QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Weinbrenner, T. Articles by Covas, M.-I. Search for Related Content PubMed PubMed Citation Articles by Weinbrenner, T. Articles by Covas, M.-I.

---

Human Nutrition and Metabolism

Olive Oils High in Phenolic Compounds Modulate Oxidative/Antioxidative Status in Men¹

Tanja Weinbrenner^*, Montserrat Fitó^*, Rafael de la Torre^,, Guillermo T. Saez, Philip Rijken, Carmen Tormos, Stefan Coolen, Magí Farré Albaladejo^,**, Sergio Abanades^**, Helmut Schroder^*, Jaume Marrugat^*,** and Maria-Isabel Covas^*,2

^* Lipids and Cardiovascular Epidemiology Unit and Pharmacology Research Unit, Institut Municipal d’Investigació Mèdica, Barcelona, Spain ^** Universitat Autònoma de Barcelona, Barcelona, Spain Universitat Pompeu Fabra, Barcelona, Spain Department of Biochemistry and Molecular Biology, Facultad de Medicina, Universidad de Valencia, Valencia, Spain; and Unilever Health Institute, Vlaardingen, The Netherlands

²To whom correspondence should be addressed. E-mail: mcovas{at}imim.es.

The aim of the present study was to evaluate whether olive oils high in phenolic compounds influence the oxidative/antioxidative status in humans. Healthy men (n = 12) participated in a double-blind, randomized, crossover study in which 3 olive oils with low (LPC), moderate (MPC), and high (HPC) phenolic content were given as raw doses (25 mL/d) for 4 consecutive days preceded by 10-d washout periods. Volunteers followed a strict very low-antioxidant diet the 3 d before and during the intervention periods. Short-term consumption of olive oils decreased plasma oxidized LDL (oxLDL), 8-oxo-dG in mitochondrial DNA and urine, malondialdehyde in urine (P < 0.05 for linear trend), and increased HDL cholesterol and glutathione peroxidase activity (P < 0.05 for linear trend), in a dose-dependent manner with the phenolic content of the olive oil administered. At d 4, oxLDL after MPC and HPC, and 8-oxo-dG after HPC administration (25 mL, respectively), were reduced when the men were in the postprandial state (P < 0.05). Phenolic compounds in plasma increased dose dependently during this stage with the phenolic content of the olive oils at 1, 2, 4, and 6 h, respectively (P < 0.01). Their concentrations increased in plasma and urine samples in a dose-dependent manner after short-term consumption of the olive oils (P < 0.01). In conclusion, the olive oil phenolic content modulated the oxidative/antioxidative status of healthy men who consumed a very low-antioxidant diet.

KEY WORDS: • olive oil • phenolic compounds • oxidative stress • oxidized LDL • DNA damage

This article has been cited by other articles:

				R. Fabiani, P. Rosignoli, A. De Bartolomeo, R. Fuccelli, M. Servili, G. F. Montedoro, and G. Morozzi Oxidative DNA Damage Is Prevented by Extracts of Olive Oil, Hydroxytyrosol, and Other Olive Phenolic Compounds in Human Blood Mononuclear Cells and HL60 Cells J. Nutr., August 1, 2008; 138(8): 1411 - 1416. [Abstract] [Full Text] [PDF]

				S. J. Rietjens, A. Bast, J. de Vente, and G. R. M. M. Haenen The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NObullet response of isolated rat aorta Am J Physiol Heart Circ Physiol, April 1, 2007; 292(4): H1931 - H1936. [Abstract] [Full Text] [PDF]

				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]

				R. Fabiani, A. De Bartolomeo, P. Rosignoli, M. Servili, R. Selvaggini, G. F. Montedoro, C. Di Saverio, and G. Morozzi Virgin Olive Oil Phenols Inhibit Proliferation of Human Promyelocytic Leukemia Cells (HL60) by Inducing Apoptosis and Differentiation J. Nutr., March 1, 2006; 136(3): 614 - 619. [Abstract] [Full Text] [PDF]

				J. Ruano, J. Lopez-Miranda, F. Fuentes, J. A. Moreno, C. Bellido, P. Perez-Martinez, A. Lozano, P. Gomez, Y. Jimenez, and F. Perez Jimenez Phenolic Content of Virgin Olive Oil Improves Ischemic Reactive Hyperemia in Hypercholesterolemic Patients J. Am. Coll. Cardiol., November 15, 2005; 46(10): 1864 - 1868. [Abstract] [Full Text] [PDF]

				C. Weikert, K. Hoffmann, J. Dierkes, B.-C. Zyriax, K. Klipstein-Grobusch, M. B. Schulze, R. Jung, E. Windler, and H. Boeing A Homocysteine Metabolism-Related Dietary Pattern and the Risk of Coronary Heart Disease in Two Independent German Study Populations J. Nutr., August 1, 2005; 135(8): 1981 - 1988. [Abstract] [Full Text] [PDF]

				C. M. Bitler, T. M. Viale, B. Damaj, and R. Crea Hydrolyzed Olive Vegetation Water in Mice Has Anti-Inflammatory Activity J. Nutr., June 1, 2005; 135(6): 1475 - 1479. [Abstract] [Full Text] [PDF]