Olive oil polyphenols enhance high-density lipoprotein function in humans: a randomized controlled trial
Hernáez Á, Fernández-Castillejo S, Farràs M, Catalán Ú, Subirana I, Montes R, Solà R, Muñoz-Aguayo D, Gelabert-Gorgues A, Díaz-Gil Ó, Nyyssönen K, Zunft HJ, de la Torre R, Martín-Peláez S, Pedret A, Remaley AT, Covas MI, Fitó M
Arteriosclerosis, thrombosis, and vascular biology · 114 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
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2014-07-25 · Arterioscler Thromb Vasc Biol · vol. 34 · issue 9 · pp. 2115–2119
- Publisher
- Lippincott Williams & Wilkins
- Cited
- 150 citations · more than 97% of similar papers · 6.4× the field average
- Impact
- Top 10% most cited in its field
- References
- 26 works
- Access
- Paywalled
- Research areas
- Edible Oils Quality and Analysis · Nuts composition and effects · Lipid metabolism and biosynthesis
- Keywords
- Polyphenol, Food science, Triglyceride, Cholesterol, Chemistry, Crossover study, Lipoprotein, Biochemistry, Antioxidant, Medicine
- MeSH
- cell line, tumor, macrophages, humans, cholesterol, dietary fats, unsaturated, triglycerides, lipoproteins, hdl, plant oils, cross-over studies, dose-response relationship, drug, adult, male, polyphenols, olive oil
18 authors
From FI, US, ES, DE
- Álvaro HernáezUniversity of Eastern Finland; National Heart, Lung, and Blood Institute; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; German Institute of Human Nutrition
- Sara Fernández‐CastillejoUniversity of Eastern Finland; National Heart, Lung, and Blood Institute; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; German Institute of Human Nutrition
- Marta FarràsUniversity of Eastern Finland; National Heart, Lung, and Blood Institute; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; German Institute of Human Nutrition
- Úrsula CatalánUniversity of Eastern Finland; National Heart, Lung, and Blood Institute; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; German Institute of Human Nutrition
- Isaac SubiranaUniversity of Eastern Finland; National Heart, Lung, and Blood Institute; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; German Institute of Human Nutrition
- Rosa MontesUniversity of Eastern Finland; National Heart, Lung, and Blood Institute; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública; German Institute of Human Nutrition
Abstract
Objective
Olive oil polyphenols have shown beneficial properties against cardiovascular risk factors. Their consumption has been associated with higher cholesterol content in high-density lipoproteins (HDL). However, data on polyphenol effects on HDL quality are scarce. We, therefore, assessed whether polyphenol-rich olive oil consumption could enhance the HDL main function, its cholesterol efflux capacity, and some of its quality-related properties, such HDL polyphenol content, size, and composition.
Approach and results
A randomized, crossover, controlled trial with 47 healthy European male volunteers was performed. Participants ingested 25 mL/d of polyphenol-poor (2.7 mg/kg) or polyphenol-rich (366 mg/kg) raw olive oil in 3-week intervention periods, preceded by 2-week washout periods. HDL cholesterol efflux capacity significantly improved after polyphenol-rich intervention versus the polyphenol-poor one (+3.05% and -2.34%, respectively; P=0.042). Incorporation of olive oil polyphenol biological metabolites to HDL, as well as large HDL (HDL2) levels, was higher after the polyphenol-rich olive oil intervention, compared with the polyphenol-poor one. Small HDL (HDL3) levels decreased, the HDL core became triglyceride-poor, and HDL fluidity increased after the polyphenol-rich intervention.
Conclusions
Olive oil polyphenols promote the main HDL antiatherogenic function, its cholesterol efflux capacity. These polyphenols increased HDL size, promoted a greater HDL stability reflected as a triglyceride-poor core, and enhanced the HDL oxidative status, through an increase in the olive oil polyphenol metabolites content in the lipoprotein. Our results provide for the first time a first-level evidence of an enhancement in HDL function by polyphenol-rich olive oil.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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