Anti-inflammatory effect of virgin olive oil in stable coronary disease patients:: a randomized, crossover, controlled trial
Anti-inflammatory effect of virgin olive oil in stable coronary disease patients:: a randomized, crossover, controlled trial
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DOI：
10.1038/sj.ejcn.1602724
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发表时间：
2008-04-01
影响因子：
4.7
通讯作者：
Covas, M. I.
中科院分区：
文献类型：
--
作者：
Fito, M.;Cladellas, M.;Covas, M. I.
目的：评估两种类似的橄榄油的效果，但其酚类化合物存在差异设计：安慰剂对照，交叉，随机试验。设置：德尔马尔医院心脏科和市医学研究所（Barcelona）.受试者：28名稳定型冠心病患者.干预：在两个3周的时间段内依次给予50 ml初榨橄榄油和精制橄榄油（ROO）的原始日剂量，结果：IL- 6（P
Objectives: To assess the effect of two similar olive oils, but with differences in their phenolic compounds ( powerful antioxidant compounds), on inflammatory markers in stable coronary heart disease patients.Design: Placebo-controlled, crossover, randomized trial.Setting: Cardiology Department of Hospital del Mar and Institut Municipal d'Investigacio Medica ( Barcelona).Subjects: Twenty- eight stable coronary heart disease patients.Interventions: A raw daily dose of 50 ml of virgin and refined olive oil ( ROO) was sequentially administered over two periods of 3- weeks, preceded by 2- week washout periods in which ROO was used.Results: Interleukin- 6 ( P