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Letters |6 March 2007

The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors

María-Isabel Covas, MSc, PhD; Jukka T. Salonen, MD, PhD

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Author, Article, and Disclosure Information
  • From Municipal Institute for Medical Research, Barcelona, Spain, and Oy Jurilab, Kuopio, Finland.

    Potential Financial Conflicts of Interest: None disclosed.

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We agree with Mascitelli and colleagues that an interaction between polyphenols from olive oil and iron metabolism could, at least in part, explain the reduction in oxidative lipid damage observed in the Effect of Olive Oil on Oxidative Damage in European Populations (EUROLIVE) study. However, a reduction of iron absorption by polyphenols seems currently to be the most probable mechanism for the interaction. In vivo changes in the iron–ascorbate–oxygen–radical generating system are not yet well defined (1), whereas the inhibition of nonheme iron absorption by dietary polyphenols (that is, from tea) is well known (2). The...
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Covas M, Salonen JT. The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors. Ann Intern Med. 2007;146:394–395. doi: 10.7326/0003-4819-146-5-200703060-00015

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Published: Ann Intern Med. 2007;146(5):394-395.

DOI: 10.7326/0003-4819-146-5-200703060-00015

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2007 American College of Physicians
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704

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