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

Valls, Rosa M.; Farràs, Marta; Pedret, Anna; Fernández Castillejo, Sara; Catalán Santos, Úrsula; Romeu, Marta; Giralt, Montserrat; Sáez, Guillermo T.; Fitó, Montserrat; De la Torre, Rafael; Covas Planells, María Isabel; Motilva Casado, Mª José; Solà, Rosa; Rubió Piqué, Laura

doi:https://doi.org/10.1016/j.jff.2016.10.032

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Issue date

2017

Author

Valls, Rosa M.

Farràs, Marta

Pedret, Anna

Fernández Castillejo, Sara

Catalán Santos, Úrsula

Romeu, Marta

Giralt, Montserrat

Sáez, Guillermo T.

Fitó, Montserrat

De la Torre, Rafael

Covas Planells, María Isabel

Motilva Casado, Mª José

Solà, Rosa

Rubió Piqué, Laura

Suggested citation

Valls, Rosa M.; Farràs, Marta; Pedret, Anna; Fernández Castillejo, Sara; Catalán Santos, Úrsula; Romeu, Marta; ... Rubió Piqué, Laura. (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, 2017, vol. 28, p. 285–292. https://doi.org/10.1016/j.jff.2016.10.032.

Abstract

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.

URI

http://hdl.handle.net/10459.1/59139

DOI

https://doi.org/10.1016/j.jff.2016.10.032

Is part of

Journal of Functional Foods, 2017, vol. 28, p. 285–292