Articles producció científica> Medicina i Cirurgia

Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial

  • Datos identificativos

    Identificador: imarina:3650772
    Autores:
    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.
    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.
  • Otros:

    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
  • Palabras clave:

    Biotechnology,Food Science,Food Science & Technology
    Secoiridoids
    Pon
    Phenolic compounds
    Olive oil
    Flavonoids
    pon
    phenolic compounds
    olive oil
    flavonoids
    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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