Articles producció científica> Medicina i Cirurgia

Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial

  • Identification data

    Identifier: imarina:3657985
    Authors:
    Fernández-Castillejo S, Valls RM, Castañer O, Rubió L, Catalán Ú, Pedret A, Macià A, Sampson ML, Covas MI, Fitó M, Motilva MJ, Remaley AT, Solà R.
    Abstract:
    SCOPE: Lipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive oils, one enriched with its polyphenols (FVOO, 500 ppm), and the other (FVOOT) with them (250 ppm) and those of thyme (250 ppm), versus an standard virgin olive oil (VOO), on lipoprotein particle atherogenic ratios and subclasses profiles was assessed. METHODS AND RESULTS: In a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic individuals received 25 mL/day of VOO, FVOO, and FVOOT. Intervention periods were of 3-weeks separated by 2-week washout periods. Lipoprotein particle counts and subclasses were measured by NMR. Polyphenols from olive oil and thyme modified the lipoprotein subclasses profile and decreased the LDL-P/total HDL particle (HDL-P), small HDL/large HDL, and HDL-cholesterol/HDL-P ratios, and decreased the lipoprotein insulin resistance index (LP-IR) (P<0.05). CONCLUSIONS: Olive oil polyphenols, and those from thyme provided benefits on lipoprotein particle atherogenic ratios and subclasses profile distribution. Polyphenol-enriched olive oil is a way of increasing the olive oil healthy properties while consuming the same amount of fat, as well as a useful and complementary tool for the management of cardiovascular risk individuals.
  • Others:

    Author, as appears in the article.: Fernández-Castillejo S, Valls RM, Castañer O, Rubió L, Catalán Ú, Pedret A, Macià A, Sampson ML, Covas MI, Fitó M, Motilva MJ, Remaley AT, Solà R.
    Department: Medicina i Cirurgia
    URV's Author/s: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
    Keywords: Virgin olive oil Thyme Polyphenols Olive oil Lipoprotein subclasses Ldl-p/hdl-p ratio Hdl-c/hdl-p ratio Hdl-c/hdl-p and ldl-p/hdl-p ratios polyphenols olive oil lipoprotein subclasses hdl-c/hdl-p and ldl-p/hdl-p ratios
    Abstract: SCOPE: Lipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive oils, one enriched with its polyphenols (FVOO, 500 ppm), and the other (FVOOT) with them (250 ppm) and those of thyme (250 ppm), versus an standard virgin olive oil (VOO), on lipoprotein particle atherogenic ratios and subclasses profiles was assessed. METHODS AND RESULTS: In a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic individuals received 25 mL/day of VOO, FVOO, and FVOOT. Intervention periods were of 3-weeks separated by 2-week washout periods. Lipoprotein particle counts and subclasses were measured by NMR. Polyphenols from olive oil and thyme modified the lipoprotein subclasses profile and decreased the LDL-P/total HDL particle (HDL-P), small HDL/large HDL, and HDL-cholesterol/HDL-P ratios, and decreased the lipoprotein insulin resistance index (LP-IR) (P<0.05). CONCLUSIONS: Olive oil polyphenols, and those from thyme provided benefits on lipoprotein particle atherogenic ratios and subclasses profile distribution. Polyphenol-enriched olive oil is a way of increasing the olive oil healthy properties while consuming the same amount of fat, as well as a useful and complementary tool for the management of cardiovascular risk individuals.
    Thematic Areas: Agricultural sciences
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: ursula.catalan@urv.cat anna.pedret@urv.cat rosa.sola@urv.cat rosamaria.valls@urv.cat
    Author identifier: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-8359-235X 0000-0002-3351-0942
    Record's date: 2023-11-11
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://onlinelibrary.wiley.com/doi/10.1002/mnfr.201501068
    Papper original source: Molecular Nutrition & Food Research. 60 (7): 1544-1554
    APA: Fernández-Castillejo S, Valls RM, Castañer O, Rubió L, Catalán Ú, Pedret A, Macià A, Sampson ML, Covas MI, Fitó M, Motilva MJ, Remaley AT, Solà R. (2016). Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial. Molecular Nutrition & Food Research, 60(7), 1544-1554. DOI: 10.1002/mnfr.201501068
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.1002/mnfr.201501068
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2016
    Publication Type: Journal Publications
  • Keywords:

    Virgin olive oil
    Thyme
    Polyphenols
    Olive oil
    Lipoprotein subclasses
    Ldl-p/hdl-p ratio
    Hdl-c/hdl-p ratio
    Hdl-c/hdl-p and ldl-p/hdl-p ratios
    polyphenols
    olive oil
    lipoprotein subclasses
    hdl-c/hdl-p and ldl-p/hdl-p ratios
  • Documents:

  • Cerca a google

    Search to google scholar