Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation
Ahuja KD, Pittaway JK, Ball MJ
Nutrition (Burbank, Los Angeles County, Calif.) · 45 citas
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Alimentación controladaFinanciación no declaradaDatos 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
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2006-01-19 · Nutrition · vol. 22 · número 3 · págs. 259–265
- Editorial
- Elsevier BV
- Citado
- 90 citas · más que el 92% de estudios similares · 3.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 52 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY
- Áreas de investigación
- Antioxidant Activity and Oxidative Stress · Fatty Acid Research and Health · Edible Oils Quality and Analysis
- Palabras clave
- olive oil, serum lycopene, dietary fat, high-carbohydrate diet, lipid profile, HDL cholesterol, triglycerides, lipid oxidation, antioxidant status, coronary heart disease risk, carotenoids
- MeSH
- humans, carotenoids, cholesterol, triglycerides, plant oils, antioxidants, cross-over studies, oxidation-reduction, lipid peroxidation, adult, aged, middle aged, tasmania, female, male, lipid metabolism, cholesterol, ldl, cholesterol, hdl, olive oil, lycopene, solanum lycopersicum
3 autores
- Kdk Ahuja🇦🇺University of Tasmania
- Jane K. Pittaway🇦🇺University of Tasmania
- Madeleine J. Ball🇦🇺 · autor de correspondenciaUniversity of Tasmania
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
We compared the effect of two diets (a diet high in olive oil and a diet high in carbohydrate and low in olive oil) with high lycopene content and other controlled carotenoids on serum lycopene, lipids, and in vitro oxidation.
Methods
This was a randomized crossover dietary intervention study carried out in Launceston, Tasmania, Australia in healthy free-living individuals. Twenty-one healthy subjects who were 22 to 70 y old were recruited by advertisements in newspapers and a university newsletter. A randomized dietary intervention was done with two diets of 10 d each. One diet was high in olive oil and the other was high in carbohydrate and low in olive oil; the two diets contained the same basic foods and a controlled carotenoid content high in lycopene.
Results
Significant increases (P<0.001) in serum lycopene concentration on both diets were to similar final concentrations. Higher serum high-density lipoprotein cholesterol (P<0.01), lower ratio of total cholesterol to high-density lipoprotein (P<0.01), and lower triacylglycerols (P<0.05) occurred after the olive oil diet compared with the high-carbohydrate, low-fat diet. There was no difference in total antioxidant status and susceptibility of serum lipids to oxidation.
Conclusions
Serum lycopene level changes with dietary lycopene intake irrespective of the amount of fat intake. However, a diet high in olive oil and rich in lycopene may decrease the risk of coronary heart disease by improving the serum lipid profile compared with a high-carbohydrate, low-fat, lycopene-rich diet.
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