Olive Oil Polyphenols Decrease LDL Concentrations and LDL Atherogenicity in Men in a Randomized Controlled Trial.

Area of Science:

• Cardiovascular Health
• Nutritional Science
• Lipid Metabolism

Background:

• Olive oil polyphenols are known to benefit cardiovascular risk factors.
• Previous studies indicated improvements in oxidative stress and lipid profiles.
• The specific impact of olive oil polyphenols on LDL cholesterol and atherogenicity remained unclear.

Purpose of the Study:

• To investigate the effect of olive oil polyphenols on LDL cholesterol concentrations.
• To assess the impact on LDL atherogenicity, including particle size and oxidizability.
• To determine if high-polyphenol olive oil (HPCOO) reduces LDL markers compared to low-polyphenol olive oil (LPCOO).

Main Methods:

• A randomized, cross-over controlled trial involving 25 healthy European men.
• Participants consumed 25 mL/d of either LPCOO or HPCOO for 3 weeks, with 2-week washout periods.
• Measurements included plasma apolipoprotein B-100, LDL particle number, LDL oxidizability, and lipoprotein lipase gene expression.

Main Results:

• HPCOO consumption significantly decreased plasma apo B-100 concentrations and the number of total and small LDL particles.
• LPCOO consumption led to significant increases in these LDL markers.
• LDL oxidation lag time increased after HPCOO intake, and lipoprotein lipase gene expression tended to increase.

Conclusions:

• Consumption of olive oil polyphenols effectively reduces plasma LDL concentrations.
• Olive oil polyphenols also decrease LDL atherogenicity in healthy young men.
• Findings support a role for polyphenol-rich olive oil in cardiovascular health management.