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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

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Data de publicació
2017
Autor/a
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
Citació recomanada
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.
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Resum
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
És part de
Journal of Functional Foods, 2017, vol. 28, p. 285–292
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  • Publicacions de projectes de recerca del Plan Nacional [2218]
  • Articles publicats (Tecnologia dels Aliments) [495]
  • Articles publicats (Agrotecnio Center) [950]

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