The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors
Authors: Luca Mascitelli, Francesca Pezzetta, Jerome L. Sullivan
Journal: Annals of Internal Medicine (2007)

Letters6 March 2007The Effect of Polyphenols in Olive Oil on Heart Disease Risk FactorsLuca Mascitelli, MD, Francesca Pezzetta, MD, and Jerome L. Sullivan, MD, PhDLuca Mascitelli, MDFrom Comando Brigata Alpina “Julia”, Udine, Italy; Ospedale di San Vito al Tagliamento, San Vito al Tagliamento, Italy; and Burnett College of Biomedical Sciences and University of Central Florida, Orlando, Florida.Search for more papers by this author, Francesca Pezzetta, MDFrom Comando Brigata Alpina “Julia”, Udine, Italy; Ospedale di San Vito al Tagliamento, San Vito al Tagliamento, Italy; and Burnett College of Biomedical Sciences and University of Central Florida, Orlando, Florida.Search for more papers by this author, and Jerome L. Sullivan, MD, PhDFrom Comando Brigata Alpina “Julia”, Udine, Italy; Ospedale di San Vito al Tagliamento, San Vito al Tagliamento, Italy; and Burnett College of Biomedical Sciences and University of Central Florida, Orlando, Florida.Search for more papers by this authorAuthor, Article, and Disclosure Informationhttps://doi.org/10.7326/0003-4819-146-5-200703060-00013 SectionsAboutFull TextPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissions ShareFacebookTwitterLinkedInRedditEmail TO THE EDITOR: Covas and colleagues (1) found that consumption of polyphenol-rich olive oil increased high-density lipoprotein (HDL) cholesterol levels and lowered levels of oxidative stress markers and oxidized low-density lipoprotein (LDL) cholesterol. We suggest that some of the involved mechanisms might be related to interactions of endogenous iron with polyphenols absorbed from the olive oil. The polyphenols may augment the antioxidant activity of endogenous iron-binding antioxidants (2). Use of phlebotomy to achieve modest decreases in stored iron level (3) or induction of near iron deficiency (4) is associated with increased HDL cholesterol concentration. Polyphenol-rich olive oil may acutely augment ...References1. Covas MI, Nyyssönen K, Poulsen HE, Kaikkonen J, Zunft HJ, Kiesewetter H, et al. The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med. 2006;145:333-41. [PMID: 16954359] LinkGoogle Scholar2. Medina I, Tombo I, Satué-Gracia MT, German JB, Frankel EN. Effects of natural phenolic compounds on the antioxidant activity of lactoferrin in liposomes and oil-in-water emulsions. J Agric Food Chem. 2002;50:2392-9. [PMID: 11929302] CrossrefMedlineGoogle Scholar3. van Jaarsveld H, Pool GF. Beneficial effects of blood donation on high density lipoprotein concentration and the oxidative potential of low density lipoprotein. Atherosclerosis. 2002;161:395-402. [PMID: 11888523] CrossrefMedlineGoogle Scholar4. Facchini FS, Saylor KL. Effect of iron depletion on cardiovascular risk factors: studies in carbohydrate-intolerant patients. Ann N Y Acad Sci. 2002;967:342-51. [PMID: 12079862] CrossrefMedlineGoogle Scholar5. Facchini FS, Saylor KL. A low-iron-available, polyphenol-enriched, carbohydrate-restricted diet to slow progression of diabetic nephropathy. Diabetes. 2003;52:1204-9. [PMID: 12716753] CrossrefMedlineGoogle Scholar6. Sullivan JL. Is stored iron safe? J Lab Clin Med. 2004;144:280-4. [PMID: 15614249] CrossrefMedlineGoogle Scholar Author, Article, and Disclosure InformationAffiliations: From Comando Brigata Alpina “Julia”, Udine, Italy; Ospedale di San Vito al Tagliamento, San Vito al Tagliamento, Italy; and Burnett College of Biomedical Sciences and University of Central Florida, Orlando, Florida.Disclosures: None disclosed. PreviousarticleNextarticle Advertisement FiguresReferencesRelatedDetailsSee AlsoThe Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors María-Isabel Covas , Kristiina Nyyssönen , Henrik E. Poulsen , Jari Kaikkonen , Hans-Joachim F. Zunft , Holger Kiesewetter , Antonio Gaddi , Rafael de la Torre , Jaakko Mursu , Hans Bäumler , Simona Nascetti , Jukka T. Salonen , Montserrat Fitó , Jyrki Virtanen , Jaume Marrugat , and The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors James B. Roufs The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors María-Isabel Covas and Jukka T. Salonen Metrics Cited ByChemical constituents and phytochemical properties of floral maize pollenRevealing the molecular mechanism of Olea europaea L. in treatment of cataractAnalysis of chemical composition in Chinese olive leaf tea by UHPLC-DAD-Q-TOF-MS/MS and GC–MS and its lipid-lowering effects on the obese mice induced by high-fat dietPhysicochemical, Fatty Acid and Antioxidant Properties of Passion Fruit (Passiflora Species) Seed OilUntargeted GC ‐ MS metabolomics reveals metabolic differences in the Chinese mitten‐hand crab ( Eriocheir sinensis ) fed with dietary palm oil or olive oilComparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacityProduction of Canola Oil Showing Radical Scavenging Activity Based on a High Canolol Concentration 6 March 2007Volume 146, Issue 5Page: 394KeywordsCholesterolConflicts of interestIron deficiencyMedical risk factorsOilsOxidative stressPhlebotomy ePublished: 6 March 2007 Issue Published: 6 March 2007 CopyrightCopyright © 2007 by American College of Physicians. All Rights Reserved.PDF DownloadLoading ...