Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial

Rosa M. Valls, Marta Farràs, Anna Pedret, Sara Fernández-Castillejo, Úrsula Catalán, Marta Romeu, Montse Giralt, Guillermo T. Sáez, Montserrat Fitó, Rafael de la Torre, María Isabel Covas, María José Motilva, Rosa Solà, Laura Rubió

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    Abstract

    © 2016 Elsevier Ltd The aim of the present study was to assess whether different functional virgin olive oils (FVOOs) with varying phenolic compounds (PC) could protect the plasmatic fat-soluble vitamins, which in turn could improve the endothelial function. In order to select the optimal phenolic dose in the improvement of ischemic reactive hyperemia (IRH), a dose-response study (n = 12, healthy subjects) was performed and the enrichment of 500 mg PC/kg oil was selected. In a 3-week cross-over sustained study (n = 33 hypercholesterolemic subjects), the consumption of 25 mL/day of two phenol-enriched olive oils (one enriched with its own PC and another combined with thyme PC) increased IRH and plasma concentrations of retinol, β-cryptoxanthin and α-tocopherol, compared to a control virgin olive oil. A positive post-intervention correlation was observed for IRH values and HDL-c, β-cryptoxanthin, lutein and α-tocopherol. Results suggest that preservation of plasmatic fat-soluble vitamins by PC from FVOOS could partially explain the endothelial function benefits.
    Original languageEnglish
    Pages (from-to)285-292
    JournalJournal of Functional Foods
    Volume28
    DOIs
    Publication statusPublished - 1 Jan 2017

    Keywords

    • Endothelial function
    • Fat-soluble vitamins
    • Phenolic compounds
    • Thyme
    • Virgin olive oil

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    Valls, R. M., Farràs, M., Pedret, A., Fernández-Castillejo, S., Catalán, Ú., Romeu, M., Giralt, M., Sáez, G. T., Fitó, M., de la Torre, R., Covas, M. I., Motilva, M. J., Solà, R., & Rubió, L. (2017). Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial. Journal of Functional Foods, 28, 285-292. https://doi.org/10.1016/j.jff.2016.10.032