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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

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