Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans
Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans
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DOI：
10.1016/j.freeradbiomed.2005.09.027
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发表时间：
2006-02-15
影响因子：
7.4
通讯作者：
de la Torre, R
中科院分区：
文献类型：
--
作者：
Covas, MI;de la Torre, K;de la Torre, R
橄榄油酚类化合物在体外是有效的抗氧化剂，但体内抗氧化剂作用的证据是有争议的。我们研究了橄榄油中的酚类化合物对餐后氧化应激和低密度脂蛋白抗氧化剂含量的影响。在严格遵循抗氧化剂饮食的冲洗期后，12名健康男性志愿者接受了40毫升类似橄榄油的口腔脂肪负荷，这些橄榄油具有高(366 mg/kg)、中等(164 mg/kg)和低(2.7 mg/kg)的酚类含量。酪醇和羟基酪醇，橄榄油的酚类化合物，被剂量依赖地吸收(p<；0.001)。低密度脂蛋白中的总酚类化合物在餐后状态下增加，与摄入的橄榄油中的酚类化合物含量直接相关(p<；0.05)。血浆酪醇、羟基酪醇和3-O-甲基-羟基酪醇的浓度与摄入高酚类化合物橄榄油后低密度脂蛋白中总酚类化合物含量的变化直接相关。40毫升橄榄油可促进餐后氧化应激，低密度脂蛋白氧化程度随橄榄油中酚类物质含量的增加而降低。总之，橄榄油中的酚类物质似乎可以调节人体内的低密度脂蛋白酚类物质的含量，以及摄入40毫升橄榄油所促进的餐后氧化应激。(C)2005 Elsevier Inc.保留所有权利。
Olive oil phenolic compounds are potent antioxidants in vitro, but evidence for antioxidant action in vivo is controversial. We examined the role of the phenolic compounds from olive oil on postprandial oxidative stress and LDL antioxidant content. Oral fat loads of 40 mL of similar olive oils, but with high (366 mg/kg), moderate (164 mg/kg), and low (2.7 mg/kg) phenolic content, were administered to 12 healthy male volunteers in a cross-over study design after a washout period in which a strict antioxidant diet was followed. Tyrosol and hydroxytyrosol, phenolic compounds of olive oil, were dose-dependently absorbed (p < 0.001). Total phenolic compounds in LDL increased at postprandial state in a direct relationship with the phenolic compounds content of the olive oil ingested (p < 0.05). Plasma concentrations of tyrosol, hydroxytyrosol, and 3-O-methyl-hydroxytyrosol directly correlated with changes in the total phenolic compounds content of the LDL after the high phenolic compounds content olive oil ingestion. A 40 mL dose of olive oil promoted a postprandial oxidative stress, the degree of LDL oxidation being lower as the phenolic content of the olive oil administered increases. In conclusion, olive oil phenolic content seems to modulate the LDL phenolic content and the postprandial oxidative stress promoted by 40 mL olive oil ingestion in humans. (c) 2005 Elsevier Inc. All rights reserved.