59391
document
Extra virgin olive oil ( EVOO ) consumption and antioxidant status in healthy institutionalized elderly humans . Recent studies show that the elderly have increased oxidative stress and impaired antioxidant defense systems . Our study aims to evaluate the effects of daily consumption of EVOO in the healthy institutionalized elderly . We studied anthropometric , biochemical and antioxidant parameters in 62 subjects aged 65-96 years after a 6-week daily intake of polyphenol-rich EVOO with high oleuropein derivative contents . Subjects were divided into a control group ( CG ) who maintained their dietary habits ( n=39 ) and an olive group ( OG ) who consumed EVOO as the only added fat , plus a daily dose of 50ml ( n=23 ) . We found a significant reduction of total cholesterol ( TC ) , HDL , LDL and TGs in OG subjects and a significant increase of HDL levels . There was no significant variation in the CG parameters . In OG the total antioxidant capacity ( TAC ) in plasma increased with significant differences over CG . Plasma hydroxytyrosol ( OH-Tyr ) concentration showed a significant increase after EVOO intervention . Daily consumption of EVOO was found to have positive effects on lipid profiles , OH-Tyr levels and TAC . The results also show a significant increase of catalase ( CAT ) in erythrocytes and a decrease ( p < 0.05 ) in superoxide dismutase ( SOD ) and glutathione peroxidase ( GH-PX ) activity after EVOO intake . To our knowledge , no other study has examined the effects of EVOO consumption on biochemical parameters , antioxidant capacity and antioxidant enzyme activity in healthy elderly subjects . In conclusion , our results show that nutritional intervention with EVOO improves antioxidant status in healthy elderly people .
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Intervention_Pharmacological
Extra virgin olive oil ( EVOO )
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Intervention_Pharmacological
EVOO
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Intervention_Pharmacological
polyphenol-rich EVOO
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Intervention_Pharmacological
high oleuropein derivative contents
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Intervention_Control
control group
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Intervention_Control
maintained their
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Intervention_Other
dietary habits
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Intervention_Pharmacological
olive group ( OG )
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Intervention_Pharmacological
EVOO
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Intervention_Physical
EVOO
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Intervention_Pharmacological
EVOO
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Intervention_Pharmacological
EVOO
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Intervention_Pharmacological
EVOO
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Outcome_Physical
anthropometric
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Outcome_Physical
biochemical
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Outcome_Physical
antioxidant parameters
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Outcome_Physical
total cholesterol ( TC ) , HDL , LDL and TGs
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Outcome_Physical
total antioxidant capacity ( TAC ) in plasma
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Outcome_Physical
Plasma hydroxytyrosol ( OH-Tyr ) concentration
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Outcome_Physical
lipid profiles
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Outcome_Physical
OH-Tyr levels
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Outcome_Physical
TAC
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Outcome_Physical
catalase ( CAT )
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Outcome_Physical
superoxide dismutase ( SOD )
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Outcome_Physical
glutathione peroxidase ( GH-PX ) activity
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Outcome_Other
biochemical parameters
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Outcome_Other
antioxidant capacity
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Outcome_Physical
antioxidant enzyme activity
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Participant_Condition
healthy
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Participant_Age
elderly
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Participant_Age
elderly
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Participant_Sample-size
62
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Participant_Age
65-96
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Participant_Condition
healthy
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Participant_Age
elderly
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Participant_Condition
healthy
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Participant_Age
elderly