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The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils

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dc.contributor.author Biel-Glesson, Sara
dc.contributor.author Mesa, Maria-Dolores
dc.contributor.author Torre Fornell, Rafael de la
dc.contributor.author Espejo, Juan-Antonio
dc.contributor.author Fernández-Navarro, Jose-Ramón
dc.contributor.author Fitó Colomer, Montserrat
dc.contributor.author Sánchez-Rodriguez, Estefanía
dc.contributor.author Rosa, Carmen
dc.contributor.author Marchal, Rosa
dc.contributor.author de Dios Alche, Juan
dc.contributor.author Expósito, Manuela
dc.contributor.author Brenes, Manuel
dc.contributor.author Gandul, Beatriz
dc.contributor.author Calleja, Miguel Angel
dc.contributor.author Covas Planells, Maria Isabel
dc.date.accessioned 2016-11-30T15:07:07Z
dc.date.available 2016-11-30T15:07:07Z
dc.date.issued 2016
dc.identifier.citation Biel S, Mesa M-D, Torre Fornell R de la, Espejo J-A, Fernández-Navarro J-R, Fitó Colomer M, Sánchez-Rodriguez E, Rosa C, Marchal R, de Dios Alche J, Expósito M, Brenes M, Gandul B, Calleja MA, Covas Planells MI. The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils. BMC Complementary and Alternative Medicine. 2016; 16:404. DOI: 10.1186/s12906-016-1376-6
dc.identifier.issn 1472-6882
dc.identifier.uri http://hdl.handle.net/10230/27642
dc.description.abstract 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.
dc.format.mimetype application/pdf
dc.language.iso eng
dc.publisher BioMed Central
dc.relation.ispartof BMC Complementary and Alternative Medicine. 2016; 16:404
dc.rights © 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.
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.title The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils
dc.type info:eu-repo/semantics/article
dc.identifier.doi http://dx.doi.org/10.1186/s12906-016-1376-6
dc.subject.keyword Olive oil
dc.subject.keyword Virgin olive oil
dc.subject.keyword Functional olive oil
dc.subject.keyword Olive oil polyphenols
dc.subject.keyword Maslinic acid
dc.subject.keyword Oleanolic acid
dc.rights.accessRights info:eu-repo/semantics/openAccess
dc.type.version info:eu-repo/semantics/publishedVersion

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