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

• Published in: European journal of clinical nutrition Vol. 56; no. 2; pp. 114 - 120
• Main Authors: GIMENO, E, FITO, M, LAMUELA-RAVENTOS, R. M, CASTELLOTE, A. I, COVAS, M, FARRE, M, DE LA TORRE-BORONAT, M. C, LOPEZ-SABATER, M. C
• Format: Journal Article
• Language: English
• Published: Basingstoke Nature Publishing 01.02.2002; Nature Publishing Group
• Subjects: Adult; Aged; Antioxidants; Antioxidants - administration & dosage; Antioxidants - metabolism; Antioxidants - pharmacology; Atherosclerosis (general aspects, experimental research); Biological and medical sciences; Blood and lymphatic vessels; Cardiology. Vascular system; Clinical nutrition; Density; Dienes; Epidemiology; Fatty acids; Female; Fundamental and applied biological sciences. Psychology; Humans; Ingestion; Lag time; Lipids; Lipids. Glycolipids; Lipoproteins, LDL - drug effects; Lipoproteins, LDL - metabolism; Low density lipoprotein; Male; Medical sciences; Metabolisms and neurohumoral controls; Middle Aged; Nutrition; Oils & fats; Oleic acid; Olive Oil; Oxidation; Oxidation rate; Oxidation resistance; Oxidation-Reduction; Phenols; Phenols - administration & dosage; Phenols - metabolism; Phenols - pharmacology; Plant Oils - administration & dosage; Plant Oils - metabolism; Plant Oils - pharmacology; Postprandial Period; Tocopherol; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Vitamin E; Vitamin E - administration & dosage; Vitamin E - metabolism; Vitamin E - pharmacology; Spain; Short term; Human; Lipoprotein LDL; Phenol; Oleic acid; Acute; Olive oil; E-Vitamins; Antioxidant; Density; Virgin oil; Ingestion
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/sj.ejcn.1601293

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. Department of Food and Nutrition, University of Barcelona, Spain and Department of Lipids and Cardiovascular Epidemiology, IMIM, Barcelona, Spain. Sixteen healthy volunteers aged 25-65 y. To observe the change in the fatty acid profile, vitamin E, phenolic compounds and LDL oxidation-related variables after the postprandial phase and after daily ingestion of olive oil for one week. Few changes were observed in the postprandial phase. However, after a week of olive oil consumption there was an increase in oleic acid (P=0.015), vitamin E (P=0.047), phenolics (P=0.021) and lag time (P=0.000), and a decrease in the maximum amount of dienes (P=0.045) and oxidation rate (P=0.05). 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. This study was supported by a research grant from Spain (ALI 97-1607-C02-02).