Lastly, the polyphenols contained in extra virgin olive oil (EVOO) have also shown to have a beneficial immunomodulatory effect in SLE patients, as shown by a reduction in CD4+CD69+ T cells p<0.001 after in vitro PHA (10 μg/mL) treatment, decreased IFN-γ (p<0.001), TNF-α (p<0.001), IL-6 (p<0.001), IL-1β (p<0.01), and IL-10 (p<0.001) levels, and attenuated T cell activation (227). The gene discussed is IL10; the disease is systemic lupus erythematosus.