Autor según el artículo: Valls R; Farràs M; Pedret A; Fernández-Castillejo S; Catalán Ú; Romeu M; Giralt M; Sáez G; Fitó M; de la Torre R; Covas M; Motilva M; Solà R; Rubió L
Departamento: Medicina i Cirurgia Ciències Mèdiques Bàsiques
Autor/es de la URV: Catalán Santos, Úrsula / FERNÁNDEZ CASTILLEJO, SARA / Figuerola Massana, Enric / Giralt Batista, Montserrat / Giralt Esteve, Mireia / Pedret Figuerola, Anna / Romeu Ferran, Marta / ROMEU FIGUEROLA, MARIA CARMEN / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
Palabras clave: Virgin olive oil Thyme Phenolic compounds Fat-soluble vitamins Endothelial function
Resumen: © 2016 Elsevier Ltd The aim of the present study was to assess whether different functional virgin olive oils (FVOOs) with varying phenolic compounds (PC) could protect the plasmatic fat-soluble vitamins, which in turn could improve the endothelial function. In order to select the optimal phenolic dose in the improvement of ischemic reactive hyperemia (IRH), a dose-response study (n = 12, healthy subjects) was performed and the enrichment of 500 mg PC/kg oil was selected. In a 3-week cross-over sustained study (n = 33 hypercholesterolemic subjects), the consumption of 25 mL/day of two phenol-enriched olive oils (one enriched with its own PC and another combined with thyme PC) increased IRH and plasma concentrations of retinol, β-cryptoxanthin and α-tocopherol, compared to a control virgin olive oil. A positive post-intervention correlation was observed for IRH values and HDL-c, β-cryptoxanthin, lutein and α-tocopherol. Results suggest that preservation of plasmatic fat-soluble vitamins by PC from FVOOS could partially explain the endothelial function benefits.
Grupo de investigación: Unitat de Recerca de Lípids i Arteriosclerosi Farmacobiologia Cel.lular
Áreas temáticas: Saúde coletiva Química Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Engenharias iii Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 17564646
Direcció de correo del autor: enric.figuerola@urv.cat ursula.catalan@urv.cat anna.pedret@urv.cat montse.giralt@urv.cat rosamaria.valls@urv.cat marta.romeu@urv.cat rosa.sola@urv.cat
Identificador del autor: 0000-0001-8884-9823 0000-0002-5327-932X 0000-0002-7073-577X 0000-0002-3351-0942 0000-0002-2131-1858 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://www.sciencedirect.com/science/article/abs/pii/S1756464616303607
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Journal Of Functional Foods. 28 285-292
Referencia de l'ítem segons les normes APA: Valls R; Farràs M; Pedret A; Fernández-Castillejo S; Catalán Ú; Romeu M; Giralt M; Sáez G; Fitó M; de la Torre R; Covas M; Motilva M; Solà R; Rubió L (2017). Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial. Journal Of Functional Foods, 28(), 285-292. DOI: 10.1016/j.jff.2016.10.032
DOI del artículo: 10.1016/j.jff.2016.10.032
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2017
Tipo de publicación: Journal Publications
Repositori URV