Financiado en parte por Cobram Estate Pty. Ltd
Extra virgin olive oil high in polyphenols improves antioxidant status in adults: a double-blind, randomized, controlled, cross-over study (OLIVAUS)
Sarapis K, George ES, Marx W, Mayr HL, Willcox J, Esmaili T, Powell KL, Folasire OS, Lohning AE, Garg M, Thomas CJ, Itsiopoulos C, Moschonis G
European journal of nutrition · 33 citas
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Alimentación controladaFinanciado por la industriaSolo 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
- Financiado por la industria
- Universidad u hospital
- La Trobe University
- Empresa
- Cobram Estate Pty. Ltd
- Universidad u hospital
- La Trobe University Understanding Disease Research Focus Area
Según 3 financiadores declarados.
Publicación
- Publicado
- 2021-10-30 · Eur J Nutr · vol. 61 · número 2 · págs. 1073–1086
- Editorial
- Springer Science+Business Media
- Citado
- 37 citas · más que el 88% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 44 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Phytochemicals and Antioxidant Activities · Fatty Acid Research and Health
- Palabras clave
- extra virgin olive oil, olive oil polyphenols, antioxidant status, oxidative stress, oxidized LDL, total antioxidant capacity, C-reactive protein, inflammation, abdominal obesity, cardiometabolic risk, dietary intervention
- MeSH
- humans, plant oils, antioxidants, cross-over studies, adult, middle aged, australia, female, male, young adult, polyphenols, olive oil
13 autores
- Katerina Sarapis🇦🇺La Trobe University
- Elena S. George🇦🇺Deakin University; La Trobe University
- Wolfgang Marx🇦🇺Deakin University; La Trobe University
- Hannah L. Mayr🇦🇺Bond University; La Trobe University; Princess Alexandra Hospital
- Jane Catherine Willcox🇦🇺Deakin University; The University of Queensland; La Trobe University
- Tammy Esmaili🇦🇺La Trobe University
- Katie Powell🇦🇺Bond University
- Oladayo S. Folasire🇦🇺Bond University
- Anna Elizabeth Lohning🇦🇺Bond University
- Manohar L. Garg🇦🇺University of Newcastle Australia
- Colleen J. Thomas🇦🇺La Trobe University
- Catherine Itsiopoulos🇦🇺La Trobe University; RMIT University
- George Moschonis🇦🇺 · autor de correspondenciaLa Trobe University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Olive oil polyphenols have been associated with cardiovascular health benefits. This study examined the antioxidant and anti-inflammatory effect of extra-virgin high polyphenol olive oil (HPOO) vs. low polyphenol olive oil (LPOO) in healthy Australian adults.
Methods
In a double-blind cross-over trial, 50 participants (aged 38.5 ± 13.9 years, 66% females) were randomized to consume 60 mL/day of HPOO (320 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a 2-week wash-out period, participants crossed-over to the alternate treatment. Plasma oxidized low-density lipoprotein (ox-LDL), total antioxidant capacity (TAC), high-sensitivity C-reactive protein (hs-CRP) and anthropometrics were measured at baseline and follow-up.
Results
Fourty-three participants completed the study. Although there were no significant differences between treatments in the total sample, plasma ox-LDL decreased by 6.5 mU/mL (95%CI - 12.4 to - 0.5) and TAC increased by 0.03 mM (95% CI 0.006-0.05) only in the HPOO arm. Stratified analyses were also performed by cardiovascular disease risk status defined by abdominal obesity (WC > 94 cm in males, > 80 cm in females) or inflammation (hs-CRP > 1 mg/L). In the subgroup with abdominal obesity, ox-LDL decreased by 13.5 mU/mL (95% CI - 23.5 to - 3.6) and TAC increased by 0.04 mM (95% CI 0.006-0.07) only after HPOO consumption. In the subgroup with inflammation, hs-CRP decreased by 1.9 mg/L (95% CI - 3.7 to -0.1) only in the HPOO arm.
Conclusions
Although there were no significant differences between treatments, the changes observed after HPOO consumption demonstrate the antioxidant and anti-inflammatory effect of this oil, which is more pronounced in adults with high cardiometabolic risk (Clinical Trial Registration: ACTRN12618000706279).
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