Comparison between Extra Virgin Olive Oil and Oleic Acid Rich Sunflower Oil: Effects on Postprandial Lipemia and LDL Susceptibility to Oxidation

Nicolaı̈ew, Nathalie; Lemort, N; Adorni, L.; Berra, B.; Montorfano, G.; Rapelli, S.; Cortesi, N.; Jacotot, B.

doi:10.1159/000012741

Cited by 66 publications

(35 citation statements)

References 21 publications

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“…The findings of the Cretan and Dutch studies tie in with two other human studies addressing the effect of minor components in olive oil on the susceptibility of LDL to oxidation in fasting blood (Nicolaïew et al, 1998;Bonanome et al, 2000). One reason for the lack of significant differences between the two diets might be that neither study addressed postprandial effects, as the testing was of bloods following an overnight fast.…”

Section: Discussionsupporting

confidence: 61%

Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study

et al. 2002

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Objective: To examine the effect of a low phenol olive oil and high phenol olive oil on markers of oxidation and plasma susceptibility to oxidation in normolipaemic smokers. Design: Randomized single-blind cross-over trial with two intervention periods. Setting: The Medical School and University Hospital of the University of Crete, Heraklion, Crete, Greece. Subjects: Twenty-five healthy males and females completed the study. Interventions: Each intervention was of three weeks duration and intervention periods were separated by a two week washout. Seventy grams of extra virgin olive oil was supplied to each subject per day in the intervention periods. The olive oils supplied differed in their phenol content by 18.6 mg=day. Two fasting venous blood samples were taken at the end of each intervention period. Results: The markers of antioxidant capacity measured in fasting plasma samples (total plasma resistance to oxidation, concentrations of protein carbonyl as a marker of protein oxidation, malondialdehyde and lipid hydroperoxides as markers of lipid oxidation and the ferric reducing ability of plasma) did not differ significantly between the low and high phenol olive oil diets. Conclusions: No effect of olive oil phenols on markers of oxidation in smokers was detected. It may be that the natural concentrations of phenols in olive oil are too low to produce an effect in the post-absorptive phase. Possible reasons for period effects and interactions between diet and administration period need attention to aid further cross-over trials of this kind.

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Section: Discussionsupporting

confidence: 61%

Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study

et al. 2002

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“…A high fat meal is considered hazardous and a high content of antioxidants, as in the Mediterranean diet, is protective against lipid peroxides that are generated and result in endothelial damage and plaque formation [15][16][17] .…”

Section: Discussionmentioning

confidence: 99%

Effect of a Mediterranean Meal on Postprandial Carotenoids, Paraoxonase Activity and C-Reactive Protein Levels

Blum¹,

Aviram

Ben‐Amotz

et al. 2006

Ann Nutr Metab

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Background and Aim: Atherosclerosis involves oxidative and inflammatory mediators regulated by fat and antioxidants. Therefore, we studied the postprandial evolution of plasma lipids, carotenoids, C-reactive protein (CRP), and human serum paraoxanase activity (PON1) following two different fatty meals. Subjects and Methods: Eight healthy males consumed a 45% fat 1,000 Kcal Mediterranean-like (Med) meal (monounsaturated 61% of fat) compared to a Western-like (Wes) (saturated 57% of fat) meal. Blood was collected at baseline (time 0) 2, 4 and 7 h postprandial. Plasma lipids, glucose, insulin, total carotenoids, CRP, and PON1 were analyzed. Results: There was a marginal increase in cholesterol and glucose after both meals. Triglycerides increased modestly (to less than 200 mg/dl) and insulin increased (more in the Wes-like meal) but still within normal range, indicating a low glycemic index for both meals. Only the Med-like meal resulted in a significant increase in both PON1 activity (16%, p < 0.02) and carotenoids (74%, p < 0.02) with a 2-hour postprandial decrease in CRP (6%, p < 0.02). Conclusion: A postprandial monounsaturated fatty acid rich meal increases both plasma carotenoids and PON1 with a decrease in CRP levels, thus providing a novel potential explanation to the protective properties of a Mediterranean diet against atherogenesis.

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“…There is increasing evidence that oxidative modification of low density lipoprotein (LDL) plays a key role in the development of atherosclerosis Princen et al, 1995;Nicolaïew et al, 1998;O'Byrne et al, 1998) and the effect of dietary fatty acids and antioxidants on the resistance of lipoprotein to oxidation is well known. A lower incidence of coronary heart disease (CHD) in Mediterranean countries has been correlated with a diet rich in fruit, vegetables, legumes and grains.…”

Section: Introductionmentioning

confidence: 99%

Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

Fitó²,

et al. 2002

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Objective: To measure the incorporation of oleic acid and antioxidants (phenols and vitamin E) to low density lipoprotein (LDL) after acute and short-term ingestion of virgin olive oil. To study whether this incorporation contributes to an increase in LDL resistance to oxidation. Setting: Department of Food and Nutrition, University of Barcelona, Spain and Department of Lipids and Cardiovascular Epidemiology, IMIM, Barcelona, Spain. Subjects: Sixteen healthy volunteers aged 25 -65 y. Design and interventions: To observe the change in the fatty acid profile, vitamin E, phenolic compounds and LDL oxidationrelated variables after the postprandial phase and after daily ingestion of olive oil for one week. Results: Few changes were observed in the postprandial phase. However, after a week of olive oil consumption there was an increase in oleic acid (P ¼ 0.015), vitamin E (P ¼ 0.047), phenolics (P ¼ 0.021) and lag time (P ¼ 0.000), and a decrease in the maximum amount of dienes (P ¼ 0.045) and oxidation rate (P ¼ 0.05). Conclusion: After ingestion of virgin olive oil, an increase in antioxidants and oleic acid in LDL was observed as well as an improvement of LDL resistance to oxidation. Our results support the idea that daily ingestion of virgin olive oil could protect LDL from oxidation.

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Comparison between Extra Virgin Olive Oil and Oleic Acid Rich Sunflower Oil: Effects on Postprandial Lipemia and LDL Susceptibility to Oxidation

Cited by 66 publications

References 21 publications

Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study

Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study

Effect of a Mediterranean Meal on Postprandial Carotenoids, Paraoxonase Activity and C-Reactive Protein Levels

Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

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