Effects of minor constituents (non-glyceride compounds) of virgin olive oil on plasma lipid concentrations in male Wistar rats

Abstract We aimed to assess the effects of minor constituents (MC) from virgin olive oil upon the plasma lipid profile of experimental animals. Therefore, 32 Wistar rats were fed for 6 weeks with one of four different diets with a similar fatty acid composition but different MC: high-oleic sunflower oil (HOSO), virgin olive oil (VOO), 400%-MC enriched olive oil (EOO) and MC poor (impoverished) olive oil (IOO). At the end of the week 6 of dietary treatment, blood samples were obtained for analysis of lipid composition. A statistically significant influence was observed upon both total HDL (1.593±0.4, 1.204±0.212, 0.991±0.244 and 0.827±0.279 mmol/L for EOO, HOSO, VOO and IOO, respectively, Kruskal-Wallis test, P 2 cholesterol levels (1.16±0.26, 0.576±0.191, 0.585±0.216 and 0.583±0.207 mmol/L for EOO, HOSO, VOO and IOO, respectively, Kruskal-Wallis test, P