Autor según el artículo: Martin-Pelaez, Sandra; Mosele, Juana Ines; Pizarro, Neus; Farras, Marta; de la Torre, Rafael; Subirana, Isaac; Jose Perez-Cano, Francisco; Castaner, Olga; Sola, Rosa; Fernandez-Castillejo, Sara; Heredia, Saray; Farre, Magi; Jose Motilva, Maria; Fito, Montserrat;
Departamento: Medicina i Cirurgia
Autor/es de la URV: FERNÁNDEZ CASTILLEJO, SARA / Solà Alberich, Rosa Maria
Palabras clave: Virgin olive oil Prebiotic Phenolic compounds Ox-ldl Gut microbiota Cholesterol Bifidobacteria virgin olive oil prebiotic phenolic compounds gut microbiota cholesterol bifidobacteria
Resumen: Purpose: To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thyme PC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related with changes in gut microbiota populations and activities. Methods: A randomized, controlled, double-blind, crossover human trial (n = 12) was carried out. Participants ingested 25 mL/day for 3 weeks, preceded by 2-week washout periods, three raw virgin olive oils differing in the concentration and origin of PC: (1) a virgin olive oil (OO) naturally containing 80 mg PC/kg, (VOO), (2) a PC-enriched virgin olive oil containing 500 mg PC/kg, from OO (FVOO), and (3) a PC-enriched virgin olive oil containing a mixture of 500 mg PC/kg from OO and thyme, 1:1 (FVOOT). Blood lipid values and faecal quantitative changes in microbial populations, short chain fatty acids, cholesterol microbial metabolites, bile acids, and phenolic metabolites were analysed. Results: FVOOT decreased seric ox-LDL concentrations compared with pre-FVOOT, and increased numbers of bifidobacteria and the levels of the phenolic metabolite protocatechuic acid compared to VOO (P < 0.05). FVOO did not lead to changes in blood lipid profile nor quantitative changes in the microbial populations analysed, but increased the coprostanone compared to FVOOT (P < 0.05), and the levels of the faecal hydroxytyrosol and dihydroxyphenylacetic acids, compared with pre-intervention values and to VOO, respectively (P < 0.05). Conclusion: The ingestion of a PC-enriched virgin olive oil, containing a mixture of olive oil and thyme PC for 3 weeks, decreases blood ox-LDL in hypercholesterolemic humans. This cardio-protective effect could be mediated by the increases in populations of bifidobacteria together with increases in PC microbial metabolites with antioxidant activities. © 2015 Springer-Verlag Berlin Heidelberg
Áreas temáticas: Serviço social Saúde coletiva Química Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Farmacia Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 14366207
Direcció de correo del autor: rosa.sola@urv.cat
Identificador del autor: 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://link.springer.com/article/10.1007/s00394-015-1063-2
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: European Journal Of Nutrition. 56 (1): 119-131
Referencia de l'ítem segons les normes APA: Martin-Pelaez, Sandra; Mosele, Juana Ines; Pizarro, Neus; Farras, Marta; de la Torre, Rafael; Subirana, Isaac; Jose Perez-Cano, Francisco; Castaner, O (2017). Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota. European Journal Of Nutrition, 56(1), 119-131. DOI: 10.1007/s00394-015-1063-2
DOI del artículo: 10.1007/s00394-015-1063-2
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2017
Tipo de publicación: Journal Publications
Repositori URV