Consuming 25 grams of phenol-rich extra virgin olive oil lowers levels of oxidized LDL and malondialdehyde in healthy adults within two hours, which reflects a reduction in lipid peroxidation and a...
Mechanism
Synthesis from 1 study
When you eat phenol-rich olive oil, a compound called hydroxytyrosol enters your blood and tells your cells to make more cleanup enzymes. These enzymes remove harmful molecules that damage fats in your blood, preventing those fats from turning into substances that harm your arteries.
Most probable mechanism
After consuming phenol-rich olive oil, hydroxytyrosol enters the bloodstream and turns on genes that make more antioxidant enzymes. These enzymes clean up harmful molecules that damage fats in the blood, which stops the fats from becoming oxidized and forming dangerous compounds that harm arteries.
Hydroxytyrosol and its derivatives are absorbed from the gastrointestinal tract and enter systemic circulation.
Hydroxytyrosol activates transcription factors that bind to antioxidant response elements in DNA.
Activated transcription factors increase the production of catalase and superoxide dismutase 1.
Elevated catalase and superoxide dismutase 1 enhance the neutralization of reactive oxygen species in plasma and arterial tissues.
Reduced reactive oxygen species levels decrease oxidation of low-density lipoprotein and inhibit formation of malondialdehyde.
Evidence from Studies
Supporting (1)
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