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Evaluation of the Effect of Dietary Virgin Olive Oil on Blood Pressure and Lipid Composition of Serum and Low-Density Lipoprotein in Elderly Type 2 Diabetic Subjects

AuthorsPerona, Javier S. ; Montero, Emilio; Sánchez-Domínguez, José M.; Cañizares, Julio; García, María; Ruiz-Gutiérrez, Valentina
KeywordsType 2 diabetes
Virgin olive oils (VOO)
Blood pressure
Issue Date9-Dec-2009
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 57(23): 11427-11433 (2009)
AbstractDietary virgin olive oil may help to reduce blood pressure in hypertensive individuals, but little is known about the effect on type 2 diabetic patients. For the present study, 17 type 2 diabetic elderly subjects and 23 healthy elderly controls received a diet rich in virgin olive oil for 4 weeks. Blood pressure, biochemical parameters, low-density lipoprotein (LDL), and oxidized LDL lipids and fatty acids were measured. Systolic blood pressure was reduced after virgin olive oil consumption in both controls and diabetic patients. Although the biochemical parameters were not modified, the intervention protected LDL from oxidation and restored the levels of dihomo-γ-linolenic acid (20:3, n-6) in serum cholesterol esters and phospholipids of diabetic patients. In conclusion, the present study provides new evidence of the effects of dietary virgin olive oil on blood pressure and LDL oxidation in type 2 diabetics. It is likely that the components responsible for the observed effects are the monounsaturated fatty acids and the presence of antioxidants in the oil, but this needs further investigation.
Publisher version (URL)http://dx.doi.org/10.1021/jf902321x
ReferencesPMID: 19902947
Appears in Collections:(IG) Artículos
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