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2007-06-09

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Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/55083

Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial

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http://dx.doi.org/10.1017/S0007114507778698

Resum

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.

Matèries

Antioxidants, Colesterol, Lipoproteïnes de la sang, Oli d'oliva, Fenols, Vitamina E, Àcids grassos insaturats, Assaigs clínics, Homes, Persones grans, Àcid oleic, Lipoproteïnes de baixa densitat

Matèries (anglès)

Antioxidants, Cholesterol, Blood lipoproteins, Olive oil, Phenols, Vitamin E, Unsaturated fatty acids, Clinical trials, Men, Older people, Oleic acid, Low density lipoproteins

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Citació

GIMENO VÁZQUEZ, Eva, et al. Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial. British Journal of Nutrition. 2007. Vol. 98, núm. 6, pàgs. 1243-1250. ISSN 0007-1145. [consulta: 11 de maig de 2026]. Disponible a: https://hdl.handle.net/2445/55083

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