Olive oil polyphenols enhance high-density lipoprotein function in humans: a randomized controlled trial

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• dc.contributor.author Hernáez, Álvaro
• dc.contributor.author Fernández-Castillejo, Sara
• dc.contributor.author Farràs Mañé, Marta
• dc.contributor.author Catalán, Úrsula
• dc.contributor.author Subirana Cachinero, Isaac
• dc.contributor.author Montes, Rosa
• dc.contributor.author Solà, Rosa
• dc.contributor.author Muñoz Aguayo, Daniel
• dc.contributor.author Gelabert-Gorgues, Anna
• dc.contributor.author Díaz Gil, Oscar
• dc.contributor.author Nyyssönen, Kristiina
• dc.contributor.author Zunft, Hans-Joachim F.
• dc.contributor.author Torre Fornell, Rafael de la
• dc.contributor.author Martín-Peláez, Sandra
• dc.contributor.author Pedret, Anna
• dc.contributor.author Remaley, Alan T.
• dc.contributor.author Covas Planells, Maria Isabel
• dc.contributor.author Fitó Colomer, Montserrat
• dc.date.accessioned 2024-01-24T17:03:15Z
• dc.date.available 2024-01-24T17:03:15Z
• dc.date.issued 2014
• dc.description.abstract Objective: Olive oil polyphenols have shown beneficial properties against cardiovascular risk factors. Their consumption has been associated with higher cholesterol content in high-density lipoproteins (HDL). However, data on polyphenol effects on HDL quality are scarce. We, therefore, assessed whether polyphenol-rich olive oil consumption could enhance the HDL main function, its cholesterol efflux capacity, and some of its quality-related properties, such HDL polyphenol content, size, and composition. Approach and results: A randomized, crossover, controlled trial with 47 healthy European male volunteers was performed. Participants ingested 25 mL/d of polyphenol-poor (2.7 mg/kg) or polyphenol-rich (366 mg/kg) raw olive oil in 3-week intervention periods, preceded by 2-week washout periods. HDL cholesterol efflux capacity significantly improved after polyphenol-rich intervention versus the polyphenol-poor one (+3.05% and -2.34%, respectively; P=0.042). Incorporation of olive oil polyphenol biological metabolites to HDL, as well as large HDL (HDL2) levels, was higher after the polyphenol-rich olive oil intervention, compared with the polyphenol-poor one. Small HDL (HDL3) levels decreased, the HDL core became triglyceride-poor, and HDL fluidity increased after the polyphenol-rich intervention. Conclusions: Olive oil polyphenols promote the main HDL antiatherogenic function, its cholesterol efflux capacity. These polyphenols increased HDL size, promoted a greater HDL stability reflected as a triglyceride-poor core, and enhanced the HDL oxidative status, through an increase in the olive oil polyphenol metabolites content in the lipoprotein. Our results provide for the first time a first-level evidence of an enhancement in HDL function by polyphenol-rich olive oil.
• dc.description.sponsorship The work of these authors was supported by the AGAUR (2014-SGR-240), the CICYT-FEDER (AGL2009-13517-C03-01), the European Commission (QLRT-2001-00287), FIS programs (PI070759 and PI11/01647), FPI contract (BES-2010–040766), FPU fellowship program (FPU12/01318), Miguel Servet’s contract (CP06/00100), and Sara Borrell contract (CD10/00224). The CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN) is an initiative of the Instituto de Salud Carlos III, Madrid, Spain.
• dc.format.mimetype application/pdf
• dc.identifier.citation Hernáez Á, Fernández-Castillejo S, Farràs M, Catalán Ú, Subirana I, Montes R, Solà R, Muñoz-Aguayo D, Gelabert-Gorgues A, Díaz-Gil Ó, Nyyssönen K, Zunft HJ, de la Torre R, Martín-Peláez S, Pedret A, Remaley AT, Covas MI, Fitó M. Olive oil polyphenols enhance high-density lipoprotein function in humans: a randomized controlled trial. Arterioscler Thromb Vasc Biol. 2014 Sep;34(9):2115-9. DOI: 10.1161/ATVBAHA.114.303374
• dc.identifier.doi http://dx.doi.org/10.1161/ATVBAHA.114.303374
• dc.identifier.issn 1079-5642
• dc.identifier.uri http://hdl.handle.net/10230/58812
• dc.language.iso eng
• dc.publisher American Hearth Association
• dc.relation.ispartof Arterioscler Thromb Vasc Biol. 2014 Sep;34(9):2115-9
• dc.relation.projectID info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-01
• dc.rights © American Hearth Association http://dx.doi.org/10.1161/ATVBAHA.114.303374
• dc.rights.accessRights info:eu-repo/semantics/openAccess
• dc.title Olive oil polyphenols enhance high-density lipoprotein function in humans: a randomized controlled trial
• dc.type info:eu-repo/semantics/article
• dc.type.version info:eu-repo/semantics/acceptedVersion