Effect of Olive Oil Consumption on Serum Resistin Concentrations in Healthy Men

Abstract

Resistin has been linked to atherosclerosis and inflammatory processes in humans. Some polyphenols have been shown to downregulate resistin expression in adipocytes. The effects of olive oil phenolics on resistin are not known; therefore, we investigated the impact of olive oil consumption on serum resistin as a function of the olive oils' phenolic content. In a randomized, controlled, cross-over study 38 healthy German men aged 38+/-2 years replaced their usual consumption of raw fat during 3 periods of 3 weeks each by 25 ml of virgin, common and refined olive oil varying in phenolic content. Serum resistin, blood lipids and urine biomarkers of subjects' compliance were analysed at baseline and at the end of each intervention period. The integration of olive oil in the subjects' habitual diet led to a decrease in total cholesterol (p=0.025) and triglycerides (p=0.013) independent of the content of phenolic compounds in the oil. Serum resistin concentrations were not affected by the olive oils' phenolic content. After low phenolic olive oil consumption, a decrease in serum resistin level was observed compared to medium and high phenolic olive oil (-0.4+/-0.1 ng/ml; p=0.040). Our results suggest that olive oil consumption has only marginal beneficial effects on serum resistin levels.

Potential Beneficial Effects of Extra Virgin Olive Oils Characterized by High Content in Minor Polar Compounds in Nephropathic Patients: A Pilot Study

“…Previous in vivo studies demonstrated that EVOO can improve the lipid profile by the enhancement of high-density lipoprotein-cholesterol (HDL-C) and the reduction of LDL-C and triglyceride concentration [ 38 , 39 , 40 ]. This reduction seems to be related to the concentration of EVOO MPCs, as reported by several authors [ 38 , 41 , 42 ].…”

Effect of extra virgin olive oil on glycaemia in healthy young subjects

“…These findings agree with previous results that pointed out an analogous increment of HDL on subjects of 25–47 years 3. Several papers reported the ability of the olive oil and EVOO to increase the HDL in humans 3–5 and to reduce total or LDL cholesterol levels 4, 5, 13. Our study has the limitation of the small number of participants.…”

“…In addition, previous papers also reported decreased levels of blood pressure 5, 10, platelet aggregation 5, 11, 12, homocysteine 12, triglycerides 6, 13, 14, LDL cholesterol, and total cholesterol levels 5, 6, 13, 14, in intervention studies with EVOO. Oxidized LDL 1, 3, 4, 7, 15, 16, oxidative stress in several tissues 4–6, 11, 17–19 and DNA oxidative damage 20 have also shown to be reduced mainly due to the effect of polyphenols from EVOO.…”

Hydroxytyrosol supplementation increases vitamin C levels in vivo. A human volunteer trial

“…Seven studies have investigated in humans the chronic effects (for a period of time of at least 3 weeks) produced by olive oil polyphenol consumption in blood lipids, as a primary or secondary outcome. Five studies were carried out with olive oils [7], [24], [25], [26], [27], one with olive oil polyphenol-enriched sunflower oil [28] and one study with a supplement of a polyphenol extract obtained from olives [29].…”

“…One study showed that the reduction in triacylglycerols and total cholesterol produced by the administered olive oils were independent of their polyphenol content [25]. Indeed, olive oil contains other components such as fatty acids (mainly oleic acid), which can modulate blood lipids levels.…”