Financiado en parte por The Nisshin OilliO Group (Japan)
Age-Related Effects of Olive Oil Polyphenol Ingestion on Oxidation of Low-Density Lipoprotein in Healthy Japanese Men: A Randomized Controlled Double-Blind Crossover Trial
Tsujino S, Sadamitsu S, Nosaka N, Fushimi T, Kishimoto Y, Kondo K
Nutrients · 0 citas
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- Ensayo controlado aleatorizado (indexado por PubMed)
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Quién lo pagó
- Financiación
- Financiado por la industria
- Empresa
- The Nisshin OilliO Group (Japan)
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2024-10-01 · Nutrients · vol. 16 · número 19 · pág. 3342
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 1 cita · más que el 30% de estudios similares · 0.1× el promedio de su campo
- Referencias
- 54 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Phytochemicals and Antioxidant Activities · Antioxidant Activity and Oxidative Stress
- Palabras clave
- olive oil polyphenols, LDL oxidation, malondialdehyde-modified LDL, extra virgin olive oil, refined olive oil, age effects, dietary polyphenol intake, antioxidant activity, Japanese men, cardiovascular risk
- MeSH
- humans, malondialdehyde, lipoproteins, ldl, antioxidants, cross-over studies, double-blind method, age factors, oxidation-reduction, adult, middle aged, japan, male, polyphenols, olive oil, east asian people
6 autores
- Shogo Tsujino🇯🇵 · autor de correspondenciaThe Nisshin OilliO Group (Japan)
- Shohei Sadamitsu🇯🇵The Nisshin OilliO Group (Japan)
- Naohisa Nosaka🇯🇵The Nisshin OilliO Group (Japan)
- Tatsuya Fushimi🇯🇵The Nisshin OilliO Group (Japan)
- Yoshimi Kishimoto🇯🇵Setsunan University
- Kazuo N. Kondo🇯🇵Ochanomizu University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The function of olive oil polyphenols in suppressing the oxidation of low-density lipoprotein (LDL) is well-known in Europeans. However, it remains unclear whether olive oil polyphenols exert antioxidant effects in Japanese people.
Objectives
The objective of this study was to determine whether the ingestion of olive oil polyphenols suppresses LDL oxidation in the Japanese population and whether this effect depends on age.
Methods
This randomized controlled double-blind crossover trial with a 2-week washout enrolled 80 healthy Japanese men aged 35-64 years. Participants ingested either 14 g of extra virgin olive oil containing 5.0 mg of olive oil polyphenols (test food) or 14 g of refined olive oil containing 0.3 mg of olive oil polyphenols (control food) for 3 weeks. The primary outcome was oxidized LDL (malondialdehyde-modified LDL; MDA-LDL). Subgroup analyses based on age (35-50 and 51-64 years) were also performed.
Results
In all of the participants (35-64 years), there were no significant differences in MDA-LDL between the control and test groups. However, in the 35-50 years subgroup, ingestion of olive oil polyphenols led to a significantly larger reduction in MDA-LDL as compared with the control group (p < 0.025).
Conclusions
The significantly lower dietary total polyphenol intake of the 35-50 years subgroup compared to the 51-64 years subgroup suggests that the suppressive function of olive oil polyphenol intake on LDL oxidation in Japanese men is influenced by dietary habits and is more clearly demonstrated in the younger age population with a relatively low total polyphenol intake.
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