Autor según el artículo: Romeu M; Rubió L; Sánchez-Martos V; Castañer O; De La Torre R; Valls R; Ras R; Pedret A; Catalán Ú; López De Las Hazas M; Motilva M; Fitó M; Solà R; Giralt M

Departamento: Ciències Mèdiques Bàsiques Medicina i Cirurgia

Autor/es de la URV: Catalán Santos, Úrsula / Giralt Batista, Montserrat / Pedret Figuerola, Anna / Ras Mallorquí, Maria Rosa / Romeu Ferran, Marta / Sánchez Martos, Vanessa / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria

Palabras clave: Virgin olive oil Thyme phenols Phenol enrichment Oxidative stress Hyperlipidemia Enzymatic antioxidants thyme phenols phenol enrichment oxidative stress hyperlipidemia enzymatic antioxidants

Resumen: © 2016 American Chemical Society. The effects of virgin olive oil (VOO) enriched with its own phenolic compounds (PC) and/or thyme PC on the protection against oxidative DNA damage and antioxidant endogenous enzymatic system (AEES) were estimated in 33 hyperlipidemic subjects after the consumption of VOO, VOO enriched with its own PC (FVOO), or VOO complemented with thyme PC (FVOOT). Compared to pre-intervention, 8-hydroxy-2′-deoxyguanosine (a marker for DNA damage) decreased in the FVOO intervention and to a greater extent in the FVOOT with a parallel significant increase in olive and thyme phenolic metabolites. Superoxide dismutase (AEES enzyme) significantly increased in the FVOO intervention and to a greater extent in the FVOOT with a parallel significant increase in thyme phenolic metabolites. When all three oils were compared, FVOOT appeared to have the greatest effect in protecting against oxidative DNA damage and improving AEES. The sustained intake of a FVOOT improves DNA protection against oxidation and AEES probably due to a greater bioavailability of thyme PC in hyperlipidemic subjects.

Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Planejamento urbano e regional / demografia Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar General medicine General chemistry General agricultural and biological sciences Food science & technology Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Chemistry (miscellaneous) Chemistry (all) Biotecnología Biodiversidade Astronomia / física Agriculture, multidisciplinary Agriculture Agricultural and biological sciences (miscellaneous) Agricultural and biological sciences (all)

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 00218561

Direcció de correo del autor: vanessa.sanchez@urv.cat ursula.catalan@urv.cat anna.pedret@urv.cat rosa.sola@urv.cat rosras@teleline.es marta.romeu@urv.cat rosamaria.valls@urv.cat vanessa.sanchez@urv.cat montse.giralt@urv.cat

Identificador del autor: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-8359-235X 0000-0002-2131-1858 0000-0002-3351-0942 0000-0002-7073-577X

Fecha de alta del registro: 2023-05-21

Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://pubs.acs.org/doi/10.1021/acs.jafc.5b04915

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Journal Of Agricultural And Food Chemistry. 64 (9): 1879-1888

Referencia de l'ítem segons les normes APA: Romeu M; Rubió L; Sánchez-Martos V; Castañer O; De La Torre R; Valls R; Ras R; Pedret A; Catalán Ú; López De Las Hazas M; Motilva M; Fitó M; Solà R; G (2016). Virgin Olive Oil Enriched with Its Own Phenols or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects. Journal Of Agricultural And Food Chemistry, 64(9), 1879-1888. DOI: 10.1021/acs.jafc.5b04915

DOI del artículo: 10.1021/acs.jafc.5b04915

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2016

Tipo de publicación: Journal Publications