In response to the 2013 Update of the European Strategy for Particle Physics (EPPSU), the Future Circular Collider (FCC) study was launched as a world-wide international collaboration hosted by...

Increased lifespan in developed countries has resulted in a greatly increased frequency of age-related diseases, including Alzheimer disease,¹ the most common type of dementia.² The economic and social burden of caring for persons with dementia is increasing, and to date there are no effective pharmacologic agents to prevent or treat the disease³ or even its precursor stages.⁴ The view is emerging that to achieve a benefit an intervention would likely need to be started in the preclinical stage, a situation that applies to a substantial proportion of the elderly population worldwide.⁵ Hence, identifying simple and effective interventions to prevent dementia or delay its onset is a major public health priority.

Virgin olive oils are richer in phenolic content than refined olive oil. Small, randomized, crossover, controlled trials on the antioxidant effect of phenolic compounds from real-life daily doses of olive oil in humans have yielded conflicting results. Little information is available on the effect of the phenolic compounds of olive oil on plasma lipid levels. No international study with a large sample size has been done. To evaluate whether the phenolic content of olive oil further benefits plasma lipid levels and lipid oxidative damage compared with monounsaturated acid content. Randomized, crossover, controlled trial. 6 research centers from 5 European countries. 200 healthy male volunteers. Glucose levels, plasma lipid levels, oxidative damage to lipid levels, and endogenous and exogenous antioxidants at baseline and before and after each intervention. In a crossover study, participants were randomly assigned to 3 sequences of daily administration of 25 mL of 3 olive oils. Olive oils had low (2.7 mg/kg of olive oil), medium (164 mg/kg), or high (366 mg/kg) phenolic content but were otherwise similar. Intervention periods were 3 weeks preceded by 2-week washout periods. A linear increase in high-density lipoprotein (HDL) cholesterol levels was observed for low-, medium-, and high-polyphenol olive oil: mean change, 0.025 mmol/L (95% CI, 0.003 to 0.05 mmol/L), 0.032 mmol/L (CI, 0.005 to 0.05 mmol/L), and 0.045 mmol/L (CI, 0.02 to 0.06 mmol/L), respectively. Total cholesterol–HDL cholesterol ratio decreased linearly with the phenolic content of the olive oil. Triglyceride levels decreased by an average of 0.05 mmol/L for all olive oils. Oxidative stress markers decreased linearly with increasing phenolic content. Mean changes for oxidized low-density lipoprotein levels were 1.21 U/L (CI, −0.8 to 3.6 U/L), −1.48 U/L (−3.6 to 0.6 U/L), and −3.21 U/L (−5.1 to −0.8 U/L) for the low-, medium-, and high-polyphenol olive oil, respectively. The olive oil may have interacted with other dietary components, participants' dietary intake was self-reported, and the intervention periods were short. Olive oil is more than a monounsaturated fat. Its phenolic content can also provide benefits for plasma lipid levels and oxidative damage. International Standard Randomised Controlled Trial number: ISRCTN09220811.

Adherence to the traditional Mediterranean diet (TMD) has been associated with a reduction in coronary heart disease (CHD), cancer, and overall mortality.^1-3 This protective effect has been attributed, at least in part, to the richness of this diet in antioxidants.^1,3 Current evidence indicates oxidative damage as a promoter of pathophysiological changes occurring in oxidative stress–associated diseases, such as CHD, cancer, and neurodegenerative disorders and also in aging.⁴ Oxidized low-density lipoprotein (oxLDL) level may play a major role in atherosclerosis and cardiovascular disease and is a commonly used marker for oxidative damage.^5,6 An oxLDL predictive value for the onset of mobility disability has also been recently reported.⁷ Adherence to a Mediterranean type diet has been shown to be associated with lower plasma oxLDL level in a cross-sectional study⁸ and in a linear intervention study in healthy women.⁹ However, to our knowledge, no randomized controlled intervention studies have assessed the efficacy of the Mediterranean diet on in vivo LDL oxidation.