title: Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans.
abstract: 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<0.001). Total phenolic compounds in LDL increased at postprandial state in a direct relationship with the phenolic compounds content of the olive oil ingested (p<0.05). Plasma concentrations of tyrosol, hydroxytyrosol, and 3-O-methyl-hydroxytyrosol directly correlated with changes in the total phenolic compounds content of the LDL after the high phenolic compounds content olive oil ingestion. A 40 mL dose of olive oil promoted a postprandial oxidative stress, the degree of LDL oxidation being lower as the phenolic content of the olive oil administered increases. In conclusion, olive oil phenolic content seems to modulate the LDL phenolic content and the postprandial oxidative stress promoted by 40 mL olive oil ingestion in humans.
authors.affiliation: Lipids and Cardiovascular Epidemiology Unit, Institut Municipal d'Investigació Mèdica (IMIM), 08003 Barcelona, Spain. mcovas@imim.es
authors.forename: María-Isabel
authors.initials: MI
authors.lastname: Covas
authors.forename: Karina
authors.initials: K
authors.lastname: de la Torre
authors.forename: Magí
authors.initials: M
authors.lastname: Farré-Albaladejo
authors.forename: Jari
authors.initials: J
authors.lastname: Kaikkonen
authors.forename: Montserrat
authors.initials: M
authors.lastname: Fitó
authors.forename: Carmen
authors.initials: C
authors.lastname: López-Sabater
authors.forename: María A
authors.initials: MA
authors.lastname: Pujadas-Bastardes
authors.forename: Jesus
authors.initials: J
authors.lastname: Joglar
authors.forename: Tanja
authors.initials: T
authors.lastname: Weinbrenner
authors.forename: Rosa M
authors.initials: RM
authors.lastname: Lamuela-Raventós
authors.forename: Rafael
authors.initials: R
authors.lastname: de la Torre
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000008:administration & dosage / Q000493:pharmacokinetics*; D018592:Cross-Over Studies; D004032:Diet; D006801:Humans; D015227:Lipid Peroxidation; D008077:Lipoproteins, LDL / Q000378:metabolism*; D008297:Male; D000069463:Olive Oil; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D010626:Phenylethyl Alcohol / Q000008:administration & dosage / Q000031:analogs & derivatives / Q000493:pharmacokinetics; D010938:Plant Oils / Q000737:chemistry*; D019518:Postprandial Period
chemical_list: C475000:3-O-methylhydroxytyrosol; D000975:Antioxidants; D008077:Lipoproteins, LDL; D000069463:Olive Oil; D010938:Plant Oils; C005975:3,4-dihydroxyphenylethanol; C011867:4-hydroxyphenylethanol; D010626:Phenylethyl Alcohol