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Effect of ingestion of virgin olive oil on human low-density lipoprotein composition.
Eur J Clin Nutr. 2002 Feb; 56(2):114-20.EJ

Abstract

OBJECTIVE

To measure the incorporation of oleic acid and antioxidants (phenols and vitamin E) to low density lipoprotein (LDL) after acute and short-term ingestion of virgin olive oil. To study whether this incorporation contributes to an increase in LDL resistance to oxidation.

SETTING

Department of Food and Nutrition, University of Barcelona, Spain and Department of Lipids and Cardiovascular Epidemiology, IMIM, Barcelona, Spain.

SUBJECTS

Sixteen healthy volunteers aged 25-65 y.

DESIGN AND INTERVENTIONS

To observe the change in the fatty acid profile, vitamin E, phenolic compounds and LDL oxidation-related variables after the postprandial phase and after daily ingestion of olive oil for one week.

RESULTS

Few changes were observed in the postprandial phase. However, after a week of olive oil consumption there was an increase in oleic acid (P=0.015), vitamin E (P=0.047), phenolics (P=0.021) and lag time (P=0.000), and a decrease in the maximum amount of dienes (P=0.045) and oxidation rate (P=0.05).

CONCLUSION

After ingestion of virgin olive oil, an increase in antioxidants and oleic acid in LDL was observed as well as an improvement of LDL resistance to oxidation. Our results support the idea that daily ingestion of virgin olive oil could protect LDL from oxidation.

SPONSORSHIP

This study was supported by a research grant from Spain (ALI 97-1607-C02-02).

Authors+Show Affiliations

Department de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Barcelona, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11857044

Citation

Gimeno, E, et al. "Effect of Ingestion of Virgin Olive Oil On Human Low-density Lipoprotein Composition." European Journal of Clinical Nutrition, vol. 56, no. 2, 2002, pp. 114-20.
Gimeno E, Fitó M, Lamuela-Raventós RM, et al. Effect of ingestion of virgin olive oil on human low-density lipoprotein composition. Eur J Clin Nutr. 2002;56(2):114-20.
Gimeno, E., Fitó, M., Lamuela-Raventós, R. M., Castellote, A. I., Covas, M., Farré, M., de La Torre-Boronat, M. C., & López-Sabater, M. C. (2002). Effect of ingestion of virgin olive oil on human low-density lipoprotein composition. European Journal of Clinical Nutrition, 56(2), 114-20.
Gimeno E, et al. Effect of Ingestion of Virgin Olive Oil On Human Low-density Lipoprotein Composition. Eur J Clin Nutr. 2002;56(2):114-20. PubMed PMID: 11857044.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of ingestion of virgin olive oil on human low-density lipoprotein composition. AU - Gimeno,E, AU - Fitó,M, AU - Lamuela-Raventós,R M, AU - Castellote,A I, AU - Covas,M, AU - Farré,M, AU - de La Torre-Boronat,M C, AU - López-Sabater,M C, PY - 2001/03/07/received PY - 2001/06/20/revised PY - 2001/06/22/accepted PY - 2002/2/22/pubmed PY - 2002/5/31/medline PY - 2002/2/22/entrez SP - 114 EP - 20 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 56 IS - 2 N2 - OBJECTIVE: To measure the incorporation of oleic acid and antioxidants (phenols and vitamin E) to low density lipoprotein (LDL) after acute and short-term ingestion of virgin olive oil. To study whether this incorporation contributes to an increase in LDL resistance to oxidation. SETTING: Department of Food and Nutrition, University of Barcelona, Spain and Department of Lipids and Cardiovascular Epidemiology, IMIM, Barcelona, Spain. SUBJECTS: Sixteen healthy volunteers aged 25-65 y. DESIGN AND INTERVENTIONS: To observe the change in the fatty acid profile, vitamin E, phenolic compounds and LDL oxidation-related variables after the postprandial phase and after daily ingestion of olive oil for one week. RESULTS: Few changes were observed in the postprandial phase. However, after a week of olive oil consumption there was an increase in oleic acid (P=0.015), vitamin E (P=0.047), phenolics (P=0.021) and lag time (P=0.000), and a decrease in the maximum amount of dienes (P=0.045) and oxidation rate (P=0.05). CONCLUSION: After ingestion of virgin olive oil, an increase in antioxidants and oleic acid in LDL was observed as well as an improvement of LDL resistance to oxidation. Our results support the idea that daily ingestion of virgin olive oil could protect LDL from oxidation. SPONSORSHIP: This study was supported by a research grant from Spain (ALI 97-1607-C02-02). SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/11857044/Effect_of_ingestion_of_virgin_olive_oil_on_human_low_density_lipoprotein_composition_ L2 - https://doi.org/10.1038/sj.ejcn.1601293 DB - PRIME DP - Unbound Medicine ER -