![[Feedback]](/icons/banner/feedbackACT.gif){kind=icon}
![[For Subscribers]](/icons/banner/subscriberACT.gif){kind=icon}
![[Archive]](/icons/banner/archiveACT.gif){kind=icon}
![[Search]](/icons/banner/searchACT.gif){kind=icon}
![[Contents]](/icons/banner/tocACT.gif){kind=icon}
|
|
|
|
|
||
2
*
Institute of Nutrition and Food Technology,
Department of Biochemistry and Molecular Biology, Faculty of Pharmacy,
**
Department of Physiology and,
Department of Vascular Surgery, Clinic Hospital, University of Granada, 18071 Granada, Spain
2To whom correspondence and reprints requests should be addressed.
Patients with peripheral vascular disease (Fontaine stage II) are
characterized by ischemia of the lower extremities, atherosclerosis and
alteration of blood coagulation and fibrinolysis. A randomized,
two-period, crossover design was used to compare the effects of
extra-virgin (VO) and refined olive (RO) oils on plasma lipids and
lipoprotein composition and LDL oxidation susceptibility in
free-living men with peripheral vascular disease. The oils differed
in their antioxidant profile (
-tocopherol: 300 vs. 200 mg/kg;
phenolic compounds 800 vs. 60) and concentration but not in their fatty
acid composition. Subjects were randomly assigned to two groups. The
first group (n = 12) received VO with which to
freely cook all meals for 3 mo, followed by a 3-mo wash-out period;
they then received RO for the final 3 mo. The second group
(n = 12) consumed the oils in the opposite order.
Energy, fat, polyunsaturated fatty acids (PUFA) and -tocopherol
intakes were not different when patients consumed the two oils.
Profiles of the major fatty acids in plasma and LDL were not different
after consumption of VO and RO. The slope of the line for LDL oxidation
vs. the line for copper concentration was significantly higher after
the intake of RO than after the intake of VO. Total LDL taken up by
macrophages was significantly greater when the men consumed RO rather
than VO. We suggest that antioxidants present in VO may protect LDL
against oxidation more than does RO in men with peripheral vascular
disease.
KEY WORDS: • lipoproteins • LDL • olive oil • peripheral vascular disease • plasma fatty acids
This article has been cited by other articles:
|
|
 |
|
  S. Acin, M. A. Navarro, J. M. Arbones-Mainar, N. Guillen, A. J. Sarria, R. Carnicer, J. C. Surra, I. Orman, J. C. Segovia, R. d. l. Torre, et al. Hydroxytyrosol Administration Enhances Atherosclerotic Lesion Development in Apo E Deficient Mice J. Biochem., September 1, 2006; 140(3): 383 - 391. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 J. J. Carrero, E. Lopez-Huertas, L. M. Salmeron, L. Baro, and E. Ros Daily Supplementation with (n-3) PUFAs, Oleic Acid, Folic Acid, and Vitamins B-6 and E Increases Pain-Free Walking Distance and Improves Risk Factors in Men with Peripheral Vascular Disease J. Nutr., June 1, 2005; 135(6): 1393 - 1399. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
T. Weinbrenner, M. Fito, R. d. l. Torre, G. T. Saez, P. Rijken, C. Tormos, S. Coolen, M. F. Albaladejo, S. Abanades, H. Schroder, et al. Olive Oils High in Phenolic Compounds Modulate Oxidative/Antioxidative Status in Men J. Nutr., September 1, 2004; 134(9): 2314 - 2321. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 E. Ros Dietary cis-monounsaturated fatty acids and metabolic control in type 2 diabetes Am. J. Clinical Nutrition, September 1, 2003; 78(3): 617S - 625. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 E. Miro-Casas, M.-I. Covas, M. Farre, M. Fito, J. Ortuno, T. Weinbrenner, P. Roset, and R. de la Torre Hydroxytyrosol Disposition in Humans Clin. Chem., June 1, 2003; 49(6): 945 - 952. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
J. J. Moreno, T. Carbonell, T. Sanchez, S. Miret, and M. T. Mitjavila Olive Oil Decreases both Oxidative Stress and the Production of Arachidonic Acid Metabolites by the Prostaglandin G/H Synthase Pathway in Rat Macrophages J. Nutr., August 1, 2001; 131(8): 2145 - 2149. [Abstract] [Full Text] [PDF]
|
|
