Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men

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, Maria Isabel Covas

Research output: Contribution to journalArticleResearchpeer-review

210 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)2314-2321
JournalJournal of Nutrition
Volume134
Issue number9
Publication statusPublished - 1 Sep 2004

Keywords

  • DNA damage
  • Olive oil
  • Oxidative stress
  • Oxidized LDL
  • Phenolic compounds

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