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Open AccessArticle

Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers

Dipartimento di Fisica “E.R.Caianiello”/DF, Università di Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy
ISC-CNR, Piazzale Aldo Moro, 5, 00185 Rome, Italy
Dipartimento di Agraria, Università di Napoli “Federico II”, Via Università, 96, 80055 Portici (NA), Italy
Diagnostica Cavallo—Centro Ricerca, Via C. Calo’, 2, 84123 Salerno, Italy
Linfa Scarl, Via Ferrante Imparato 27/29, 80100 Napoli, Italy
Santa Rita Srl, Via Zona Industriale, 89900 Vibo Valentia, Italy
Author to whom correspondence should be addressed.
Medicina 2019, 55(10), 680;
Received: 30 August 2019 / Revised: 26 September 2019 / Accepted: 7 October 2019 / Published: 9 October 2019
(This article belongs to the Special Issue Complementary and Integrative Medicine)
Background and objectives: Olive pâté (OP) is an olive-derived product with potentially beneficial effects on human health due to the presence of natural antioxidants. The present dietary supplementation study aimed to evaluate the effects on blood antioxidant levels of an olive pâté reinforced with natural antioxidants (ROP) recovered from olive mill waste. Materials and methods: Ninety-eight healthy volunteers (M = 54, 55%, age 18–25) were divided into two groups: A (n = 49), practicing three or more days of physical activity a week, and B (n = 49), practicing less than two. Each group was split into two subgroups, receiving dietary supplementation with OP or ROP. The status of smoker was also recorded, and a biological antioxidant potential (BAP) test was performed on each subject. Results: The BAP values increased with both OP (n = 30) and ROP (n = 68) but ROP supplementation showed higher increments (736.9 μmol/L) than OP (339.6). The increment was significantly higher for smokers (n = 15), 1122.9 vs. non-smokers (n = 53), 635.7, with values in percent of baseline, respectively, 34.6% and 16.2% (P < 0.01). Conclusions: The ROP nutritional supplementation appears useful to increase antioxidant activity, with better effect in smokers; further studies should confirm the finding and investigate its biological bases. View Full-Text
Keywords: antioxidants; nutrition; functional foods; smokers; olive oil; olive derived foods antioxidants; nutrition; functional foods; smokers; olive oil; olive derived foods
MDPI and ACS Style

Cavallo, P.; Vinale, F.; Sepe, I.; Galasso, G.; Fedele, F.L.; Sicari, A.; Zito, L.; Lorito, M. Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers. Medicina 2019, 55, 680.

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