Articles producció científica> Bioquímica i Biotecnologia

Bakery products enriched with phytosterol esters, alpha-tocopherol and beta-carotene decrease plasma LDL-cholesterol and maintain plasma beta-carotene concentrations in normocholesterolemic men and women.

  • Identification data

    Identifier: PC:1719
    Authors:
    Monica BulloJoan QuilezMagda RafecasGemma BrufauPilar Garcia-LordaIsabel MegiasJoan A. RuizJordi Salas-Salvado
    Abstract:
    The hypocholesterolemic effects of phytosterols have not been evaluated in bakery products, and the addition of liposoluble antioxidants to the carrier has never been tested. We investigated the effects of consuming croissants and magdalenas (Spanish muffins) enriched with sterol esters, alpha-tocopherol and beta-carotene on plasma lipid and fat-soluble antioxidant concentrations in normocholesterolemic, habitual consumers of bakery products following their usual diet and lifestyle. Using a randomized, double-blind, placebo-controlled design, the control (C) group (n = 29) received two pieces daily (standard croissant and muffin) and the sterol ester (SE) group (n = 28), the same products with sterol esters added (3.2 g/d) for 8 wk. Total and LDL cholesterol (LDL-C) decreased in the SE group by 0.24 mmol/L (P < 0.01) and 0.26 mmol/L (P < 0.005), respectively, whereas these variables did not change in the control group. The total difference in total and LDL-C changes between groups was 0.38 mmol/L (8.9%) and 0.36 mmol/L (14.7%), respectively (P < 0.001). Within-group changes in HDL cholesterol, triacylglycerol or lipoprotein(a) concentrations did not differ. Similarly, within-group changes over time in plasma tocopherol and carotenoid concentrations did not differ between groups. Our findings suggest that bakery products are excellent carriers for phytosterols, and their consumption is associated with a decrease in total and LDL-C concentrations, with no changes in alpha-tocopherol and beta-carotene. The ability of bakery products to include sufficient quantities of beta-carotene to compensate for a potential deficiency, and the fact that their efficacy was not associated with the time of day at which they were consumed, are interesting findings.
  • Others:

    Author, as appears in the article.: Monica Bullo; Joan Quilez; Magda Rafecas; Gemma Brufau; Pilar Garcia-Lorda; Isabel Megias; Joan A. Ruiz; Jordi Salas-Salvado
    Department: Bioquímica i Biotecnologia
    URV's Author/s: BULLÓ BONET, MÒNICA; Joan Quilez; Magda Rafecas; Gemma Brufau; Pilar Garcia-Lorda; Isabel Megias; Joan A. Ruiz; SALAS SALVADÓ, JORGE
    Keywords: phytosterols Cholesterol beta carotene
    Abstract: The hypocholesterolemic effects of phytosterols have not been evaluated in bakery products, and the addition of liposoluble antioxidants to the carrier has never been tested. We investigated the effects of consuming croissants and magdalenas (Spanish muffins) enriched with sterol esters, alpha-tocopherol and beta-carotene on plasma lipid and fat-soluble antioxidant concentrations in normocholesterolemic, habitual consumers of bakery products following their usual diet and lifestyle. Using a randomized, double-blind, placebo-controlled design, the control (C) group (n = 29) received two pieces daily (standard croissant and muffin) and the sterol ester (SE) group (n = 28), the same products with sterol esters added (3.2 g/d) for 8 wk. Total and LDL cholesterol (LDL-C) decreased in the SE group by 0.24 mmol/L (P < 0.01) and 0.26 mmol/L (P < 0.005), respectively, whereas these variables did not change in the control group. The total difference in total and LDL-C changes between groups was 0.38 mmol/L (8.9%) and 0.36 mmol/L (14.7%), respectively (P < 0.001). Within-group changes in HDL cholesterol, triacylglycerol or lipoprotein(a) concentrations did not differ. Similarly, within-group changes over time in plasma tocopherol and carotenoid concentrations did not differ between groups. Our findings suggest that bakery products are excellent carriers for phytosterols, and their consumption is associated with a decrease in total and LDL-C concentrations, with no changes in alpha-tocopherol and beta-carotene. The ability of bakery products to include sufficient quantities of beta-carotene to compensate for a potential deficiency, and the fact that their efficacy was not associated with the time of day at which they were consumed, are interesting findings.
    Research group: Alimentació, Nutrició, Creixement i Salut Mental
    Thematic Areas: Bioquímica i biotecnologia Bioquímica y tecnología Biochemistry and technology
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0022-3166
    Author identifier: N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D
    Record's date: 2016-06-09
    Last page: 3109
    Journal volume: 133
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://academic.oup.com/jn/article/133/10/3103/4687495
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2003
    First page: 3103
    Publication Type: Article Artículo Article
  • Keywords:

    Fitoesterols
    Colesterol
    Sistema cardiovascular -- Malalties -- Factors de risc
    phytosterols
    Cholesterol
    beta carotene
    Bioquímica i biotecnologia
    Bioquímica y tecnología
    Biochemistry and technology
    0022-3166
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