TABLE 1.
Characteristics and main outcome of the RCTs
| Author (year) | Age (year) | Population | Sample size (LPC: MPC: HPC) | Design | Duration | Dosage (Mg/kg) (LPC: MPC: HPC) | Adverse effect | Result |
|---|---|---|---|---|---|---|---|---|
| Al‐Rewashdeh, 2010 | 37–50 | healthy adults | 25:25:25 | CO | 4 weeks | 132:368:753 | None | Plasma MDA level significantly decreased with increasing phenol content of olive oil. |
| Covas et al., 2006 | 20–60 | healthy males | 182:184:183 | CO | 3 weeks | 2.7:164:366 | None | Ox‐LDL level decreased linearly with increasing phenolic content. |
| Foshati et al., 2021 | 18–65 | patients with depression | 31:31 | PA | <8 weeks (52 days) | …. | None | Within and between group differences of MDA level were not significant. |
| Marrugat et al., 2004 | 57.4 ± 19.9 | healthy males | 30:30:30 | CO | 3 weeks | 0:68:150 | None |
VOO with the HPC was more effective in protecting LDL from oxidation than LPC. |
| Moreno‐Luna et al., 2012 | 24–27 | young Women with Mild Hypertension | 24:24 | CO | 8 weeks | 0:546 | None | Only the polyphenol‐rich olive oil diet led to a significant decrease in ox‐LDL level. |
| Moschandreas et al., 2002 | 30 ± 9.13 | normo‐lipidemic smokers | 25:25 | CO | 3 weeks | 43:308 | None | Changes of MDA and FRAP was not significantly different between low‐ and high‐phenol olive oil diets. |
| Silva et al., 2015 | 18–75 | healthy adults | 34:29 | PA | 6 weeks | 18:286 | None | HPC OO does not lead to an improvement in cardiovascular health markers. |
| Vissers et al., 2001 | 18–58 | healthy adults | 46:46 | CO | 3 weeks | 43:308 | None | Mean of MDA and FRAP increased after the high‐phenol olive oil. |
| Weinbrenner et al., 2004 | 20–22 | healthy males | 12:12:12 | CO | 4 days | 10:133:486 | None | Short‐term consumption of OO decreased plasma ox‐LDL level. |
Abbreviations: CO: Cross‐Over; HPC: High‐phenolic Content; LPC: Low‐phenolic Content; MPC: Medium‐phenolic Content; OO: Olive Oil; PA: Parallel; VOO: Virgin Olive Oil.