抗氧化剂
血压
地中海饮食法
交叉研究
橄榄油
冠心病
谷胱甘肽过氧化物酶
安慰剂
医学
内科学
胆固醇
化学
食品科学
内分泌学
生物化学
超氧化物歧化酶
替代医学
病理
作者
Montserrat Fitó,M Cladellas,Rafael de la Torre,Julio Martí‐Almor,Murphy Alcantara,Mitona Pujadas,Jaume Marrugat,Jordi Bruguera,M. Carmen López‐Sabater,Joan Vila,María‐Isabel Covas
出处
期刊:Atherosclerosis
[Elsevier]
日期:2005-02-15
卷期号:181 (1): 149-158
被引量:246
标识
DOI:10.1016/j.atherosclerosis.2004.12.036
摘要
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.
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