Division of Cardiology.
Division of Clinical Biochemistry and Clinical Molecular Biology.
J Cardiovasc Med (Hagerstown). 2019 Jul;20(7):419-426. doi: 10.2459/JCM.0000000000000816.
BACKGROUND AND AIM: Cardiovascular diseases (CVDs) are the most frequent causes of death in the world. Inflammation and oxidative damage contribute significantly to the development of atherosclerosis and CVDs. European Food Safety Authority scientific opinion has acknowledged that hydroxytyrosol (3,4-dihydroxyphenylethanol) and derivatives, contained in extra virgin olive oil (EVOO), typically used in Mediterranean diet may play a crucial role in the reduction of the inflammatory pathway and in the prevention of CVDs. The aim of the study was to determine the effect in healthy volunteers of 25 g of phenols-rich EVOO (p-EVOO). METHODS: The clinical study was a randomized, controlled trial to determine the acute effect in the postprandial time of 25 g of p-EVOO. We evaluated nutritional status using anthropometric parameters, body composition, serum metabolites, oxidative stress biomarkers and gene expression of eight genes related to oxidative stress and human inflammasome pathways, lasting 2 h after p-EVOO administration. Twenty-two participants resulted as eligible for the study. RESULTS: A significant reduction of oxidized LDL, malondialdehyde, triglycerides and visceral adiposity index was highlighted (P < 0.05). Significant upregulation of catalase, superoxide dismutase 1 and upstream transcription factor 1 were observed (P < 0.05). CONCLUSION: The current study shows that intake of 25 g of p-EVOO has been able to be modulated, in the postprandial time, the antioxidant profile and the expression of inflammation and oxidative stress-related genes, as superoxide dismutase 1, upstream transcription factor 1 and catalase. We also observed a significant reduction of oxidized LDL, malondialdehyde, triglycerides and visceral adiposity index. We have demonstrated that a daily intake of phenols and antioxidants can reduce the inflammatory pathway and oxidative stress and therefore the risk of atherosclerosis and CVDs. More studies on a larger population are necessary before definitive conclusions can be drawn.Trial registration ClinicalTrials.gov NCT01890070.
背景与目的：心血管疾病（CVDs）是世界上最常见的死亡原因。炎症和氧化损伤对动脉粥样硬化和 CVDs 的发展有重要贡献。欧洲食品安全局的科学意见承认，特级初榨橄榄油（EVOO）中含有的羟基酪醇（3,4-二羟基苯乙醇）及其衍生物可能在减轻炎症途径和预防 CVDs 方面发挥关键作用。本研究旨在确定健康志愿者食用 25g 多酚丰富的 EVOO（p-EVOO）的效果。
方法：这是一项随机对照临床试验，旨在确定 25g p-EVOO 在餐后时间内的急性影响。我们使用人体测量参数、身体成分、血清代谢物、氧化应激生物标志物和与氧化应激和人类炎症小体途径相关的八个基因的基因表达来评估营养状况，在 p-EVOO 给药后 2 小时进行评估。22 名参与者符合研究条件。
结果：研究结果表明，氧化型 LDL、丙二醛、甘油三酯和内脏脂肪指数显著降低（P<0.05）。同时观察到过氧化氢酶、超氧化物歧化酶 1 和上游转录因子 1 的显著上调（P<0.05）。
结论：本研究表明，摄入 25g p-EVOO 能够在餐后时间内调节抗氧化谱和与炎症和氧化应激相关的基因表达，如超氧化物歧化酶 1、上游转录因子 1 和过氧化氢酶。我们还观察到氧化型 LDL、丙二醛、甘油三酯和内脏脂肪指数显著降低。我们已经证明，每天摄入酚类和抗氧化剂可以减少炎症途径和氧化应激，从而降低动脉粥样硬化和 CVDs 的风险。在得出明确结论之前，还需要对更大的人群进行更多的研究。
试验注册：ClinicalTrials.gov NCT01890070。
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