Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial
Gimeno E, de la Torre-Carbot K, Lamuela-Raventós RM, Castellote AI, Fitó M, de la Torre R, Covas MI, López-Sabater MC
The British journal of nutrition · 43 citas
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Alimentación controladaDatos 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 independiente
- Universidad u hospital
- Universitat de Barcelona
- Gobierno
- Ministerio de Ciencia y Tecnología
Según 2 financiadores declarados.
Publicación
- Publicado
- 2007-07-09 · Br J Nutr · vol. 98 · número 6 · págs. 1243–1250
- Editorial
- Cambridge University Press
- Citado
- 76 citas · más que el 85% de estudios similares · 2.0× el promedio de su campo
- Referencias
- 70 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Edible Oils Quality and Analysis · Fatty Acid Research and Health · Nuts composition and effects
- Palabras clave
- olive oil, low-density lipoprotein, phenolic compounds, oleic acid, vitamin E, LDL oxidation, virgin olive oil, refined olive oil, dietary supplementation, cardiovascular risk, plasma lipids
- MeSH
- humans, phenols, vitamin e, dietary fats, unsaturated, oleic acid, lipoproteins, ldl, plant oils, antioxidants, cross-over studies, double-blind method, adult, aged, aged, 80 and over, middle aged, male, cholesterol, ldl, cholesterol, hdl, olive oil
8 autores
- E Gimeno🇪🇸Universitat de Barcelona
- Karina de la Torre‐Carbot🇪🇸Universitat de Barcelona
- Rosa Maria Lamuela-Raventós🇪🇸Universitat de Barcelona
- Ana Isabel Castellote🇪🇸Universitat de Barcelona
- Montserrat Fitó🇪🇸Municipal Institute for Medical Research; Hospital del Mar Research Institute
- Rafael de la Torre🇪🇸Municipal Institute for Medical Research; Hospital del Mar Research Institute
- María‐Isabel Covas🇪🇸Municipal Institute for Medical Research; Hospital del Mar Research Institute
- M. Carmen López‐Sabater🇪🇸 · autor de correspondenciaUniversitat de Barcelona
Resumen
El texto original del estudio, en el idioma en que se publicó.
Olive oil decreases the risk of CVD. This effect may be due to the fatty acid profile of the oil, but it may also be due to its antioxidant content which differs depending on the type of olive oil. In this study, the concentrations of oleic acid and antioxidants (phenolic compounds and vitamin E) in plasma and LDL were compared after consumption of three similar olive oils, but with differences in their phenolic content. Thirty healthy volunteers participated in a placebo-controlled, double-blind, crossover, randomized supplementation trial. Virgin, common, and refined olive oils were administered during three periods of 3 weeks separated by a 2-week washout period. Participants were requested to ingest a daily dose of 25 ml raw olive oil, distributed over the three meals of the day, during intervention periods. All three olive oils caused an increase in plasma and LDL oleic acid (P < 0.05) content. Olive oils rich in phenolic compounds led to an increase in phenolic compounds in LDL (P < 0.005). The concentration of phenolic compounds in LDL was directly correlated with the phenolic concentration in the olive oils. The increase in the phenolic content of LDL could account for the increase of the resistance of LDL to oxidation, and the decrease of the in vivo oxidized LDL, observed in the frame of this trial. Our results support the hypothesis that a daily intake of virgin olive oil promotes protective LDL changes ahead of its oxidation.
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