Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors

Monica Dinu, Giuditta Pagliai, Francesca Scavone, Maria Bellumori, Lorenzo Cecchi, Chiara Nediani, Niccolò Maggini, Francesco Sofi, Lisa Giovannelli, Nadia Mulinacci

Research output: Contribution to journalArticlepeer-review


Background: The nutraceutical effects of Olea europaea L. products are mainly due to phenolic compounds. During olive milling, most of the total phenols remain in the process by-products. Aim: We aimed to evaluate the effects of a specific by-product of olive oil called “pâté” (OlP) administered as tablets, on cardiovascular and metabolic risk factors. Methods: The study was a crossover trial with 2 intervention periods. Nineteen participants (mean age: 38 years) took 4 tablets/day of either olive pâté (corresponding to 30 mg/day of hydroxytyrosol) or placebo for 2 months followed by a 2-month washout and another 2 months of crossed over treatment. Results: After the intervention with pâté, participants showed a statistically significant reduction in plasma levels of total cholesterol (–10.8 mg/dL), LDL cholesterol (–10.8 mg/dL) and urea (–4.1 mg/dL), and a significant increase in calcium levels (+0.3 mg/dL). Leukocyte response to exogenous oxidative stress was significantly reduced (–12.8%) and levels of the antioxidant transcription factor Nrf-2 increased by 88.9%. Plasma levels of the pro-inflammatory protein MCP-1 were significantly reduced (–9.0 pg/mL). Conclusion: In conclusion, the intake of OlP showed positive effects on several cardiovascular risk factors, demonstrating the nutraceutical potential of a widely available but, to date, underestimated olive oil by-product.

Original languageEnglish
JournalJournal of the American College of Nutrition
Publication statusE-pub ahead of print - Sep 2020


  • cardiovascular disease
  • DNA damage
  • Olive oil
  • oxidative stress
  • polyphenols

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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