CoChat
Sign Up
Cited by 260Edible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress

The DOI matches its Crossref record; 45 of the 45 references it cites were found in a registry or an index.

Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation: A randomized controlled trial

and the members of the SOLOS Investigators*, Marrugat, Jaume, Covas, María-Isabel, Fitó, Montserrat, Schröder, Helmut, Miró-Casas, Elisabet, Gimeno, Eva, López-Sabater, M. Carmen, de la Torre, Rafael, Farré, Magí·2004·European Journal of Nutrition
DOI 10.1007/s00394-004-0452-8
Open this paper in CoChat — free account

Abstract

Background Evidence from in vitro studies suggests that antioxidant olive oil phenolic compounds can prevent LDL oxidation. However, in vivo evidence in support of this hypothesis is sparse.Aim of the study to establish the antioxidant effect of olive oils with differences in their phenolic compounds content in humans Methods A controlled, double blind, cross-over, randomized, clinical trial using three similar olive oils with increasing phenolic concentration (from 0 to 150 mg/Kg) was conducted in 30 healthy volunteers. Olive oils were administered over three periods of 3 weeks preceded by two-week washout periods.Results Urinary tyrosol and hydroxytyrosol increased (p < 0.020), in vivo plasma oxidized LDL decreased (p = 0.006), and ex vivo resistance of LDL to oxidation increased (p = 0.012) with the phenolic content of the olive oil administered. After virgin olive oil administration, an increase (p = 0.029) was observed in HDL cholesterol levels.Conclusions Sustained consumption of virgin olive oil with the high phenolic content was more effective in protecting LDL from oxidation and in rising HDL cholesterol levels than that of other type of olive oils. Dose-dependent changes in oxidative stress markers, and phenolic compounds in urine, were observed with the phenolic content of the olive oil administered. Our results support the hypothesis that virgin olive oil consumption could provide benefits in the prevention of oxidative processes.

Overview

Integrity signals

Registry

Crossref · 10.1007/s00394-004-0452-8

Cites

45 of 45 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

Show all 45 references

Cited by

Sorted by citations

Items 201–260 of 260

Related

See all

Metadata

Authors
and the members of the SOLOS Investigators*, Marrugat, J., Covas, M.-I., Fitó, M., Schröder, H., Miró-Casas, E., Gimeno, E., López-Sabater, M. C., de la Torre, R., & Farré, M.
Affiliations
  • Municipal Institute for Medical Research (ES)
  • Universitat de Barcelona (ES)
Corresponding author
Marrugat, Jaume
ORCID
Venue
European Journal of Nutrition
Publisher
Springer Science and Business Media LLC
Published
2004-01-06
Volume
43
Issue
3
Pages
140-147
ISSN
  • 1436-6207 (ISSN-L)
  • 1436-6215
DOI
10.1007/s00394-004-0452-8
OpenAlex
W2151305593
Cited by
259
References
45
Citations by year
2026: 5 · 2025: 9 · 2024: 5 · 2023: 12 · 2022: 5 · 2021: 12 · 2020: 12 · 2019: 17 · 2018: 10 · 2017: 7 · 2016: 9 · 2015: 20 · 2014: 10 · 2013: 15 · 2012: 20
FWCI
10.10
Type
journal article
Language
en
Open access
closed
Licence
www.springer.com/tdm (tdm)
Locations
  • European Journal of Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
  • Health Sciences › Medicine › Biochemistry (medical) › Antioxidant Activity and Oxidative Stress
Keywords
virgin olive oil, olive oil phenolic compounds, LDL oxidation, oxidized LDL, antioxidant activity, HDL cholesterol, oxidative stress, dietary fat, dose-dependent effects
MeSH terms
Olive Oil, Antioxidants, Dose-Response Relationship, Drug, Double-Blind Method, Humans, Cholesterol, HDL, Lipoproteins, LDL, Male, Middle Aged, Oxidation-Reduction, Phenylethyl Alcohol, Phenols, Plant Oils, Cross-Over Studies

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review