Articles producció científicaMedicina i Cirurgia

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

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    Identifier:  imarina:3989929
    Authors:  Pedret, Anna; Fernandez-Castillejo, Sara; Valls, Rosa-Maria; Catalan, Ursula; Rubio, Laura; Romeu, Marta; Macia, Alba; Lopez de las Hazas, Maria Carmen; Farras, Marta; Giralt, Montse; Mosele, Juana I; Martin-Pelaez, Sandra; Remaley, Alan T; Covas, Maria-Isabel; Fito, Montse; Motilva, Maria-Jose; Sola, Rosa
    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:

    Link to the original source: https://onlinelibrary.wiley.com/doi/epdf/10.1002/mnfr.201800456
    APA: Pedret, Anna; Fernandez-Castillejo, Sara; Valls, Rosa-Maria; Catalan, Ursula; Rubio, Laura; Romeu, Marta; Macia, Alba; Lopez de las Hazas, Maria Carme (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
    Paper original source: Molecular Nutrition & Food Research. 62 (16): e1800456-
    Article's DOI: 10.1002/mnfr.201800456
    Journal publication year: 2018
    Entity: Universitat Rovira i Virgili
    Paper version: info:eu-repo/semantics/acceptedVersion
    Record's date: 2025-01-28
    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
    Department: Ciències Mèdiques Bàsiques, Medicina i Cirurgia
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Publication Type: Journal Publications
    ISSN: 16134125
    Author, as appears in the article.: Pedret, Anna; Fernandez-Castillejo, Sara; Valls, Rosa-Maria; Catalan, Ursula; Rubio, Laura; Romeu, Marta; Macia, Alba; Lopez de las Hazas, Maria Carmen; Farras, Marta; Giralt, Montse; Mosele, Juana I; Martin-Pelaez, Sandra; Remaley, Alan T; Covas, Maria-Isabel; Fito, Montse; Motilva, Maria-Jose; Sola, Rosa
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    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
    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
  • Keywords:

    Virgin olive oil
    Polyphenols
    Phenolic compounds
    Hdl functionality
    Cardiovascular
    Biotechnology
    Food Science
    Food Science & Technology
    Saúde coletiva
    Química
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    Farmacia
    Educação física
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Astronomia / física
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