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Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans.
Free Radic Biol Med. 2006 Feb 15; 40(4):608-16.FR

Abstract

Olive oil phenolic compounds are potent antioxidants in vitro, but evidence for antioxidant action in vivo is controversial. We examined the role of the phenolic compounds from olive oil on postprandial oxidative stress and LDL antioxidant content. Oral fat loads of 40 mL of similar olive oils, but with high (366 mg/kg), moderate (164 mg/kg), and low (2.7 mg/kg) phenolic content, were administered to 12 healthy male volunteers in a cross-over study design after a washout period in which a strict antioxidant diet was followed. Tyrosol and hydroxytyrosol, phenolic compounds of olive oil, were dose-dependently absorbed (p<0.001). Total phenolic compounds in LDL increased at postprandial state in a direct relationship with the phenolic compounds content of the olive oil ingested (p<0.05). Plasma concentrations of tyrosol, hydroxytyrosol, and 3-O-methyl-hydroxytyrosol directly correlated with changes in the total phenolic compounds content of the LDL after the high phenolic compounds content olive oil ingestion. A 40 mL dose of olive oil promoted a postprandial oxidative stress, the degree of LDL oxidation being lower as the phenolic content of the olive oil administered increases. In conclusion, olive oil phenolic content seems to modulate the LDL phenolic content and the postprandial oxidative stress promoted by 40 mL olive oil ingestion in humans.

Authors+Show Affiliations

Lipids and Cardiovascular Epidemiology Unit, Institut Municipal d'Investigació Mèdica (IMIM), 08003 Barcelona, Spain. mcovas@imim.esNo affiliation info availableNo affiliation info availableNo affiliation info availableNo 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
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16458191

Citation

Covas, María-Isabel, et al. "Postprandial LDL Phenolic Content and LDL Oxidation Are Modulated By Olive Oil Phenolic Compounds in Humans." Free Radical Biology & Medicine, vol. 40, no. 4, 2006, pp. 608-16.
Covas MI, de la Torre K, Farré-Albaladejo M, et al. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Radic Biol Med. 2006;40(4):608-16.
Covas, M. I., de la Torre, K., Farré-Albaladejo, M., Kaikkonen, J., Fitó, M., López-Sabater, C., Pujadas-Bastardes, M. A., Joglar, J., Weinbrenner, T., Lamuela-Raventós, R. M., & de la Torre, R. (2006). Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Radical Biology & Medicine, 40(4), 608-16.
Covas MI, et al. Postprandial LDL Phenolic Content and LDL Oxidation Are Modulated By Olive Oil Phenolic Compounds in Humans. Free Radic Biol Med. 2006 Feb 15;40(4):608-16. PubMed PMID: 16458191.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. AU - Covas,María-Isabel, AU - de la Torre,Karina, AU - Farré-Albaladejo,Magí, AU - Kaikkonen,Jari, AU - Fitó,Montserrat, AU - López-Sabater,Carmen, AU - Pujadas-Bastardes,María A, AU - Joglar,Jesus, AU - Weinbrenner,Tanja, AU - Lamuela-Raventós,Rosa M, AU - de la Torre,Rafael, Y1 - 2005/10/18/ PY - 2005/08/17/received PY - 2005/09/09/accepted PY - 2006/2/7/pubmed PY - 2006/5/4/medline PY - 2006/2/7/entrez SP - 608 EP - 16 JF - Free radical biology & medicine JO - Free Radic Biol Med VL - 40 IS - 4 N2 - Olive oil phenolic compounds are potent antioxidants in vitro, but evidence for antioxidant action in vivo is controversial. We examined the role of the phenolic compounds from olive oil on postprandial oxidative stress and LDL antioxidant content. Oral fat loads of 40 mL of similar olive oils, but with high (366 mg/kg), moderate (164 mg/kg), and low (2.7 mg/kg) phenolic content, were administered to 12 healthy male volunteers in a cross-over study design after a washout period in which a strict antioxidant diet was followed. Tyrosol and hydroxytyrosol, phenolic compounds of olive oil, were dose-dependently absorbed (p<0.001). Total phenolic compounds in LDL increased at postprandial state in a direct relationship with the phenolic compounds content of the olive oil ingested (p<0.05). Plasma concentrations of tyrosol, hydroxytyrosol, and 3-O-methyl-hydroxytyrosol directly correlated with changes in the total phenolic compounds content of the LDL after the high phenolic compounds content olive oil ingestion. A 40 mL dose of olive oil promoted a postprandial oxidative stress, the degree of LDL oxidation being lower as the phenolic content of the olive oil administered increases. In conclusion, olive oil phenolic content seems to modulate the LDL phenolic content and the postprandial oxidative stress promoted by 40 mL olive oil ingestion in humans. SN - 0891-5849 UR - https://www.unboundmedicine.com/medline/citation/16458191/Postprandial_LDL_phenolic_content_and_LDL_oxidation_are_modulated_by_olive_oil_phenolic_compounds_in_humans_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0891-5849(05)00565-4 DB - PRIME DP - Unbound Medicine ER -