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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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
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spelling The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oilsBiel-Glesson, SaraMesa, Maria-DoloresTorre Fornell, Rafael de laEspejo, Juan-AntonioFernández-Navarro, Jose-RamónFitó Colomer, MontserratSánchez-Rodriguez, EstefaníaRosa, CarmenMarchal, Rosade Dios Alche, JuanExpósito, ManuelaBrenes, ManuelGandul, BeatrizCalleja, Miguel AngelCovas Planells, Maria IsabelOlive oilVirgin olive oilFunctional olive oilOlive oil polyphenolsMaslinic acidOleanolic acidBackground: 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.BioMed Central201620162016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://hdl.handle.net/10230/27642http://dx.doi.org/10.1186/s12906-016-1376-6reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésBMC Complementary and Alternative Medicine. 2016; 16:404© 2016 The Author(s). Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:10230/276422026-05-29T05:05:01Z
dc.title.none.fl_str_mv The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils
title The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils
spellingShingle The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils
Biel-Glesson, Sara
Olive oil
Virgin olive oil
Functional olive oil
Olive oil polyphenols
Maslinic acid
Oleanolic acid
title_short The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils
title_full The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils
title_fullStr The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils
title_full_unstemmed The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils
title_sort The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils
dc.creator.none.fl_str_mv 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
author Biel-Glesson, Sara
author_facet 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
author_role author
author2 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
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Olive oil
Virgin olive oil
Functional olive oil
Olive oil polyphenols
Maslinic acid
Oleanolic acid
topic Olive oil
Virgin olive oil
Functional olive oil
Olive oil polyphenols
Maslinic acid
Oleanolic acid
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016
2016
2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10230/27642
http://dx.doi.org/10.1186/s12906-016-1376-6
url http://hdl.handle.net/10230/27642
http://dx.doi.org/10.1186/s12906-016-1376-6
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv BMC Complementary and Alternative Medicine. 2016; 16:404
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv BioMed Central
publisher.none.fl_str_mv BioMed Central
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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