The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial

Published:January 27, 2011DOI:


      Background & aim

      Oxidized LDL (oxLDL) is a highly immunogenic particle that plays a key role in the development of atherosclerosis. Some data suggest a protective role of OxLDL autoantibodies (OLAB) in atherosclerosis. Our aim was to assess the effect of olive oil polyphenols on the immunogenicity of oxLDL to autoantibody generation.


      In a crossover, controlled trial, 200 healthy men were randomly assigned to 3-week sequences of 25 mL/day of 3 olive oils with high (366 mg/kg), medium (164 mg/kg), and low (2.7 mg/kg) phenolic content.


      Plasma OLAB concentration was inversely associated with oxLDL (p < 0.001). Olive oil phenolic content increased OLAB generation, with the effect being stronger at higher concentrations of oxLDL (p = 0.020 for interaction). A direct relationship was observed between OLAB and the total olive oil phenol content in LDL (r = 0.209; p = 0.014). OLAB concentrations, adjusted for oxLDL, increased directly in a dose-dependent manner with the polyphenol content of the olive oil administered (p = 0.023).


      Olive oil polyphenols promote OLAB generation. This effect is stronger at higher concentrations of lipid oxidative damage.



      oxLDL (Oxidized Low Density Lipoprotein), OLAB (OxLDL autoantibodies), OOPC (olive oil phenolic compound), PC (phenolic compound), LPC (low phenolic compound), MPC (medium phenolic compound), HPC (high phenolic compound), HPLC (high-performance liquid chromatography), GS–MS (gas chromatography coupled to mass spectrometry)
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