Autor según el artículo: Fernández-Castillejo S., García-Heredia A., Solà R., Camps J., López de la Hazas M., Farràs M., Pedret A., Catalán Ú., Rubió L., Motilva M., Castañer O., Covas M., Valls R.
Departamento: Medicina i Cirurgia
Autor/es de la URV: Camps Andreu, Jorge / Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria
Palabras clave: Secoiridoids Pon Phenolic compounds Olive oil Flavonoids pon phenolic compounds olive oil flavonoids
Resumen: Scope: Low paraoxonase (PON)1 activities, and high PON1 and low PON3 protein levels are characteristic of cardiovascular disease. Our aim was to assess short- and long-term effects of virgin olive oils (VOO), enrichedwith their own phenolic compounds (PC; FVOO) or with them plus complementary PC from thyme (FVOOT), on PON-related variables and the mechanisms involved. Methods and results: Two randomized, controlled, double-blind, and crossover interventions were conducted. In an acute intake study, participants ingested three FVOOs differing in PC content. In a sustained intake study, participants ingested a control VOO and two different FVOOs with the same PC content but differing in PC source. Acute and sustained intake of VOO and FVOO decreased PON1 protein and increased PON1-associated specific activities, while FVOOT yielded opposite results. PON3 protein levels increased only after sustained consumption ofVOO.Mechanistic studies performed in rat livers showed that intake of isolated PC from VOO and from thyme modulate mitogen-activated protein kinases and peroxisome proliferator-activated receptors regulating PON synthesis, while a combination of these PCs cancels such regulation. Conclusion: This study reveals that the intake of phenol-enriched FVOOs modulates oxidative balance by modifying PON-related variables according to PC content and source, and this modulation can be perceived as beneficial.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 16134125
Direcció de correo del autor: ursula.catalan@urv.cat jorge.camps@urv.cat anna.pedret@urv.cat rosa.sola@urv.cat
Identificador del autor: 0000-0001-8884-9823 0000-0002-3165-3640 0000-0002-5327-932X 0000-0002-8359-235X
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.201600932
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Molecular Nutrition & Food Research. 61 (10):
Referencia de l'ítem segons les normes APA: Fernández-Castillejo S., García-Heredia A., Solà R., Camps J., López de la Hazas M., Farràs M., Pedret A., Catalán Ú., Rubió L., Motilva M., Castañer (2017). Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial. Molecular Nutrition & Food Research, 61(10), -. DOI: 10.1002/mnfr.201600932
DOI del artículo: 10.1002/mnfr.201600932
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2017
Tipo de publicación: Journal Publications