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Effects of dietary virgin olive oil phenols on low density lipoprotein oxidation in hyperlipidemic patients

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Lipids

Abstract

The aim of this study was to assess the effects of the dietary intake of extra virgin olive oil on the oxidative susceptibility of low density lipoproteins (LDL) isolated from the plasma of hyperlipidemic patients. Ten patients with combined hyperlipidemia (mean plasma cholesterol 281 mg/dL, triglycerides 283 mg/dL) consumed a low-fat, low-cholesterol diet, with olive oil (20 g/d) as the only added fat, with no drug or vitamin supplementation for 6 wk. Then they were asked to replace the olive oil they usually consumed with extra virgin olive oil for 4 wk. LDL were isolated at the beginning, and after the 4 wk of dietary treatment. LDL susceptibility to CuSO4-mediated oxidation was evaluated by measuring the extent of lipid peroxidation. We also determined fatty acid composition and vitamin E in plasma and LDL and plasma phenolic content. Extra virgin olive oil intake did not affect fatty acid composition of LDL but significantly reduced the copper-induced formation of LDL hydroperoxides and lipoperoxidation end products as well as the depletion of LDL linoleic and arachidonic acid. A significant increase in the lag phase of conjugated diene formation was observed after dietary treatment. These differences are statistically correlated with the increase in plasma phenolic content observed at the end of the treatment with extra virgin olive oil; they are not correlated with LDL fatty acid composition or vitamin E content, which both remained unmodified after the added fat change. This report suggests that the daily intake of extra virgin olive oil in hyperlipidemic patients could reduce the susceptibility of LDL to oxidation, not only because of its high monounsaturated fatty acid content but probably also because of the antioxidative activity of its phenolic compounds.

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Abbreviations

BHT:

butylated hydroxytoluene

DAD:

diode array detector

EVOO:

extra virgin olive oil

FAME:

fatty acid methyl ester

HDL:

high density lipoprotein

4-HNE:

4-hydroxy-2(E)-nonenal

HPLC:

high-performance liquid chromatography

HRG:

high-resolution gas chromatography

LDL:

low density lipoprotein

MDA:

malondialdehyde

OO:

olive oil

ox-LDL:

oxidized LDL

PBS:

phosphate-buffered saline

PUFA:

polyunsaturated fatty acid

SEM:

standard error of the mean

SPE:

solid phase extraction

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Authors and Affiliations

  1. Department of Food, Istituto Superiore di Sanità, 00161, Rome, Italy

    Roberta Di Benedetto & Ettore Coni

  2. Servizio Prevenzione e Protezione, Consiglio Nazionale delle Ricerche, 00161, Rome, Italy

    Roberto Volpe

  3. Istituto di Terapia Medica Sistemitica, University of Rome “La Sapienza”, 00161, Rome, Italy

    Nadia Fraone & Antonello Bucci

  4. Dept. of Metabolism and Pathological Biochemistry, Istituto Superiore di Sanità, Viale Regina Elena, 299, 00161, Rome, Italy

    Roberta Masella, Claudio Giovannini & Rosaria Varì

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  1. Roberta Masella
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  2. Claudio Giovannini
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  3. Rosaria Varì
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  4. Roberta Di Benedetto
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  5. Ettore Coni
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Correspondence to Roberta Masella.

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Masella, R., Giovannini, C., Varì, R. et al. Effects of dietary virgin olive oil phenols on low density lipoprotein oxidation in hyperlipidemic patients. Lipids 36, 1195–1202 (2001). https://doi.org/10.1007/s11745-001-0832-3

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  • DOI: https://doi.org/10.1007/s11745-001-0832-3

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