Impact of Extra Virgin Olive Oil Oleocanthal Content on Platelet Reactivity
Status:
Completed
Trial end date:
2015-09-01
Target enrollment:
Participant gender:
Summary
Data from limited dietary intervention trials suggest that the cardiovascular health benefit
of extra virgin olive oil (EVOO) may increase with phenolic content. However, while EVOOs
contain an array of bioactive compounds, little information exists regarding the
physiological effects of specific chemical species. Among the EVOO-derived phenolics with
demonstrated anti-inflammatory effects in animal and in vitro models is oleocanthal, an
inhibitor of cyclooxygenase (COX). The current study compared the impact of acute intake (40
mL) of EVOO on platelet reactivity in healthy adult males (n=9). The volunteers were randomly
assigned to consume three EVOOs in a double-blind controlled trial. The EVOO were
characterized and chosen for equivalency in their total phenolic content and fatty acid
profiles, but differing in their oleocanthal to oleacein ratio.