Publications by authors named "Hans-Franz Zunft"
Background: Recently, the European Food Safety Authority approved a claim concerning the benefits of olive oil polyphenols for the protection of LDL from oxidation. Polyphenols could exert health benefits not only by scavenging free radicals but also by modulating gene expression.
Objective: We assessed whether olive oil polyphenols could modulate the human in vivo expressions of atherosclerosis-related genes in which LDL oxidation is involved.
Background & Aim: Oxidized LDL (oxLDL) is a highly immunogenic particle that plays a key role in the development of atherosclerosis. Some data suggest a protective role of OxLDL autoantibodies (OLAB) in atherosclerosis. Our aim was to assess the effect of olive oil polyphenols on the immunogenicity of oxLDL to autoantibody generation.
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- The study investigated how two types of olive oil—virgin (high in phenols) and refined (lacking phenols)—affect the content of olive oil phenol metabolites in LDL (bad cholesterol) in men over a three-week period.
- After consuming virgin olive oil, levels of certain beneficial metabolites increased and oxidation markers decreased, suggesting that this oil has antioxidant properties.
- The refined olive oil showed no significant impact on these levels, indicating that the phenol concentration in olive oil is crucial for its health benefits related to LDL oxidation.