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Closed Access item 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

Authors:Perona, Javier S.
Montero, Emilio
Sánchez-Domínguez, José M.
Cañizares, Julio
García, María
Ruiz-Gutiérrez, Valentina
Keywords:Type 2 diabetes, Elderly, Virgin olive oils (VOO), Blood pressure, LDL, Oxidation
Issue Date:9-Dec-2009
Publisher:American Chemical Society
Citation:Journal of Agricultural and Food Chemistry 57(23): 11427-11433 (2009)
Abstract:Dietary 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
E-ISSNmetadata.dc.identifier.doi = DOI:1520-5118
Appears in Collections:(IG) Artículos

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