The Metabolic and Analytical Changes of Healthy Volunteers upon Intake of Portuguese Extra Virgin Olive Oil: A Comparison Study between Pre- and Post-Intervention

Abstract

(1) Background: Extra virgin olive oil (EVOO) is studied mostly for its health benefits in preventing non-communicable chronic diseases, particularly within a Mediterranean dietary pattern. However, few studies have addressed the effect of EVOO in healthy individuals, prior to an established disease. This study aims to evaluate the impact of Northern Portuguese polyphenol-rich EVOO (NPPR-EVOO) consumption on various important clinical parameters in healthy adult volunteers. (2) Methods: This quasi-experimental intervention study assessed the impact of NPPR-EVOO for a period of 100 days. Serum total cholesterol, HbA1c, HDL-c, LDL-c, and CRP, and anthropometric measures—waist and hip perimeters, hand grip strength, and body fat—were assessed and food logs were analyzed. (3) Results: Serum HbA1c (5.12 ± 0.32%; 4.93 ± 0.24, p = 0.000) and LDL-c (96.50 ± 28.57 mg/dL; 87.41 ± 31.38 mg/dL, p = 0.017) significantly decreased following NPPR-EVOO. Also, daily energy significantly increased, but no changes in other dietary parameters, or anthropometry, were seen. Adherence to the Mediterranean diet did not explain the differences found in individuals regarding serum lipid profile and HbA1c, reinforcing the role of EVOO’s effect. (4) Conclusions: NPPR-EVOO lowered the serum levels of LDL cholesterol and HbA1c, providing clues on the effect of EVOO-putative health benefits. These results pave the way for a deeper exploration of EVOO as a functional food.

The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars

“…During the ripening of olives, the composition of the oil changes, but these changes are not the same for all cultivars [37]. Levantinka (d-f) and Lastovka (g-i) depending on the harvest time (1)(2)(3)(4)(5)(6) and the year of study (2013, 2014 and 2015). The products of specific enzyme activity are 9-hydroperoxylinolic acid (9-HPOD) and 13-hydroperoxylinolic acid (13-HPOD).…”

“…Virgin olive oil (VOO), a food with high nutritional value and unique sensory properties, is associated with the Mediterranean diet, whose benefits for human health have been described in several scientific papers [1][2][3]. Among the positive sensory properties of VOO, besides pungency and bitterness, is fruitiness, which is described as the set of aromatic properties that characterise the oil obtained from healthy and fresh, green or ripe fruit, depending on the cultivar, and observation can be direct or indirect, i.e., retronasal.…”

“…Figure 1. The figure shows the results of the specific activity of lipoxygenase (LOX) (nmol min −1 mg −1 proteins) in the cultivars Oblica (a-c),Levantinka (d-f) and Lastovka (g-i) depending on the harvest time(1)(2)(3)(4)(5)(6) and the year of study(2013, 2014 and 2015). The products of specific enzyme activity are 9-hydroperoxylinolic acid (9-HPOD) and 13-hydroperoxylinolic acid (13-HPOD).…”