ArticleEuropean journal of clinical nutrition2002
Effect of ingestion of virgin olive oil on human low-density lipoprotein composition.
Article in European journal of clinical nutrition, 2002. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
18 citing papers in PubMed, 119 citations in OpenAlex.
- Olive Oil Polyphenols Decrease LDL Concentrations and LDL Atherogenicity in Men in a Randomized Controlled Trial.The Journal of nutrition · 2015Trial
- Double-blind, randomized feedback control fails to improve the hypocholesterolemic effect of a plant-based low-fat diet in patients with moderately elevated total cholesterol levels.European journal of clinical nutrition · 2004Trial
- Efficacy of Hydroxytyrosol-Rich Food Supplements on Reducing Lipid Oxidation in Humans.International journal of molecular sciences · 2023Article
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
- Review
- First study of correlation between oleic acid content and SAD gene polymorphism in olive oil samples through statistical and bayesian modeling analyses.Lipids in health and disease · 2018Article
- Identification and characterization of single nucleotide polymorphism markers in FADS2 gene associated with olive oil fatty acids composition.Lipids in health and disease · 2017Article
- Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin.Journal of endocrinological investigation · 2016Article
- Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to Humans.International journal of molecular sciences · 2016Review
- Rapid down-regulation of hepatic lipid metabolism by phenolic fraction from extra virgin olive oil.European journal of nutrition · 2015Article
- Hydroxytyrosol and potential uses in cardiovascular diseases, cancer, and AIDS.Frontiers in nutrition · 2014Review
- Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil.Antioxidants (Basel, Switzerland) · 2013Review
- Review
- Polyphenols, inflammation, and cardiovascular disease.Current atherosclerosis reports · 2013Review
- Biological activities of phenolic compounds present in virgin olive oil.International journal of molecular sciences · 2010Review
- Spanish Ketogenic Mediterranean Diet: a healthy cardiovascular diet for weight loss.Nutrition journal · 2008Article
- Dietary patterns and associated lifestyles in preconception, pregnancy and postpartum.European journal of clinical nutrition · 2006Article
- Bioavailability and antioxidant effects of olive oil phenols in humans: a review.European journal of clinical nutrition · 2004Review
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo measure the incorporation of oleic acid and antioxidants (phenols and vitamin E) to low density lipoprotein (LDL) after acute and short-term ingestion of virgin olive oil. To study whether this incorporation contributes to an increase in LDL resistance to oxidation.
settingDepartment of Food and Nutrition, University of Barcelona, Spain and Department of Lipids and Cardiovascular Epidemiology, IMIM, Barcelona, Spain. SUBJECTS: Sixteen healthy volunteers aged 25-65 y. DESIGN AND
interventionsTo observe the change in the fatty acid profile, vitamin E, phenolic compounds and LDL oxidation-related variables after the postprandial phase and after daily ingestion of olive oil for one week.
resultsFew changes were observed in the postprandial phase. However, after a week of olive oil consumption there was an increase in oleic acid (P=0.015), vitamin E (P=0.047), phenolics (P=0.021) and lag time (P=0.000), and a decrease in the maximum amount of dienes (P=0.045) and oxidation rate (P=0.05).
conclusionAfter ingestion of virgin olive oil, an increase in antioxidants and oleic acid in LDL was observed as well as an improvement of LDL resistance to oxidation. Our results support the idea that daily ingestion of virgin olive oil could protect LDL from oxidation. SPONSORSHIP: This study was supported by a research grant from Spain (ALI 97-1607-C02-02).
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.