Author, as appears in the article.: Valls, Rosa-M; Farras, Marta; Suarez, Manuel; Fernandez-Castillejo, Sara; Fito, Montserrat; Konstantinidou, Valentini; Fuentes, Francisco; Lopez-Miranda, Jose; Giralt, Montserrat; Covas, Maria-Isabel; Motilva, Maria-Jose; Sola, Rosa
Department: Medicina i Cirurgia; Ciències Mèdiques Bàsiques; Bioquímica i Biotecnologia
URV's Author/s: FERNÁNDEZ CASTILLEJO, SARA / Giralt Batista, Montserrat / Solà Alberich, Rosa Maria / Suárez Recio, Manuel / Valls Zamora, Rosa Maria
Keywords: Phenolic compounds olive oil; Hypertension; Endothelial function; hypertension; endothelial function
Abstract: The additional health-promoting properties of functional virgin olive oil (FVOO) enriched with its own phenolic compounds (OOPC) versus the parental virgin olive oil (VOO) must be tested in appropriate human clinical trials. Our aim was to assess the effects of FVOO on endothelial function in hypertensive patients. Thirteen pre- and stage-1 hypertensive patients received a single dose of 30 mL of FVOO (OOPC = 961 mg/kg) or VOO (OOPC = 289 mg/kg) in a postprandial randomised, double blind, crossover trial. Endothelial function, measured as ischemic reactive hyperemia (IRH) and related biomarkers, were followed for 5 h after consumption. Compared with VOO, FVOO increased IRH (P < 0.05) and plasma Cmax of hydroxytyrosol sulphate, a metabolite of OOPC 2 h postprandial (P = 0.05). After FVOO ingestion, oxidised LDL decreased (P = 0.010) in an inverse relationship with IRH AUC values (P = 0.01). FVOO provided more benefits on endothelial function than a standard natural virgin olive oil in pre- and hypertensive patients. Trial registration: isrctn.org. Identifier ISRCTN03450153. © 2014 Published by Elsevier Ltd.
Thematic Areas: Zootecnia / recursos pesqueiros; Saúde coletiva; Química; Odontología; Nutrition & dietetics; Nutrição; Medicine (miscellaneous); Medicina veterinaria; Medicina ii; Medicina i; Materiais; Matemática / probabilidade e estatística; Interdisciplinar; Geociências; Food science & technology; Food science; Farmacia; Ensino; Engenharias iv; Engenharias iii; Engenharias ii; Engenharias i; Enfermagem; Educação física; Ciências biológicas iii; Ciências biológicas ii; Ciências biológicas i; Ciências ambientais; Ciências agrárias i; Ciência de alimentos; Ciência da computação; Chemistry, applied; Biotecnología; Biodiversidade; Astronomia / física; Analytical chemistry; Administração pública e de empresas, ciências contábeis e turismo
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 03088146
Author's mail: montse.giralt@urv.cat; manuel.suarez@urv.cat; rosamaria.valls@urv.cat; rosa.sola@urv.cat
Record's date: 2025-01-28
Paper version: info:eu-repo/semantics/submittedVersion
Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0308814614010061?via%3Dihub
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Paper original source: Food Chemistry. 167 30-35
APA: Valls, Rosa-M; Farras, Marta; Suarez, Manuel; Fernandez-Castillejo, Sara; Fito, Montserrat; Konstantinidou, Valentini; Fuentes, Francisco; Lopez-Miran (2015). Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial. Food Chemistry, 167(), 30-35. DOI: 10.1016/j.foodchem.2014.06.107
Article's DOI: 10.1016/j.foodchem.2014.06.107
Entity: Universitat Rovira i Virgili
Journal publication year: 2015
Publication Type: Journal Publications
Repositori URV