The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors
- Luca Mascitelli, MD;
- Francesca Pezzetta, MD; and
- Jerome L. Sullivan, MD, PhD
- From Comando Brigata Alpina “Julia”, Udine, Italy; Ospedale di San Vito al Tagliamento, San Vito al Tagliamento, Italy; and Burnett College of Biomedical Sciences and University of Central Florida, Orlando, Florida.
TO THE EDITOR:
Covas and colleagues (1) found that consumption of polyphenol-rich olive oil increased high-density lipoprotein (HDL) cholesterol levels and lowered levels of oxidative stress markers and oxidized low-density lipoprotein (LDL) cholesterol. We suggest that some of the involved mechanisms might …
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