Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors

Abstract

Background

The nutraceutical effects of Olea europaea L. products are mainly due to phenolic compounds. During olive milling, most of the total phenols remain in the process by-products.

Aim

We aimed to evaluate the effects of a specific by-product of olive oil called “pâté” (OlP) administered as tablets, on cardiovascular and metabolic risk factors.

Methods

The study was a crossover trial with 2 intervention periods. Nineteen participants (mean age: 38 years) took 4 tablets/day of either olive pâté (corresponding to 30 mg/day of hydroxytyrosol) or placebo for 2 months followed by a 2-month washout and another 2 months of crossed over treatment.

Results

After the intervention with pâté, participants showed a statistically significant reduction in plasma levels of total cholesterol (–10.8 mg/dL), LDL cholesterol (–10.8 mg/dL) and urea (–4.1 mg/dL), and a significant increase in calcium levels (+0.3 mg/dL). Leukocyte response to exogenous oxidative stress was significantly reduced (–12.8%) and levels of the antioxidant transcription factor Nrf-2 increased by 88.9%. Plasma levels of the pro-inflammatory protein MCP-1 were significantly reduced (–9.0 pg/mL).

Conclusion

In conclusion, the intake of OlP showed positive effects on several cardiovascular risk factors, demonstrating the nutraceutical potential of a widely available but, to date, underestimated olive oil by-product.

Keywords:

• Olive oil
• cardiovascular disease
• polyphenols
• DNA damage
• oxidative stress

Acknowledgments

This work was supported by the University of Florence (ex-60%, 2019) and from ECRF project 2016/13419 (Nutraceuticals and metabolic syndrome: in vitro and in vivo effects of by-products from pomegranate processing and extra virgin olive oil).

Disclosure statement

The authors declare that they have no conflict of interest.