Blood Lipid Profile, Oxidation and Pressure of Men and Women Consumed Olive Oil

Abstract

Hypercholesterolemia and hypertension is one of the most important risk factors for Coronary Heart Disease (CHD). Recent studies have pointed out the possibility that olive oil may reduce these factors. The present study was designed to assess the effect of three olive oils contained different levels of phenolic comounds on blood lipid profile, oxidation status and pressure of normo cholesterol and pressure men and women. 12 men and 13 women participated in the study. Subjects consumed there habitual diets with low phenol-, medium phenol-, or high phenol- containing olive oil for 4 weeks each with a 4-week washout period between them. Consumption of these oils was nonsignificantly reduced triglycerides, total cholesterol, free cholesterol and cholesterol ester concentrations and no marked effect in phospholipids concentration. However, resulted in significantly reduction in LDL-c and rising in HDL-c concentrations in plasma of men and women. These reduction and rising effects were increased with increasing the phenols content and no worth differences between men and women. Plasma contents of α-tocopherol, β-carotene and retinol were nonsignificantly and squalene and phenol were significantly increased after consumption of olive oils in both sexes compared with the base lines. Plasma malondialdehyde level and blood pressure (systolic and diastolic) were significantly reduced with increasing phenol content in consumed oil. In conclusion, dietary olive oil with high phenol content proved to be helpful in reducing the CHD risk factors and normalize blood pressure systolic pressure of men and women.