Postprandial and short‐term effects of dietary virgin olive oil on oxidant/antioxidant status

It is generally believed that virgin olive oil consumption has beneficial effects, but little is known about its effects postprandially on oxidant/antioxidant status. The aim of this study was to determine changes in oxidative stress biomarkers and lipid profile after a single dose of virgin olive o...

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Bibliographic Details
Published in:Lipids 2002-03, Vol.37 (3), p.245-251
Main Authors: Fitó, Montserrat, Gimeno, Eva, Covas, María‐Isabel, Miró, Elisabet, López‐Sabater, María del Carmen, Farré, Magí, Torre, Rafael, Marrugat, Jaume
Format: Article
Language:English
Subjects:
Adult
Aged
Antioxidants
Antioxidants - metabolism
Blood
Chemical resistance
Enzymatic activity
Enzymes
Fatty Acids - blood
Female
Humans
Ingestion
Lipids
Lipoproteins, LDL - metabolism
Male
Middle Aged
Nutrition
Oleic acid
Olive Oil
Oxidants - blood
Oxidation
Oxidation-Reduction
Oxidative Stress
Oxidizing agents
Peroxidation
Plant Oils - administration & dosage
Plant Oils - pharmacology
Plasma
Plasmas
Postprandial Period
Triglycerides - blood
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Summary:It is generally believed that virgin olive oil consumption has beneficial effects, but little is known about its effects postprandially on oxidant/antioxidant status. The aim of this study was to determine changes in oxidative stress biomarkers and lipid profile after a single dose of virgin olive oil and after 1 wk of daily consumption. Sixteen subjects (9 men, 7 women) ingested 50 mL of virgin olive oil in a single dose. Blood samples were collected from 0 to 24 h. Thereafter, 14 participants (8 men, 6 women) followed a 1‐wk 25 mg/d virgin olive oil dietary intervention. Blood samples were collected at the end of this period. Serum TAG (P=0.016), plasma FA (P
ISSN:0024-4201
1558-9307
DOI:10.1007/s11745-002-0887-1