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The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors
- María-Isabel Covas, MSc, PhD; and
- Jukka T. Salonen, MD, PhD
- From Municipal Institute for Medical Research, Barcelona, Spain, and Oy Jurilab, Kuopio, Finland.
IN RESPONSE:
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 …
