RESUMO
OBJECTIVES: To assess the effect of two similar olive oils, but with differences in their phenolic compounds (powerful antioxidant compounds), on inflammatory markers in stable coronary heart disease patients. DESIGN: Placebo-controlled, crossover, randomized trial. SETTING: Cardiology Department of Hospital del Mar and Institut Municipal d'Investigació Mèdica (Barcelona). SUBJECTS: Twenty-eight stable coronary heart disease patients. INTERVENTIONS: A raw daily dose of 50 ml of virgin and refined olive oil (ROO) was sequentially administered over two periods of 3-weeks, preceded by 2-week washout periods in which ROO was used. RESULTS: Interleukin-6 (P<0.002) and C-reactive protein (P=0.024) decreased after virgin olive oil intervention. No changes were observed in soluble intercellular and vascular adhesion molecules, glucose and lipid profile. CONCLUSIONS: Consumption of virgin olive oil, could provide beneficial effects in stable coronary heart disease patients as an additional intervention to the pharmacological treatment.
Assuntos
Antioxidantes/administração & dosagem , Proteína C-Reativa/metabolismo , Doença das Coronárias/dietoterapia , Gorduras Insaturadas na Dieta/administração & dosagem , Interleucina-6/sangue , Óleos de Plantas , Idoso , Antioxidantes/metabolismo , Doença das Coronárias/sangue , Estudos Cross-Over , Gorduras Insaturadas na Dieta/metabolismo , Método Duplo-Cego , Feminino , Humanos , Metabolismo dos Lipídeos/efeitos dos fármacos , Masculino , Azeite de Oliva , Óleos de Plantas/químicaRESUMO
The Mediterranean diet, in which olive oil is the main source of fat, has been associated with a reduced incidence of coronary heart disease (CHD) and low blood pressure levels. Virgin olive oil (VOO), besides containing monounsaturated fat, is rich in phenolic compounds (PC) with antioxidant properties. The aim of this study was to examine the antioxidant and anti-hypertensive effect of two similar olive oils, but with differences in their PC (refined: 14.7 mg/kg versus virgin: 161.0 mg/kg), in 40 males with stable CHD. The study was a placebo controlled, crossover, randomized trial. A raw daily dose of 50 mL of VOO and refined olive oil (ROO) were sequentially administered over two periods of 3 weeks, preceded by 2-week washout periods in which ROO was used. Lower plasma oxidized LDL (p < 0.001) and lipid peroxide levels (p = 0.003), together with higher activities of glutathione peroxidase (p = 0.033), were observed after VOO intervention. Systolic blood pressure decreased after intake of VOO (p = 0.001) in hypertensive patients. No changes were observed in diastolic blood pressure, glucose, lipids, and antibodies against oxidized LDL. Consumption of VOO, rich in PC, could provide beneficial effects in CHD patients as an additional and complementary intervention to the pharmacological treatment.
