TY - JOUR
T1 - Antioxidant effect of virgin olive oil in patients with stable coronary heart disease: A randomized, crossover, controlled, clinical trial
AU - Fitó, M.
AU - Cladellas, M.
AU - De La Torre, R.
AU - Martí, J.
AU - Alcántara, M.
AU - Pujadas-Bastardes, M.
AU - Marrugat, J.
AU - Bruguera, J.
AU - López-Sabater, M. C.
AU - Vila, J.
AU - Covas, M. I.
AU - Schröder, H.
AU - Weinbrenner, T.
AU - Muñoz, D.
AU - Farré, M.
AU - Menoyo, E.
AU - Miró-Casas, E.
AU - Closas, N.
AU - De La Torre-Boronat, C.
AU - Gimeno, E.
AU - Lamuela, R.
AU - López, M. C.
PY - 2005/7/1
Y1 - 2005/7/1
N2 - The Mediterranean diet, in which olive oil is the main source of fat, has been associated with a reduced incidence of coronary heart disease (CHD) and low blood pressure levels. Virgin olive oil (VOO), besides containing monounsaturated fat, is rich in phenolic compounds (PC) with antioxidant properties. The aim of this study was to examine the antioxidant and anti-hypertensive effect of two similar olive oils, but with differences in their PC (refined: 14.7 mg/kg versus virgin: 161.0 mg/kg), in 40 males with stable CHD. The study was a placebo controlled, crossover, randomized trial. A raw daily dose of 50 mL of VOO and refined olive oil (ROO) were sequentially administered over two periods of 3 weeks, preceded by 2-week washout periods in which ROO was used. Lower plasma oxidized LDL (p < 0.001) and lipid peroxide levels (p = 0.003), together with higher activities of glutathione peroxidase (p = 0.033), were observed after VOO intervention. Systolic blood pressure decreased after intake of VOO (p = 0.001) in hypertensive patients. No changes were observed in diastolic blood pressure, glucose, lipids, and antibodies against oxidized LDL. Consumption of VOO, rich in PC, could provide beneficial effects in CHD patients as an additional and complementary intervention to the pharmacological treatment. © 2005 Elsevier Ireland Ltd. All rights reserved.
AB - The Mediterranean diet, in which olive oil is the main source of fat, has been associated with a reduced incidence of coronary heart disease (CHD) and low blood pressure levels. Virgin olive oil (VOO), besides containing monounsaturated fat, is rich in phenolic compounds (PC) with antioxidant properties. The aim of this study was to examine the antioxidant and anti-hypertensive effect of two similar olive oils, but with differences in their PC (refined: 14.7 mg/kg versus virgin: 161.0 mg/kg), in 40 males with stable CHD. The study was a placebo controlled, crossover, randomized trial. A raw daily dose of 50 mL of VOO and refined olive oil (ROO) were sequentially administered over two periods of 3 weeks, preceded by 2-week washout periods in which ROO was used. Lower plasma oxidized LDL (p < 0.001) and lipid peroxide levels (p = 0.003), together with higher activities of glutathione peroxidase (p = 0.033), were observed after VOO intervention. Systolic blood pressure decreased after intake of VOO (p = 0.001) in hypertensive patients. No changes were observed in diastolic blood pressure, glucose, lipids, and antibodies against oxidized LDL. Consumption of VOO, rich in PC, could provide beneficial effects in CHD patients as an additional and complementary intervention to the pharmacological treatment. © 2005 Elsevier Ireland Ltd. All rights reserved.
KW - Blood pressure
KW - Coronary heart disease
KW - Olive oil
KW - Oxidized LDL
KW - Phenolic compounds
UR - https://www.scopus.com/pages/publications/20444389800
U2 - 10.1016/j.atherosclerosis.2004.12.036
DO - 10.1016/j.atherosclerosis.2004.12.036
M3 - Article
SN - 0021-9150
VL - 181
SP - 149
EP - 158
JO - Atherosclerosis
JF - Atherosclerosis
IS - 1
ER -