Aging is associated with a decrease in testosterone however researchers are now suggesting antioxidants in certain fats can slow this process.  The testes, just like any other organ is susceptible to cell damage and a reduction in cellular function.  In particular, the testes are susceptible to free radical damage and reactive oxygen species which are well known to cause cell damage. Olive oil and coconut oil are rich in anti-oxidants and have been shown to increase testosterone compared to other fats.   Researchers explored the effect of dietary oils on lipid composition, antioxidant status, and the activity of the main steroidogenic enzymes in the testis. Male rats were fed for 60 days on the same basal diet plus different lipid sources as commercial oils: soybean, olive, coconut, or grapeseed.  At the end of the study, there was a clear correlation between testicular antioxidant status and testosterone production. Animals fed with the olive oil and coconut oil (higher antioxidants) diets showed the highest testicular levels of antioxidants and had higher testosterone levels compared with the soybean and grapeseed groups (pro-oxidant oils which increase free radical damage). Those diets enriched with polyunsaturated fats (Soybean oil and Grapeseed oil) significantly increased the oxidative stress biomarkers, DNA and protein damage in the testes.  Concomitantly, stimulation of LH was lower in the grapeseed and soybean oils compared to olive oil and coconut oil, reflecting the higher rate of testosterone biosynthesis.  The scientists suspected that the antioxidant rich olive oil and coconut oil resulted in less cell damage to the testes during aging and prevented age related reductions in testosterone. 

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