Olive Pomace Oil Versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Jul 27

PMID 35892771

Authors

Susana Gonzalez-Ramila

Raquel Mateos

Joaquin Garcia-Cordero

Miguel A Seguido

Laura Bravo-Clemente

Beatriz Sarria

Affiliations

Soon will be listed here.

Abstract

Olive pomace oil (OPO) is mainly a source of monounsaturated fat together with a wide variety of bioactive compounds, such as triterpenic acids and dialcohols, squalene, tocopherols, sterols and aliphatic fatty alcohols. To date, two long-term intervention studies have evaluated OPO’s health effects in comparison with high oleic sunflower oil (HOSO, study-1) and sunflower oil (SO, study-2) in healthy and cardiovascular risk subjects. The present study integrates the health effects observed with the three oils. Two randomized, blinded, cross-over controlled clinical trials were carried out in 65 normocholesterolemic and 67 moderately hypercholesterolemic subjects. Each study lasted fourteen weeks, with two four-week intervention phases (OPO versus HOSO or SO), each preceded by a three-week run-in or washout period. Regular OPO consumption reduced total cholesterol (p = 0.017) and LDL cholesterol (p = 0.018) levels as well as waist circumference (p = 0.026), and only within the healthy group did malondialdehyde (p = 0.004) levels decrease after OPO intake versus HOSO. Contrarily, after the SO intervention, apolipoprotein (Apo) B (p < 0.001) and Apo B/Apo A ratio (p < 0.001) increased, and to a lower extent Apo B increased with OPO. There were no differences between the study groups. OPO intake may improve cardiometabolic risk, particularly through reducing cholesterol-related parameters and waist circumference in healthy and hypercholesterolemic subjects.

Citing Articles

Use of Olives-derived Phytochemicals for Prevention and Treatment of Atherosclerosis: An Update.

Dabravolski S, Pleshko E, Sukhorukov V, Glanz V, Sobenin I, Orekhov A Curr Top Med Chem. 2024; 24(25):2173-2190.

PMID: 39162269 DOI: 10.2174/0115680266314560240806101445.

Exploitation of Natural By-Products for the Promotion of Healthy Outcomes in Humans: Special Focus on Antioxidant and Anti-Inflammatory Mechanisms and Modulation of the Gut Microbiota.

Santacroce L, Bottalico L, Charitos I, Castellaneta F, Gaxhja E, Topi S Antioxidants (Basel). 2024; 13(7).

PMID: 39061865 PMC: 11273986. DOI: 10.3390/antiox13070796.

Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.

Alvarez M, Saiz A, Herranz B, Cofrades S Foods. 2024; 13(4).

PMID: 38397580 PMC: 10888308. DOI: 10.3390/foods13040603.

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability.

Fotiadou R, Lefas D, Vougiouklaki D, Tsakni A, Houhoula D, Stamatis H Biomolecules. 2023; 13(7).

PMID: 37509070 PMC: 10377084. DOI: 10.3390/biom13071034.

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.

Alvarez M, Herranz B, Saiz A, Cofrades S Foods. 2023; 12(11).

PMID: 37297383 PMC: 10252415. DOI: 10.3390/foods12112138.

References

Cheung S, Szeto Y, Benzie I . Antioxidant protection of edible oils. Plant Foods Hum Nutr. 2007; 62(1):39-42. DOI: 10.1007/s11130-006-0040-6. View

Giacometti J . Determination of aliphatic alcohols, squalene, alpha-tocopherol and sterols in olive oils: direct method involving gas chromatography of the unsaponifiable fraction following silylation. Analyst. 2001; 126(4):472-5. DOI: 10.1039/b007090o. View

Cabello-Moruno R, Martinez-Force E, Montero E, Perona J . Minor components of olive oil facilitate the triglyceride clearance from postprandial lipoproteins in a polarity-dependent manner in healthy men. Nutr Res. 2014; 34(1):40-7. DOI: 10.1016/j.nutres.2013.10.003. View

Mateos R, Lecumberri E, Ramos S, Goya L, Bravo L . Determination of malondialdehyde (MDA) by high-performance liquid chromatography in serum and liver as a biomarker for oxidative stress. Application to a rat model for hypercholesterolemia and evaluation of the effect of diets rich in phenolic.... J Chromatogr B Analyt Technol Biomed Life Sci. 2005; 827(1):76-82. DOI: 10.1016/j.jchromb.2005.06.035. View

Valero-Munoz M, Martin-Fernandez B, Ballesteros S, de la Fuente E, Quintela J, Lahera V . Protective effect of a pomace olive oil concentrated in triterpenic acids in alterations related to hypertension in rats: mechanisms involved. Mol Nutr Food Res. 2013; 58(2):376-83. DOI: 10.1002/mnfr.201300256. View

Saedi S, Noroozi M, Khosrotabar N, Mazandarani S, Ghadrdoost B . How canola and sunflower oils affect lipid profile and anthropometric parameters of participants with dyslipidemia. Med J Islam Repub Iran. 2017; 31:5. PMC: 5473013. DOI: 10.18869/mjiri.31.5. View

Rodriguez-Rodriguez R, Herrera M, de Sotomayor M, Ruiz-Gutierrez V . Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats. Br J Nutr. 2009; 102(10):1435-44. DOI: 10.1017/S0007114509990754. View

Mateos R, Sarria B, Bravo L . Nutritional and other health properties of olive pomace oil. Crit Rev Food Sci Nutr. 2019; 60(20):3506-3521. DOI: 10.1080/10408398.2019.1698005. View

Guasch-Ferre M, Hu F, Martinez-Gonzalez M, Fito M, Bullo M, Estruch R . Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Med. 2014; 12:78. PMC: 4030221. DOI: 10.1186/1741-7015-12-78. View

10.

Lima L, Carvalho M, Sousa M . Apo B/apo A-I ratio and cardiovascular risk prediction. Arq Bras Cardiol. 2007; 88(6):e187-90. DOI: 10.1590/s0066-782x2007000600014. View

11.

Romani A, Ieri F, Urciuoli S, Noce A, Marrone G, Nediani C . Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of L. Nutrients. 2019; 11(8). PMC: 6724211. DOI: 10.3390/nu11081776. View

12.

Martinez-Lopez S, Sarria B, Mateos R, Bravo-Clemente L . Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects. Eur J Nutr. 2018; 58(2):865-878. DOI: 10.1007/s00394-018-1726-x. View

13.

Benzie I, Strain J . The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem. 1996; 239(1):70-6. DOI: 10.1006/abio.1996.0292. View

14.

Theofilis P, Sagris M, Oikonomou E, Antonopoulos A, Siasos G, Tsioufis C . Inflammatory Mechanisms Contributing to Endothelial Dysfunction. Biomedicines. 2021; 9(7). PMC: 8301477. DOI: 10.3390/biomedicines9070781. View

15.

Nocella C, Cammisotto V, Fianchini L, DAmico A, Novo M, Castellani V . Extra Virgin Olive Oil and Cardiovascular Diseases: Benefits for Human Health. Endocr Metab Immune Disord Drug Targets. 2017; 18(1):4-13. DOI: 10.2174/1871530317666171114121533. View

16.

Hamedi-Kalajahi F, Zarezadeh M, Dehghani A, Musazadeh V, Kolahi A, Shabbidar S . A systematic review and meta-analysis on the impact of oral vitamin E supplementation on apolipoproteins A1 and B100. Clin Nutr ESPEN. 2021; 46:106-114. DOI: 10.1016/j.clnesp.2021.09.013. View

17.

Marcelino G, Hiane P, Freitas K, Santana L, Pott A, Donadon J . Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota. Nutrients. 2019; 11(8). PMC: 6722810. DOI: 10.3390/nu11081826. View

18.

Ampofo E, Berg J, Menger M, Laschke M . Maslinic acid alleviates ischemia/reperfusion-induced inflammation by downregulation of NFκB-mediated adhesion molecule expression. Sci Rep. 2019; 9(1):6119. PMC: 6467883. DOI: 10.1038/s41598-019-42465-7. View

19.

Shaik A, Rasool S, Abdul Kareem M, Krushna G, Akhtar P, Devi K . Maslinic acid protects against isoproterenol-induced cardiotoxicity in albino Wistar rats. J Med Food. 2012; 15(8):741-6. DOI: 10.1089/jmf.2012.2191. View

20.

da Silva R, Bach-Faig A, Raido Quintana B, Buckland G, de Almeida M, Serra-Majem L . Worldwide variation of adherence to the Mediterranean diet, in 1961-1965 and 2000-2003. Public Health Nutr. 2009; 12(9A):1676-84. DOI: 10.1017/S1368980009990541. View