Autor según el artículo: Valls R; Farràs M; Suárez M; Fernández-Castillejo S; Fitó M; Konstantinidou V; Fuentes F; López-Miranda J; Giralt M; Covas M; Motilva M; Solà R
Departamento: Medicina i Cirurgia Ciències Mèdiques Bàsiques Bioquímica i Biotecnologia
Autor/es de la URV: FERNÁNDEZ CASTILLEJO, SARA / Giralt Batista, Montserrat / Solà Alberich, Rosa Maria / Suárez Recio, Manuel / Valls Zamora, Rosa Maria
Palabras clave: Phenolic compounds olive oil Hypertension Endothelial function hypertension endothelial function
Resumen: The additional health-promoting properties of functional virgin olive oil (FVOO) enriched with its own phenolic compounds (OOPC) versus the parental virgin olive oil (VOO) must be tested in appropriate human clinical trials. Our aim was to assess the effects of FVOO on endothelial function in hypertensive patients. Thirteen pre- and stage-1 hypertensive patients received a single dose of 30 mL of FVOO (OOPC = 961 mg/kg) or VOO (OOPC = 289 mg/kg) in a postprandial randomised, double blind, crossover trial. Endothelial function, measured as ischemic reactive hyperemia (IRH) and related biomarkers, were followed for 5 h after consumption. Compared with VOO, FVOO increased IRH (P < 0.05) and plasma Cmax of hydroxytyrosol sulphate, a metabolite of OOPC 2 h postprandial (P = 0.05). After FVOO ingestion, oxidised LDL decreased (P = 0.010) in an inverse relationship with IRH AUC values (P = 0.01). FVOO provided more benefits on endothelial function than a standard natural virgin olive oil in pre- and hypertensive patients. Trial registration: isrctn.org. Identifier ISRCTN03450153. © 2014 Published by Elsevier Ltd.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 03088146
Direcció de correo del autor: montse.giralt@urv.cat manuel.suarez@urv.cat rosamaria.valls@urv.cat rosa.sola@urv.cat
Identificador del autor: 0000-0002-7073-577X 0000-0003-0122-8253 0000-0002-3351-0942 0000-0002-8359-235X
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/submittedVersion
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Chemistry. 167 30-35
Referencia de l'ítem segons les normes APA: Valls R; Farràs M; Suárez M; Fernández-Castillejo S; Fitó M; Konstantinidou V; Fuentes F; López-Miranda J; Giralt M; Covas M; Motilva M; Solà R (2015). Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial. Food Chemistry, 167(), 30-35. DOI: 10.1016/j.foodchem.2014.06.107
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2015
Tipo de publicación: Journal Publications
Repositori URV