Effects of High-Phenolic Extra Virgin Olive Oil (EVOO) on the Lipid Profile of Patients with Hyperlipidemia: A Randomized Clinical Trial
Kourek C, Makaris E, Magiatis P, Zouganeli V, Benetou V, Briasoulis A, Xanthopoulos A, Paraskevaidis I, Melliou E, Koudounis G, Orfanos P
Nutrients · 2 citas
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Quién lo pagó
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- Financiación independiente
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Publicación
- Publicado
- 2025-08-02 · Nutrients · vol. 17 · número 15 · pág. 2543
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 3 citas · más que el 67% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 50 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Fatty Acid Research and Health · Nuts composition and effects
- Palabras clave
- extra virgin olive oil, polyphenols, hyperlipidemia, lipid profile, cholesterol, LDL cholesterol, HDL cholesterol, triglycerides, lipoprotein(a), apolipoprotein A-I, apolipoprotein B, dose-response relationship, cardiovascular risk
- MeSH
- humans, phenols, cholesterol, lipids, triglycerides, single-blind method, adult, aged, middle aged, female, male, cholesterol, ldl, hyperlipidemias, polyphenols, olive oil
11 autores
- Christos Kourek🇬🇷 · autor de correspondenciaNational and Kapodistrian University of Athens; NIMTS Hospital
- Emmanouil Makaris
- Prokopios Magiatis🇬🇷National and Kapodistrian University of Athens
- Virginia Zouganeli🇬🇷National and Kapodistrian University of Athens
- Vassiliki Benetou🇬🇷National and Kapodistrian University of Athens
- Αlexandros Briasoulis🇬🇷National and Kapodistrian University of Athens
- Andrew V. Xanthopoulos🇬🇷University Hospital of Larissa
- IOANNIS A. PARASKEVAIDIS🇬🇷National and Kapodistrian University of Athens
- Eleni Melliou🇬🇷National and Kapodistrian University of Athens
- Georgios Koudounis
- Philippos Orfanos🇬🇷National and Kapodistrian University of Athens
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background/objectives
Hyperlipidemia is a major risk factor for cardiovascular disease and atherosclerosis. Polyphenols found in polyphenol-rich extra virgin olive oil (EVOO) have been shown to possess strong antioxidant, anti-inflammatory, and cardioprotective properties. The present study aimed to assess the effects of two types of EVOO with different polyphenol content and dosages on the lipid profile of hyperlipidemic patients.
Methods
In this single-blind, randomized clinical trial, 50 hyperlipidemic patients were randomized to receive either a higher-dose, lower-phenolic EVOO (414 mg/kg phenols, 20 g/day) or a lower-dose, higher-phenolic EVOO (1021 mg/kg phenols, 8 g/day), for a period of 4 weeks. These doses were selected to ensure equivalent daily polyphenol intake in both groups (~8.3 mg of total phenols/day), based on chemical analysis performed using NMR spectroscopy. The volumes used (8-20 g/day) reflect typical daily EVOO intake and were well tolerated by participants. A group of 20 healthy individuals, separated into two groups, also received the two types of EVOO, respectively, for the same duration. Primary endpoints included blood levels of total blood cholesterol, low-density lipoprotein (LDL), high-density lipoprotein (HDL), triglycerides, lipoprotein-a (Lpa), and apolipoproteins A1 and B. Measurements were performed at baseline and at the end of the 4-week intervention. Linear mixed models were performed for the data analysis.
Results
The higher-phenolic, lower-dose EVOO group showed a more favorable change in total blood cholesterol (p = 0.045) compared to the lower-phenolic, higher-dose group. EVOO intake was associated with a significant increase in HDL (p p = 0.040) among hyperlipidemic patients in comparison to healthy individuals.
Conclusions
EVOO consumption significantly improved the lipid profile of hyperlipidemic patients. Higher-phenolic EVOO at lower dosages appears to be more effective in improving the lipid profile than lower-phenolic EVOO in higher dosages.
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