Cited by 272Edible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress

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Olive Oils High in Phenolic Compounds Modulate Oxidative/Antioxidative Status in Men

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Weinbrenner, Tanja, Fitó, Montserrat, Torre, Rafael de la, Saez, Guillermo T., Rijken, Philip, Tormos, Carmen, Coolen, Stefan, Albaladejo, Magí Farré, Abanades, Sergio, Schroder, Helmut, Marrugat, Jaume, Covas, Maria-Isabel·2004·The Journal of Nutrition

DOI 10.1093/jn/134.9.2314

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Abstract

The aim of the present study was to evaluate whether olive oils high in phenolic compounds influence the oxidative/antioxidative status in humans. Healthy men (n = 12) participated in a double-blind, randomized, crossover study in which 3 olive oils with low (LPC), moderate (MPC), and high (HPC) phenolic content were given as raw doses (25 mL/d) for 4 consecutive days preceded by 10-d washout periods. Volunteers followed a strict very low-antioxidant diet the 3 d before and during the intervention periods. Short-term consumption of olive oils decreased plasma oxidized LDL (oxLDL), 8-oxo-dG in mitochondrial DNA and urine, malondialdehyde in urine (P < 0.05 for linear trend), and increased HDL cholesterol and glutathione peroxidase activity (P < 0.05 for linear trend), in a dose-dependent manner with the phenolic content of the olive oil administered. At d 4, oxLDL after MPC and HPC, and 8-oxo-dG after HPC administration (25 mL, respectively), were reduced when the men were in the postprandial state (P < 0.05). Phenolic compounds in plasma increased dose dependently during this stage with the phenolic content of the olive oils at 1, 2, 4, and 6 h, respectively (P < 0.01). Their concentrations increased in plasma and urine samples in a dose-dependent manner after short-term consumption of the olive oils (P < 0.01). In conclusion, the olive oil phenolic content modulated the oxidative/antioxidative status of healthy men who consumed a very low-antioxidant diet.

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Authors: Weinbrenner, T., Fitó, M., Torre, R. D. L., Saez, G. T., Rijken, P., Tormos, C., Coolen, S., Albaladejo, M. F., Abanades, S., Schroder, H., Marrugat, J., & Covas, M.-I.
Affiliations: Municipal Institute for Medical Research (ES)
Universitat Pompeu Fabra (ES)
Universitat de València (ES)
Universitat Autònoma de Barcelona (ES)
ORCID: Fitó, Montserrat
Torre, Rafael de la
Marrugat, Jaume
Venue: The Journal of Nutrition
Publisher: Elsevier BV
Published: 2004-09
Volume: 134
Issue: 9
Pages: 2314-2321
ISSN: 0022-3166 (ISSN-L)
DOI: 10.1093/jn/134.9.2314
OpenAlex: W2097668260
Cited by: 272
References: 54
Citations by year: 2026: 2 · 2025: 7 · 2024: 4 · 2023: 10 · 2022: 9 · 2021: 10 · 2020: 10 · 2019: 14 · 2018: 12 · 2017: 12 · 2016: 11 · 2015: 17 · 2014: 19 · 2013: 13 · 2012: 18
FWCI: 8.63
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 6730 d)
Locations: 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: olive oil, phenolic compounds, oxidative stress, antioxidant status, oxidized LDL, 8-oxoguanine, malondialdehyde, HDL cholesterol, glutathione peroxidase, urinary biomarkers, dose-dependent effects, healthy men
MeSH terms: Olive Oil, 8-Hydroxy-2'-Deoxyguanosine, Adult, Antioxidants, Deoxyguanosine, Diet, DNA, Mitochondrial, Dose-Response Relationship, Drug, Double-Blind Method, Glutathione Peroxidase, Humans, Cholesterol, HDL, Lipoproteins, LDL, Male, Malondialdehyde, Oxidation-Reduction, Phenols, Plant Oils, Time Factors, Cross-Over Studies, Postprandial Period

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Olive Oils High in Phenolic Compounds Modulate Oxidative/Antioxidative Status in Men

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