Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota
Data de publicació2015-11-05
Martín Peláez, Sandra María
De la Torre, Rafael
Subirana Cachinero, Isaac
Pérez Cano, Francisco José
Fernández Castillejo, Sara
MetadadesMostra el registre d'unitat complet
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.
És part deEuropean Journal of Nutrition, 2017, vol. 56, p. 119-131
Projectes de recerca europeus
Mostrant elements relacionats per títol, autor i matèria.
A functional virgin olive oil enriched with olive oil and thyme phenolic compounds improves the expression of cholesterol efflux-related genes: A randomized, crossover, controlled trial Farràs, Marta; Arranz, Sara; Carrión Bolorino, Silvia; Subirana Cachinero, Isaac; Muñoz-Aguayo, Daniel; Blanchart, Gemma; Kool, Marjon; Solà, Rosa; Motilva Casado, Mª José; Escolà Gil, Joan Carles; Rubió Piqué, Laura; Fernández Castillejo, Sara; Pedret, Anna; Estruch Riba, Ramon; Covas Planells, María Isabel; Fitó, Montserrat; Hernáez Camba, Álvaro; Castañer, Olga (MDPI, 2019)The consumption of antioxidant-rich foods such as virgin olive oil (VOO) promotes high-density lipoprotein (HDL) anti-atherogenic capacities. Intake of functional VOOs (enriched with olive/thyme phenolic compounds (PCs)) ...
Mosele, Juana; Martín Peláez, Sandra María; Macià i Puig, Ma Alba; Farràs, Marta; Valls, Rosa M.; Catalán Santos, Úrsula; Motilva Casado, Mª José (American Chemical Society, 2014)The gut metabolism of four thyme phenolics (monoterpenes thymol and carvacrol, rosmarinic acid, and eriodictyol) was evaluated in vitro. After the in vitro transformations of the individual phenols had been studied, the ...
Mosele, Juana; Martín Peláez, Sandra María; Macià i Puig, Ma Alba; Farràs, Marta; Valls, Rosa M.; Catalán Santos, Úrsula; Motilva Casado, Mª José (John Wiley & Sons, 2014)In the present study, the individual colonic metabolism of the main components of the virgin olive oil phenolic fraction was evaluated by an in vitro model using human faecal microbiota. To assess differences in metabolism ...