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 |
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)
