A lycopene-enriched virgin olive oil enhances antioxidant status in humans
Garrido M, González-Flores D, Marchena AM, Prior E, García-Parra J, Barriga C, Rodríguez Moratinos AB
Journal of the science of food and agriculture · 20 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Mechanisms only
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- University or hospital
- Universidad de Extremadura
Based on 1 listed funder(s).
Publication
- Published
- 2012-10-26 · J Sci Food Agric · vol. 93 · issue 8 · pp. 1820–1826
- Publisher
- Wiley
- Cited
- 41 citations · more than 51% of similar papers · 0.4× the field average
- References
- 48 works
- Access
- Free to read
- Research areas
- Antioxidant Activity and Oxidative Stress · Edible Oils Quality and Analysis · Nuts composition and effects
- Keywords
- Lycopene, Antioxidant, Food science, Carotenoid, Bioavailability, Olive oil, Oxidative stress, Ingestion, Sunflower oil, Chemistry, Biology, Biochemistry, Pharmacology
- MeSH
- humans, carotenoids, plant oils, antioxidants, cross-over studies, adult, aged, aged, 80 and over, middle aged, olive oil, lycopene
7 authors
From ES
- María de los Ángeles Herrera GarridoUniversidad de Extremadura
- David GonzálezUniversidad de Extremadura
- Ana M. MarchenaUniversidad de Extremadura
- Estrella PriorGovernment of Extremadura
- Jesús García‐ParraGovernment of Extremadura; Centro Tecnológico Nacional Agroalimentario Extremadura
- Carmen BarrigaUniversidad de Extremadura
Abstract
Background
Lycopene, a bioactive red pigment, represents the most potent in vitro antioxidant among carotenoids. Virgin olive oil contains trace amounts of a wide variety of phytochemicals, which have proven to exert beneficial effects on oxidative stress. Since the ingestion of lycopene together with oil reportedly increases its bioavailability, we evaluated urinary antioxidant capacity after the consumption of a lycopene-enriched virgin olive oil (7 mg lycopene day(-1)) compared with the antioxidant effect produced after the ingestion of a virgin olive oil and a sunflower oil during 5 days, in young (25-30 years of age), middle-aged (35-55 years of age) and elderly (65-85 years of age) subjects.
Results
The results showed that the consumption of virgin olive oil increased urinary antioxidant capacity in middle-aged and elderly volunteers, whereas the administration of a lycopene-enriched virgin olive oil produced higher antioxidant effects in all of the three age groups assayed.
Conclusion
The incorporation of the lycopene-enriched virgin olive oil into the diet may enhance the health-promoting effects of the virgin olive oil, contributing as a functional tool against several disorders where oxidative stress plays an important role.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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