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Beneficial effects of polyphenol-rich olive oil in patients with early atherosclerosis

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Abstract

Purpose

Diets rich in plant-derived polyphenols such as olive oil (OO) and/or catechins such as epigallocatechin 3-gallate (EGCG) have been shown to reduce the incidence of cardiovascular diseases, potentially by improving endothelial function, an important surrogate for atherosclerosis. The possible augmentation of endothelial function with the combined efforts of OO and EGCG is intriguing, yet unknown.

Methods

Eighty-two patients with early atherosclerosis (presence of endothelial dysfunction) were enrolled in this double-blind, randomized trial with 52 completing the study. The aim of the study was to compare the effect of a daily intake of 30 ml simple OO, with 30 ml of EGCG-supplemented OO, on endothelial function as well as on inflammation and oxidative stress after a period of 4 months. Endothelial function was assessed noninvasively via peripheral arterial tonometry (Endo-PAT®).

Results

After 4 months, when OO and EGCG-supplemented OO groups were combined, OO significantly improved endothelial function (RHI, 1.59 ± 0.25–1.75 ± 0.45; p < 0.05). However, there were no significant differences in results between the two olive oil groups. Interestingly, with OO supplementation there was a significant reduction in inflammatory parameters: sICAM (196 to 183 ng/mL, p = < 0.001); white blood cells (WBCs) (6.0 × 109/L–5.8 × 109/L, p < 0.05); monocytes (0.48 × 109/L to 0.44 × 109/L, p = 0.05); lymphocytes (1.85 × 109/L to 1.6 × 109/L, p = 0.01); and platelets (242–229 × 109/L, p = 0.047).

Conclusions

Improvement in endothelial dysfunction in patients with early atherosclerosis in association with significant reduction in leukocytes may suggest an important role of early cellular inflammatory mediators on endothelial function. The current study supports one potential mechanism for the role of olive oil, independent of EGCG, modestly supplemented to a healthy cardiovascular diet.

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Acknowledgments

This study was partly supported by Olivi Agri Team Srl, Grosetto, Italy, and the University of Florence. However, the study was investigator initiated and investigator driven. The clinical trial was conducted using Olive Oil and EGCG from Olivi Agri Company. This work was also partly supported by NIH grant #HL085307. AJF received a scholarship from the Walter and Gertrud Siegenthaler Foundation, Zurich, and is supported by a “Nachwuchsförderungskredit” of the young academics Support Committee of the University of Zurich, Switzerland, and the Swiss National Science Foundation (PASMP3_132551).

Conflict of interest

The authors report no actual or potential conflict of interest in connection with this study.

Author information

Authors and Affiliations

  1. Division of Cardiovascular Diseases, Department of Internal Medicine, Mayo Clinic and College of Medicine, 200 1st Street SW, Rochester, MN, 55905, USA

    R. J. Widmer, M. A. Freund, A. J. Flammer, J. Sexton, R. Lennon, L. O. Lerman & A. Lerman

  2. Dipartimento di Scienze Farmaceutiche Via Ugo Shiff 6, 50019, Sesto Fiorentino, Florence, Italy

    A. Romani, N. Mulinacci & F. F. Vinceri

Authors
  1. R. J. Widmer
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  2. M. A. Freund
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  5. R. Lennon
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  6. A. Romani
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  8. F. F. Vinceri
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  9. L. O. Lerman
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  10. A. Lerman
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Corresponding author

Correspondence to A. Lerman.

Additional information

R. J. Widmer and M. A. Freund contributed equally.

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Widmer, R.J., Freund, M.A., Flammer, A.J. et al. Beneficial effects of polyphenol-rich olive oil in patients with early atherosclerosis. Eur J Nutr 52, 1223–1231 (2013). https://doi.org/10.1007/s00394-012-0433-2

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  • DOI: https://doi.org/10.1007/s00394-012-0433-2

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