Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies.

ABSTRACT:

Background

olive pomace oil (OPO) is a nutritionally relevant fat due to its high oleic acid content (C18:1) and the presence of a wide range of minor bioactive components. Although numerous in vitro and preclinical studies have been developed to study some of its characteristic components, the health effect of prolonged OPO consumption is unknown.

Methods

a randomised, blinded, cross-over, controlled clinical trial was carried out in 31 normocholesterolemic and 37 hypercholesterolemic subjects. Participants consumed 45 g/day of OPO or sunflower oil (SO) for 4 weeks, each preceded by a 3-week run-in/wash-out phase with corn oil (CO).

Results

regular consumption of OPO and SO had no statistically significant effect on any of the markers related to lipid profile, blood

SUBMITTER: Gonzalez-Ramila S 

PROVIDER: S-EPMC9573716 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature