期刊
EUROPEAN JOURNAL OF CLINICAL NUTRITION
卷 62, 期 4, 页码 570-574出版社
NATURE PUBLISHING GROUP
DOI: 10.1038/sj.ejcn.1602724
关键词
olive oil; phenolic compounds; inflammation; interleukins; coronary heart disease
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.
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