Articles producció científica> Medicina i Cirurgia

Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomized, double-blind, cross-over, controlled trial

  • Identification data

    Identifier: imarina:3647279
    Authors:
    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.
    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.
  • Others:

    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: 2024-09-07
    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: https://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
  • Keywords:

    Biochemistry,Biochemistry & Molecular Biology,Clinical Biochemistry,Endocrinology, Diabetes and Metabolism,Molecular Biology,Nutrition & Dietetics,Nutrition and Dietetics
    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
    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
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