Olive oil phenolic compounds and high-density lipoprotein function

PURPOSE OF REVIEW: The functional capacities of high-density lipoproteins (HDLs) reflect the physiological role of the particle better than the quantity of HDL cholesterol. Owing to its phenolic compounds, the consumption of virgin olive oil has emerged as a promising therapy to promote these capacities. This review highlights the human studies that explain these benefits and explores some possible mechanisms./nRECENT FINDINGS: The consumption of olive oil phenolic compounds increased the ability of HDLs to pick up cholesterol excess in peripheral cells (the cholesterol efflux capacity). Olive oil phenolic compounds have also been shown to improve HDL antioxidant capacities and some anti-inflammatory traits. These changes respond to an improvement of HDL oxidative status and composition. SUMMARY: Novel strategies to increase HDL functional capacities are in demand from clinicians. The attainment of a fully-functional HDL through dietary or lifestyle changes is a priority in cardiovascular research. Within this context, the consumption of virgin olive oil, because of its phenolic compounds, may be a relevant protective approach. Further studies in large-scale, randomized controlled trials are, however, required to confirm these effects in HDL functionality.A.H. received a fellowship from the Spanish Ministry of Education, Culture and Sport 279 (FPU12/01318), M.Farràs was funded by an FPI fellowship (BES-2010-040766), and 280 M.Fitó was funded by the Catalan Government and the Instituto de Salud Carlos III-281 FEDER (FIS CP06/00100). This work was supported by the Instituto de Salud Carlos 282 III-FEDER (CB06/03/0028, and FIS programs PI070759 and PI11/01647; Madrid, 283 Spain), the Spanish Ministry of Economy and Competitiveness (AGL2009-13517-C03-01 and AGL2012-40144-C03-01; Madrid, Spain) and AGAUR (2014-SGR-240; 285 Barcelona, Spain)