**Table 3.** High-density lipoprotein (HDL) functionality.

MD, Mediterranean diet; VOO, virgin olive oil; LPCOO, low-polyphenol content olive oil; HPCOO, high-polyphenol content olive oil; EPA, eicosapentaenoic acid; FVOO, functional virgin olive oil; FVOOT, functional virgin olive oil with thyme; NS, no significant change; NM, not measured. <sup>a</sup> Significant change compared to traditional MD—nuts; <sup>b</sup> significant change compared to LPCOO; <sup>c</sup> significant change compared to VOO.

#### *3.4. HDL Oxidation*

HDLs are affected by oxidative modifications and the fatty acids contained in HDLassociated lipids are the most susceptible components to oxidation. HDL oxidation state (Table 4) is related to HDL functionality. HDL oxidation rate was measured as equivalents of malondialdehyde production [14,19], and other HDL oxidation-related parameters were measured by Hernaez et al. 2017: HDL capacity to prevent low-density lipoprotein (LDL) oxidation and HDL resistance to oxidation in a pro-oxidant environment [14]. After a VOO-enriched traditional MD, HDL antioxidant properties were improved, lower HDL oxidation rate, higher HDL resistance to oxidation and higher prevention of LDL oxidation were found [14]. In addition, linoleic supplemented diet showed capacity to reduce HDL oxidation rate compared to lycopene rich diet [19].


**Table 4.** High-density lipoprotein (HDL) oxidation.

MD, Mediterranean diet; VOO, virgin olive oil; FVOO, functional virgin olive oil; FVOOT, functional virgin olive oil with thyme; HP-COO, high-polyphenol content olive oil; LPCOO, low-polyphenol content olive oil; EPA, eicosapenthaenoic acid; NS, non-significant change.

> HDL antioxidant properties were measured after different VOO interventions (VOO, FVOO and FVOOT) [22–25]. However, no change was found in HDL oxidation rate, HDL resistance to oxidation and glutathione peroxidase activity. To highlight, HDL oxidation rate was measured as white blood cells production of dihydrorhodamine 123 [22].
