Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans

Olive oil phenolic compounds are potent antioxidants in vitro, but evidence for antioxidant action in vivo is controversial. We examined the role of the phenolic compounds from olive oil on postprandial oxidative stress and LDL antioxidant content. Oral fat loads of 40 mL of similar olive oils, but...

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Bibliographic Details
Published in:Free radical biology & medicine 2006-02, Vol.40 (4), p.608-616
Main Authors: Covas, María-Isabel, de la Torre, Karina, Farré-Albaladejo, Magí, Kaikkonen, Jari, Fitó, Montserrat, López-Sabater, Carmen, Pujadas-Bastardes, María A., Joglar, Jesus, Weinbrenner, Tanja, Lamuela-Raventós, Rosa M., de la Torre, Rafael
Format: Article
Language:English
Subjects:
Adult
Antioxidants - administration & dosage
Antioxidants - pharmacokinetics
Cross-Over Studies
Diet
Free radical
Humans
Hydroxytyrosol
LDL oxidation
LDL phenolic content
Lipid Peroxidation
Lipoproteins, LDL - metabolism
Male
Olive Oil
Oxidation-Reduction
Oxidative Stress
Phenylethyl Alcohol - administration & dosage
Phenylethyl Alcohol - analogs & derivatives
Phenylethyl Alcohol - pharmacokinetics
Plant Oils - chemistry
Postprandial
Postprandial Period
Tyrosol
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Summary:Olive oil phenolic compounds are potent antioxidants in vitro, but evidence for antioxidant action in vivo is controversial. We examined the role of the phenolic compounds from olive oil on postprandial oxidative stress and LDL antioxidant content. Oral fat loads of 40 mL of similar olive oils, but with high (366 mg/kg), moderate (164 mg/kg), and low (2.7 mg/kg) phenolic content, were administered to 12 healthy male volunteers in a cross-over study design after a washout period in which a strict antioxidant diet was followed. Tyrosol and hydroxytyrosol, phenolic compounds of olive oil, were dose-dependently absorbed ( p 
ISSN:0891-5849
1873-4596
DOI:10.1016/j.freeradbiomed.2005.09.027