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Virgin olive oil enriched with its own phenols or complemented with thyme phenols improves DNA protection against oxidation and antioxidant enzyme activity in hyperlipidemic subjects.

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dc.contributor.author Romeu, Marta
dc.contributor.author Rubió, Laura
dc.contributor.author Sánchez-Martos, Vanessa
dc.contributor.author Castañer, Olga
dc.contributor.author Torre Fornell, Rafael de la
dc.contributor.author Valls, Rosa M.
dc.contributor.author Ras, Rosa
dc.contributor.author Pedret, Anna
dc.contributor.author Catalán, Úrsula
dc.contributor.author López de las Hazas, María del Carmen
dc.contributor.author Motilva, Maria-José
dc.contributor.author Fitó Colomer, Montserrat
dc.contributor.author Rosa, Solà
dc.contributor.author Giralt, Montserrat
dc.date.accessioned 2016-04-26T09:27:06Z
dc.date.issued 2016
dc.identifier.citation Romeu M, Rubió L, Sánchez-Martos V, Castañer O, de la Torre R, Valls RM. et al. Virgin olive oil enriched with its own phenols or complemented with thyme phenols improves DNA protection against oxidation and antioxidant enzyme activity in hyperlipidemic subjects. J Agric Food Chem. 2016 Mar 9;64(9):1879-88. doi: 10.1021/acs.jafc.5b04915.
dc.identifier.issn 0021-8561
dc.identifier.uri http://hdl.handle.net/10230/26169
dc.description.abstract The effects of virgin olive oil (VOO) enriched with its own phenolic compounds (PC) and/or thyme PC on the protection against oxidative DNA damage and antioxidant endogenous enzymatic system (AEES) were estimated in 33 hyperlipidemic subjects after the consumption of VOO, VOO enriched with its own PC (FVOO), or VOO complemented with thyme PC (FVOOT). Compared to pre-intervention, 8-hydroxy-2'-deoxyguanosine (a marker for DNA damage) decreased in the FVOO intervention and to a greater extent in the FVOOT with a parallel significant increase in olive and thyme phenolic metabolites. Superoxide dismutase (AEES enzyme) significantly increased in the FVOO intervention and to a greater extent in the FVOOT with a parallel significant increase in thyme phenolic metabolites. When all three oils were compared, FVOOT appeared to have the greatest effect in protecting against oxidative DNA damage and improving AEES. The sustained intake of a FVOOT improves DNA protection against oxidation and AEES probably due to a greater bioavailability of thyme PC in hyperlipidemic subjects.
dc.description.sponsorship This study was supported by the Ministerio de Economia y Competitividad (AGL2012-40144-C03-02, AGL2012-40144-C03-01, and AGL2012-40144-C03-03 projects and AGL2009-13517-C03-01 and AGL2009-13517-C03-03 projects), CIBEROBN, FPI fellowship (BES-2010-040766), ISCIII, and a Departament de Salut joint contract (CP06/00100).
dc.format.mimetype application/pdf
dc.language.iso eng
dc.publisher American Chemical Society 
dc.relation.ispartof Journal of Agricultural and Food Chemistry. 2016 Mar 9;64(9):1879-88
dc.rights This document is de Accepted Manuscript version of a Published Work tha appeared in final form in Journal Of Agricultural And Food Chemistry, copyright C) American Chemical Society after peer review and technical editing by the publisher. To acces the final edited and published work see http://dx.doi.org/10.1021/acs.jafc.5b04915
dc.subject.other Oli d'oliva -- Aspectes nutricionals
dc.subject.other Oxidació fisiològica
dc.subject.other Fenols -- Efectes fisiològics
dc.title Virgin olive oil enriched with its own phenols or complemented with thyme phenols improves DNA protection against oxidation and antioxidant enzyme activity in hyperlipidemic subjects.
dc.type info:eu-repo/semantics/article
dc.identifier.doi http://dx.doi.org/10.1021/acs.jafc.5b04915
dc.rights.accessRights info:eu-repo/semantics/openAccess
dc.type.version info:eu-repo/semantics/acceptedVersion

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