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

摘要

Olive oil decreases the risk of cardiovascular disease. 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 concn. of oleic acid and antioxidants (phenolic compounds and vitamin E) in plasma and LDL were compared after consumption of 3 similar olive oils, but with differences in their phenolic content. 30 healthy volunteers participated in a placebo-controlled, double-blind, crossover, randomized supplementation trial. Virgin, common and refined olive oils were administered during 3 periods of 3 wk separated by a 2-wk washout period. Participants were requested to ingest a daily dose of 25 ml raw olive oil, distributed over the 3 meals of the day, during intervention periods. All 3 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 concn. of phenolic compounds in LDL was directly correlated with the phenolic concn. 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. These results support the hypothesis that a daily intake of virgin olive oil promotes protective LDL changes ahead of its oxidation.