Studies related to General Oxidation and Olive leaf extract

The Effect Of Polyphenols In Olive Oil On Heart Disease Risk Factors: A Randomized Trial

Effect Decrease
Trial Design Double blind
Trial Length 1-2 Weeks
Number of Subjects 182
Sex Male
Age Range 18-29, 30-44, 45-64
Body Types Overweight, Average
Notes for this study:
4mg phenolics and 9mg phenolics (medium and high groups) relative to control of 0mg phenolics, all via olive oil consumption over 3 weeks in otherwise healthy men. This study noted dose-dependent increases in HDL-C (small) and reductions in LDL-C oxidation rates (larger) with no influence on triglycerides or cholesterol content. Overall oxidation went down (conjugated dienes)