Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial

2017 ◽  
Vol 28 ◽  
pp. 285-292 ◽  
Author(s):  
Rosa-M. Valls ◽  
Marta Farràs ◽  
Anna Pedret ◽  
Sara Fernández-Castillejo ◽  
Úrsula Catalán ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Phenolic Compounds ◽  
Endothelial Function ◽  
Olive Oil ◽  
Potential Role ◽  
Virgin Olive Oil ◽  
Double Blind ◽  
Randomized Controlled ◽  
Fat Soluble Vitamins

scholarly journals A Functional Virgin Olive Oil Enriched with Olive Oil and Thyme Phenolic Compounds Improves the Expression of Cholesterol Efflux-Related Genes: A Randomized, Crossover, Controlled Trial

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1732 ◽  
Author(s):  
Farràs ◽  
Arranz ◽  
Carrión ◽  
Subirana ◽  
Muñoz-Aguayo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Cholesterol Efflux ◽  
Mononuclear Cells ◽  
Controlled Trial ◽  
Virgin Olive Oil ◽  
Double Blind ◽  
Peripheral Blood Mononuclear ◽  
Chain Reactions ◽  
Control Intervention

The consumption of antioxidant-rich foods such as virgin olive oil (VOO) promotes high-density lipoprotein (HDL) anti-atherogenic capacities. Intake of functional VOOs (enriched with olive/thyme phenolic compounds (PCs)) also improves HDL functions, but the gene expression changes behind these benefits are not fully understood. Our aim was to determine whether these functional VOOs could enhance the expression of cholesterol efflux-related genes. In a randomized, double-blind, crossover, controlled trial, 22 hypercholesterolemic subjects ingested for three weeks 25 mL/day of: (1) a functional VOO enriched with olive oil PCs (500 mg/kg); (2) a functional VOO enriched with olive oil (250 mg/kg) and thyme PCs (250 mg/kg; FVOOT), and; (3) a natural VOO (olive oil PCs: 80 mg/kg, control intervention). We assessed whether these interventions improved the expression of cholesterol efflux-related genes in peripheral blood mononuclear cells by quantitative reverse-transcription polymerase chain reactions. The FVOOT intervention upregulated the expression of CYP27A1 (P = 0.041 and P = 0.053, versus baseline and the control intervention, respectively), CAV1 (P = 0.070, versus the control intervention), and LXRβ, RXRα, and PPARβ/δ (P = 0.005, P = 0.005, and P = 0.038, respectively, relative to the baseline). The consumption of a functional VOO enriched with olive oil and thyme PCs enhanced the expression of key cholesterol efflux regulators, such as CYP27A1 and nuclear receptor-related genes.

scholarly journals Potential Role of Olive Oil Phenolic Compounds in the Prevention of Neurodegenerative Diseases

Molecules ◽  
2015 ◽  
Vol 20 (3) ◽  
pp. 4655-4680 ◽  
Author(s):  
Jose Rodríguez-Morató ◽  
Laura Xicota ◽  
Montse Fitó ◽  
Magí Farré ◽  
Mara Dierssen ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Neurodegenerative Diseases ◽  
Olive Oil ◽  
Potential Role

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

2007 ◽  
Vol 98 (6) ◽  
pp. 1243-1250 ◽  
Author(s):  
Eva Gimeno ◽  
Karina de la Torre-Carbot ◽  
Rosa M. Lamuela-Raventós ◽  
Ana I. Castellote ◽  
Montserrat Fitó ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Phenolic Content ◽  
Oxidized Ldl ◽  
Controlled Trial ◽  
Virgin Olive Oil ◽  
Daily Intake ◽  
Double Blind ◽  
Olive Oils

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

scholarly journals Post-Prandial Effects of High-polyphenolic Extra Virgin Olive Oil on Endothelial Function in Adults at Risk for Type 2 Diabetes: A Randomized Controlled Crossover Trial

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 443-443
Author(s):  
Valentine Njike ◽  
Rockiy Ayettey ◽  
Judith Treu ◽  
Kimberly Doughty ◽  
David Katz
Keyword(s):  
Blood Pressure ◽  
Type 2 Diabetes ◽  
At Risk ◽  
Endothelial Function ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Refined Olive Oil ◽  
Randomized Controlled

Abstract Objectives The effects of olive oil on cardiovascular risk have been controversial. We compared the effects of high-polyphenolic extra virgin olive oil (EVOO) and refined olive oil without polyphenols on endothelial function (EF) in adults at risk for Type 2 diabetes. Methods Randomized, controlled, double-blind, crossover trial of 20 adults (mean age 56.1 years; 10 women, 10 men) at risk for Type 2 diabetes (i.e., as defined by either prediabetes or metabolic syndrome) assigned to one of two possible sequence permutations of two different single dose treatments (50 mL of high-polyphenolic EVOO or 50 mL of refined olive oil without polyphenols), with 1-week washout. Participants received their olive oils in a smoothie consisting of ½ cup frozen blueberries and 1 cup (8oz) low fat yogurt (Crowley low-fat vanilla) blended together and served in a 20 oz. plastic cup. Our primary outcome measure was EF measured as flow-mediated dilatation. Blood pressure was a secondary outcome measure. Participants were evaluated before and 2 hours after ingestion of their assigned olive oil treatment. Results EVOO acutely improved endothelial as compared to refined olive oil (1.2 ± 6.5% versus −3.6 ± 3.8%; P = 0.0086). No significant effects on systolic or diastolic blood pressure (i.e., −0.9 ± 7.1 mmHg versus −0.6 ± 9.8 mmHg; P = 0.9122 and −1.6 ± 5.0 mmHg versus −1.1 ± 7.6 mmHg; P = 0.8061 respectively) were observed. Conclusions High-polyphenolic EVOO acutely enhanced endothelial function in the study cohort, whereas refined olive oil did not. Blood pressure effects were not observed. The vascular effects of olive oil ingestion should specify the characteristics of the oil. Funding Sources Cobram Estate Extra Virgin Olive Oil.

scholarly journals Effect of extra-virgin olive oil on lipid profile and inflammatory biomarkers in patients undergoing coronary angiography: a randomized, controlled, clinical trial

2020 ◽  
Author(s):  
Nafiseh Khandouzi ◽  
Ali Zahedmehr ◽  
Javad Nasrollahzadeh
Keyword(s):  
Clinical Trial ◽  
Cardiovascular Risk ◽  
Coronary Angiography ◽  
Olive Oil ◽  
Whole Blood ◽  
Ex Vivo ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Controlled Clinical Trial ◽  
Randomized Controlled

Abstract Background Olive oil, rich in mono-unsaturated fatty acid and the main fat in the Mediterranean diet, has long been considered to be favorable for cardiovascular health. The present study was conducted to compare the effects of high polyphenol extra-virgin olive oil (EVOO) with low polyphenol refined olive oil (ROO) on some cardiovascular risk factors in patients undergoing coronary angiography. Methods In a randomized, controlled, parallel-arm, clinical trial, 40 patients (aged 54.83 ± 7.04 years) with at least one classic cardiovascular risk factor (hypertension, dyslipidemia, or diabetes) who referred to coronary angiography were randomly allocated to two groups and received 25 mL EVOO (n = 20) or ROO (n = 20) daily for 6 weeks. Fasting blood was collected and plasma lipids, malondialdehyde (MDA), C-reactive protein (CRP) as well as, inflammatory cytokines in ex-vivo lipopolysaccharide (LPS)-stimulated whole blood culture were measured at the baseline and after the dietary intervention. Results Baseline characteristics were similar between the two groups. Plasma LDL-cholesterol significantly reduced in EVOO group (-9.52 ± 20.44 vs 8.68 ± 18.77 mg/dL, p = 0.007 for EVOO and ROO respectively), whereas total cholesterol/HDL-cholesterol had no significant changes. EVOO resulted in significant reduction in plasma CRP (-0.40 ± 0.52 vs 0.007 ± 0.42 mg/L, p = 0.01 for EVOO and ROO respectively) and increased ex-vivo whole blood LPS-stimulated IL-10 production (12.13 ± 33.64 vs -17.47 ± 49.04 pg/mL, p = 0.035 for EVOO and ROO respectively). However, there were no significant differences in LPS-stimulated IL-6 and plasma MDA levels between the two groups. Conclusions Daily consumption of polyphenol-rich EVOO in subjects who have been under medical treatment with risk-reducing agents could additionally improve LDL-C and selected inflammatory markers. Trial registration: NCT03796780 at clinicaltrial.gov (12/29/2018)

scholarly journals The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2272 ◽  
Author(s):  
Katerina Sarapis ◽  
Colleen J. Thomas ◽  
Johanna Hoskin ◽  
Elena S. George ◽  
Wolfgang Marx ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Arterial Stiffness ◽  
Olive Oil ◽  
Dietary Intervention ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Potential Effect ◽  
Double Blind ◽  
Randomized Controlled

Extra virgin olive oil (EVOO) is suggested to be cardioprotective, partly due to its high phenolic content. We investigated the effect of extra virgin high polyphenol olive oil (HPOO) versus low polyphenol olive oil (LPOO) on blood pressure (BP) and arterial stiffness in healthy Australian adults. In a double-blind, randomized, controlled cross-over trial, 50 participants (age 38.5 ± 13.9 years, 66% female) were randomized to consume 60 mL/day of either HPOO (360 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a two-week washout period, participants crossed over to consume the alternate oil. Anthropometric data, peripheral BP, central BP and arterial stiffness were measured at baseline and follow up. No significant differences were observed in the changes from baseline to follow up between the two treatments. However, a significant decrease in peripheral and central systolic BP (SBP) by 2.5 mmHg (95% CI: −4.7 to −0.3) and 2.7 mmHg (95% CI: −4.7 to −0.6), respectively, was observed after HPOO consumption. Neither olive oil changed diastolic BP (DBP) or measures of arterial stiffness. The reductions in SBP after HPOO consumption provide evidence for a potentially widely accessible dietary intervention to prevent cardiovascular disease in a multiethnic population. Longer intervention studies and/or higher doses of EVOO polyphenols are warranted to elucidate the potential effect on DBP and arterial stiffness.

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