Articles producció científica> Medicina i Cirurgia

Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial

  • Dades identificatives

    Identificador: imarina:6388956
    Autors:
    Valls RFarràs MPedret AFernández-Castillejo SCatalán ÚRomeu MGiralt MSáez GFitó Mde la Torre RCovas MMotilva MSolà RRubió L
    Resum:
    © 2016 Elsevier Ltd The aim of the present study was to assess whether different functional virgin olive oils (FVOOs) with varying phenolic compounds (PC) could protect the plasmatic fat-soluble vitamins, which in turn could improve the endothelial function. In order to select the optimal phenolic dose in the improvement of ischemic reactive hyperemia (IRH), a dose-response study (n = 12, healthy subjects) was performed and the enrichment of 500 mg PC/kg oil was selected. In a 3-week cross-over sustained study (n = 33 hypercholesterolemic subjects), the consumption of 25 mL/day of two phenol-enriched olive oils (one enriched with its own PC and another combined with thyme PC) increased IRH and plasma concentrations of retinol, β-cryptoxanthin and α-tocopherol, compared to a control virgin olive oil. A positive post-intervention correlation was observed for IRH values and HDL-c, β-cryptoxanthin, lutein and α-tocopherol. Results suggest that preservation of plasmatic fat-soluble vitamins by PC from FVOOS could partially explain the endothelial function benefits.
  • Altres:

    Autor segons l'article: Valls R; Farràs M; Pedret A; Fernández-Castillejo S; Catalán Ú; Romeu M; Giralt M; Sáez G; Fitó M; de la Torre R; Covas M; Motilva M; Solà R; Rubió L
    Departament: Medicina i Cirurgia Ciències Mèdiques Bàsiques
    Autor/s de la URV: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Figuerola Massana, Enric / Giralt Batista, Montserrat / Giralt Esteve, Mireia / Pedret Figuerola, Anna / Romeu Ferran, Marta / ROMEU FIGUEROLA, MARIA CARMEN / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
    Paraules clau: Virgin olive oil Thyme Phenolic compounds Fat-soluble vitamins Endothelial function
    Resum: © 2016 Elsevier Ltd The aim of the present study was to assess whether different functional virgin olive oils (FVOOs) with varying phenolic compounds (PC) could protect the plasmatic fat-soluble vitamins, which in turn could improve the endothelial function. In order to select the optimal phenolic dose in the improvement of ischemic reactive hyperemia (IRH), a dose-response study (n = 12, healthy subjects) was performed and the enrichment of 500 mg PC/kg oil was selected. In a 3-week cross-over sustained study (n = 33 hypercholesterolemic subjects), the consumption of 25 mL/day of two phenol-enriched olive oils (one enriched with its own PC and another combined with thyme PC) increased IRH and plasma concentrations of retinol, β-cryptoxanthin and α-tocopherol, compared to a control virgin olive oil. A positive post-intervention correlation was observed for IRH values and HDL-c, β-cryptoxanthin, lutein and α-tocopherol. Results suggest that preservation of plasmatic fat-soluble vitamins by PC from FVOOS could partially explain the endothelial function benefits.
    Grup de recerca: Unitat de Recerca de Lípids i Arteriosclerosi Farmacobiologia Cel.lular
    Àrees temàtiques: Saúde coletiva Química Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Engenharias iii Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 17564646
    Adreça de correu electrònic de l'autor: enric.figuerola@urv.cat ursula.catalan@urv.cat anna.pedret@urv.cat montse.giralt@urv.cat rosamaria.valls@urv.cat marta.romeu@urv.cat rosa.sola@urv.cat
    Identificador de l'autor: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-7073-577X 0000-0002-3351-0942 0000-0002-2131-1858 0000-0002-8359-235X
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S1756464616303607
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Journal Of Functional Foods. 28 285-292
    Referència de l'ítem segons les normes APA: Valls R; Farràs M; Pedret A; Fernández-Castillejo S; Catalán Ú; Romeu M; Giralt M; Sáez G; Fitó M; de la Torre R; Covas M; Motilva M; Solà R; Rubió L (2017). Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial. Journal Of Functional Foods, 28(), 285-292. DOI: 10.1016/j.jff.2016.10.032
    DOI de l'article: 10.1016/j.jff.2016.10.032
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2017
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Virgin olive oil
    Thyme
    Phenolic compounds
    Fat-soluble vitamins
    Endothelial function
    Saúde coletiva
    Química
    Odontología
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Engenharias iii
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
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