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Danielle Venturini

Universidade Estadual de Londrina, Brazil

Title: Antioxidant capacity increases after olive oil supplementation in patients with metabolic syndrome

Biography

Venturini Danielle has graduated in pharmacy and biochemistry from the University of Londrina (1995); Master's degree in medical sciences and health by UEL (2007). PhD in Health Sciences from University of Londrina. She is currently teaching at the University of Londrina crowded in the Pathology Department Clinical and toxicological teaching the discipline of clinical biochemistry; acts as biochemistry in the Biochemistry exercising supervision activities in examinations; acts tutorials of medical school at University of Londrina. Graduate teaching in Clinical Analysis, Clinical Nutrition and hospital infection control. She has experience in the area of ​​Clinical, working mainly in the following areas: clinical biochemistry, hematology and transfusion medicine, Nutritional interventions, exercises. She operates in research on the following topics: inflammation, oxidative stress, metabolic syndrome, viral hepatitis, functional foods. She operates in strict sense programs and directs master's and doctoral students.
 

Abstract

Introduction: Metabolic syndrome (MetS) is considered to be a clustering of metabolic alterations conferring a high risk of developing type-2 diabetes (T2D), cardiovascular disease (CVD) and all-causes of mortality. Several compounds of MetS are related to inflammatory abnormalities, suggesting that the mechanism underlying this syndrome could be a chronic low-grade inflammatory and oxidative state. Several studies have reported that a Mediterranean dietary pattern, in which olive oil is the main source of fat, is associated with a decrease in CV and overall mortality. Olive oil is rich in monounsaturated fatty acid (MUFA) and antioxidant compounds, mainly phenolic compounds and is capable of reducing one or more risk factors of MetS.

Objective: The aim of this study was to verify that extra-virgem olive oil is capable to improve antioxidant capacity in MetS patients.

Patients & Methods: Fifth and five patients (41 female and 14 male) with MetS (aged 51.45 years) from the ambulatory of the University Hospital of Londrina, Paraná, Brazil were participated in this intervention study. A control group (CG) maintained their usual diet and the olive oil group (OO) received 10 mL/d of extra-virgin olive oil. Assessments were performed at baseline and after 90 days.

Results: In relation to baseline values, there was a significant increase (p<0.05) in total antioxidant capacity, evaluated by TRAP, in OO group. TRAP was positively correlated with HDL-C and negatively correlated with triacylglycerol after 90 days.

Conclusion: This study provides evidence that extra-virgem olive oil can improve the antioxidant capacity in MetS patients.

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