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RESEARCH PRODUCT

The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial

Olga CastañerFitó MontserratLópez-sabater M CarmenPoulsen Henrik ENyyssönen KristiinaSchröder HelmutSalonen Jukka TDe La Torre-carbot KarinaZunft Hans-franzRafael De La TorreBäumler HansGaddi Antonio VSaez Guillermo TTomás MartaCovas Maria-isabelLonsdale Stephanie

subject

AdultMaleOxidized low density lipoproteinCritical Care and Intensive Care MedicineOxidative damageYoung AdultTandem Mass SpectrometryHumansPlant OilsMedicineFood scienceOlive OilChromatography High Pressure LiquidAutoantibodiesCross-Over StudiesNutrition and Dieteticsbiologybusiness.industryAutoantibodyPolyphenolsMiddle AgedLipoproteins LDLOxidative StressBiochemistryPolyphenolLinear Modelsbiology.proteinlipids (amino acids peptides and proteins)Lipid PeroxidationAntibodybusinessOxidized ldlOlive oil

description

summary Background & aim: Oxidized LDL (oxLDL) is a highly immunogenic particle that plays a key role in the development of atherosclerosis. Some data suggest a protective role of OxLDL autoantibodies (OLAB) in atherosclerosis. Our aim was to assess the effect of olive oil polyphenols on the immunogenicity of oxLDL to autoantibody generation. Methods: In a crossover, controlled trial, 200 healthy men were randomly assigned to 3-week sequences of 25 mL/day of 3 olive oils with high (366 mg/kg), medium (164 mg/kg), and low (2.7 mg/kg) phenolic content. Results: Plasma OLAB concentration was inversely associated with oxLDL (p < 0.001). Olive oil phenolic content increased OLAB generation, with the effect being stronger at higher concentrations of oxLDL (p ¼ 0.020 for interaction). A direct relationship was observed between OLAB and the total olive oil phenol content in LDL (r ¼ 0.209; p ¼ 0.014). OLAB concentrations, adjusted for oxLDL, increased directly in a dose-dependent manner with the polyphenol content of the olive oil administered (p ¼ 0.023). Conclusion: Olive oil polyphenols promote OLAB generation. This effect is stronger at higher concentrations of lipid oxidative damage.

yearjournalcountryeditionlanguage
2010-10-18Clinical Nutrition
https://doi.org/10.1016/j.clnu.2011.01.013