The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils

Background: Virgin olive oil, a recognized healthy food, cannot be consumed in great quantities. We aim to assess in humans whether an optimized virgin olive oil with high phenolic content (OVOO, 429 mg/Kg) and a functional one (FOO), both rich in phenolic compounds (429 mg/Kg) and triterpenic acids...

Full description

Bibliographic Details
Authors: Biel-Glesson, Sara, Mesa, Maria-Dolores, Torre Fornell, Rafael de la, Espejo, Juan-Antonio, Fernández-Navarro, Jose-Ramón, Fitó Colomer, Montserrat, Sánchez-Rodriguez, Estefanía, Rosa, Carmen, Marchal, Rosa, de Dios Alche, Juan, Expósito, Manuela, Brenes, Manuel, Gandul, Beatriz, Calleja, Miguel Angel, Covas Planells, Maria Isabel
Format: article
Status:Published version
Publication Date:2016
Country:España
Institution:Universitat Pompeu Fabra
Repository:Repositorio Digital de la UPF
OAI Identifier:oai:repositori.upf.edu:10230/27642
Online Access:http://hdl.handle.net/10230/27642
http://dx.doi.org/10.1186/s12906-016-1376-6
Access Level:Open access
Keyword:Olive oil
Virgin olive oil
Functional olive oil
Olive oil polyphenols
Maslinic acid
Oleanolic acid
Description
Summary:Background: Virgin olive oil, a recognized healthy food, cannot be consumed in great quantities. We aim to assess in humans whether an optimized virgin olive oil with high phenolic content (OVOO, 429 mg/Kg) and a functional one (FOO), both rich in phenolic compounds (429 mg/Kg) and triterpenic acids (389 mg/kg), could provide health benefits additional to those supplied a by a standard virgin olive oil (VOO). Methods/design: A randomized, double-blind, crossover, controlled study will be conducted. Healthy volunteers (aged 20 to 50) will be randomized into one of three groups of daily raw olive oil consumption: VOO, OVOO, and FOO (30 mL/d). Olive oils will be administered over 3-week periods preceded by 2-week washout ones. The main outcomes will be markers of lipid and DNA oxidation, inflammation, and vascular damage. A bioavailability and dose-response study will be nested within this sustained- consumption one. It will be made up of 18 volunteers and be performed at two stages after a single dose of each olive oil. Endothelial function and nitric oxide will be assessed at baseline and at 4 h and 6 h after olive oil single dose ingestion. Discussion: For the first time the NUTRAOLEUM Study will provide first level evidence on the health benefits in vivo in humans of olive oil triterpenes (oleanolic and maslinic acid) in addition to their bioavailability and disposition.

Similar Items