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dc.contributor.authorDaimiel, Lidia
dc.contributor.authorMicó, Víctor
dc.contributor.authorValls, Rosa M.
dc.contributor.authorPedret, Anna
dc.contributor.authorMotilva Casado, Mª José
dc.contributor.authorRubió Piqué, Laura
dc.contributor.authorFitó, Montserrat
dc.contributor.authorFarràs, Marta
dc.contributor.authorCovas Planells, María Isabel
dc.contributor.authorSolà, Rosa
dc.contributor.authorOrdovás, José M.
dc.description.abstractScope: We investigate the postprandial modulation of cardiovascular‐related microRNAs elicited by extra virgin olive oil (EVOOs) containing different levels of their own polyphenols. Methods and results: It is randomized, postprandial, parallel, double‐blind study. Twelve healthy participants consumed 30 mL of EVOO containing low (L‐EVOO; 250 mg total phenols kg−1 of oil), medium (M‐EVOO; 500 mg total phenols kg−1 of oil), and high (H‐EVOO; 750 mg total phenols kg−1 of oil) enriched EVOOs. Postprandial plasma microRNAs levels are analyzed by real‐time quantitative PCR. The results show that L‐EVOO intake is associated with decreased let‐7e‐5p and miR‐328a‐3p levels and increased miR‐17‐5p and miR‐20a‐5p, concentrations. M‐EVOO decreases plasma let‐7e‐5p and increases miR‐17‐5p, miR‐20a‐5p, and miR‐192‐5p levels. Finally, H‐EVOO decreases let‐7e‐5p, miR‐10a‐5p, miR‐21‐5p, and miR‐26b‐5p levels. Conclusion: During the postprandial state, the levels of let‐7e‐5p decrease with EVOO regardless of polyphenol content suggesting a general response to the fatty acid composition of EVOO or/and the presence of at least 250 mg polyphenol kg−1 olive oil. Moreover, the miR‐17‐92 cluster increases by low and medium polyphenol content suggesting a role in fatty acid metabolism and nutrient sensing. Thus, postprandial modulation of circulating microRNAs levels could be a potential mechanism for the cardiovascular benefits associated with EVOO intake.ca_ES
dc.description.sponsorshipThe present work was funded by Fundación Salud 2000 – Merck‐Serono research fellowship granted to J.M.O. in the 2013 call V.M. was supported by a Manuel de Oya fellowship of the Fundación Cerveza y Salud. This work was supported by grants: the VOHF Study (AGL2009‐13517‐C03), the MEFOPC Project (AGL2012‐40144‐C03) from the Spanish Ministry of Education and Science and the grants PI14/01374 and PI17/00508 granted to L.D. by Instituto de Salud Carlos III through the Fondo de Investigación para la Salud (FIS), which is co‐funded by the European Regional Development Fund. A.P. has Torres Quevedo contract (Subprograma Estatal de Incorporación, Plan Estatal de Investigación Científica y Técnica y de Innovación).ca_ES
dc.publisherWILEY‐VCH Verlagca_ES
dc.relation.isformatofReproducció del document publicat a:
dc.relation.ispartofMolecular Nutrition & Food Research, 2020, vol. 64, núm. 15, p. 2000049ca_ES
dc.rightscc-by-nc-nd (c) Daimiel, Lidia et al., 2020ca_ES
dc.subjectCardiovascular diseaseca_ES
dc.subjectExtra virgin olive oilca_ES
dc.subjectMediterranean dietca_ES
dc.titleImpact of Phenol‐Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Diseaseca_ES

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cc-by-nc-nd (c) Daimiel, Lidia et al., 2020
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Daimiel, Lidia et al., 2020