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Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults

Oliveras-López, María-Jesús, Berná, Genoveva, Jurado-Ruiz, Enrique, López-García de la Serrana, Herminia, Martín, Franz
Journal of functional foods 2014 v.10 pp. 475-484
adults, antioxidant activity, antioxidant genes, antioxidants, blood glucose, blood lipids, body composition, catalase, enzyme activity, erythrocytes, extra-virgin olive oil, gene expression, glutathione peroxidase, lipid composition, mononuclear leukocytes, polyphenols, superoxide dismutase
Extra-virgin olive oil (EVOO) possesses beneficial health effects due to its antioxidant activity. In a controlled before-and-after supplementation trial (45 healthy adults), we examined the effects of daily consumption (30 days (d), 50 mL/d) of EVOO rich in phenolic compounds, antioxidant activity and antioxidant enzymes (catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX)). Participants completed for 30 d a 24-h dietary record. Anthropometric characteristics, body composition, glycemia, plasma lipid profile, plasma polyphenols, total antioxidant capacity, erythrocyte antioxidant enzyme activity, peripheral blood mononuclear cells (PBMC) gene expression were recorded. EVOO supplementation did not modify the first four parameters. Significant increases in plasma antioxidant capacity and antioxidant enzyme activity (CAT, GPX) were observed. Significant increase in SOD and decrease in CAT gene expression were detected. Daily consumption of EVOO rich in phenolic compounds by healthy adults improved their antioxidant status and modified their antioxidant gene expression levels without affecting metabolic parameters.