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dc.contributor.authorFernández Castillejo, Sara
dc.contributor.authorValls, Rosa M.
dc.contributor.authorCastañer, Olga
dc.contributor.authorRubió Piqué, Laura
dc.contributor.authorCatalán Santos, Úrsula
dc.contributor.authorPedret, Anna
dc.contributor.authorMacià i Puig, Ma Alba
dc.contributor.authorSampson, Maureen L.
dc.contributor.authorCovas Planells, María Isabel
dc.contributor.authorFitó, Montserrat
dc.contributor.authorMotilva Casado, Mª José
dc.contributor.authorRemaley, Alan T.
dc.contributor.authorSolà, Rosa
dc.date.accessioned2019-05-02T14:37:03Z
dc.date.available2019-05-02T14:37:03Z
dc.date.issued2016-07-08
dc.identifier.issn1613-4125
dc.identifier.urihttp://hdl.handle.net/10459.1/66290
dc.description.abstractScope—Lipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive oils, one enriched with its polyphenols (FVOO, 500 ppm), and the other (FVOOT) with them (250 ppm) and those of thyme (250 ppm), versus an standard virgin olive oil (VOO), on lipoprotein particle atherogenic ratios and subclasses profiles was assessed. Methods and Results—In a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic individuals received 25 mL/day of VOO, FVOO, and FVOOT. Intervention periods were of 3-weeks separated by 2-week washout periods. Lipoprotein particle counts and subclasses were measured by NMR. Polyphenols from olive oil and thyme modified the lipoprotein subclasses profile and decreased the total LDL particle/total HDL particle (HDL-P), small HDL/large HDL, and HDL-cholesterol/HDL-P ratios, and decreased the lipoprotein insulin resistance index (LP-IR) (P<0.05). Conclusions—Olive oil polyphenols, and those from thyme provided benefits on lipoprotein particle atherogenic ratios and subclasses profile distribution. Polyphenol-enriched olive oil is a way of increasing the olive oil healthy properties while consuming the same amount of fat, as well as a useful and complementary tool for the management of cardiovascular risk individuals.ca_ES
dc.description.sponsorshipThis study was supported by the Spanish Ministry of Education and Science, The VOHF Project (AGL2009-13517). Work done by ATR was supported by the intramural National Heart, Lung and Blood Institute of the National Institutes of Health, in Bethesda, MD. We thank NUPROAS HB for their substantial contribution interpreting the data and revising the manuscript critically.ca_ES
dc.language.isoengca_ES
dc.publisherWileyca_ES
dc.relationinfo:eu-repo/grantAgreement/MICINN//AGL2009-13517-C03-01/ES/Aceite De Oliva Virgen Y Funcionalidad De La Hdl: Un Modelo De Preparacion Especializada De Un Alimento Funcional/ca_ES
dc.relationinfo:eu-repo/grantAgreement/MICINN//AGL2009-13517-C03-02/ES/Aceite De Oliva Virgen Y Funcionalidad De La Hdl. Optimizacion De La Composicion Fenolica Del Aceite Y Evaluacion De La Biodisponibilidad/
dc.relationinfo:eu-repo/grantAgreement/MICINN//AGL2009-13517-C03-03/ES/Aceite De Oliva Virgen Y Funcionalidad De La Hdl: Un Modelo De Preparacion Especializada De Un Alimento Funcional/
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1002/mnfr.201501068ca_ES
dc.relation.ispartofMolecular Nutrition and Food Research, 2016, vol. 60, núm. 7, p. 1544–1554ca_ES
dc.rights(c) WILEY-VCH Verlag GmbH & Co. KGaA, 2016ca_ES
dc.subjectLipoprotein subclassesca_ES
dc.subjectOlive oilca_ES
dc.subjectPolyphenolsca_ES
dc.subjectThymeca_ES
dc.titlePolyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: a randomized, crossover, controlled trialca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec024522
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1002/mnfr.201501068


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