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

Fátima Paiva-Martins*, Susana Barbosa, Marco Silva, Divanildo Monteiro, Victor Pinheiro, José Luis Mourão, João Fernandes, Susana Rocha, Luís Belo, Alice Santos-Silva

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)271-279
Number of pages9
JournalJournal of Functional Foods
Volume9
Issue number1
DOIs
Publication statusPublished - Jul 2014
Externally publishedYes

Keywords

  • Erythrocytes
  • Olea europaea
  • Oleuropein
  • Olive leaf
  • Pigs
  • Polyphenols

Fingerprint

Dive into the research topics of 'The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells'. Together they form a unique fingerprint.

Cite this