Cited by 258Edible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesNutritional Studies and Diet

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Antioxidant effect of virgin olive oil in patients with stable coronary heart disease: a randomized, crossover, controlled, clinical trial

Fitó, M., Cladellas, M., de la Torre, R., Martí, J., Alcántara, M., Pujadas-Bastardes, M., Marrugat, J., Bruguera, J., López-Sabater, M.C., Vila, J., Covas, M.I.·2005·Atherosclerosis

DOI 10.1016/j.atherosclerosis.2004.12.036

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Abstract

The Mediterranean diet, in which olive oil is the main source of fat, has been associated with a reduced incidence of coronary heart disease (CHD) and low blood pressure levels. Virgin olive oil (VOO), besides containing monounsaturated fat, is rich in phenolic compounds (PC) with antioxidant properties. The aim of this study was to examine the antioxidant and anti-hypertensive effect of two similar olive oils, but with differences in their PC (refined: 14.7 mg/kg versus virgin: 161.0 mg/kg), in 40 males with stable CHD. The study was a placebo controlled, crossover, randomized trial. A raw daily dose of 50 mL of VOO and refined olive oil (ROO) were sequentially administered over two periods of 3 weeks, preceded by 2-week washout periods in which ROO was used. Lower plasma oxidized LDL (p < 0.001) and lipid peroxide levels (p = 0.003), together with higher activities of glutathione peroxidase (p = 0.033), were observed after VOO intervention. Systolic blood pressure decreased after intake of VOO (p = 0.001) in hypertensive patients. No changes were observed in diastolic blood pressure, glucose, lipids, and antibodies against oxidized LDL. Consumption of VOO, rich in PC, could provide beneficial effects in CHD patients as an additional and complementary intervention to the pharmacological treatment.

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Authors: Fitó, M., Cladellas, M., de la Torre, R., Martí, J., Alcántara, M., Pujadas-Bastardes, M., Marrugat, J., Bruguera, J., López-Sabater, M. C., Vila, J., & Covas, M. I.
Affiliations: Universitat Autònoma de Barcelona (ES)
Hospital Del Mar (ES)
Corresponding author: Covas, M.I.
ORCID: Fitó, M.
Cladellas, M.
Marrugat, J.
Vila, J.
Venue: Atherosclerosis
Publisher: Elsevier BV
Published: 2005-07
Volume: 181
Issue: 1
Pages: 149-158
ISSN: 0021-9150 (ISSN-L)
DOI: 10.1016/j.atherosclerosis.2004.12.036
OpenAlex: W2149294300
Cited by: 258
References: 42
Citations by year: 2026: 6 · 2025: 9 · 2024: 8 · 2023: 9 · 2022: 11 · 2021: 8 · 2020: 19 · 2019: 21 · 2018: 11 · 2017: 10 · 2016: 9 · 2015: 15 · 2014: 14 · 2013: 12 · 2012: 12
FWCI: 9.95
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Atherosclerosis (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 › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Keywords: virgin olive oil, coronary artery disease, antioxidant activity, phenolic compounds, oxidized LDL, lipid peroxidation, glutathione peroxidase, blood pressure, hypertension, refined olive oil, Mediterranean diet, dietary intervention
MeSH terms: Olive Oil, Aged, Antioxidants, Blood Pressure, Coronary Disease, Dietary Fats, Unsaturated, Glutathione Peroxidase, Humans, Lipoproteins, LDL, Male, Plant Oils, Lipid Peroxidation, Cross-Over Studies

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Antioxidant effect of virgin olive oil in patients with stable coronary heart disease: a randomized, crossover, controlled, clinical trial

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