Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial.

Scope: Low paraoxonase (PON)1 activities, and high PON1 and low PON3 protein levels are characteristic of cardiovascular disease. Our aim was to assess short- and long-term effects of virgin olive oils (VOO), enriched with their own phenolic compounds (PC; FVOO) or with them plus complementary PC from thyme (FVOOT), on PON-related variables and the mechanisms involved.

Methods And Results: Two randomized, controlled, double-blind, and crossover interventions were conducted.