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Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota

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Issue date
2015-11-05
Author
Martín Peláez, Sandra María
Mosele, Juana
Pizarro, Neus
Farràs, Marta
De la Torre, Rafael
Subirana Cachinero, Isaac
Pérez Cano, Francisco José
Castañer, Olga
Solà, Rosa
Fernández Castillejo, Sara
Heredia, Saray
Farré, Magí
Motilva Casado, Mª José
Fitó, Montserrat
Suggested citation
Martín Peláez, Sandra María; Mosele, Juana; Pizarro, Neus; Farràs, Marta; De la Torre, Rafael; Subirana Cachinero, Isaac; ... Fitó, Montserrat. (2015) . Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota. European Journal of Nutrition, 2017, vol. 56, p. 119-131. https://doi.org/10.1007/s00394-015-1063-2.
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Abstract
Purpose: To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thyme PC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related with changes in gut microbiota populations and activities. Methods: A randomized, controlled, double-blind, crossover human trial (n = 12) was carried out. Participants ingested 25 mL/day for 3 weeks, preceded by 2-week washout periods, three raw virgin olive oils differing in the concentration and origin of PC: (1) a virgin olive oil (OO) naturally containing 80 mg PC/kg, (VOO), (2) a PC-enriched virgin olive oil containing 500 mg PC/kg, from OO (FVOO), and (3) a PC-enriched virgin olive oil containing a mixture of 500 mg PC/kg from OO and thyme, 1:1 (FVOOT). Blood lipid values and faecal quantitative changes in microbial populations, short chain fatty acids, cholesterol microbial metabolites, bile acids, and phenolic metabolites were analysed. Results: FVOOT decreased seric ox-LDL concentrations compared with pre-FVOOT, and increased numbers of bifidobacteria and the levels of the phenolic metabolite protocatechuic acid compared to VOO (P < 0.05). FVOO did not lead to changes in blood lipid profile nor quantitative changes in the microbial populations analysed, but increased the coprostanone compared to FVOOT (P < 0.05), and the levels of the faecal hydroxytyrosol and dihydroxyphenylacetic acids, compared with pre-intervention values and to VOO, respectively (P < 0.05). Conclusion: The ingestion of a PC-enriched virgin olive oil, containing a mixture of olive oil and thyme PC for 3 weeks, decreases blood ox-LDL in hypercholesterolemic humans. This cardio-protective effect could be mediated by the increases in populations of bifidobacteria together with increases in PC microbial metabolites with antioxidant activities.
URI
http://hdl.handle.net/10459.1/69768
DOI
https://doi.org/10.1007/s00394-015-1063-2
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European Journal of Nutrition, 2017, vol. 56, p. 119-131
European research projects
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  • Publicacions de projectes de recerca del Plan Nacional [2282]
  • Articles publicats (Tecnologia dels Aliments) [502]

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