Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL

Karina de la Torre-Carbot; Jorge L Chávez-Servín; Olga Jaúregui; Ana I Castellote; Rosa M Lamuela-Raventós; Tarja Nurmi; Henrik E Poulsen; Antonio V Gaddi; Jari Kaikkonen; Hans-Franz Zunft; Holger Kiesewetter; Montserrat Fitó; María-Isabel Covas; M Carmen López-Sabater

doi:10.3945/jn.109.112912

Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL

Karina de la Torre-Carbot, Jorge L Chávez-Servín, Olga Jaúregui, Ana I Castellote, Rosa M Lamuela-Raventós, Tarja Nurmi, Henrik E Poulsen, Antonio V Gaddi, Jari Kaikkonen, Hans-Franz Zunft, Holger Kiesewetter, Montserrat Fitó, María-Isabel Covas, M Carmen López-Sabater

84 Citationer (Scopus)

Abstract

In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differed in phenol concentrations as follows: high (629 mg/L) for virgin olive oil (VOO) and null (0 mg/L) for refined olive oil (ROO). The study population consisted of a subsample from the EUROLIVE study and a randomized controlled, crossover design was used. Intervention periods lasted 3 wk and were preceded by a 2-wk washout period. The levels of LDL hydroxytyrosol monosulfate and homovanillic acid sulfate, but not of tyrosol sulfate, increased after VOO ingestion (P < 0.05), whereas the concentrations of circulating oxidation markers, including oxidized LDL (oxLDL), conjugated dienes, and hydroxy fatty acids, decreased (P < 0.05). The levels of LDL phenols and oxidation markers were not affected by ROO consumption. The relative increase in the 3 LDL phenols was greater when men consumed VOO than when they consumed ROO (P < 0.05), as was the relative decrease in plasma oxLDL (P = 0.001) and hydroxy fatty acids (P < 0.001). Plasma oxLDL concentrations were negatively correlated with the LDL phenol levels (r = -0.296; P = 0.013). Phenols in LDL were not associated with other oxidation markers. In summary, the phenol concentration of olive oil modulates the phenolic metabolite content in LDL after sustained, daily consumption. The inverse relationship of these metabolites with the degree of LDL oxidation supports the in vivo antioxidant role of olive oil phenolics compounds.

Originalsprog	Engelsk
Tidsskrift	British Journal of Nutrition
Vol/bind	140
Udgave nummer	3
Sider (fra-til)	501-8
Antal sider	8
ISSN	0007-1145
DOI	https://doi.org/10.3945/jn.109.112912
Status	Udgivet - 1 mar. 2010

Adgang til dokumentet

10.3945/jn.109.112912

https://academic.oup.com/jn/article-pdf/140/3/501/23949491/501.pdf

Citationsformater

de la Torre-Carbot, K., Chávez-Servín, J. L., Jaúregui, O., Castellote, A. I., Lamuela-Raventós, R. M., Nurmi, T., Poulsen, H. E., Gaddi, A. V., Kaikkonen, J., Zunft, H-F., Kiesewetter, H., Fitó, M., Covas, M-I., & López-Sabater, M. C. (2010). Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL. British Journal of Nutrition, 140(3), 501-8. https://doi.org/10.3945/jn.109.112912

Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL. / de la Torre-Carbot, Karina; Chávez-Servín, Jorge L; Jaúregui, Olga et al.

I: British Journal of Nutrition, Bind 140, Nr. 3, 01.03.2010, s. 501-8.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

de la Torre-Carbot, K, Chávez-Servín, JL, Jaúregui, O, Castellote, AI, Lamuela-Raventós, RM, Nurmi, T, Poulsen, HE, Gaddi, AV, Kaikkonen, J, Zunft, H-F, Kiesewetter, H, Fitó, M, Covas, M-I & López-Sabater, MC 2010, 'Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL', British Journal of Nutrition, bind 140, nr. 3, s. 501-8. https://doi.org/10.3945/jn.109.112912

@article{c6e9d2f4e0684335be2116ec95661769,

title = "Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL",

abstract = "In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differed in phenol concentrations as follows: high (629 mg/L) for virgin olive oil (VOO) and null (0 mg/L) for refined olive oil (ROO). The study population consisted of a subsample from the EUROLIVE study and a randomized controlled, crossover design was used. Intervention periods lasted 3 wk and were preceded by a 2-wk washout period. The levels of LDL hydroxytyrosol monosulfate and homovanillic acid sulfate, but not of tyrosol sulfate, increased after VOO ingestion (P < 0.05), whereas the concentrations of circulating oxidation markers, including oxidized LDL (oxLDL), conjugated dienes, and hydroxy fatty acids, decreased (P < 0.05). The levels of LDL phenols and oxidation markers were not affected by ROO consumption. The relative increase in the 3 LDL phenols was greater when men consumed VOO than when they consumed ROO (P < 0.05), as was the relative decrease in plasma oxLDL (P = 0.001) and hydroxy fatty acids (P < 0.001). Plasma oxLDL concentrations were negatively correlated with the LDL phenol levels (r = -0.296; P = 0.013). Phenols in LDL were not associated with other oxidation markers. In summary, the phenol concentration of olive oil modulates the phenolic metabolite content in LDL after sustained, daily consumption. The inverse relationship of these metabolites with the degree of LDL oxidation supports the in vivo antioxidant role of olive oil phenolics compounds.",

author = "{de la Torre-Carbot}, Karina and Ch{\'a}vez-Serv{\'i}n, {Jorge L} and Olga Ja{\'u}regui and Castellote, {Ana I} and Lamuela-Ravent{\'o}s, {Rosa M} and Tarja Nurmi and Poulsen, {Henrik E} and Gaddi, {Antonio V} and Jari Kaikkonen and Hans-Franz Zunft and Holger Kiesewetter and Montserrat Fit{\'o} and Mar{\'i}a-Isabel Covas and L{\'o}pez-Sabater, {M Carmen}",

year = "2010",

month = mar,

day = "1",

doi = "10.3945/jn.109.112912",

language = "English",

volume = "140",

pages = "501--8",

journal = "British Journal of Nutrition",

issn = "0007-1145",

publisher = "Cambridge University Press",

number = "3",

}

TY - JOUR

T1 - Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL

AU - de la Torre-Carbot, Karina

AU - Chávez-Servín, Jorge L

AU - Jaúregui, Olga

AU - Castellote, Ana I

AU - Lamuela-Raventós, Rosa M

AU - Nurmi, Tarja

AU - Poulsen, Henrik E

AU - Gaddi, Antonio V

AU - Kaikkonen, Jari

AU - Zunft, Hans-Franz

AU - Kiesewetter, Holger

AU - Fitó, Montserrat

AU - Covas, María-Isabel

AU - López-Sabater, M Carmen

PY - 2010/3/1

Y1 - 2010/3/1

N2 - In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differed in phenol concentrations as follows: high (629 mg/L) for virgin olive oil (VOO) and null (0 mg/L) for refined olive oil (ROO). The study population consisted of a subsample from the EUROLIVE study and a randomized controlled, crossover design was used. Intervention periods lasted 3 wk and were preceded by a 2-wk washout period. The levels of LDL hydroxytyrosol monosulfate and homovanillic acid sulfate, but not of tyrosol sulfate, increased after VOO ingestion (P < 0.05), whereas the concentrations of circulating oxidation markers, including oxidized LDL (oxLDL), conjugated dienes, and hydroxy fatty acids, decreased (P < 0.05). The levels of LDL phenols and oxidation markers were not affected by ROO consumption. The relative increase in the 3 LDL phenols was greater when men consumed VOO than when they consumed ROO (P < 0.05), as was the relative decrease in plasma oxLDL (P = 0.001) and hydroxy fatty acids (P < 0.001). Plasma oxLDL concentrations were negatively correlated with the LDL phenol levels (r = -0.296; P = 0.013). Phenols in LDL were not associated with other oxidation markers. In summary, the phenol concentration of olive oil modulates the phenolic metabolite content in LDL after sustained, daily consumption. The inverse relationship of these metabolites with the degree of LDL oxidation supports the in vivo antioxidant role of olive oil phenolics compounds.

AB - In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differed in phenol concentrations as follows: high (629 mg/L) for virgin olive oil (VOO) and null (0 mg/L) for refined olive oil (ROO). The study population consisted of a subsample from the EUROLIVE study and a randomized controlled, crossover design was used. Intervention periods lasted 3 wk and were preceded by a 2-wk washout period. The levels of LDL hydroxytyrosol monosulfate and homovanillic acid sulfate, but not of tyrosol sulfate, increased after VOO ingestion (P < 0.05), whereas the concentrations of circulating oxidation markers, including oxidized LDL (oxLDL), conjugated dienes, and hydroxy fatty acids, decreased (P < 0.05). The levels of LDL phenols and oxidation markers were not affected by ROO consumption. The relative increase in the 3 LDL phenols was greater when men consumed VOO than when they consumed ROO (P < 0.05), as was the relative decrease in plasma oxLDL (P = 0.001) and hydroxy fatty acids (P < 0.001). Plasma oxLDL concentrations were negatively correlated with the LDL phenol levels (r = -0.296; P = 0.013). Phenols in LDL were not associated with other oxidation markers. In summary, the phenol concentration of olive oil modulates the phenolic metabolite content in LDL after sustained, daily consumption. The inverse relationship of these metabolites with the degree of LDL oxidation supports the in vivo antioxidant role of olive oil phenolics compounds.

U2 - 10.3945/jn.109.112912

DO - 10.3945/jn.109.112912

M3 - Journal article

SN - 0007-1145

VL - 140

SP - 501

EP - 508

JO - British Journal of Nutrition

JF - British Journal of Nutrition

IS - 3

ER -

Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL

Abstract

Adgang til dokumentet

Fingeraftryk

Citationsformater