Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-22T17:36:03.901Z Has data issue: false hasContentIssue false
  • English
  • Français

Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women

Published online by Cambridge University Press:  08 March 2007

Simonetta Salvini ,
Francesco Sera ,
Donatella Caruso ,
Lisa Giovannelli ,
Francesco Visioli ,
Calogero Saieva ,
Giovanna Masala ,
Marco Ceroti ,
Valentina Giovacchini  and
Vanessa Pitozzi
...Show all authors
Simonetta Salvini*
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Francesco Sera
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Donatella Caruso
Affiliation:
Department of Pharmacological Sciences, University of Milan, Milan, Italy
Lisa Giovannelli
Affiliation:
Department of Preclinical and Clinical Pharmacology, University of Florence, Florence, Italy
Francesco Visioli
Affiliation:
Department of Pharmacological Sciences, University of Milan, Milan, Italy
Calogero Saieva
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Giovanna Masala
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Marco Ceroti
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Valentina Giovacchini
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Vanessa Pitozzi
Affiliation:
Department of Preclinical and Clinical Pharmacology, University of Florence, Florence, Italy
Claudio Galli
Affiliation:
Department of Pharmacological Sciences, University of Milan, Milan, Italy
Annalisa Romani
Affiliation:
Department of Pharmaceutical Sciences, University of Florence, Florence, Italy
Nadia Mulinacci
Affiliation:
Department of Pharmaceutical Sciences, University of Florence, Florence, Italy
Renzo Bortolomeazzi
Affiliation:
Department of Food Science, University of Udine, Udine, Italy
Piero Dolara
Affiliation:
Department of Pharmacological Sciences, University of Milan, Milan, Italy
Domenico Palli
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
*
*Corresponding author: Dr Simonetta Salvini, fax +39 055 32697829, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Extra-virgin olive oils (EVOO), high in phenolic compounds with antioxidant properties, could be partly responsible for the lower mortality and incidence of cancer and CVD in the Mediterranean region. The present study aims to measure oxidative DNA damage in healthy human subjects consuming olive oils with different concentrations of natural phenols. A randomised cross-over trial of high-phenol EVOO (high-EVOO; 592mg total phenols/kg) V low-phenol EVOO (low-EVOO; 147mg/kg) was conducted in ten postmenopausal women in Florence. Subjects were asked to substitute all types of fat and oils habitually consumed with the study oil (50g/d) for 8 weeks in each period. Oxidative DNA damage was measured by the comet assay in peripheral blood lymphocytes, collected at each visit during the study period. Urine samples over 24h were collected to measure the excretion of the olive oil phenols. The average of the four measurements of oxidative DNA damage during treatment with high-EVOO was 30% lower than the average during the low-EVOO treatment (p=0·02). Urinary excretion of hydroxytyrosol and its metabolite homovanillyl alcohol were significantly increased in subjects consuming high-EVOO. Despite the small sample size, the present study showed a reduction of DNA damage by consumption of an EVOO rich in phenols, particularly hydroxytyrosol.

Keywords

Extra-virgin olive oilPhenolsHydroxytyrosolOxidative DNA damageCancer
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 4 , April 2006 , pp. 742 - 751
Copyright
Copyright © The Nutrition Society 2006

References

Al-Delaimy, WK, Slimani, N, Ferrari, P,, et al. Plasma carotenoids as biomarkers of intake of fruits and vegetables: ecologicallevel correlations in the European Prospective Investigation into Cancer and Nutrition (EPIC). Eur J Clin Nutr (2005) 59, 1397–1408.Google Scholar
Braga, C, La Vecchia, C, Franceschi, S, Negri, E, Parpinel, M, Decarli, A, Giacosa, A & Trichopoulos, DOlive oil, other seasoning fats, and the risk of colorectal carcinoma. Cancer (1998) 82, 448–453.Google Scholar
Caruso, D, Berra, B, Giavarini, F, Cortesi, N, Fedeli, E & Galli, GEffect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins. Nutr Met Cardiovasc Dis (1999) 9, 102–107.Google Scholar
Caruso, D, Visioli, F, Patelli, R, Galli, C & Galli, GUrinary excretion of olive oil phenols and their metabolites in humans. Metabolism (2001) 50, 1426–1428.Google Scholar
Collins, A, Duthie, SJ & Dobson, VLDirect enzymic determination of oxidative damage in human lymphocyte DNA. Carcinogenesis (1993) 14, 1733–1735.Google Scholar
Collins, AR, Olmedilla, B, Southon, S, Granado, F & Duthie, SSerum carotenoids and oxidative DNA damage in human lymphocytes. Carcinogenesis (1998) 19, 2159–2162.Google Scholar
Conte, LS, Pizzale, L, Bortolomeazzi, R & Vichi, SValutazione dell'attivit´ antiossidante di oli extra vergini di oliva (Appraisal of the antioxidant activity in extra virgin olive oil). Prog Nutr (2002) 4, 17–23.Google Scholar
Deiana, M, Aroma, OI, Bianchi, ML, Spencer, JP, Kaur, H, Halliwell, B, Aeschbach, R, Banni, S, Dessi, MA & Corongiu, FPInhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol. Free Radical Bio Med (1999) 26, 762–769.Google Scholar
Dieffenbacher, A & Pocklington, WDDetermination of tocopherols and tocotrienols in vegetable olis and fats by high performance liquid chromatography. In Standard Methods for the Analysis of Oils, Fats and Derivatives, Dieffenbacher, A & Pocklington, WDLondonBlackwell Scientific Publications (1992)Google Scholar
European Commission Commission Regulation (EC) No. 1989/2003 of 6 November 2003 amending Regulation (EEC) no. 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis. In Official Journal of the European Union, BrusselsEuropean Commission. (2003) 46 L295 57–77Google Scholar
Fito, M, Covas, MI, Lamuela-Raventos, RM, Vila, J, Torrentes, L, de la Torre, C & Marrugat, JProtective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation. Lipids (2000) 35 633–638Google Scholar
Franceschi, S, Favero, A, Conti, E, Talamini, R, Volpe, R, Negri, E, Barzan, L & La Vecchia, CFood groups, oil and butter, and cancer of the oral cavity and pharynx. Br J Cancer (1999) 80 614–620CrossRefGoogle ScholarPubMed
Gimeno, E, Fito, M, Lamuela-Raventos, RM, Castellote, AI, Covas, , Farre, M, de La Torre-Boronat, MC & Lopez-Sabater, MCEffect of ingestion of virgin olive oil on human low-density lipoprotein composition. Eur J Clin Nutr (2002) 56 114–120Google Scholar
Giovanelli, L, Pitozzi, V, Moretti, S, Boddi, V & Dolara, PSeasonal variations of DNA damage in human lymphocytes: Correlation with different environmental variables. Mutat Res August (Epublication ahead of print version). (2005)Google Scholar
Giovannelli, L, Pitozzi, V, Riolo, S & Dolara, PMeasurement of DNA breaks and oxidative damage in polymorphonuclear and mononuclear white blood cells: a novel approach using the comet assay. Mutat Res (2003) 538 71–80Google Scholar
Giovannelli, L, Saieva, C, Masala, G, Testa, G, Salvini, S, Pitozzi, V, Riboli, E, Dolara, P & Palli, DNutritional and lifestyle determinants of DNA oxidative damage: a study in a Mediterranean population. Carcinogenesis (2002) 23 1483–1489Google Scholar
Giovannelli, L, Testa, G, De Filippo, C, Cheynier, V, Clifford, MN & Dolara, PEffect of complex polyphenols and tannins from red wine on DNA oxidative damage of rat colon mucosa in vivo. Eur J Nutr (2000) 39 207–212CrossRefGoogle ScholarPubMed
Halliwell, BWhy and how should we measure oxidative DNA damage in nutritional studies? How far have we come?” Am J ClinNutr (2000) 72 1082–1097Google ScholarPubMed
IUPAC IUPAC Standard Method 2·301. Preparation of fatty acid methyl ester. In Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th ed. Paquot, C and Hautfenne, AOxfordBlackwell Scientific Publications (1987)Google Scholar
Jones, B & Kenward, MGDesign and Analysis of Cross-over Trials. LondonChapman, Hall (1989)Google Scholar
La Vecchia, C, Negri, E, Franceschi, S, Decarli, A, Giacosa, A & Lipworth, LOlive oil, other dietary fats, and risk of breast cancer (Italy). Cancer Causes Control (1995) 6 545–550CrossRefGoogle ScholarPubMed
Marnett, LJOxyradicals and DNA damage. Carcinogenesis (2000) 21 361–370Google Scholar
Marrugat, J, Covas, MI, Fito, M, Schroder, H, Miro-Casas, E, Gimeno, E, Lopez-Sabater, MC, de la Torre, R & Farre, MSOLOS Investigators Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation – a randomized controlled trial. Eur J Nutr (2004) 43 140–147Google Scholar
Martin-Moreno, JM, Willett, WC, Gorgojo, L, Banegas, JR, Rodriguez-Artalejo, F, Fernandez-Rodriguez, JC, Maisonneuve, P & Boyle, PDietary fat, olive oil intake and breast cancer risk. Int J Cancer (1994) 58 774–780Google Scholar
Miller, NJ, Rice-Evans, C, Davies, MJ, Gopinathan, V & Milner, AA novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin Sci (1993) 84 407–412Google Scholar
Montedoro, G, Servili, M, Baldioli, M & Miniati, ESimple and hydrolyzable compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J Agric Food Chem (1992 a) 40 1571–1576CrossRefGoogle Scholar
Montedoro, G, Servili, M, Baldioli, M & Miniati, ESimple and hydrolyzable compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction. J Agric Food Chem (1992 b) 40 1577–1580CrossRefGoogle Scholar
Moschandreas, J, Vissers, MN, Wiseman, S, van Putte, KP & Kafatos, AExtra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study. Eur J Clin Nutr (2002) 56 1024–1029Google Scholar
Mulinacci, N, Giaccherini, C, Ieri, F, Romani, AVincieri, FFEvaluation of lignans and free and linked hydroxy-tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes. J Science Food Agric (In the Press) (2006 a)Google Scholar
Mulinacci, N, Giaccherini, C, Innocenti, M, Romani, A, Vincieri, FF, Marotta, F & Mattei, AAnalysis of extra virgin olive oils from stoned olives. J Science Food Agric (In the Press). (2006 b)Google Scholar
Neumann, CA, Krause, DS, Carman, CV, Das, S, Dubey, DP, Abraham, JL, Bronson, RT, Fujiwara, Y, Orkin, SH & van Etten, RAEssential role for the peroxiredoxin Prdx1 in erythrocyte antioxidant defence and tumour suppression. Nature (2003) 424 561–565Google Scholar
Owen, RW, Haubner, R, Wurtele, G, Hull, E, Spiegelhalder, B & Bartsch, HOlives and olive oil in cancer prevention. Eur J Cancer Prev (2004) 13 319–326Google Scholar
Pala, V, Sieri, S, Palli, Det al. Diet in the Italian EPIC cohorts:presentation of data and methodological issues. Tumori (2003) 89 594–607CrossRefGoogle ScholarPubMed
Palli, D, Vineis, P, Russo, Aet al. Diet, metabolic polymorphisms and DNA adducts: the EPIC-Italy cross-sectional study. Int J Cancer (2000) 87 444–4513.0.CO;2-#>CrossRefGoogle ScholarPubMed
Papadopoulos, G & Boskou, DAntioxidant effect of natural phenols on olive oil. J Am Oil Chem Soc (1991) 68 669–671Google Scholar
Pinelli, P, Galardi, C, Mulinacci, N, Vincieri, FF, Cimato, A & Romani, AMinor polar compounds and fatty acid analyses in monocultivar virgin olive oils from Tuscany. Food Chem (2003) 80 331–336Google Scholar
Pirisi, FM, Cabras, P, Falqui Cao, C, Migliorini, M & Muggelli, MPhenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures. J Agric Food Chem (2000) 48 1191–1196Google Scholar
Pisani, P, Faggiano, F, Krogh, V, Palli, D, Vineis, P & Berrino, FRelative validity and reproducibility of a food frequency dietary questionnaire for use in the Italian EPIC centres. Int J Epidemiol (1997) 26 S152–S160CrossRefGoogle ScholarPubMed
Pool-Zobel, BL, Bub, A, Müller, H, Wollowski, I & Rechkemmer, GConsumption of vegetables reduces genetic damage in humans: first results of a human intervention trial with carotenoirich foods. Carcinogenesis (1997) 18 1847–1850Google Scholar
Quiles, JL,Farquharson, AJ, Simpson, DK, Grant, I & Wahle, KWOlive oil phenolics: effects on DNA oxidation and redox enzyme mRNA in prostate cells. Br J Nutr (2002) 88 225–234 discussion 223–224.Google Scholar
Ramirez-Tortosa, MC, Urbano, G, Lopez-Jurado, M, Nestares, T, Gomez, MC, Mir, A, Ros, E, Mataix, J & Gil, AExtravirgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease. J Nutr (1999) 129 2177–2183Google Scholar
Romani, A, Pinelli, P, Mulinacci, N, Galardi, C, Vincieri, FF, Liberatore, L & Cichelli, AHPLC and HRGC analyses of polyphenols and secoiridoids in olive oil. Chromatographia (2001) 53 279–284Google Scholar
Salvini, S, Parpinel, M, Gnagnarella, P, Maisonneuve, P & Turrini, ABanca Dati di Composizione degli Alimenti per Studi Epidemiologici in Italia. MilanIstituto Europeo di Oncologia (1998)Google Scholar
Saran, A, Spinola, M, Pazzaglia, Set al. Loss of tyrosinase activity confers increased skin tumor susceptibility in mice. Oncogene (2004) 23 4130–4135Google Scholar
Simopoulos, APThe traditional diet of Greece and cancer. Eur J Cancer Prev (2004) 13 219–230Google Scholar
Singh, NP, McCoy, MT, Tice, RR & Schneider, ELA simple technique for the quantitation of low level DNA damage in individual cells. Exp Cell Res (1988) 175 184–191Google Scholar
Trichopoulou, A, Costacou, T, Bamia, C & Trichopoulos, DAdherence to a Mediterranean diet and survival in a Greek population. N Engl J Med (2003) 348 2599–2608Google Scholar
Trichopoulou, A, Katsouyanni, K, Stuver, S, Tzala, L, Gnardellis, C, Rimm, E & Trichopoulos, DConsumption of olive oil and specific food groups in relation to breast cancer risk in Greece. J Natl Cancer Inst (1995) 87 110–116Google Scholar
Visioli, F, Bellomo, G, Montedoro, G & Galli, CLow density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis (1995) 117 25–32Google Scholar
Visioli, F, Caruso, D, Galli, C, Viappiani, S, Galli, G & Sala, AOlive oils rich in natural catecholic phenols decrease isoprostane excretion in humans. Biochem Biophys Res Commun (2000 a) 278 797–799Google Scholar
Visioli, F, Caruso, D, Plasmati, E, Patelli, R, Mulinacci, N, Romani, A, Galli, G & Galli, CHydroxytyrosol, as a component of olive mill waste water, is dose-dependently absorbed and increases the antioxidant capacity of rat plasma. Free Radic Res (2001) 34 301–305Google Scholar
Visioli, F, Galli, C, Bornet, F, Mattei, A, Patelli, R, Galli, G & Caruso, DOlive oil phenolics are dose-dependently absorbed in humans. FEBS Lett (2000 b) 468 159–160Google Scholar
Visioli, F, Galli, C, Grande, S, Colonnelli, K, Patelli, C, Galli, G & Caruso, DHydroxytyrosol excretion differs between rats and humans and depends on the vehicle of administration. J Nutr (2003) 133 2612–2615CrossRefGoogle ScholarPubMed
Visioli, F, Grande, S, Bogani, P & Galli, CThe role of antioxidants in the Mediterranean diets: focus on cancer. Eur J Cancer Prev (2004) 13 337–343Google Scholar
Visioli, F, Romani, A, Mulinacci, N, Zarini, S, Conte, D, Vincieri, FF & Galli, CAntioxidant and other biological activities of olive oil mill waste waters. J Agric Food Chem (1999) 47 3397–3401CrossRefGoogle Scholar
Vissers, MN, Zock, PL, Wiseman, SA, Meyboom, S & Katan, MBEffect of phenol-rich extra virgin olive oil on markers of oxidation in healthy volunteers. Eur J Clin Nutr (2001) 55 334–341CrossRefGoogle ScholarPubMed
Weinbrenner, T, Fito, M, de la Torre, Ret al. Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men. J Nutr (2004) 134 2314–2321CrossRefGoogle ScholarPubMed
Willett, WSpecific fatty acids and risks of breast and prostate cancer. Am J Clin Nutr (1997) 66 1557S–1563SCrossRefGoogle ScholarPubMed