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, Martaca
- dc.contributor.author Rubió, Lauraca
- dc.contributor.author Sánchez-Martos, Vanessaca
- dc.contributor.author Castañer, Olgaca
- dc.contributor.author Torre Fornell, Rafael de laca
- dc.contributor.author Valls, Rosa M.ca
- dc.contributor.author Ras, Rosaca
- dc.contributor.author Pedret, Annaca
- dc.contributor.author Catalán, Úrsulaca
- dc.contributor.author López de las Hazas, María del Carmenca
- dc.contributor.author Motilva, Maria-Joséca
- dc.contributor.author Fitó Colomer, Montserratca
- dc.contributor.author Rosa, Solàca
- dc.contributor.author Giralt, Montserratca
- dc.date.accessioned 2016-04-26T09:27:06Z
- dc.date.issued 2016
- 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.ca
- 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/pdfca
- 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.ca
- dc.identifier.doi http://dx.doi.org/10.1021/acs.jafc.5b04915
- dc.identifier.issn 0021-8561
- dc.identifier.uri http://hdl.handle.net/10230/26169
- dc.language.iso engca
- dc.publisher American Chemical Society ca
- 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.5b04915ca
- dc.rights.accessRights info:eu-repo/semantics/openAccessca
- dc.subject.other Oli d'oliva -- Aspectes nutricionalsca
- dc.subject.other Oxidació fisiològicaca
- dc.subject.other Fenols -- Efectes fisiològicsca
- 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.ca
- dc.type info:eu-repo/semantics/articleca
- dc.type.version info:eu-repo/semantics/acceptedVersionca