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

Published:January 27, 2011DOI:https://doi.org/10.1016/j.clnu.2011.01.013

      Summary

      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.

      Methods

      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.

      Results

      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).

      Conclusion

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

      Keywords

      Abbreviations:

      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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