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Discover Supplement-Drug Interactions
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Last Updated: 3 years ago
supplement:
Polyunsaturated Fatty Acids
supplement:
Olive Oil
Research Papers that Mention the Interaction
“The slower rate of oxidation [nmol dienes/(min … mg LDL protein)] observed when subjects consumed the olive oil diet (24 +/- 2) versus the average American (28 +/- 2), peanut oil (28 +/- 2) and peanuts plus … butter diets (29 +/- 2; P < or = 0.05) was associated with a lower LDL PUFA ….”
Low fat and high monounsaturated fat diets decrease human low density lipoprotein oxidative susceptibility in vitro.“Total monounsaturated fatty acids in the cabanossi increased whilst total saturated fatty acids and total polyunsaturated fatty acids decreased as olive oil increased.”
“The omega-3 PUFA content within membranes decreased by 38% to 55% when cells were incubated separately with olive oil , corn oil, or argan oil, and increased when cells were incubated with a mixture of those oils, or with camelina oil alone (50% and 103% increase, respectively).”
“ Monounsaturated/polyunsaturated fatty acid and oleic/linoleic acid ratios in LDL increased after olive oil consumption.”
“The total PUFAs levels were lower in olive oil respect to control group.”
Tissue Fatty Acid Profile is Differently Modulated from Olive Oil and Omega-3 Polyunsaturated Fatty Acids in ApcMin/+ Mice.“The use of soybean or olive oil was associated with a significant change in flesh concentration of polyunsaturated , omega-3 and omega-6 fatty acids (p<0.05).”
“Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents.”
“In comparison with the control group, ratio of long-chain polyunsaturated fatty acids omega-6/omega-3 increased in MCDD + olive oil , MCDD + fish oil and MCDD + butter fat groups by 345-, 30- and 397-fold, respectively.”
“The results are consistent with a lower linoleic/linolenic acid ratio induced by the olive oil diets, suggesting a positive correlation between olive oil ingestion and n−3 polyunsaturated fatty acid levels in cell and tissue lipids.”
“However, (n-3) PUFA incorporation into an olive oil diet significantly decreased colonic TNFalpha and LTB(4) levels compared with colitic rats that were not supplemented with fish oil.”
“These results affirm the benefits of an olive oil diet in the management of IBD, which are further enhanced by the addition of (n-3) PUFA.”
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