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Complementary phenol‐enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double‐blind, crossover, controlled trial. The VOHF study
Author(s) -
Farràs Marta,
Castañer Olga,
MartínPeláez Sandra,
Hernáez Álvaro,
Schröder Helmut,
Subirana Isaac,
MuñozAguayo Daniel,
Gaixas Sònia,
Torre Rafael de la,
Farré Magí,
Rubió Laura,
Díaz Óscar,
FernándezCastillejo Sara,
Solà Rosa,
Motilva Maria José,
Fitó Montserrat
Publication year - 2015
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201500030
Subject(s) - cholesterol , crossover study , chemistry , olive oil , zoology , food science , lecithin , medicine , biochemistry , placebo , biology , pathology , alternative medicine
Scope Consumption of olive oil (OO) phenolic compounds (PCs) has beneficial effects on lipid profile. HDL functionality is currently considered to be a more important issue than its circulating quantity. Our aim was to assess whether functional virgin olive oils (FVOOs), one enriched with its own PC (500 ppm; FVOO) and another with OOPC (250 ppm) plus additional complementary PCs from thyme (250 ppm) (total: 500 ppm; FVOOT (functional virgin olive oil with thyme)), could improve HDL functionality related properties versus a virgin OO control (80 ppm; VOO). Methods and results In a randomized, double‐blind, crossover, controlled trial, 33 hypercholesterolemic volunteers received 25 mL/day of VOO, FVOO, and FVOOT during 3 wk. HDL cholesterol increased 5.74% ( p < 0.05) versus its baseline after the FVOOT consumption in the participants without hypolipidemic medication. We detected, after FVOOT consumption, an increase in HDL 2 ‐subclass (34.45, SD = 6.38) versus VOO intake (32.73, SD = 6.71). An increment in esterified cholesterol/free cholesterol and phospholipids/free cholesterol in HDL was observed after FVOOT consumption (1.73, SD = 0.56; 5.44, SD = 1.39) compared with VOO intervention (1.53, SD = 0.35; 4.97, SD = 0.81) and FVOO intervention (1.50, SD = 0.33; 4.97, SD = 0.81). Accordingly, lecithin‐cholesterol acyltransferase mass increased after FVOOT consumption (1228 μg/mL, SD = 130), compared with VOO consumption (1160 μg/mL, SD = 144). An improvement in HDL oxidative‐status was reflected after FVOOT consumption versus its baseline, given an increment in the paraoxonase activity (118 × 10 3 U/L, SD = 24). Conclusion FVOOT improves HDL‐subclass distribution and composition, and metabolism/antioxidant enzyme activities. FVOOT could be a useful dietary tool in the management of high cardiovascular risk patients.

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