The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Fatima Paiva Martins (Author) FCUP; Susana Barbosa (Author) Other; Marco Silva (Author) Other; Divanildo Monteiro (Author) Other; Victor Pinheiro (Author) Other; Jose Luis Mourao (Author) Other; Joao Fernandes (Author) Other; Susana Rocha (Author) Other; Luis Belo (Author) FFUP; Alice Santos Silva (Author) FFUP

Journal

Title: Journal of Functional Foods

Vol. 9

Pages: 271-279

ISSN: 1756-4646

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 17 Citations

Scopus - 18 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-009-KTQ

DOI: 10.1016/j.jff.2014.04.027

Abstract (EN): Olive leaf (OL) supplements are marketed as promoting health and supporting the body in preventing free radical damage. This study examined the effect of different concentrations of OL supplement on the haematological and lipid profile and on the oxidative stability of red blood cells (RBCs). A cohort of healthy pigs was used as a model in a single-centre, randomized, prospective pilot comparison. Twenty four pigs were assigned to three experimental diets: a control group fed the conventional diet and two groups fed the conventional diet supplemented at 50 and at 100 g/kg with OL, during 8 weeks. Blood was collected for haematological, biochemical, and haemostatic studies. OL supplementation resulted in a significant decrease in plasmatic triacylglycerols (TAGs) concentration, aligned with a lower body mass and fat storage but no significant reductions were found for low-density lipoprotein cholesterol (LDLc) and oxLDL levels. The use of the highest dose resulted in significant RBC membrane destabilization.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9