Olive oil phenolic compounds and high-density lipoprotein function

Alvaro Hernáez, Marta Farràs, Montserrat Fitó

Producció científica: Article en revista indexadaArticle de revisió (sistemàtica)Avaluat per experts

23 Cites (Scopus)


Purpose of review The functional capacities of high-density lipoproteins (HDLs) reflect the physiological role of the particle better than the quantity of HDL cholesterol. Owing to its phenolic compounds, the consumption of virgin olive oil has emerged as a promising therapy to promote these capacities. This review highlights the human studies that explain these benefits and explores some possible mechanisms. Recent findings The consumption of olive oil phenolic compounds increased the ability of HDLs to pick up cholesterol excess in peripheral cells (the cholesterol efflux capacity). Olive oil phenolic compounds have also been shown to improve HDL antioxidant capacities and some anti-inflammatory traits. These changes respond to an improvement of HDL oxidative status and composition. Summary Novel strategies to increase HDL functional capacities are in demand from clinicians. The attainment of a fully-functional HDL through dietary or lifestyle changes is a priority in cardiovascular research. Within this context, the consumption of virgin olive oil, because of its phenolic compounds, may be a relevant protective approach. Further studies in large-scale, randomized controlled trials are, however, required to confirm these effects in HDL functionality.

Idioma originalAnglès
Pàgines (de-a)47-53
Nombre de pàgines7
RevistaCurrent Opinion in Lipidology
Estat de la publicacióPublicada - 1 de febr. 2016
Publicat externament


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