Acute combined effects of olive oil and wine on pressure wave reflections: another beneficial influence of the Mediterranean diet antioxidants?
Papamichael CM, Karatzi KN, Papaioannou TG, Karatzis EN, Katsichti P, Sideris V, Zakopoulos N, Zampelas A, Lekakis JP
Journal of hypertension · 19 citas
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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
- 2008-02-01 · J Hypertens · vol. 26 · número 2 · págs. 223–229
- Editorial
- Lippincott Williams & Wilkins
- Citado
- 41 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
- 43 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · OTHER-OA
- Áreas de investigación
- Cardiovascular Health and Disease Prevention · Nutritional Studies and Diet · Phytochemicals and Antioxidant Activities
- Palabras clave
- olive oil, wine, Mediterranean diet, antioxidants, pressure wave reflection, aortic augmentation index, central hemodynamics, postprandial effects, red wine, white wine, refined olive oil, applanation tonometry
- MeSH
- radial artery, humans, hypertension, plant oils, plant preparations, antioxidants, cross-over studies, double-blind method, manometry, feeding behavior, diet, mediterranean, blood pressure, pulsatile flow, wine, adult, female, male, olive oil
9 autores
- Christos M. Papamichael🇬🇷National and Kapodistrian University of Athens; Alexandra Hospital
- Kalliopi Karatzi🇬🇷 · autor de correspondenciaNational and Kapodistrian University of Athens; Harokopio University of Athens; Alexandra Hospital
- Theodore G. Papaioannou🇬🇷National and Kapodistrian University of Athens; Alexandra Hospital
- Emmanouil N. Karatzis🇬🇷National and Kapodistrian University of Athens; Alexandra Hospital
- Paraskevi Katsichti🇬🇷National and Kapodistrian University of Athens; Alexandra Hospital
- Vasilis Sideris🇬🇷National and Kapodistrian University of Athens; Alexandra Hospital
- Νικόλαος Ζακόπουλος🇬🇷National and Kapodistrian University of Athens; Alexandra Hospital
- Antonis Zampelas🇬🇷Agricultural University of Athens
- John P Lekakis🇬🇷National and Kapodistrian University of Athens; Alexandra Hospital
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives
Combined consumption of olive oil and wine is common in the Mediterranean diet, but there are no data concerning their synergistic haemodynamic response. We sought to determine the combined postprandial effects of wine and olive oil on wave reflections and central haemodynamics.
Methods
Fifteen healthy subjects consumed four standard meals on different days, containing 50 g of olive oil and 250 ml of wine, in a randomized cross-over study design. Two types of wine [red (R) and white (W)] and two types of olive oil [green (G) and refined (O) (rich and poor in antioxidants, respectively)] were used in all possible combinations (RO, RG, WO and WG). Applanation tonometry and aortic pulse wave analysis were performed when fasting and 1, 2 and 3 h postprandially. A second group of 15 healthy individuals matched for age, gender and body mass index served as the control group.
Results
All meals decreased AIx (RO and RG, P < 0.001; WO, P = 0.007; and WG, P = 0.039). The AIx reduction after RG, RO, WO and WG was significantly different from the respective AIx response of the control group. No difference was observed in the reduction of AIx between sessions, but a significantly earlier peak decrease in AIx, as well as a more prolonged decreasing effect, was observed after RG and RO consumption compared to WO and WG. Central systolic and diastolic pressures were diminished after all four combinations of wine and olive oil (P < 0.05).
Conclusions
Combined consumption of wine and olive oil provided beneficial postprandial effects on haemodynamics. These findings reveal an additional favourable effect of components of the Mediterranean diet on haemodynamics in the postprandial state.
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