Articles producció científica> Medicina i Cirurgia

Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study

  • Identification data

    Identifier: imarina:3989929
    Authors:
    Pedret AFernández-Castillejo SValls RCatalán ÚRubió LRomeu MMacià ALópez de las Hazas MFarràs MGiralt MMosele JMartín-Peláez SRemaley ACovas MFitó MMotilva MSolà R
    Abstract:
    © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Scope: The main findings of the “Virgin Olive Oil and HDL Functionality” (VOHF) study and other related studies on the effect of phenol-enriched virgin olive oil (VOO) supplementation on cardiovascular disease are integrated in the present work. Methods and results: VOHF assessed whether VOOs, enriched with their own phenolic compounds (FVOO) or with those from thyme (FVOOT), improve quantity and functionality of HDL. In this randomized, double-blind, crossover, and controlled trial, 33 hypercholesterolemic subjects received a control VOO (80 mg kg−1), FVOO (500 mg kg−1), and FVOOT (500 mg kg−1; 1:1) for 3 weeks. Both functional VOOs promoted cardioprotective changes, modulating HDL proteome, increasing fat-soluble antioxidants, improving HDL subclasses distribution, reducing the lipoprotein insulin resistance index, increasing endogenous antioxidant enzymes, protecting DNA from oxidation, ameliorating endothelial function, and increasing fecal microbial metabolic activity. Additional cardioprotective benefits were observed according to phenol source and content in the phenol-enriched VOOs. These insights support the beneficial effects of OO and PC from different sources. Conclusion: Novel therapeutic strategies should increase HDL-cholesterol levels and enhance HDL functionality. The tailoring of phenol-enriched VOOs is an interesting and useful strategy for enhancing the functional quality of HDL, and thus, it can be used as a complementary tool for the management of hypercholesterolemic individuals.
  • Others:

    Author, as appears in the article.: Pedret A; Fernández-Castillejo S; Valls R; Catalán Ú; Rubió L; Romeu M; Macià A; López de las Hazas M; Farràs M; Giralt M; Mosele J; Martín-Peláez S; Remaley A; Covas M; Fitó M; Motilva M; Solà R
    Department: Ciències Mèdiques Bàsiques Medicina i Cirurgia
    URV's Author/s: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Giralt Batista, Montserrat / Pedret Figuerola, Anna / Romeu Ferran, Marta / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
    Keywords: Virgin olive oil Polyphenols Phenolic compounds Hdl functionality Cardiovascular polyphenols phenolic compounds hdl functionality cardiovascular
    Abstract: © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Scope: The main findings of the “Virgin Olive Oil and HDL Functionality” (VOHF) study and other related studies on the effect of phenol-enriched virgin olive oil (VOO) supplementation on cardiovascular disease are integrated in the present work. Methods and results: VOHF assessed whether VOOs, enriched with their own phenolic compounds (FVOO) or with those from thyme (FVOOT), improve quantity and functionality of HDL. In this randomized, double-blind, crossover, and controlled trial, 33 hypercholesterolemic subjects received a control VOO (80 mg kg−1), FVOO (500 mg kg−1), and FVOOT (500 mg kg−1; 1:1) for 3 weeks. Both functional VOOs promoted cardioprotective changes, modulating HDL proteome, increasing fat-soluble antioxidants, improving HDL subclasses distribution, reducing the lipoprotein insulin resistance index, increasing endogenous antioxidant enzymes, protecting DNA from oxidation, ameliorating endothelial function, and increasing fecal microbial metabolic activity. Additional cardioprotective benefits were observed according to phenol source and content in the phenol-enriched VOOs. These insights support the beneficial effects of OO and PC from different sources. Conclusion: Novel therapeutic strategies should increase HDL-cholesterol levels and enhance HDL functionality. The tailoring of phenol-enriched VOOs is an interesting and useful strategy for enhancing the functional quality of HDL, and thus, it can be used as a complementary tool for the management of hypercholesterolemic individuals.
    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 anna.pedret@urv.cat montse.giralt@urv.cat rosamaria.valls@urv.cat marta.romeu@urv.cat rosa.sola@urv.cat
    Author identifier: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-7073-577X 0000-0002-3351-0942 0000-0002-2131-1858 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/epdf/10.1002/mnfr.201800456
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Molecular Nutrition & Food Research. 62 (16): e1800456-
    APA: Pedret A; Fernández-Castillejo S; Valls R; Catalán Ú; Rubió L; Romeu M; Macià A; López de las Hazas M; Farràs M; Giralt M; Mosele J; Martín-Peláez S; (2018). Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study. Molecular Nutrition & Food Research, 62(16), e1800456-. DOI: 10.1002/mnfr.201800456
    Article's DOI: 10.1002/mnfr.201800456
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2018
    Publication Type: Journal Publications
  • Keywords:

    Biotechnology,Food Science,Food Science & Technology
    Virgin olive oil
    Polyphenols
    Phenolic compounds
    Hdl functionality
    Cardiovascular
    polyphenols
    phenolic compounds
    hdl functionality
    cardiovascular
    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
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