期刊
CLINICAL NUTRITION
卷 20, 期 3, 页码 211-215出版社
CHURCHILL LIVINGSTONE
DOI: 10.1054/clnu.2000.0382
关键词
high-density lipoproteins; monounsaturated fatty acids; olive oil; phenols
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.
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