Autor segons l'article: Valls R; Farràs M; Suárez M; Fernández-Castillejo S; Fitó M; Konstantinidou V; Fuentes F; López-Miranda J; Giralt M; Covas M; Motilva M; Solà R
Departament: Medicina i Cirurgia Ciències Mèdiques Bàsiques Bioquímica i Biotecnologia
Autor/s de la URV: FERNÁNDEZ CASTILLEJO, SARA / Giralt Batista, Montserrat / Solà Alberich, Rosa Maria / Suárez Recio, Manuel / Valls Zamora, Rosa Maria
Paraules clau: Phenolic compounds olive oil Hypertension Endothelial function hypertension endothelial function
Resum: The additional health-promoting properties of functional virgin olive oil (FVOO) enriched with its own phenolic compounds (OOPC) versus the parental virgin olive oil (VOO) must be tested in appropriate human clinical trials. Our aim was to assess the effects of FVOO on endothelial function in hypertensive patients. Thirteen pre- and stage-1 hypertensive patients received a single dose of 30 mL of FVOO (OOPC = 961 mg/kg) or VOO (OOPC = 289 mg/kg) in a postprandial randomised, double blind, crossover trial. Endothelial function, measured as ischemic reactive hyperemia (IRH) and related biomarkers, were followed for 5 h after consumption. Compared with VOO, FVOO increased IRH (P < 0.05) and plasma Cmax of hydroxytyrosol sulphate, a metabolite of OOPC 2 h postprandial (P = 0.05). After FVOO ingestion, oxidised LDL decreased (P = 0.010) in an inverse relationship with IRH AUC values (P = 0.01). FVOO provided more benefits on endothelial function than a standard natural virgin olive oil in pre- and hypertensive patients. Trial registration: isrctn.org. Identifier ISRCTN03450153. © 2014 Published by Elsevier Ltd.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 03088146
Adreça de correu electrònic de l'autor: montse.giralt@urv.cat manuel.suarez@urv.cat rosamaria.valls@urv.cat rosa.sola@urv.cat
Identificador de l'autor: 0000-0002-7073-577X 0000-0003-0122-8253 0000-0002-3351-0942 0000-0002-8359-235X
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/submittedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Chemistry. 167 30-35
Referència de l'ítem segons les normes APA: Valls R; Farràs M; Suárez M; Fernández-Castillejo S; Fitó M; Konstantinidou V; Fuentes F; López-Miranda J; Giralt M; Covas M; Motilva M; Solà R (2015). Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial. Food Chemistry, 167(), 30-35. DOI: 10.1016/j.foodchem.2014.06.107
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2015
Tipus de publicació: Journal Publications
Repositori URV