Autor según el artículo: Monica Bullo; Joan Quilez; Magda Rafecas; Gemma Brufau; Pilar Garcia-Lorda; Isabel Megias; Joan A. Ruiz; Jordi Salas-Salvado

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: BULLÓ BONET, MÒNICA; Joan Quilez; Magda Rafecas; Gemma Brufau; Pilar Garcia-Lorda; Isabel Megias; Joan A. Ruiz; SALAS SALVADÓ, JORGE

Palabras clave: phytosterols Cholesterol beta carotene

Resumen: The hypocholesterolemic effects of phytosterols have not been evaluated in bakery products, and the addition of liposoluble antioxidants to the carrier has never been tested. We investigated the effects of consuming croissants and magdalenas (Spanish muffins) enriched with sterol esters, alpha-tocopherol and beta-carotene on plasma lipid and fat-soluble antioxidant concentrations in normocholesterolemic, habitual consumers of bakery products following their usual diet and lifestyle. Using a randomized, double-blind, placebo-controlled design, the control (C) group (n = 29) received two pieces daily (standard croissant and muffin) and the sterol ester (SE) group (n = 28), the same products with sterol esters added (3.2 g/d) for 8 wk. Total and LDL cholesterol (LDL-C) decreased in the SE group by 0.24 mmol/L (P < 0.01) and 0.26 mmol/L (P < 0.005), respectively, whereas these variables did not change in the control group. The total difference in total and LDL-C changes between groups was 0.38 mmol/L (8.9%) and 0.36 mmol/L (14.7%), respectively (P < 0.001). Within-group changes in HDL cholesterol, triacylglycerol or lipoprotein(a) concentrations did not differ. Similarly, within-group changes over time in plasma tocopherol and carotenoid concentrations did not differ between groups. Our findings suggest that bakery products are excellent carriers for phytosterols, and their consumption is associated with a decrease in total and LDL-C concentrations, with no changes in alpha-tocopherol and beta-carotene. The ability of bakery products to include sufficient quantities of beta-carotene to compensate for a potential deficiency, and the fact that their efficacy was not associated with the time of day at which they were consumed, are interesting findings.

Grupo de investigación: Alimentació, Nutrició, Creixement i Salut Mental

Áreas temáticas: Bioquímica i biotecnologia Bioquímica y tecnología Biochemistry and technology

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 0022-3166

Identificador del autor: N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D

Fecha de alta del registro: 2016-06-09

Página final: 3109

Volumen de revista: 133

Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://academic.oup.com/jn/article/133/10/3103/4687495

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2003

Página inicial: 3103

Tipo de publicación: Article Artículo Article