Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study

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 P...

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Autores: Farràs Mañé, Marta, Castañer, Olga, Martín-Peláez, Sandra, Hernáez, Álvaro, Schröder, Helmut, 1958-, Subirana Cachinero, Isaac, Muñoz Aguayo, Daniel, Gaixas, Sònia, Torre Fornell, Rafael de la, Farré Albaladejo, Magí, Rubió, Laura, Díaz, Oscar, Fernández-Castillejo, Sara, Solà, Rosa, Motilva, Maria-José, Fitó Colomer, Montserrat
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10230/58814
Acceso en línea:http://hdl.handle.net/10230/58814
http://dx.doi.org/10.1002/mnfr.201500030
Access Level:acceso abierto
Palabra clave:Functional virgin olive oil
HDL composition
HDL subclass
Lecithin-cholesterol acyltransferase (LCAT)
Paraoxonase/arylesterase (PON)
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oai_identifier_str oai:recercat.cat:10230/58814
network_acronym_str ES
network_name_str España
repository_id_str
dc.title.none.fl_str_mv Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
title Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
spellingShingle Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
Farràs Mañé, Marta
Functional virgin olive oil
HDL composition
HDL subclass
Lecithin-cholesterol acyltransferase (LCAT)
Paraoxonase/arylesterase (PON)
title_short Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
title_full Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
title_fullStr Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
title_full_unstemmed Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
title_sort Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
dc.creator.none.fl_str_mv Farràs Mañé, Marta
Castañer, Olga
Martín-Peláez, Sandra
Hernáez, Álvaro
Schröder, Helmut, 1958-
Subirana Cachinero, Isaac
Muñoz Aguayo, Daniel
Gaixas, Sònia
Torre Fornell, Rafael de la
Farré Albaladejo, Magí
Rubió, Laura
Díaz, Oscar
Fernández-Castillejo, Sara
Solà, Rosa
Motilva, Maria-José
Fitó Colomer, Montserrat
author Farràs Mañé, Marta
author_facet Farràs Mañé, Marta
Castañer, Olga
Martín-Peláez, Sandra
Hernáez, Álvaro
Schröder, Helmut, 1958-
Subirana Cachinero, Isaac
Muñoz Aguayo, Daniel
Gaixas, Sònia
Torre Fornell, Rafael de la
Farré Albaladejo, Magí
Rubió, Laura
Díaz, Oscar
Fernández-Castillejo, Sara
Solà, Rosa
Motilva, Maria-José
Fitó Colomer, Montserrat
author_role author
author2 Castañer, Olga
Martín-Peláez, Sandra
Hernáez, Álvaro
Schröder, Helmut, 1958-
Subirana Cachinero, Isaac
Muñoz Aguayo, Daniel
Gaixas, Sònia
Torre Fornell, Rafael de la
Farré Albaladejo, Magí
Rubió, Laura
Díaz, Oscar
Fernández-Castillejo, Sara
Solà, Rosa
Motilva, Maria-José
Fitó Colomer, Montserrat
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Functional virgin olive oil
HDL composition
HDL subclass
Lecithin-cholesterol acyltransferase (LCAT)
Paraoxonase/arylesterase (PON)
topic Functional virgin olive oil
HDL composition
HDL subclass
Lecithin-cholesterol acyltransferase (LCAT)
Paraoxonase/arylesterase (PON)
description 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 HDL2 -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.
publishDate 2015
dc.date.none.fl_str_mv 2015
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10230/58814
http://dx.doi.org/10.1002/mnfr.201500030
url http://hdl.handle.net/10230/58814
http://dx.doi.org/10.1002/mnfr.201500030
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Mol Nutr Food Res. 2015 Sep;59(9):1758-70
info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-01
info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-02
info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-03
info:eu-repo/grantAgreement/ES/3PN/BES-2010-040766
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF studyFarràs Mañé, MartaCastañer, OlgaMartín-Peláez, SandraHernáez, ÁlvaroSchröder, Helmut, 1958-Subirana Cachinero, IsaacMuñoz Aguayo, DanielGaixas, SòniaTorre Fornell, Rafael de laFarré Albaladejo, MagíRubió, LauraDíaz, OscarFernández-Castillejo, SaraSolà, RosaMotilva, Maria-JoséFitó Colomer, MontserratFunctional virgin olive oilHDL compositionHDL subclassLecithin-cholesterol acyltransferase (LCAT)Paraoxonase/arylesterase (PON)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 HDL2 -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.This work has been done in the context of Universitat Autònoma de Barcelona (UAB) PhD Program in Biochemistry, Molecular Biology and Biomedicine, Department of Biochemistry and Molecular Biology. We thank Borges Mediterranean Group for providing the common OO used in the study. It was supported by the Spanish Ministry of Economy and Competitiveness (MINECO) financing the project AGL2009-13517-C03-01, AGL2009-13517-C03-02, AGL2009-13517-C03-03, and the FPI-fellowship (BES-2010-040766), by a contract from the Catalan Government and the ISCIII-FEDER (FIS-CP06/00100), by a Sara Borrell contract (CD10/00224), and by grants from ISCIII FEDER (CB06/03/0028), and AGAUR (2014SGR240). CIBEROBN, CIBERESP, and CIBERDEM are initiatives of ISCIII.Wiley202420242015info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttp://hdl.handle.net/10230/58814http://dx.doi.org/10.1002/mnfr.201500030reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésMol Nutr Food Res. 2015 Sep;59(9):1758-70info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-01info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-02info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-03info:eu-repo/grantAgreement/ES/3PN/BES-2010-040766This is the peer reviewed version of the following article: Farràs M, Castañer O, Martín-Peláez S, Hernáez Á, Schröder H, Subirana I, Muñoz-Aguayo D, Gaixas S, Torre Rde L, Farré M, Rubió L, Díaz Ó, Fernández-Castillejo S, Solà R, Motilva MJ, Fitó M. Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study. Mol Nutr Food Res. 2015 Sep;59(9):1758-70. DOI: 10.1002/mnfr.201500030, which has been published in final form at http://dx.doi.org/10.1002/mnfr.201500030. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.info:eu-repo/semantics/openAccessoai:recercat.cat:10230/588142026-05-29T05:05:01Z
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