Abstract
High postprandial serum lipid concentrations are associated with increased oxidative
stress which, in turn, increases the risk of atherosclerosis. Epidemiological studies
correlate lower incidence of cardiovascular disease with adherence to the Mediterranean
diet.
The aim of this study was to evaluate changes in inflammatory (TXB2 and LTB4) and oxidative stress markers (urinary hydrogen peroxide levels and serum antioxidant
capacity), in addition to classic lipid parameters, after a fat-rich meal administered
to 12 normolipemic, healthy subjects. Following a Latin square design, subjects were
divided into three groups, each one receiving a different kind of oil (extra virgin
olive oil; EVOO, olive oil; OO or corn oil; CO, together with 150 g of potatoes), with 2-week washout periods between treatments. Blood samples were
drawn at baseline and after 1, 2, and 6 h after the meal. A significant decrease in inflammatory markers, namely TXB2 and LTB4, after 2 and 6 h after EVOO (but not OO or CO) consumption and a concomitant increase of serum antioxidant
capacity were recorded. These data reinforce the notion that the Mediterranean diet
reduces the incidence of coronary heart disease partially due to the protective role
of its phenolic components, including those of extra virgin olive oil.
Abbreviations:
CVD (cardiovascular disease), EVOO (extra virgin olive oil), OO (olive oil), CO (corn oil), AA (arachidonic acid)Keywords
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Article info
Publication history
Published online: February 21, 2006
Accepted:
January 13,
2006
Received in revised form:
December 22,
2005
Received:
November 14,
2005
Identification
Copyright
© 2006 Elsevier Ireland Ltd. Published by Elsevier Inc. All rights reserved.
