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...

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Detalles Bibliográficos
Autores: 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
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2016
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:10230/27642
Acceso en línea:http://hdl.handle.net/10230/27642
http://dx.doi.org/10.1186/s12906-016-1376-6
Access Level:acceso abierto
Palabra clave:Olive oil
Virgin olive oil
Functional olive oil
Olive oil polyphenols
Maslinic acid
Oleanolic acid
Descripción
Sumario: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.

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