Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomized,double-blind,cross-over,controlled trial |
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| Institution: | 1. Cardiovascular Risk and Nutrition Research Group, Regicor Study Group. IMIM (Hospital del Mar Medical Research Institute), Doctor Aiguader 88, 08003 Barcelona, Spain;2. CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN);3. Ph.D. Program in Biochemistry, Molecular Biology and Biomedicine, Department of Biochemistry and Molecular Biology, Universitat Autònoma de Barcelona (UAB), Barcelona, Spain;4. Research Unit on Lipids and Atherosclerosis, St. Joan de Reus University Hospital, Institut d’Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation, and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Sant Llorenç 21, 43201 Reus, Spain;5. Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain;6. CIBER de Epidemiología y Salud Pública (CIBERESP);7. Cardiovascular Epidemiology and Genetics Research Group, Regicor Study Group. IMIM (Hospital del Mar Medical Research Institute), Doctor Aiguader 88, 08003 Barcelona, Spain;8. Eurecat-Centre Tecnològic de Nutrició i Salut (Eurecat-CTNS), Reus, Spain;9. NUPROAS Handelsbolag, Nacka, Sweden;10. Integrative Pharmacology and Systems Neuroscience Research Group, IMIM (Hospital del Mar Medical Research Institute), Doctor Aiguader 88, 08003 Barcelona, Spain;11. Universitat Pompeu Fabra (CEXS-UPF), Doctor Aiguader 80, 08003 Barcelona, Spain;1. Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain;2. Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Alcalá de Henares, Spain;1. Food Technology Department, UTPV-XaRTA, University of Lleida-Agrotecnio Center, Alcalde Rovira Roure 191, 25198 Lleida, Spain;2. Cardiovascular Risk and Nutrition Research Group, CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), IMIM-Institut Hospital del Mar d''Investigacions Mèdiques, Doctor Aiguader 88, 08003 Barcelona, Spain;3. Human Pharmacology and Clinical Neurosciences Research Group, IMIM-Institut Hospital del Mar d''Investigacions Mèdiques, Doctor Aiguader 88, 08003 Barcelona, Spain;4. Universitat Pompeu Fabra (CEXS-UPF), Doctor Aiguader 80, 08003 Barcelona, Spain;5. Unitat de Recerca en Lípids i Arteriosclerosis, CIBERDEM, St. Joan de Reus University Hospital, IISPV, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, C/Sant Llorenç 21, 43201 Reus, Spain |
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| Abstract: | At present, high-density lipoprotein (HDL) function is thought to be more relevant than HDL cholesterol quantity. Consumption of olive oil phenolic compounds (PCs) has beneficial effects on HDL-related markers. Enriched food with complementary antioxidants could be a suitable option to obtain additional protective effects. Our aim was to ascertain whether virgin olive oils (VOOs) enriched with (a) their own PC (FVOO) and (b) their own PC plus complementary ones from thyme (FVOOT) could improve HDL status and function.Thirty-three hypercholesterolemic individuals ingested (25 ml/day, 3 weeks) (a) VOO (80 ppm), (b) FVOO (500 ppm) and (c) FVOOT (500 ppm) in a randomized, double-blind, controlled, crossover trial. A rise in HDL antioxidant compounds was observed after both functional olive oil interventions. Nevertheless, α-tocopherol, the main HDL antioxidant, was only augmented after FVOOT versus its baseline.In conclusion, long-term consumption of phenol-enriched olive oils induced a better HDL antioxidant content, the complementary phenol-enriched olive oil being the one which increased the main HDL antioxidant, α-tocopherol. Complementary phenol-enriched olive oil could be a useful dietary tool for improving HDL richness in antioxidants. |
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