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Plasma lipid modifications in elderly people after administration of two virgin olive oils of the same variety (Olea europaea var. hojiblanca) with different triacylglycerol composition

Published online by Cambridge University Press:  09 March 2007

Javier S. Perona ,
Julio Cañizares ,
Emilio Montero ,
José M. Sánchez-Domínguez  and
Valentina Ruiz-Gutierrez
Javier S. Perona
Affiliation:
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, 41012 Sevilla, Spain
Julio Cañizares
Affiliation:
Residencia Heliópolis de la Tercera Edad, Junta de Andalucía, 41012 Sevilla, Spain
Emilio Montero
Affiliation:
Hospitales Universitarios Virgen del Rocío, 41013 Sevilla, Spain
José M. Sánchez-Domínguez
Affiliation:
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, 41012 Sevilla, Spain
Valentina Ruiz-Gutierrez*
Affiliation:
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, 41012 Sevilla, Spain
*
*Corresponding author: Dr Valentina Ruiz-Gutierrez, fax +34 9546 16 709, email [email protected]
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Abstract

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In the present study we examined whether two virgin olive oils (VOO1 and VOO2), of the same variety (Olea europaea var. hojiblanca) and with a similar composition of minor components but differing in the content of triacylglycerol molecular species, had different effects on blood pressure and plasma lipid levels in a healthy elderly population. Thirty-one participants, aged 84·9 (SD 6·4) years, were asked to participate in the study. No differences were found with regard to blood pressure after both experimental periods (VOO1 and VOO2). However, plasma total cholesterol and LDL-cholesterol were reduced only after VOO1 (P<0·01). The reduction of plasma cholesterol concentrations was related to the incorporation of oleic acid into plasma cholesteryl esters and phospholipids, which was higher after VOO1 (P<0·01). Indeed, the oleic acid concentration in cholesteryl esters and phospholipids strongly correlated with plasma total cholesterol and LDL-cholesterol levels in all experimental periods studied (r2>0·418, P<0·07), except for phospholipids in VOO1 (P=0·130 for total cholesterol and P=0·360 for LDL-cholesterol). These results have demonstrated that blood pressure and plasma lipids can be modified by the consumption of VOO in elderly people, but that the extent of such modification depends on the composition and amount of active minor components and triacylglycerol molecular species.

Keywords

Virgin olive oilBlood pressureCholesterolFatty acidsElderly
Type
Research Article
Information
British Journal of Nutrition , Volume 89 , Issue 6 , June 2003 , pp. 819 - 826
Copyright
Copyright © The Nutrition Society 2003

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