Wednesday, February 17, 2016

Olive Oil Polyphenols Reduce Bad Cholesterol and Plaque Formation

A new study reveals polyphenols in olive oil can reduce cardiovascular risks by decreasing bad cholesterol levels and atherogenicity.

By ISABEL PUTINJA on July 20, 2015 from the Olive Oil Times
The results of a recent study have again shown that the polyphenols found in olive oil reduce cardiovascular risks.
Published this month in the Journal of Nutrition, the study “Olive Oil Polyphenols Decrease LDL Concentrations and LDL Atherogenicity in Men in a Randomized Controlled Trial” was conducted by a team of Spanish, Finnish and German researchers.
SEE MORE: Olive Oil Health BenefitsThe objective of the study was to determine if consuming olive oil could have an effect on LDL concentrations and reduce them. LDLs are low-density lipoproteins, better known as “bad” cholesterol. High LDL levels are associated with an increased risk of blocked arteries and heart attack.
As part of the study, 25 healthy European men aged 20 to 59 were asked to consume doses of olive oil which were either low in polyphenols (2.7mg/kg) or high in polyphenols (366mg/kg) for a three-week period.
Tests were then taken on the volunteers to determine the effects of the olive oil polyphenols on plasma LDL concentrations and atherogenicity, i.e. the formation of abnormal fatty or lipid masses in arterial walls.
Those who consumed olive oil high in polyphenols experienced a 12 percent reduction in LDL concentrations while those taking the low dose had only a 5 percent decrease.
The study tested on healthy young men concluded that the polyphenols in olive oilcan reduce cardiovascular risks by decreasing bad cholesterol levels and atherogenicity.
Polyphenols are naturally occurring micronutrients found not only in olive oil but also many other plant foods. Their antioxidant abilities can play an important role in the prevention of cancer and cardiovascular diseases.

No comments:

Post a Comment