Olive Oils High in Phenolic Compounds Modulate Oxidative/Antioxidative Status in Men

Abstract

The aim of the present study was to evaluate whether olive oils high in phenolic compounds influence the oxidative/antioxidative status in humans. Healthy men (n = 12) participated in a double-blind, randomized, crossover study in which 3 olive oils with low (LPC), moderate (MPC), and high (HPC) phenolic content were given as raw doses (25 mL/d) for 4 consecutive days preceded by 10-d washout periods. Volunteers followed a strict very low-antioxidant diet the 3 d before and during the intervention periods. Short-term consumption of olive oils decreased plasma oxidized LDL (oxLDL), 8-oxo-dG in mitochondrial DNA and urine, malondialdehyde in urine (P < 0.05 for linear trend), and increased HDL cholesterol and glutathione peroxidase activity (P < 0.05 for linear trend), in a dose-dependent manner with the phenolic content of the olive oil administered. At d 4, oxLDL after MPC and HPC, and 8-oxo-dG after HPC administration (25 mL, respectively), were reduced when the men were in the postprandial state (P < 0.05). Phenolic compounds in plasma increased dose dependently during this stage with the phenolic content of the olive oils at 1, 2, 4, and 6 h, respectively (P < 0.01). Their concentrations increased in plasma and urine samples in a dose-dependent manner after short-term consumption of the olive oils (P < 0.01). In conclusion, the olive oil phenolic content modulated the oxidative/antioxidative status of healthy men who consumed a very low-antioxidant diet.

Effects of Olive Oil and Grape Seed Oil on Lipid Profile and Blood Pressure in Patients with Hyperlipidemia: A Randomized Clinical Trial

“…An explanation for the lack of significant effects on other lipid profiles is that fatty acids are not the only factors for the lipid lowering effect of these oils. For example, some studies affirm that the phenolic content of OO and GSO can account for more benefits on other lipid profiles than those provided by the fatty acid content [13] [18]. And this is Consistent with results obtained after phenolic-rich food consumption in other studies [19].…”

Extra‐virgin vs. refined olive oil on postprandial hemostatic markers in healthy subjects

“…Our data are in line with long-and short-term and postprandial studies showing cardiovascular benefits and protection of endogenous antioxidant defences by EVOO [5][6][7]. In the postprandial state, TG-rich lipoproteins support the 31.3 ± 6.2 32.3 ± 7.8…”

The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NO• response of isolated rat aorta

“…For instance, in Greece, the mean yearly intake is ϳ15 kg per person. Consumption of a real-life dose of 25 ml of olive oil per day (containing ϳ1 mg of hydroxytyrosol) leads to a plasma hydroxytyrosol concentration of 50 nM (22) to 160 nM (12).…”