Effects of virgin olive oil phenolic compounds on healthsolid evidence or just another fiasco?

  1. Castellano, J.M. 1
  2. Perona, J.S. 1
  1. 1 CSIC; University Pablo de Olavide, España
Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2021

Volumen: 72

Número: 2

Tipo: Artículo

DOI: 10.3989/GYA.0217201 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

Las investigaciones actuales indican que los compuestos fenólicos del aceite de oliva virgen (AOV) son potentes agentes preventivos y terapéuticos contra las enfermedades metabólicas asociadas con la inflamación y el estrés oxidativo. La medicina basada en la evidencia requiere que estos efectos se prueben en ensayos aleatorizados controlados (RCT), que son después evaluados en meta-análisis, para garantizar que los supuestos beneficios para la salud realmente se registran en humanos. La evidencia disponible se limita a la capacidad de los compuestos fenólicos del AOV para proteger las lipoproteínas de la oxidación y reducir la presión sistólica en individuos hipertensos. No se han realizado RCT que evalúen el efecto de estos compuestos sobre la diabetes y las enfermedades neurodegenerativas, y los que se centraron en la osteoartritis y el cáncer han proporcionado información muy escasa. Por lo tanto, nuevos RCT, en grupos de población extensos y diversos, con diferentes patologías y con dosis de fenoles ajustadas a los consumos habituales de AOV, deben desarrollarse, para lograr evidencia científica de alta calidad antes de que se puedan dar recomendaciones nutricionales al público en general.

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Fuente de los datos: Dialnet