Author, as appears in the article.: Farràs M, Fernández-Castillejo S, Rubió L, Arranz S, Catalán Ú, Subirana I, Romero MP, Castañer O, Pedret A, Blanchart G, Muñoz-Aguayo D, Schröder H, Covas MI, de la Torre R, Motilva MJ, Solà R, Fitó M.

Department: Medicina i Cirurgia

URV's Author/s: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria

Keywords: Phenol Hdl functionality Hdl fluidity Hdl antioxidants Functional virgin olive oil Cholesterol efflux hdl functionality hdl fluidity hdl antioxidants functional virgin olive oil cholesterol efflux

Abstract: At present, high-density lipoprotein (HDL) function is thought to be more relevant than HDL cholesterol quantity. Consumption of olive oil phenolic compounds (PCs) has beneficial effects on HDL-related markers. Enriched food with complementary antioxidants could be a suitable option to obtain additional protective effects. Our aim was to ascertain whether virgin olive oils (VOOs) enriched with (a) their own PC (FVOO) and (b) their own PC plus complementary ones from thyme (FVOOT) could improve HDL status and function. Thirty-three hypercholesterolemic individuals ingested (25 ml/day, 3 weeks) (a) VOO (80 ppm), (b) FVOO (500 ppm) and (c) FVOOT (500 ppm) in a randomized, double-blind, controlled, crossover trial. A rise in HDL antioxidant compounds was observed after both functional olive oil interventions. Nevertheless, α-tocopherol, the main HDL antioxidant, was only augmented after FVOOT versus its baseline. In conclusion, long-term consumption of phenol-enriched olive oils induced a better HDL antioxidant content, the complementary phenol-enriched olive oil being the one which increased the main HDL antioxidant, α-tocopherol. Complementary phenol-enriched olive oil could be a useful dietary tool for improving HDL richness in antioxidants.

Thematic Areas: Saúde coletiva Química Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Molecular biology Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Farmacia Enfermagem Endocrinology, diabetes and metabolism Educação física Clinical biochemistry Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biochemistry & molecular biology Biochemistry

licence for use: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 09552863

Author's mail: ursula.catalan@urv.cat anna.pedret@urv.cat rosa.sola@urv.cat

Author identifier: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-8359-235X

Record's date: 2023-02-18

Papper version: info:eu-repo/semantics/acceptedVersion

Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0955286316306659?via%3Dihub#!

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: Journal Of Nutritional Biochemistry. 51 99-104

APA: Farràs M, Fernández-Castillejo S, Rubió L, Arranz S, Catalán Ú, Subirana I, Romero MP, Castañer O, Pedret A, Blanchart G, Muñoz-Aguayo D, Schröder H, (2018). Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomized, double-blind, cross-over, controlled trial. Journal Of Nutritional Biochemistry, 51(), 99-104. DOI: 10.1016/j.jnutbio.2017.09.010

Article's DOI: 10.1016/j.jnutbio.2017.09.010

Entity: Universitat Rovira i Virgili

Journal publication year: 2018

Publication Type: Journal Publications