In Vivo Evaluation of Anti-inflammatory and Antithrombotic Health Promoting Properties of Extra Virgin Olive Oil Versus Classic Table Olive Oil in Healthy Subjects

Anti-Inflammatory Agents, Non-Steroidal, Antiplatelet, Antithrombotic

Anti-inflammatory, Antiplatelet, Antithrombotic, dietary intervention study, olive oil, platelet activating factor, thrombin, ADP, platelet aggregation, thrombo-inflammatory stimuli, Human Plasma, Human plasma rich in platelets, EC50 values, TEAC values, single blinded, crossover, randomized

This study aims to evaluate the in vivo antithrombotic and anti-inflammatory effects of extra virgin olive oil daily consumption at recommended doses for 1 month compared to similar consumption of classic table olive oil, in the blood plasma and platelets of healthy donors

Introduction: Thrombo-inflammatory manifestations are key pathophysiological mechanisms of cardiovascular diseases and are directly related to platelet activation and aggregation. Extra virgin olive oil, a key component of the Mediterranean diet, is rich in natural bioactives (e.g. unsaturated fatty acids, polar lipids, phenolic compounds, carotenoids and other pigments), which have been proposed to possess not only antioxidant activities, but mainly strong anti-inflammatory and antiplatelet properties, which contribute to the reduction of cardiovascular risk. However, to our knowledge, nutritional and biochemical evaluation of these properties through an in vivo intervention study has not been thoroughly conducted, especially for the cardioprotective benefits of consuming such an extra virgin olive oil against the main thrombo-inflammatory pathways, and compared to plain classic table olive oil. Purpose: The purpose of this study was the qualitative characterization of a sample of extra virgin olive oil and the biochemical investigation of the effect of its daily consumption on platelet activation and on the mechanisms related to thrombo-inflammation compared to the effects observed by a similar consumption of classic table olive oil. Materials and Methods: An in vivo dietary intervention study, randomised and single blinded (the volunteers did not know what type of olive oil they consumed) was performed on four arms: In the 1st arm, 18 healthy volunteers consumed the nutritionally recommended daily dose (30 mL) of extra virgin olive oil daily for 28 days. In the 2nd arm, 18 other healthy volunteers consumed the nutritionally recommended daily dose (30 mL) of plain classic table olive oil daily for 28 days. In the 3rd arm, 9 healthy volunteers initially consumed the nutritionally recommended daily dose (30 mL) of extra virgin olive oil daily for 28 days and after a month washout period they then re-consumed the nutritionally recommended daily dose (30 mL) of plain classic table olive oil daily for another period of 28 days, in a crossover single blinded randomised design In the 4th arm, 9 healthy volunteers initially consumed the nutritionally recommended daily dose (30 mL) of plain classic table olive oil daily for 28 days and after a month washout period they then re-consumed the nutritionally recommended daily dose (30 mL) of extra virgin olive oil daily for another period of 28 days, in a crossover single blinded randomised design Blood samples were taken from all volunteers in all these 4 arms, on days 0 and 28 in each one of these interventions and platelet sensitization by various agonists was assessed just after blood sampling. Blood Plasma was stored at -20oC for further analysis Specifically the anti-inflammatory effects were expressed as the Effective Concentrations that induce 50% of platelet aggregation (EC50 values) by platelet-activating factor (PAF), the antithrombotic effects as the EC50 for Thrombin by using Thrombin Receptor Active Peptide (TRAP) and the antiplatelet effects as the EC50 values for ADP.

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