Sánchez-Rodriguez, EstefaníaBiel-Glesson, SaraFernández-Navarro, Jose-RamónCalleja, Miguel AngelEspejo-Calvo, Juan A.Gil-Extremera, BlasTorre Fornell, Rafael de laFitó Colomer, MontserratCovas Planells, Maria IsabelVilchez, PedroAlche, Juan de DiosMartínez de Victoria, EmilioGil, AngelMesa, Maria-Dolores2019-07-312019-07-312019Sanchez-Rodriguez E, Biel-Glesson S, Fernandez-Navarro JR, Calleja MA, Espejo-Calvo JA, Gil-Extremera B et al. Effects of virgin olive oils differing in their bioactive compound contents on biomarkers of oxidative stress and inflammation in healthy adults: a randomized double-blind controlled trial. Nutrients. 2019;11(3):e561. DOI: 10.3390/nu110305612072-6643http://hdl.handle.net/10230/42209A regular consumption of virgin olive oil (VOO) is associated with a reduced risk of cardiovascular disease. We aimed to assess whether the raw intake of an optimized VOO (OVOO, 490 ppm of phenolic compounds and 86 ppm of triterpenes), and a functional olive oil (FOO, 487 ppm of phenolic compounds and enriched with 389 ppm of triterpenes) supplementation (30 mL per day) during three weeks would provide additional health benefits to those produced by a standard VOO (124 ppm of phenolic compounds and 86 ppm of triterpenes) on oxidative and inflammatory biomarkers. Fifty-one healthy adults participated in a randomized, crossover, and controlled study. Urinary 8-hidroxy-2'-deoxyguanosine, plasma interleukin-8 (IL-8), and tumor necrosis factor α (TNF- α) concentrations were lower after the intervention with the FOO than after the OVOO (p = 0.033, p = 0.011 and p = 0.020, respectively). In addition, IL-8 was lower after the intervention with FOO than after VOO intervention (p = 0.002). This study provides a first level of evidence on the in vivo health benefits of olive oil triterpenes (oleanolic and maslinic acids) in healthy humans, decreasing DNA oxidation and plasma inflammatory biomarkers. The trial was registered in ClinicalTrials.gov ID: NCT02520739.application/pdfeng© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).info:eu-repo/semantics/articlehttp://dx.doi.org/10.3390/nu11030561Olive oilVirgin olive oilTriterpenesPhenolic compoundsCardiovascular diseasesMaslinic acidOleanolic acidOxidative stress8-hidroxy-2′-deoxyguanosineTNF-alphaInterleukin-8info:eu-repo/semantics/openAccess