Anti-inflammatory effect of virgin olive oil in stable coronary disease patients:: a randomized, crossover, controlled trial

被引:125
作者
Fito, M. [1 ]
Cladellas, M. [2 ]
de la Torre, R. [3 ,4 ]
Marti, J. [2 ]
Munoz, D. [1 ]
Schroder, H. [1 ]
Alcantara, M. [1 ]
Pujadas-Bastardes, M. [3 ]
Marrugat, J. [1 ]
Lopez-Sabater, M. C. [5 ]
Bruguera, J. [2 ]
Covas, M. I. [1 ]
机构
[1] Hosp Mar, Inst Municipal Invest Med, Unitat Lipids & Epidemiol Cardiovasc, PRBB, Barcelona 08003, Spain
[2] Hosp Mar, Serv Cardiol, Barcelona 08003, Spain
[3] Inst Municipal Invest Med, Unitat Recerca Farmacol, E-08003 Barcelona, Spain
[4] Univ Pompeu Fabra, Barcelona, Spain
[5] Fac Farm Barcelona, Unitat Nutr & Bromatol, Barcelona, Spain
关键词
olive oil; phenolic compounds; inflammation; interleukins; coronary heart disease;
D O I
10.1038/sj.ejcn.1602724
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Objectives: To assess the effect of two similar olive oils, but with differences in their phenolic compounds ( powerful antioxidant compounds), on inflammatory markers in stable coronary heart disease patients. Design: Placebo-controlled, crossover, randomized trial. Setting: Cardiology Department of Hospital del Mar and Institut Municipal d'Investigacio Medica ( Barcelona). Subjects: Twenty- eight stable coronary heart disease patients. Interventions: A raw daily dose of 50 ml of virgin and refined olive oil ( ROO) was sequentially administered over two periods of 3- weeks, preceded by 2- week washout periods in which ROO was used. Results: Interleukin- 6 ( P<0.002) and C- reactive protein ( P= 0.024) decreased after virgin olive oil intervention. No changes were observed in soluble intercellular and vascular adhesion molecules, glucose and lipid profile. Conclusions: Consumption of virgin olive oil, could provide beneficial effects in stable coronary heart disease patients as an additional intervention to the pharmacological treatment.
引用
收藏
页码:570 / 574
页数:5
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