` Olive Oil Polyphenols Reduce Bad Cholesterol and Plaque Formation

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Olive Oil Polyphenols Reduce Bad Cholesterol and Plaque Formation

Jul. 20, 2015
By Isabel Putinja

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The results of a recent study have again shown that the polyphe­nols found in olive oil reduce car­dio­vas­cu­lar risks.

Pub­lished this month in the Jour­nal of Nutri­tion, the study Olive Oil Polyphe­nols Decrease LDL Con­cen­tra­tions and LDL Athero­genic­ity in Men in a Ran­dom­ized Con­trolled Trial” was con­ducted by a team of Span­ish, Finnish and Ger­man researchers.
See more: Olive Oil Health Ben­e­fits
The objec­tive of the study was to deter­mine if con­sum­ing olive oil could have an effect on LDL con­cen­tra­tions and reduce them. LDLs are low-den­sity lipopro­teins, bet­ter known as bad” cho­les­terol. High LDL lev­els are asso­ci­ated with an increased risk of blocked arter­ies and heart attack.

As part of the study, 25 healthy Euro­pean men aged 20 to 59 were asked to con­sume doses of olive oil which were either low in polyphe­nols (2.7mg/kg) or high in polyphe­nols (366mg/kg) for a three-week period.

Tests were then taken on the vol­un­teers to deter­mine the effects of the olive oil polyphe­nols on plasma LDL con­cen­tra­tions and athero­genic­ity, i.e. the for­ma­tion of abnor­mal fatty or lipid masses in arte­r­ial walls.

Those who con­sumed olive oil high in polyphe­nols expe­ri­enced a 12 per­cent reduc­tion in LDL con­cen­tra­tions while those tak­ing the low dose had only a 5 per­cent decrease.

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The study tested on healthy young men con­cluded that the polyphe­nols in olive oil can reduce car­dio­vas­cu­lar risks by decreas­ing bad cho­les­terol lev­els and athero­genic­ity.

Polyphe­nols are nat­u­rally occur­ring micronu­tri­ents found not only in olive oil but also many other plant foods. Their antiox­i­dant abil­i­ties can play an impor­tant role in the pre­ven­tion of can­cer and car­dio­vas­cu­lar dis­eases.



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