Journal
CLINICAL NUTRITION
Volume 20, Issue 3, Pages 211-215Publisher
CHURCHILL LIVINGSTONE
DOI: 10.1054/clnu.2000.0382
Keywords
high-density lipoproteins; monounsaturated fatty acids; olive oil; phenols
Categories
Ask authors/readers for more resources
We aimed to assess the effects of minor constituents (MC) from virgin olive oil upon the plasma lipid profile of experimental animals. Therefore, 32 Wistar rats were fed for 6 weeks with one of four different diets with a similar fatty acid composition but different MC: high-oleic sunflower ail (HOSO), virgin olive oil (VOO), 400%-MC enriched olive oil (EOO) and MC poor (impoverished) olive oil (IOO). At the end of the week 6 of dietary treatment, blood samples were obtained for analysis of lipid composition. A statistically significant influence was observed upon both total HDL (1.593 +/- 0.4, 1.204 +/- 0.212, 0.991 +/- 0.244 and 0.827 +/- 0.279 mmol/L for EOO, HOSO, VOO and IOO, respectively, Kruskal-Wallis test, P < 0.05) and HDL2 cholesterol levels (1.16 +/- 0.26, 0.576 +/- 0.191, 0.585 +/- 0.216 and 0.583 +/- 0.207 mmol/L for EOO, HOSO,VOO and IOO, respectively, Kruskal-Wallis test, P < 0.05). No statistically significant effect was observed upon LDL-cholesterol or triglycerides. Thus, MC supplementation has beneficial effects on HDL concentrations in Wistar rats. (C) 2001 Harcourt Publishers Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available