Beneficial effects of dietary supplementation with olive oil, oleic acid, or hydroxytyrosol in metabolic syndrome: Systematic review and meta-analysis

Pastor, Rafael; Bouzas, Cristina; Tur, Josep A.

doi:10.1016/j.freeradbiomed.2021.06.017

Cited by 76 publications

(43 citation statements)

References 120 publications

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“…Meanwhile, the prothrombotic state of the postprandial phase may also be attenuated by oleic acid [ 38 ]. In addition, linoleic acid, which can decrease the risk of cardiovascular diseases, was shown to be the second most abundant unsaturated fatty acid in emu oil, which can decrease [ 39 ]. These results indicated that after consumption, emu oil was possibly more beneficial to the human body.…”

Section: Discussionmentioning

confidence: 99%

Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil

Lan

Luo

et al. 2022

Nutrients

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In this study, the physicochemical properties, fatty acid composition, antioxidant activities, and in vitro as well as in vivo toxicological safety of emu oil were investigated. Emu oil was shown to have a low acid and peroxide value, low amounts of carotenoid and phenolic compounds, and high doses of oleic acid and linoleic acid. Furthermore, in a bacterial reverse mutation assay, emu oil demonstrated no change in the amount of revertant colonies for all strains. In a chromosomal assay, no aberrations occurred in any of the emu oil treatment groups (1.25, 2.5, and 5 μg/mL). In the bone marrow micronucleus test, emu oil up to 20 mL/kg showed no significant increase in the incidence of micronucleated polychromatic erythrocytes. Moreover, emu oil up to 19.3 mg/kg body weight did not affect body weight in an acute oral toxicity study. These results are crucial for the adoption of emu oil as an alternative source of edible oil.

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Section: Discussionmentioning

confidence: 99%

Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil

Lan

Luo

et al. 2022

Nutrients

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“…Statistical significance was only shown for OO, HT, and oleic acid’s antioxidant capacity related to components of MS. However, most studies compared OO with other MS treatment approaches, so the lack of statistical significance indicates OO’s non-inferiority rather than non-efficacy ( 97 ).…”

Section: Discussionmentioning

confidence: 99%

The clinical impact of an extra virgin olive oil enriched mediterranean diet on metabolic syndrome: Lights and shadows of a nutraceutical approach

et al. 2022

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For years it has been established that the only truly effective treatment of metabolic syndrome (MS) is lifestyle modification to prevent its cardiovascular (e.g., coronary artery disease and atherosclerosis), metabolic (e.g., diabetes mellitus), and hepatic (e.g., steatosis and non-alcoholic steatohepatitis) complications. The focal points of this approach are to increase physical activity and intake of a diet characterized by high quantities of fruits, vegetables, grains, fish, and low-fat dairy products, the so called mediterranean diet (MD); however, the added value of MD is the presence of extra virgin olive oil (EVOO), a healthy food with a high content of monounsaturated fatty acids, especially oleic acid, and variable concentrations (range 50–800 mg/kg) of phenols (oleuropein, ligstroside, and oleocanthal, and their derivatives, phenolic alcohols, such as hydroxytyrosol and tyrosol). Phenolic compounds not only determine EVOO’s main organoleptic qualities (oxidative stability, specific flavor, and taste features) but, theoretically, make it a source of antioxidant, anti-inflammatory, insulin-sensitizing, cardioprotective, antiatherogenic, neuroprotective, immunomodulatory, and anticancer activity. Although many studies have been carried out on EVOO’s clinical effects and attention toward this dietary approach (healthy and palatable food with strong nutraceutical activity) has become increasingly pressing, there are still many dark sides to be clarified, both in terms of actual clinical efficacy and biochemical and molecular activity. Thus, we reviewed the international literature, trying to show the state of the art about EVOO’s clinical properties to treat MS (along with correlated complications) and the future prospective of its nutraceutical use.

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“…Data on the effect of postprandial consumption of oleic acid-rich foods on triglyceride levels are conflicting, when some interventional studies showed that their values decrease, and in other studies, HDL cholesterol concentrations appear an increase. Replacing trans fats with oleic acid has been suggested to increase HDL cholesterol and lower triglyceride levels [24].…”

Section: Discussionmentioning

confidence: 99%

Trends in Food Innovation: An Interventional Study on the Benefits of Consuming Novel Functional Cookies Enriched with Olive Paste

Papagianni

Moulas

Loukas³

et al. 2021

Sustainability

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Olive paste may exert bioactivity due to its richness in bioactive components, such as oleic acid and polyphenols. The present interventional human study investigated if the fortification of cookies with olive paste and herbs may affect postprandial lipemia, oxidative stress, and other biomarkers in healthy volunteers. In a cross-over design, 10 healthy volunteers aged 20–30 years, consumed a meal, rich in fat and carbohydrates (50 g cookies). After a washout week, the same volunteers consumed the same cookie meal, enhanced with 20% olive paste. Blood sampling was performed before, 0.5 h, 1.5 h, and 3 h after eating. Total plasma antioxidant capacity according to FRAP, ABTS, and resistance to copper-induced plasma oxidation, serum lipids, glucose, uric acid, and antithrombotic activity in platelet-rich plasma were determined at each timepoint. There was a significant decrease in triglycerides’ concentration in the last 1.5 h in the intervention compared to the control group (p < 0.05). A tendency for a decrease in glucose levels and an increase in the plasma antioxidant capacity was observed 0.5 h and 1.5 h, respectively, in the intervention compared to the control group. The remaining biomarkers did not show statistically significant differences (p > 0.05). More clinical and epidemiological studies in a larger sample are necessary in order to draw safer conclusions regarding the effect of olive paste on metabolic biomarkers, with the aim to enhance the industrial production of innovative functional cookies with possible bioactivity.

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Beneficial effects of dietary supplementation with olive oil, oleic acid, or hydroxytyrosol in metabolic syndrome: Systematic review and meta-analysis

Cited by 76 publications

References 120 publications

Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil

Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil

The clinical impact of an extra virgin olive oil enriched mediterranean diet on metabolic syndrome: Lights and shadows of a nutraceutical approach

Trends in Food Innovation: An Interventional Study on the Benefits of Consuming Novel Functional Cookies Enriched with Olive Paste

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