- Title
- Extra virgin olive oil high in polyphenols improves antioxidant status in adults: a double-blind, randomized, controlled, cross-over study (OLIVAUS)
- Creator
- Sarapis, Katerina; George, Elena S.; Thomas, Colleen J.; Itsiopoulos, Catherine; Moschonis, George; Marx, Wolfgang; Mayr, Hannah L.; Willcox, Jane; Esmaili, Tammy; Powell, Katie L.; Folasire, Oladayo S.; Lohning, Anna E.; Garg, Manohar
- Relation
- European Journal of Nutrition Vol. 61, Issue 2, p. 1073-1086
- Publisher Link
- http://dx.doi.org/10.1007/s00394-021-02712-y
- Publisher
- Springer
- Resource Type
- journal article
- Date
- 2021
- Description
- Purpose: Olive oil polyphenols have been associated with cardiovascular health benefits. This study examined the antioxidant and anti-inflammatory effect of extra-virgin high polyphenol olive oil (HPOO) vs. low polyphenol olive oil (LPOO) in healthy Australian adults. Methods: In a double-blind cross-over trial, 50 participants (aged 38.5 ± 13.9 years, 66% females) were randomized to consume 60 mL/day of HPOO (320 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a 2-week wash-out period, participants crossed-over to the alternate treatment. Plasma oxidized low-density lipoprotein (ox-LDL), total antioxidant capacity (TAC), high-sensitivity C-reactive protein (hs-CRP) and anthropometrics were measured at baseline and follow-up. Results: Fourty-three participants completed the study. Although there were no significant differences between treatments in the total sample, plasma ox-LDL decreased by 6.5 mU/mL (95%CI − 12.4 to − 0.5) and TAC increased by 0.03 mM (95% CI 0.006–0.05) only in the HPOO arm. Stratified analyses were also performed by cardiovascular disease risk status defined by abdominal obesity (WC > 94 cm in males, > 80 cm in females) or inflammation (hs-CRP > 1 mg/L). In the subgroup with abdominal obesity, ox-LDL decreased by 13.5 mU/mL (95% CI − 23.5 to − 3.6) and TAC increased by 0.04 mM (95% CI 0.006–0.07) only after HPOO consumption. In the subgroup with inflammation, hs-CRP decreased by 1.9 mg/L (95% CI − 3.7 to −0.1) only in the HPOO arm. Conclusions: Although there were no significant differences between treatments, the changes observed after HPOO consumption demonstrate the antioxidant and anti-inflammatory effect of this oil, which is more pronounced in adults with high cardiometabolic risk (Clinical Trial Registration: ACTRN12618000706279).
- Subject
- olive oil; extra virgin olive oil; polyphenols; cardiovascular disease; antioxidant; inflammation; SDG 3; Sustainable Development Goals
- Identifier
- http://hdl.handle.net/1959.13/1459873
- Identifier
- uon:45802
- Identifier
- ISSN:1436-6207
- Language
- eng
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