Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial. – Cost Effective Supplements

Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.

Quick navigation

Link
Conclusion
Supplements
Functions
Systems

Link to full study

http://www.ncbi.nlm.nih.gov/pubmed/15168036

Conclusion of this study

Sustained consumption of virgin olive oil with the high phenolic content was more effective in protecting LDL from oxidation and in rising HDL cholesterol levels than that of other type of olive oils. Dose-dependent changes in oxidative stress markers, and phenolic compounds in urine, were observed with the phenolic content of the olive oil administered. Our results support the hypothesis that virgin olive oil consumption could provide benefits in the prevention of oxidative processes.