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Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women

Published online by Cambridge University Press:  08 March 2007

Simonetta Salvini ,
Francesco Sera ,
Donatella Caruso ,
Lisa Giovannelli ,
Francesco Visioli ,
Calogero Saieva ,
Giovanna Masala ,
Marco Ceroti ,
Valentina Giovacchini  and
Vanessa Pitozzi
...Show all authors
Simonetta Salvini*
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Francesco Sera
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Donatella Caruso
Affiliation:
Department of Pharmacological Sciences, University of Milan, Milan, Italy
Lisa Giovannelli
Affiliation:
Department of Preclinical and Clinical Pharmacology, University of Florence, Florence, Italy
Francesco Visioli
Affiliation:
Department of Pharmacological Sciences, University of Milan, Milan, Italy
Calogero Saieva
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Giovanna Masala
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Marco Ceroti
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Valentina Giovacchini
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
Vanessa Pitozzi
Affiliation:
Department of Preclinical and Clinical Pharmacology, University of Florence, Florence, Italy
Claudio Galli
Affiliation:
Department of Pharmacological Sciences, University of Milan, Milan, Italy
Annalisa Romani
Affiliation:
Department of Pharmaceutical Sciences, University of Florence, Florence, Italy
Nadia Mulinacci
Affiliation:
Department of Pharmaceutical Sciences, University of Florence, Florence, Italy
Renzo Bortolomeazzi
Affiliation:
Department of Food Science, University of Udine, Udine, Italy
Piero Dolara
Affiliation:
Department of Pharmacological Sciences, University of Milan, Milan, Italy
Domenico Palli
Affiliation:
Molecular and Nutritional Epidemiology Unit, Centro per lo Studio e la Prevenzione Oncologica (CSPO), Scientific Institute of Tuscany, Florence, Italy
*
*Corresponding author: Dr Simonetta Salvini, fax +39 055 32697829, email s.salvini@cspo.it
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Abstract

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Extra-virgin olive oils (EVOO), high in phenolic compounds with antioxidant properties, could be partly responsible for the lower mortality and incidence of cancer and CVD in the Mediterranean region. The present study aims to measure oxidative DNA damage in healthy human subjects consuming olive oils with different concentrations of natural phenols. A randomised cross-over trial of high-phenol EVOO (high-EVOO; 592mg total phenols/kg) V low-phenol EVOO (low-EVOO; 147mg/kg) was conducted in ten postmenopausal women in Florence. Subjects were asked to substitute all types of fat and oils habitually consumed with the study oil (50g/d) for 8 weeks in each period. Oxidative DNA damage was measured by the comet assay in peripheral blood lymphocytes, collected at each visit during the study period. Urine samples over 24h were collected to measure the excretion of the olive oil phenols. The average of the four measurements of oxidative DNA damage during treatment with high-EVOO was 30% lower than the average during the low-EVOO treatment (p=0·02). Urinary excretion of hydroxytyrosol and its metabolite homovanillyl alcohol were significantly increased in subjects consuming high-EVOO. Despite the small sample size, the present study showed a reduction of DNA damage by consumption of an EVOO rich in phenols, particularly hydroxytyrosol.

Keywords

Extra-virgin olive oilPhenolsHydroxytyrosolOxidative DNA damageCancer
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 4 , April 2006 , pp. 742 - 751
Copyright
Copyright © The Nutrition Society 2006

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