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dc.contributor.authorValls, Rosa M.
dc.contributor.authorFarràs, Marta
dc.contributor.authorSuárez, Manuel
dc.contributor.authorFernández Castillejo, Sara
dc.contributor.authorFitó, Montserrat
dc.contributor.authorKonstantinidou, Valentini
dc.contributor.authorFuentes, Francisco
dc.contributor.authorLópez-Miranda, José
dc.contributor.authorGiralt, Montserrat
dc.contributor.authorCovas Planells, María Isabel
dc.contributor.authorMotilva Casado, Mª José
dc.contributor.authorSolà, Rosa
dc.date.accessioned2014-07-16T10:25:26Z
dc.date.available2014-07-16T10:25:26Z
dc.date.issued2015
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10459.1/47378
dc.description.abstractThe 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
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.foodchem.2014.06.107
dc.relation.ispartofFood Chemistry, 2015, vol. 167, p. 30-35
dc.rights(c) Elsevier, 2015
dc.subjectEndothelial function
dc.subjectHypertension
dc.subjectOlive oil phenols
dc.subjectFunctional olive oil
dc.titleEffects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A Randomized Controlled Trial
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2014-07-16T10:25:26Z
dc.identifier.idgrec021338
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2014.06.107
dc.date.embargoEndDate2025-01-01


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