特级初榨橄榄油和鱼油对代谢综合征患者血脂谱及氧化应激的影响。

Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome.

作者信息

Venturini Danielle, Simão Andréa Name Colado, Urbano Mariana Ragassi, Dichi Isaias

机构信息

Department of Pathology, Clinical Analysis and Toxicology - University of Londrina, Londrina, Paraná, Brazil.

出版信息

Nutrition. 2015 Jun;31(6):834-40. doi: 10.1016/j.nut.2014.12.016. Epub 2015 Jan 3.

DOI:10.1016/j.nut.2014.12.016

PMID:25933490

Abstract

OBJECTIVE

The aim of this study was to verify if extra virgin olive oil and fish oil have a synergistic effect on lipid and oxidative stress parameters in patients with metabolic syndrome (MetS).

METHODS

This intervention study included 102 patients (81 women and 21 men) with MetS (mean age 51.45 ± 8.27 y) from the ambulatory center of the University Hospital of Londrina, Paraná, Brazil. Patients were randomly assigned to one of four groups: Patients in the control group (CG) were instructed to maintain their usual diet; the second group (fish oil group [FO]) received 3 g/d of fish oil ω-3 fatty acids (10 capsules); the third group (extra virgin olive oil group [OO]) received 10 mL/d of extra virgin olive oil at lunch and dinner; and the fourth group (fish oil and extra virgin olive oil group [FOO]) received 3 g/d of fish oil ω-3 fatty acids and 10 mL/d of extra virgin olive oil. MetS related markers and oxidative stress were measured at baseline and after 90 d.

RESULTS

Differences across treatment groups showed a statistically significant decrease (P < 0.05) in total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) when FOO was compared with CG and OO, respectively. Hydroperoxides showed a significant decrease (P < 0.05) when FOO was compared with CG, whereas there was an increase in total peroxyl radical-trapping antioxidant potential/advanced oxidation protein products (TRAP/AOPP; P < 0.05) in FOO when compared with FO. In relation to baseline values, there was a significant decrease (P < 0.05) in LDL-C values, and TC/high-density lipoprotein cholesterol (HDL-C) and LDL-C/HDL-C indexes in FOO. There was also a decrease (P < 0.05) in hydroperoxides, in AOPP and in AOPP/TRAP index in FOO, and an increase (P < 0.05) in TRAP/AOPP index in FOO and in TRAP/uric acid ratio in OO.

CONCLUSION

The present study provides evidence that increased dietary ω-3 polyunsaturated fatty acids and extra virgin olive oil have beneficial synergistic effects on lipid metabolism and oxidative stress in patients with MetS.

摘要

目的

本研究旨在验证特级初榨橄榄油和鱼油对代谢综合征（MetS）患者的脂质和氧化应激参数是否具有协同作用。

方法

这项干预性研究纳入了来自巴西巴拉那州隆德里纳大学医院门诊中心的102例MetS患者（81名女性和21名男性）（平均年龄51.45±8.27岁）。患者被随机分为四组：对照组（CG）患者被要求维持其日常饮食；第二组（鱼油组[FO]）每天服用3克鱼油ω-3脂肪酸（10粒胶囊）；第三组（特级初榨橄榄油组[OO]）在午餐和晚餐时每天服用10毫升特级初榨橄榄油；第四组（鱼油和特级初榨橄榄油组[FOO]）每天服用3克鱼油ω-3脂肪酸和10毫升特级初榨橄榄油。在基线期和90天后测量MetS相关指标和氧化应激情况。

结果

各治疗组之间的差异显示，当FOO分别与CG和OO比较时，总胆固醇（TC）和低密度脂蛋白胆固醇（LDL-C）有统计学意义的显著降低（P<0.05）。当FOO与CG比较时，氢过氧化物有显著降低（P<0.05），而当FOO与FO比较时，总过氧自由基捕获抗氧化能力/晚期氧化蛋白产物（TRAP/AOPP；P<0.05）有所增加。与基线值相比，FOO中的LDL-C值、TC/高密度脂蛋白胆固醇（HDL-C）和LDL-C/HDL-C指数有显著降低（P<0.05）。FOO中的氢过氧化物、AOPP和AOPP/TRAP指数也有降低（P<0.05），FOO中的TRAP/AOPP指数和OO中的TRAP/尿酸比值有增加（P<0.05）。