Objectives: 

bioactive compounds present in Mediterranean diet contribute to the health-promoting effects associated with this dietary pattern. In this study we compared the effect of the consumption of sunflower oil, virgin olive oil and lycopene-enriched virgin olive oil, for evaluate urinary antioxidant capacity in young, middle-aged and elderly participants. Lycopene-enriched virgin olive oil was produced by using a technique based on a direct solubilization of lycopene in oil.

Materials: 

the study had a randomized and crossover design with three treatment periods of five days each one, separated by a washout period of one week. The study was carried out in thirty healthy individuals who were 25 to 65-year-old. Volunteers consumed 20 mg oil/dose twice daily for breakfast and lunch. Urine was collected twice a day, first-void morning and 20.00h, before the trial, mid-trial, end-trial and one day after the end of the trial to evaluate total antioxidant capacity by colorimetric assay kit.

Results: 

significant rise of the total antioxidant capacity (p < 0.05) were found after the 5-day intake of lycopene-enriched virgin olive oil with respect to their corresponding basal values, in first-void morning and 20.00h urines, in all experimental groups, being remarkably higher in the elderly group. The 5-day intake of the virgin olive oil increased (p < 0.05) the antioxidant capacity levels found in both urines with respect to the basal values in the elderly group. The intake of sunflower oil did not produce significant changes in the urinary antioxidant capacity.

Conclusions: 

the consumption of lycopene enriched-virgin olive oil increased the total antioxidant capacity in urine, in young, middle-aged and elderly subjects. Therefore, the incorporation of the lycopene-enriched virgin olive oil into the diet may enhance the health-promoting effects of the olive oil, contributing as a functional tool against several disorders where the oxidative stress plays an important role.