Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial

Area of Science:

• Nutritional Science
• Biochemistry
• Cardiovascular Research

Background:

• Low paraoxonase (PON)1 activity and altered PON1/PON3 protein levels are linked to cardiovascular disease.
• Virgin olive oils (VOO) contain phenolic compounds (PC) with potential health benefits.

Purpose of the Study:

• To evaluate the short- and long-term effects of phenol-enriched VOO (FVOO) on PON-related variables.
• To investigate the impact of PC content and source on PON modulation.
• To explore the underlying mechanisms of FVOO's effects on PON synthesis.

Main Methods:

• Two randomized, controlled, double-blind, crossover intervention studies (acute and sustained intake).
• Participants consumed control VOO, FVOO, or FVOOT (VOO with complementary thyme PC).
• PON1/PON3 protein levels and PON1-associated activities were measured; mechanistic studies used rat livers.

Main Results:

• Acute and sustained intake of VOO and FVOO decreased PON1 protein and increased its activity.
• FVOOT showed opposite effects on PON1.
• Sustained VOO intake increased PON3 protein.
• In vitro, isolated PCs modulated PON synthesis via MAPK and PPAR pathways, but combined PCs negated this.

Conclusions:

• Phenol-enriched FVOOs modulate oxidative balance by altering PON-related variables.
• The effects are dependent on PC content and source, suggesting a beneficial modulation.
• Understanding these mechanisms can inform dietary strategies for cardiovascular health.