Articles producció científica> Medicina i Cirurgia

Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial

  • Identification data

    Identifier: imarina:3650772
    Authors:
    Fernández-Castillejo S., García-Heredia A., Solà R., Camps J., López de la Hazas M., Farràs M., Pedret A., Catalán Ú., Rubió L., Motilva M., Castañer O., Covas M., Valls R.
    Abstract:
    Scope: Low paraoxonase (PON)1 activities, and high PON1 and low PON3 protein levels are characteristic of cardiovascular disease. Our aim was to assess short- and long-term effects of virgin olive oils (VOO), enrichedwith their own phenolic compounds (PC; FVOO) or with them plus complementary PC from thyme (FVOOT), on PON-related variables and the mechanisms involved. Methods and results: Two randomized, controlled, double-blind, and crossover interventions were conducted. In an acute intake study, participants ingested three FVOOs differing in PC content. In a sustained intake study, participants ingested a control VOO and two different FVOOs with the same PC content but differing in PC source. Acute and sustained intake of VOO and FVOO decreased PON1 protein and increased PON1-associated specific activities, while FVOOT yielded opposite results. PON3 protein levels increased only after sustained consumption ofVOO.Mechanistic studies performed in rat livers showed that intake of isolated PC from VOO and from thyme modulate mitogen-activated protein kinases and peroxisome proliferator-activated receptors regulating PON synthesis, while a combination of these PCs cancels such regulation. Conclusion: This study reveals that the intake of phenol-enriched FVOOs modulates oxidative balance by modifying PON-related variables according to PC content and source, and this modulation can be perceived as beneficial.
  • Others:

    Author, as appears in the article.: Fernández-Castillejo S., García-Heredia A., Solà R., Camps J., López de la Hazas M., Farràs M., Pedret A., Catalán Ú., Rubió L., Motilva M., Castañer O., Covas M., Valls R.
    Department: Medicina i Cirurgia
    URV's Author/s: Camps Andreu, Jorge / Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria
    Keywords: Secoiridoids Pon Phenolic compounds Olive oil Flavonoids pon phenolic compounds olive oil flavonoids
    Abstract: Scope: Low paraoxonase (PON)1 activities, and high PON1 and low PON3 protein levels are characteristic of cardiovascular disease. Our aim was to assess short- and long-term effects of virgin olive oils (VOO), enrichedwith their own phenolic compounds (PC; FVOO) or with them plus complementary PC from thyme (FVOOT), on PON-related variables and the mechanisms involved. Methods and results: Two randomized, controlled, double-blind, and crossover interventions were conducted. In an acute intake study, participants ingested three FVOOs differing in PC content. In a sustained intake study, participants ingested a control VOO and two different FVOOs with the same PC content but differing in PC source. Acute and sustained intake of VOO and FVOO decreased PON1 protein and increased PON1-associated specific activities, while FVOOT yielded opposite results. PON3 protein levels increased only after sustained consumption ofVOO.Mechanistic studies performed in rat livers showed that intake of isolated PC from VOO and from thyme modulate mitogen-activated protein kinases and peroxisome proliferator-activated receptors regulating PON synthesis, while a combination of these PCs cancels such regulation. Conclusion: This study reveals that the intake of phenol-enriched FVOOs modulates oxidative balance by modifying PON-related variables according to PC content and source, and this modulation can be perceived as beneficial.
    Thematic Areas: Saúde coletiva Química Nutrição Medicina veterinaria Medicina ii Medicina i Interdisciplinar Food science & technology Food science Farmacia Educação física Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biotechnology Astronomia / física
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 16134125
    Author's mail: ursula.catalan@urv.cat jorge.camps@urv.cat anna.pedret@urv.cat rosa.sola@urv.cat
    Author identifier: 0000-0001-8884-9823 0000-0002-3165-3640 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://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.201600932
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Molecular Nutrition & Food Research. 61 (10):
    APA: Fernández-Castillejo S., García-Heredia A., Solà R., Camps J., López de la Hazas M., Farràs M., Pedret A., Catalán Ú., Rubió L., Motilva M., Castañer (2017). Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial. Molecular Nutrition & Food Research, 61(10), -. DOI: 10.1002/mnfr.201600932
    Article's DOI: 10.1002/mnfr.201600932
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2017
    Publication Type: Journal Publications
  • Keywords:

    Biotechnology,Food Science,Food Science & Technology
    Secoiridoids
    Pon
    Phenolic compounds
    Olive oil
    Flavonoids
    pon
    phenolic compounds
    olive oil
    flavonoids
    Saúde coletiva
    Química
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Educação física
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biotechnology
    Astronomia / física
  • Documents:

  • Cerca a google

    Search to google scholar