Virgin Olive Oil Polyphenols Benefit the Heart

BARCELONA, Spain--Beyond the monounsaturated fats, virgin olive oil appears to deliver a healthy dose of polyphenols, enhancing its heart-health benefits, according to a study published in the Archives of Internal Medicine (145, 5:333-41, 2006). In a multi-center, crossover trial, coordinated by the Municipal Institute for Medical Research in Barcelona, 200 healthy males from five European countries were randomly assigned to three sequences of daily administration of 25 mL of three olive oils--refined olive oil with 2.7 mg/kg phenolics, virgin olive oil with 366 mg/kg phenolics or a blend of the two oils delivering 164 mg/kg phenols. Intervention periods were three weeks preceded by two-week washout periods.

A linear increase in high-density lipoprotein (HDL) cholesterol levels was observed for the low-, medium- and high-polyphenol olive oil; total cholesterol-to-HDL cholesterol ratio decreased linearly with the phenolic content. In addition, increasing levels of phenols were associated with decreased oxidative stress markers, including levels of oxidized low-density lipoprotein (LDL) cholesterol. The researchers concluded the phenolic content of olive oil can benefit plasma lipid levels and reduce oxidative damage.

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