The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors
Authors: María-Isabel Covas, Jukka T. Salonen
Journal: Annals of Internal Medicine (2007)

Letters6 March 2007The Effect of Polyphenols in Olive Oil on Heart Disease Risk FactorsMaría-Isabel Covas, MSc, PhD and Jukka T. Salonen, MD, PhDMaría-Isabel Covas, MSc, PhDFrom Municipal Institute for Medical Research, Barcelona, Spain, and Oy Jurilab, Kuopio, Finland.Search for more papers by this author and Jukka T. Salonen, MD, PhDFrom Municipal Institute for Medical Research, Barcelona, Spain, and Oy Jurilab, Kuopio, Finland.Search for more papers by this authorAuthor, Article, and Disclosure Informationhttps://doi.org/10.7326/0003-4819-146-5-200703060-00015 SectionsAboutFull TextPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissions ShareFacebookTwitterLinkedInRedditEmail IN RESPONSE:We agree with Mascitelli and colleagues that an interaction between polyphenols from olive oil and iron metabolism could, at least in part, explain the reduction in oxidative lipid damage observed in the Effect of Olive Oil on Oxidative Damage in European Populations (EUROLIVE) study. However, a reduction of iron absorption by polyphenols seems currently to be the most probable mechanism for the interaction. In vivo changes in the iron–ascorbate–oxygen–radical generating system are not yet well defined (1), whereas the inhibition of nonheme iron absorption by dietary polyphenols (that is, from tea) is well known (2). The potential effect ...References1. 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 Scholar2. Mennen LI, Walker R, Bennetau-Pelissero C, Scalbert A. Risks and safety of polyphenol consumption. Am J Clin Nutr. 2005;81:326S-329S. [PMID: 15640498] CrossrefMedlineGoogle Scholar3. Van Hoydonck PG, Schouten EG, Hoppenbrouwers KP, Temme EH. Is blood donation induced low iron status associated with favourable levels of OxLDL, s-ICAM-1, sVCAM-1 and vWF-antigen in healthy men. Atherosclerosis. 2004;172:321-7. [PMID: 15019542] CrossrefMedlineGoogle Scholar4. Nyyssönen K, Salonen R, Korpela H, Salonen JT. Elevation of serum high density lipoprotein cholesterol concentration due to lowering of body iron stores by blood letting. Eur J Lab Med. 1994;2:113-5. Google Scholar5. Turbino-Ribeiro SM, Silva ME, Chianca DA, De Paula H, Cardoso LM, Colombari E, et al. Iron overload in hypercholesterolemic rats affects iron homeostasis and serum lipids but not blood pressure. J Nutr. 2003;133:15-20. [PMID: 12514260] CrossrefMedlineGoogle Scholar6. Aruoma OI, Deiana M, Jenner A, Halliwell B, Kaur H, Banni S, et al. Effect of hydroxytyrosol found in extra virgin olive oil on oxidative DNA damage and on low-density lipoprotein oxidation. J Agric Food Chem. 1998;46:5181-7. CrossrefGoogle Scholar7. Institute of Medicine . Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, DC: National Acad Pr; 2000. Google Scholar Author, Article, and Disclosure InformationAuthors: María-Isabel Covas, MSc, PhD; Jukka T. Salonen, MD, PhDAffiliations: From Municipal Institute for Medical Research, Barcelona, Spain, and Oy Jurilab, Kuopio, Finland.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 , and Jaume Marrugat , for the EUROLIVE Study GroupThe Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors Luca Mascitelli , Francesca Pezzetta , and Jerome L. Sullivan The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors James B. Roufs Metrics 6 March 2007Volume 146, Issue 5Page: 394-395KeywordsBlood banksCholesterolHigh density lipoproteinOilsOxidative damagePolyphenolsPopulation statisticsRecommended dietary allowanceTeaVitamin E ePublished: 6 March 2007 Issue Published: 6 March 2007 Copyright & PermissionsCopyright © 2007 by American College of Physicians. All Rights Reserved.PDF downloadLoading ...