Effect of olive oil phenols on oxidative stress biomarkers: A systematic review and dose–response meta‐analysis of randomized clinical trials
Abstract The phenolic content of olive oil has a role in cardiovascular protection. Some clinical trial studies demonstrated that phenolic compounds of olive oil have antioxidant activity which can protect macronutrients from oxidative damages. The aim of this study was to summarize the results of c...
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| Format: | Article |
| Language: | English |
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Wiley
2023-05-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3251 |
| _version_ | 1797829682538741760 |
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| author | Seyedeh‐Masomeh Derakhshandeh‐Rishehri Asma Kazemi Sung Ryul Shim Mostafa Lotfi Shabnam Mohabati Mehran Nouri Shiva Faghih |
| author_facet | Seyedeh‐Masomeh Derakhshandeh‐Rishehri Asma Kazemi Sung Ryul Shim Mostafa Lotfi Shabnam Mohabati Mehran Nouri Shiva Faghih |
| author_sort | Seyedeh‐Masomeh Derakhshandeh‐Rishehri |
| collection | DOAJ |
| description | Abstract The phenolic content of olive oil has a role in cardiovascular protection. Some clinical trial studies demonstrated that phenolic compounds of olive oil have antioxidant activity which can protect macronutrients from oxidative damages. The aim of this study was to summarize the results of clinical trials which assessed the effects of high‐ versus low‐phenol olive oil on oxidative stress biomarkers levels. We searched Scopus, PubMed, Web of Science, Google Scholar, ProQuest, and Embase up to July 2021. Eight clinical trials which evaluated the effect of the phenolic content of olive oil on oxidized‐LDL (ox‐LDL), malondialdehyde (MDA), or ferric‐reducing ability of plasma (FRAP) were included the meta analysis. A significant decrease was observed in ox‐LDL level (WMD: −0.29 U/L; 95% CI: −0.51, −0.07) and MDA (WMD: −1.82 μmoL/L; 95% CI: −3.13, −0.50). However, after subgroup analysis for MDA, the result was not significant for not serious limitation (SMD: −0.05, 95% CI: −0.35 to 0.24), but significant for serious limitation (SMD: −3.64, 95% CI: −4.29 to −2.99). Also, no significant change was found in FRAP (WMD: 0.0 mmoL/L; 95% CI: −0.03, 0.04) level. Dose–response analysis indicated a significant linear relationship between the phenolic content of olive oil and ox‐LDL. The present study showed some beneficial effects of high‐phenol compared with low‐phenol olive oil on ox‐LDL and MDA levels. According to the meta‐regression analysis along with the increasing phenolic content of olive oil, a reduction in oxidative stress biomarkers was observed. |
| first_indexed | 2024-04-09T13:24:11Z |
| format | Article |
| id | doaj.art-588113b541b44e45b188d56489d87fc6 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-09T13:24:11Z |
| publishDate | 2023-05-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-588113b541b44e45b188d56489d87fc62023-05-10T16:39:01ZengWileyFood Science & Nutrition2048-71772023-05-011152393240210.1002/fsn3.3251Effect of olive oil phenols on oxidative stress biomarkers: A systematic review and dose–response meta‐analysis of randomized clinical trialsSeyedeh‐Masomeh Derakhshandeh‐Rishehri0Asma Kazemi1Sung Ryul Shim2Mostafa Lotfi3Shabnam Mohabati4Mehran Nouri5Shiva Faghih6DONALD Study Centre University of Bonn Dortmund GermanyNutrition Research Center Shiraz University of Medical Sciences Shiraz IranDepartment of Preventive Medicine Korea University College of Medicine Seoul South KoreaDepartment of Community Nutrition, School of Nutrition and Food Sciences Shiraz University of Medical Sciences Shiraz IranDepartment of Community Nutrition, School of Nutrition and Food Sciences Shiraz University of Medical Sciences Shiraz IranDepartment of Community Nutrition, School of Nutrition and Food Sciences Shiraz University of Medical Sciences Shiraz IranNutrition Research Center Shiraz University of Medical Sciences Shiraz IranAbstract The phenolic content of olive oil has a role in cardiovascular protection. Some clinical trial studies demonstrated that phenolic compounds of olive oil have antioxidant activity which can protect macronutrients from oxidative damages. The aim of this study was to summarize the results of clinical trials which assessed the effects of high‐ versus low‐phenol olive oil on oxidative stress biomarkers levels. We searched Scopus, PubMed, Web of Science, Google Scholar, ProQuest, and Embase up to July 2021. Eight clinical trials which evaluated the effect of the phenolic content of olive oil on oxidized‐LDL (ox‐LDL), malondialdehyde (MDA), or ferric‐reducing ability of plasma (FRAP) were included the meta analysis. A significant decrease was observed in ox‐LDL level (WMD: −0.29 U/L; 95% CI: −0.51, −0.07) and MDA (WMD: −1.82 μmoL/L; 95% CI: −3.13, −0.50). However, after subgroup analysis for MDA, the result was not significant for not serious limitation (SMD: −0.05, 95% CI: −0.35 to 0.24), but significant for serious limitation (SMD: −3.64, 95% CI: −4.29 to −2.99). Also, no significant change was found in FRAP (WMD: 0.0 mmoL/L; 95% CI: −0.03, 0.04) level. Dose–response analysis indicated a significant linear relationship between the phenolic content of olive oil and ox‐LDL. The present study showed some beneficial effects of high‐phenol compared with low‐phenol olive oil on ox‐LDL and MDA levels. According to the meta‐regression analysis along with the increasing phenolic content of olive oil, a reduction in oxidative stress biomarkers was observed.https://doi.org/10.1002/fsn3.3251dose–responselow density lipoprotein cholesterolmalondialdehydeolive oiloxidative stress |
| spellingShingle | Seyedeh‐Masomeh Derakhshandeh‐Rishehri Asma Kazemi Sung Ryul Shim Mostafa Lotfi Shabnam Mohabati Mehran Nouri Shiva Faghih Effect of olive oil phenols on oxidative stress biomarkers: A systematic review and dose–response meta‐analysis of randomized clinical trials Food Science & Nutrition dose–response low density lipoprotein cholesterol malondialdehyde olive oil oxidative stress |
| title | Effect of olive oil phenols on oxidative stress biomarkers: A systematic review and dose–response meta‐analysis of randomized clinical trials |
| title_full | Effect of olive oil phenols on oxidative stress biomarkers: A systematic review and dose–response meta‐analysis of randomized clinical trials |
| title_fullStr | Effect of olive oil phenols on oxidative stress biomarkers: A systematic review and dose–response meta‐analysis of randomized clinical trials |
| title_full_unstemmed | Effect of olive oil phenols on oxidative stress biomarkers: A systematic review and dose–response meta‐analysis of randomized clinical trials |
| title_short | Effect of olive oil phenols on oxidative stress biomarkers: A systematic review and dose–response meta‐analysis of randomized clinical trials |
| title_sort | effect of olive oil phenols on oxidative stress biomarkers a systematic review and dose response meta analysis of randomized clinical trials |
| topic | dose–response low density lipoprotein cholesterol malondialdehyde olive oil oxidative stress |
| url | https://doi.org/10.1002/fsn3.3251 |
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