oxidation, concentrations of protein carbonyl as a marker of protein oxidation, malondialdehyde and lipid hydroperoxides as markers of lipid oxidation and the ferric reducing ability of plasma) did not differ significantly between the low and high phenol olive oil diets.
Conclusions
No effect of olive oil phenols on markers of oxidation in smokers was detected. It may be that the natural concentrations of phenols in olive oil are too low to produce an effect in the post-absorptive phase. Possible reasons for period effects and interactions between diet and administration period need attention to aid further cross-over trials of this kind.
Sponsorship
Unilever Research Vlaardingen, The Netherlands.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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