Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis
Vidal Damasceno J, Garcez A, Anelo Alves A, da Mata IR, Morelo Dal Bosco S, Garavaglia J
Critical reviews in food science and nutrition · 4 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
- Meta-analysis (indexed by PubMed)
- Studied in
- People
- Main outcome
- Mechanisms only
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2025-08-01 · Crit Rev Food Sci Nutr · vol. 66 · issue 2 · pp. 392–408
- Publisher
- Taylor & Francis
- Cited
- 7 citations · more than 56% of similar papers · 0.5× the field average
- References
- 66 works
- Access
- Paywalled
- Research areas
- Edible Oils Quality and Analysis · Cholesterol and Lipid Metabolism · Fatty Acid Research and Health
- Keywords
- Oxidative stress, Meta-analysis, Olive oil, Food science, Inflammation, Consumption (sociology), Medicine, Chemistry, Internal medicine
- MeSH
- humans, inflammation, lipoproteins, ldl, c-reactive protein, antioxidants, oxidative stress, randomized controlled trials as topic, biomarkers, olive oil
6 authors
From BR
- Jéssica Vidal DamascenoUniversidade Federal do Rio Grande do Sul; Universidade Federal de Ciências da Saúde de Porto Alegre
- Anderson GarcêzUniversidade Federal do Rio Grande do Sul; Universidade Federal de Ciências da Saúde de Porto Alegre
- Andressa Anelo AlvesUniversidade Federal do Rio Grande do Sul; Universidade Federal de Ciências da Saúde de Porto Alegre
- Isabella Rosa da MataUniversidade Federal do Rio Grande do Sul; Universidade Federal de Ciências da Saúde de Porto Alegre
- Simone Morelo Dal Bosco · correspondingUniversidade Federal de Ciências da Saúde de Porto Alegre
- Juliano GaravagliaUniversidade Federal de Ciências da Saúde de Porto Alegre
Abstract
Extra virgin olive oil (EVOO) has recognized antioxidant and anti-inflammatory properties, mainly because its composition, great levels of oleic acid, and phenolic compounds (PC). Thus, the aim of this systematic review was to synthesize the results of randomized controlled clinical trials (RCTs) of regular consumption of EVOO in biomarkers of inflammation and oxidative stress. Twenty-three RCTs met the inclusion criteria, involving 1138 participants, showed some type of risk of bias and the certainty of the evidence ranged from moderate to very low. Biomarkersas such ox-LDL, TNF-alpha, CRP, IL-6, IL-10, and IL-18 were associated with changes in inflammatory and oxidative states after EVOO consumption. EVOO consumption reduced ox-LDL when compared with medium and low PC olive oils together: -4.59 U/l [(95%CI: -8.1 to -1.08), I2: 45.4%; p = 0.103] and with low PC olive oil only: -7.73 U/l [(95%CI: -14.63 to -0.82 U/l], I2: 42%; p = 0.16)]. CRP was also reduced compared to low PC olive oils: -0.99 mg/l [(95%CI: -1.66 to -0.31); I2: 68.8%; p = 0.00)], but showed considerable heterogeneity. In conclusion, PC levels demonstrate an association with anti-inflammatory and antioxidant effects. The consumption of EVOO tends to reduce the risk of chronic non-communicable diseases, especially individuals adhering to the Mediterranean diet.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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