Autor según el artículo: Fernández-Castillejo S, Valls RM, Castañer O, Rubió L, Catalán Ú, Pedret A, Macià A, Sampson ML, Covas MI, Fitó M, Motilva MJ, Remaley AT, Solà R.
Departamento: Medicina i Cirurgia
Autor/es de la URV: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Pedret Figuerola, Anna / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
Palabras clave: Virgin olive oil Thyme Polyphenols Olive oil Lipoprotein subclasses Ldl-p/hdl-p ratio Hdl-c/hdl-p ratio Hdl-c/hdl-p and ldl-p/hdl-p ratios polyphenols olive oil lipoprotein subclasses hdl-c/hdl-p and ldl-p/hdl-p ratios
Resumen: SCOPE: Lipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive oils, one enriched with its polyphenols (FVOO, 500 ppm), and the other (FVOOT) with them (250 ppm) and those of thyme (250 ppm), versus an standard virgin olive oil (VOO), on lipoprotein particle atherogenic ratios and subclasses profiles was assessed. METHODS AND RESULTS: In a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic individuals received 25 mL/day of VOO, FVOO, and FVOOT. Intervention periods were of 3-weeks separated by 2-week washout periods. Lipoprotein particle counts and subclasses were measured by NMR. Polyphenols from olive oil and thyme modified the lipoprotein subclasses profile and decreased the LDL-P/total HDL particle (HDL-P), small HDL/large HDL, and HDL-cholesterol/HDL-P ratios, and decreased the lipoprotein insulin resistance index (LP-IR) (P<0.05). CONCLUSIONS: Olive oil polyphenols, and those from thyme provided benefits on lipoprotein particle atherogenic ratios and subclasses profile distribution. Polyphenol-enriched olive oil is a way of increasing the olive oil healthy properties while consuming the same amount of fat, as well as a useful and complementary tool for the management of cardiovascular risk individuals.
Áreas temáticas: Agricultural sciences
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: ursula.catalan@urv.cat anna.pedret@urv.cat rosa.sola@urv.cat rosamaria.valls@urv.cat
Identificador del autor: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-8359-235X 0000-0002-3351-0942
Fecha de alta del registro: 2023-11-11
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://onlinelibrary.wiley.com/doi/10.1002/mnfr.201501068
Referencia al articulo segun fuente origial: Molecular Nutrition & Food Research. 60 (7): 1544-1554
Referencia de l'ítem segons les normes APA: Fernández-Castillejo S, Valls RM, Castañer O, Rubió L, Catalán Ú, Pedret A, Macià A, Sampson ML, Covas MI, Fitó M, Motilva MJ, Remaley AT, Solà R. (2016). Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial. Molecular Nutrition & Food Research, 60(7), 1544-1554. DOI: 10.1002/mnfr.201501068
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1002/mnfr.201501068
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2016
Tipo de publicación: Journal Publications