scholarly journals Effect of Extra Virgin Olive Oil on Biomarkers of Inflammation in HIV-Infected Patients: A Randomized, Crossover, Controlled Clinical Trial

2015 ◽  
Vol 21 ◽  
pp. 2406-2413 ◽  
Author(s):  
Josip Begovac
Keyword(s):  
Clinical Trial ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Controlled Clinical Trial

scholarly journals Effect of extra-virgin olive oil on lipid profile and inflammatory biomarkers in patients undergoing coronary angiography: a randomized, controlled, clinical trial

2020 ◽  
Author(s):  
Nafiseh Khandouzi ◽  
Ali Zahedmehr ◽  
Javad Nasrollahzadeh
Keyword(s):  
Clinical Trial ◽  
Cardiovascular Risk ◽  
Coronary Angiography ◽  
Olive Oil ◽  
Whole Blood ◽  
Ex Vivo ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Controlled Clinical Trial ◽  
Randomized Controlled

Abstract Background Olive oil, rich in mono-unsaturated fatty acid and the main fat in the Mediterranean diet, has long been considered to be favorable for cardiovascular health. The present study was conducted to compare the effects of high polyphenol extra-virgin olive oil (EVOO) with low polyphenol refined olive oil (ROO) on some cardiovascular risk factors in patients undergoing coronary angiography. Methods In a randomized, controlled, parallel-arm, clinical trial, 40 patients (aged 54.83 ± 7.04 years) with at least one classic cardiovascular risk factor (hypertension, dyslipidemia, or diabetes) who referred to coronary angiography were randomly allocated to two groups and received 25 mL EVOO (n = 20) or ROO (n = 20) daily for 6 weeks. Fasting blood was collected and plasma lipids, malondialdehyde (MDA), C-reactive protein (CRP) as well as, inflammatory cytokines in ex-vivo lipopolysaccharide (LPS)-stimulated whole blood culture were measured at the baseline and after the dietary intervention. Results Baseline characteristics were similar between the two groups. Plasma LDL-cholesterol significantly reduced in EVOO group (-9.52 ± 20.44 vs 8.68 ± 18.77 mg/dL, p = 0.007 for EVOO and ROO respectively), whereas total cholesterol/HDL-cholesterol had no significant changes. EVOO resulted in significant reduction in plasma CRP (-0.40 ± 0.52 vs 0.007 ± 0.42 mg/L, p = 0.01 for EVOO and ROO respectively) and increased ex-vivo whole blood LPS-stimulated IL-10 production (12.13 ± 33.64 vs -17.47 ± 49.04 pg/mL, p = 0.035 for EVOO and ROO respectively). However, there were no significant differences in LPS-stimulated IL-6 and plasma MDA levels between the two groups. Conclusions Daily consumption of polyphenol-rich EVOO in subjects who have been under medical treatment with risk-reducing agents could additionally improve LDL-C and selected inflammatory markers. Trial registration: NCT03796780 at clinicaltrial.gov (12/29/2018)

scholarly journals Consumption of extra virgin olive oil improves body composition and blood pressure in women with excess body fat: a randomized, double-blinded, placebo-controlled clinical trial

2017 ◽  
Vol 57 (7) ◽  
pp. 2445-2455 ◽  
Author(s):  
Flávia Galvão Cândido ◽  
Flávia Xavier Valente ◽  
Laís Emilia da Silva ◽  
Olívia Gonçalves Leão Coelho ◽  
Maria do Carmo Gouveia Peluzio ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Clinical Trial ◽  
Body Composition ◽  
Olive Oil ◽  
Body Fat ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Controlled Clinical Trial ◽  
Double Blinded

Effects of supplementing a healthy diet with pecan nuts or extra-virgin olive oil on inflammatory profile of patients with stable coronary artery disease: a randomized clinical trial

2021 ◽  
pp. 1-27
Author(s):  
Camila Weschenfelder ◽  
Catarina Bertaso Andreatta Gottschall ◽  
Melissa Medeiros Markoski ◽  
Vera Lúcia Portal ◽  
Alexandre Schaan de Quadros ◽  
...  
Keyword(s):  
Coronary Artery Disease ◽  
Clinical Trial ◽  
Olive Oil ◽  
Inflammatory Markers ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Study Groups ◽  
Healthy Diet ◽  
Inflammatory Profile ◽  
Artery Disease

Abstract The consumption of nuts and extra-virgin olive oil has been associated with suppression of inflammatory pathways that contribute to atherosclerosis, but its role on the modulation of the inflammatory profile in patients with established coronary artery disease (CAD) is unclear. The aim of this study was to evaluate the effects of adding pecan nuts or extra-virgin olive oil to a healthy diet on inflammatory markers in patients with stable CAD. In this randomized clinical trial, 204 patients were enrolled to three study groups: 67 to control group (CG: healthy diet), 68 to pecan nuts group (PNG: 30g/day of pecans + healthy diet) and 69 to extra-virgin olive oil group (OOG: 30ml/day of extra-virgin olive oil + healthy diet). High-sensitivity C-reactive protein (hs-CRP, in mg/L), fibrinogen (mg/dL), interleukins (IL) 2, 4, 6, 10 (pg/mL) and interferon-γ (IFN-γ, in pg/mL), IL-6/IL-10, IL-2/IL-4 and INF-γ/IL-4 ratios were evaluated at baseline and after the follow-up (12 weeks). As main results, after adjustment for sex, statin used and relative body weight variation, there were no differences between groups regarding inflammatory markers at the end of the study. IL-6 levels (primary outcome) were reduced in 12 weeks when compared to baseline in all study groups [CG: difference: −0.593 (SE = 0.159) pg/dL; PNG: difference: −0.335 (SE = 0.143) pg/dL; OOG: IL-6 difference: −0.325 (SE = 0.143) pg/dL]. In conclusion, there was no significant effect of including pecan nuts or extra virgin olive oil to a healthy diet on inflammatory markers in individuals with CAD.

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