Department of Molecular Biology and Biochemical Engineering, University of Pablo de Olavide of Seville, Ctra. Utrera km 1, 41013 Seville, Spain.
Arch Gerontol Geriatr. 2013 Sep-Oct;57(2):234-42. doi: 10.1016/j.archger.2013.04.002. Epub 2013 May 1.
Recent studies show that the elderly have increased oxidative stress and impaired antioxidant defense systems. Our study aims to evaluate the effects of daily consumption of EVOO in the healthy institutionalized elderly. We studied anthropometric, biochemical and antioxidant parameters in 62 subjects aged 65-96 years after a 6-week daily intake of polyphenol-rich EVOO with high oleuropein derivative contents. Subjects were divided into a control group (CG) who maintained their dietary habits (n=39) and an olive group (OG) who consumed EVOO as the only added fat, plus a daily dose of 50ml (n=23). We found a significant reduction of total cholesterol (TC), HDL, LDL and TGs in OG subjects and a significant increase of HDL levels. There was no significant variation in the CG parameters. In OG the total antioxidant capacity (TAC) in plasma increased with significant differences over CG. Plasma hydroxytyrosol (OH-Tyr) concentration showed a significant increase after EVOO intervention. Daily consumption of EVOO was found to have positive effects on lipid profiles, OH-Tyr levels and TAC. The results also show a significant increase of catalase (CAT) in erythrocytes and a decrease (p<0.05) in superoxide dismutase (SOD) and glutathione peroxidase (GH-PX) activity after EVOO intake. To our knowledge, no other study has examined the effects of EVOO consumption on biochemical parameters, antioxidant capacity and antioxidant enzyme activity in healthy elderly subjects. In conclusion, our results show that nutritional intervention with EVOO improves antioxidant status in healthy elderly people.
最近的研究表明，老年人的氧化应激增加，抗氧化防御系统受损。我们的研究旨在评估健康的机构化老年人日常食用特级初榨橄榄油 (EVOO) 的效果。我们在 6 周内每天摄入富含多酚和高橄榄苦苷衍生物含量的 EVOO 后，研究了 62 名年龄在 65-96 岁的受试者的人体测量学、生化和抗氧化参数。这些受试者被分为对照组 (CG)，他们保持饮食习惯（n=39）和橄榄油组 (OG)，他们只食用 EVOO 作为唯一添加的脂肪，外加每天 50ml 的剂量（n=23）。我们发现 OG 组的总胆固醇 (TC)、HDL、LDL 和 TGs 显著降低，HDL 水平显著升高。CG 组的参数没有明显变化。OG 组的血浆总抗氧化能力 (TAC) 增加，与 CG 相比有显著差异。橄榄油干预后，血浆羟基酪醇 (OH-Tyr) 浓度显著增加。每天食用 EVOO 对血脂谱、OH-Tyr 水平和 TAC 均有积极影响。结果还表明，EVOO 摄入后红细胞中的过氧化氢酶 (CAT) 显著增加，超氧化物歧化酶 (SOD) 和谷胱甘肽过氧化物酶 (GH-PX) 活性降低（p<0.05）。据我们所知，没有其他研究检查过 EVOO 消费对健康老年人生化参数、抗氧化能力和抗氧化酶活性的影响。总之，我们的结果表明，EVOO 的营养干预改善了健康老年人的抗氧化状态。
