Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial

被引：46

作者：

Fernandez-Castillejo, Sara ^{[1
]}

Valls, Rosa-Maria ^{[1
]}

Castaner, Olga ^{[2
]}

Rubio, Laura ^{[1
,3
,4
]}

Catalan, Ursula ^{[1
]}

Pedret, Anna ^{[1
]}

Macia, Alba ^{[3
,4
]}

Sampson, Maureen L. ^{[5
]}

Covas, Maria-Isabel ^{[2
]}

Fito, Montserrat ^{[2
]}

Motilva, Maria-Jose ^{[3
,4
]}

Remaley, Alan T. ^{[5
,6
]}

Sola, Rosa ^{[1
]}

机构：

[1] Univ Rovira & Virgili, Inst Invest Sanitaria Pere Virgili NFOC Grp, Fac Med & Ciencies Salut,CIBERDEM, Res Unit Lipids & Atherosclerosis,Hosp Univ St Jo, Reus, Spain

[2] IMIM Inst Hosp Mar Invest Med, CIBEROBN, Cardiovasc Risk & Nutr Res Grp, Barcelona, Spain

[3] Univ Lleida, Dept Food Technol, Lleida, Spain

[4] Univ Lleida, Agrotecnio Ctr, Lleida, Spain

[5] NIH, Dept Lab Med, Ctr Clin, Bldg 10, Bethesda, MD 20892 USA

[6] NHLBI, Lipoprot Metab Sect, Cardiopulm Branch, NIH, Bldg 10, Bethesda, MD 20892 USA

来源：

MOLECULAR NUTRITION & FOOD RESEARCH | 2016年 / 60卷 / 07期

基金：

美国国家卫生研究院;

关键词：

HDL-C/HDL-P and LDL-P/HDL-P ratios; Lipoprotein subclasses; Olive oil; Polyphenols; Thyme; LOW-DENSITY-LIPOPROTEIN; MAGNETIC-RESONANCE SPECTROSCOPY; PHYSICAL-ACTIVITY QUESTIONNAIRE; CORONARY-HEART-DISEASE; INSULIN-RESISTANCE; HDL CHOLESTEROL; CAROTID ATHEROSCLEROSIS; CARDIOVASCULAR-DISEASE; RISK; OXIDATION;

D O I：

10.1002/mnfr.201501068

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

ScopeLipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive oils, one enriched with its polyphenols (FVOO, 500ppm), and the other (FVOOT) with them (250ppm) and those of thyme (250ppm), versus a standard virgin olive oil (VOO), on lipoprotein particle atherogenic ratios and subclasses profiles was assessed. Methods and resultsIn a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic individuals received 25 mL/day of VOO, FVOO, and FVOOT. Intervention periods were of 3 weeks separated by 2-week washout periods. Lipoprotein particle counts and subclasses were measured by NMR. Polyphenols from olive oil and thyme modified the lipoprotein subclasses profile and decreased the total LDL particle/total HDL particle (HDL-P), small HDL/large HDL, and HDL-cholesterol/HDL-P ratios, and decreased the lipoprotein insulin resistance index (LP-IR) (p<0.05). ConclusionOlive oil polyphenols, and those from thyme provided benefits on lipoprotein particle atherogenic ratios and subclasses profile distribution. Polyphenol-enriched olive oil is a way of increasing the olive oil healthy properties while consuming the same amount of fat, as well as a useful and complementary tool for the management of cardiovascular risk individuals.

引用

页码：1544 / 1554

页数：11

共 47 条

[1] Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), "anti-inflammatory properties" (ID 1882), "contributes to the upper respiratory tract health" (ID 3468), "can help to maintain a normal function of gastrointestinal tract" (3779), and "contributes to body defences against external agents" (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 [J].