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

scholarly journals The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis

2018 ◽  
Vol 59 (17) ◽  
pp. 2772-2795 ◽  
Author(s):  
Elena S. George ◽  
Skye Marshall ◽  
Hannah L Mayr ◽  
Gina L. Trakman ◽  
Oana A. Tatucu-Babet ◽  
...  
Keyword(s):  
Risk Factors ◽  
Systematic Review ◽  
Cardiovascular Risk ◽  
Olive Oil ◽  
Cardiovascular Risk Factors ◽  
Meta Analysis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Replacing Saturated Fat With Unsaturated Fat in Western Diet Reduces Foamy Monocytes and Atherosclerosis in Male Ldlr –/– Mice

2020 ◽  
Vol 40 (1) ◽  
pp. 72-85 ◽  
Author(s):  
Zeqin Lian ◽  
Xiao-yuan Dai Perrard ◽  
Xueying Peng ◽  
Joe L. Raya ◽  
Alfredo A. Hernandez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Ex Vivo ◽  
Plasma Cholesterol ◽  
Oxidized Ldl ◽  
Virgin Olive Oil ◽  
Atherosclerotic Lesion ◽  
Saturated Fat ◽  
Extra Virgin Olive Oil ◽  
Western Diet ◽  
Aortic Sinus

Objective: A Mediterranean diet supplemented with olive oil and nuts prevents cardiovascular disease in clinical studies, but the underlying mechanisms are incompletely understood. We investigated whether the preventive effect of the diet could be due to inhibition of atherosclerosis and foamy monocyte formation in Ldlr –/– mice fed with a diet in which milkfat in a Western diet (WD) was replaced with extra-virgin olive oil and nuts (EVOND). Approach and Results: Ldlr –/– mice were fed EVOND or a Western diet for 3 (or 6) months. Compared with the Western diet, EVOND decreased triglyceride and cholesterol levels but increased unsaturated fatty acid concentrations in plasma. EVOND also lowered intracellular lipid accumulation in circulating monocytes, indicating less formation of foamy monocytes, compared with the Western diet. In addition, compared with the Western diet, EVOND reduced monocyte expression of inflammatory cytokines, CD36, and CD11c, with decreased monocyte uptake of oxLDL (oxidized LDL [low-density lipoprotein]) ex vivo and reduced CD11c + foamy monocyte firm arrest on vascular cell adhesion molecule-1 and E-selectin–coated slides in an ex vivo shear flow assay. Along with these changes, EVOND compared with the Western diet reduced the number of CD11c + macrophages in atherosclerotic lesions and lowered atherosclerotic lesion area of the whole aorta and aortic sinus. Conclusions: A diet enriched in extra-virgin olive oil and nuts, compared with a Western diet high in saturated fat, lowered plasma cholesterol and triglyceride levels, inhibited foamy monocyte formation, inflammation, and adhesion, and reduced atherosclerosis in Ldlr –/– mice.

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