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dc.contributor.authorMartín Peláez, Sandra María
dc.contributor.authorMosele, Juana
dc.contributor.authorPizarro, Neus
dc.contributor.authorFarràs, Marta
dc.contributor.authorDe la Torre, Rafael
dc.contributor.authorSubirana Cachinero, Isaac
dc.contributor.authorPérez Cano, Francisco José
dc.contributor.authorCastañer, Olga
dc.contributor.authorSolà, Rosa
dc.contributor.authorFernández Castillejo, Sara
dc.contributor.authorHeredia, Saray
dc.contributor.authorFarré, Magí
dc.contributor.authorMotilva Casado, Mª José
dc.contributor.authorFitó, Montserrat
dc.date.accessioned2020-11-04T08:18:07Z
dc.date.available2020-11-04T08:18:07Z
dc.date.issued2015-11-05
dc.identifier.issn1436-6207
dc.identifier.urihttp://hdl.handle.net/10459.1/69768
dc.description.abstractPurpose: 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.ca_ES
dc.description.sponsorshipThis work was supported by Instituto de Salud Carlos III FEDER (CB06/03/0028, CD10/00224, CP06/00100, CA11/00215), Ministry of Economy and Competitiveness (AGL2012-40144-C03-01, AGL2012-40144-C03-02, AGL2012-40144-C03-03, FPI:BES-2010-040766), Agency for Management of University and Research Grants (2009 SGR 1195).ca_ES
dc.language.isoengca_ES
dc.publisherSpringer-Verlag Berlin Heidelbergca_ES
dc.relationMICINN/PN2008-2011/AGL2012-40144-C03-01ca_ES
dc.relationMICINN/PN2008-2011/AGL2012-40144-C03-02ca_ES
dc.relationMICINN/PN2008-2011/AGL2012-40144-C03-03ca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1007/s00394-015-1063-2ca_ES
dc.relation.ispartofEuropean Journal of Nutrition, 2017, vol. 56, p. 119-131ca_ES
dc.rights(c) Springer-Verlag Berlin Heidelberg, 2015ca_ES
dc.subjectBifidobacteriaca_ES
dc.subjectGut microbiotaca_ES
dc.subjectCholesterolca_ES
dc.subjectPhenolic compoundsca_ES
dc.subjectPrebioticca_ES
dc.subjectVirgin olive oilca_ES
dc.titleEffect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiotaca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec025352
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1007/s00394-015-1063-2


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