Gimeno E, Fitó M, Lamuela-Raventós R M, Castellote A I, Covas M, Farré M, de La Torre-Boronat M C, López-Sabater M C
Department de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Barcelona, Spain.
Eur J Clin Nutr. 2002 Feb;56(2):114-20. doi: 10.1038/sj.ejcn.1601293.
To 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.
Department of Food and Nutrition, University of Barcelona, Spain and Department of Lipids and Cardiovascular Epidemiology, IMIM, Barcelona, Spain.
Sixteen healthy volunteers aged 25-65 y.
To 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.
Few 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).
After 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.
This study was supported by a research grant from Spain (ALI 97-1607-C02-02).
测定初榨橄榄油急性和短期摄入后油酸及抗氧化剂（酚类和维生素E）在低密度脂蛋白（LDL）中的掺入情况。研究这种掺入是否有助于提高LDL的抗氧化能力。
西班牙巴塞罗那大学食品与营养系以及西班牙巴塞罗那IMIM脂质与心血管流行病学系。
16名年龄在25 - 65岁的健康志愿者。
观察餐后阶段以及连续一周每日摄入橄榄油后脂肪酸谱、维生素E、酚类化合物和LDL氧化相关变量的变化。
餐后阶段观察到的变化较少。然而，食用橄榄油一周后，油酸（P = 0.015）、维生素E（P = 0.047）、酚类物质（P = 0.021）和延迟时间（P = 0.000）增加，二烯最大量（P = 0.045）和氧化速率（P = 0.05）降低。
摄入初榨橄榄油后，观察到LDL中抗氧化剂和油酸增加，以及LDL抗氧化能力提高。我们的结果支持每日摄入初榨橄榄油可保护LDL免受氧化的观点。
本研究由西班牙的一项研究资助（ALI 97 - 1607 - C02 - 02）支持。
