Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study

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• dc.contributor.author Farràs Mañé, Marta
• dc.contributor.author Castañer, Olga
• dc.contributor.author Martín-Peláez, Sandra
• dc.contributor.author Hernáez, Álvaro
• dc.contributor.author Schröder, Helmut, 1958-
• dc.contributor.author Subirana Cachinero, Isaac
• dc.contributor.author Muñoz Aguayo, Daniel
• dc.contributor.author Gaixas, Sònia
• dc.contributor.author Torre Fornell, Rafael de la
• dc.contributor.author Farré Albaladejo, Magí
• dc.contributor.author Rubió, Laura
• dc.contributor.author Díaz, Oscar
• dc.contributor.author Fernández-Castillejo, Sara
• dc.contributor.author Solà, Rosa
• dc.contributor.author Motilva, Maria-José
• dc.contributor.author Fitó Colomer, Montserrat
• dc.date.accessioned 2024-01-24T17:03:20Z
• dc.date.available 2024-01-24T17:03:20Z
• dc.date.issued 2015
• dc.description.abstract Scope: Consumption of olive oil (OO) phenolic compounds (PCs) has beneficial effects on lipid profile. HDL functionality is currently considered to be a more important issue than its circulating quantity. Our aim was to assess whether functional virgin olive oils (FVOOs), one enriched with its own PC (500 ppm; FVOO) and another with OOPC (250 ppm) plus additional complementary PCs from thyme (250 ppm) (total: 500 ppm; FVOOT (functional virgin olive oil with thyme)), could improve HDL functionality related properties versus a virgin OO control (80 ppm; VOO). Methods and results: In a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic volunteers received 25 mL/day of VOO, FVOO, and FVOOT during 3 wk. HDL cholesterol increased 5.74% (p < 0.05) versus its baseline after the FVOOT consumption in the participants without hypolipidemic medication. We detected, after FVOOT consumption, an increase in HDL2 -subclass (34.45, SD = 6.38) versus VOO intake (32.73, SD = 6.71). An increment in esterified cholesterol/free cholesterol and phospholipids/free cholesterol in HDL was observed after FVOOT consumption (1.73, SD = 0.56; 5.44, SD = 1.39) compared with VOO intervention (1.53, SD = 0.35; 4.97, SD = 0.81) and FVOO intervention (1.50, SD = 0.33; 4.97, SD = 0.81). Accordingly, lecithin-cholesterol acyltransferase mass increased after FVOOT consumption (1228 μg/mL, SD = 130), compared with VOO consumption (1160 μg/mL, SD = 144). An improvement in HDL oxidative-status was reflected after FVOOT consumption versus its baseline, given an increment in the paraoxonase activity (118 × 10(3) U/L, SD = 24). Conclusion: FVOOT improves HDL-subclass distribution and composition, and metabolism/antioxidant enzyme activities. FVOOT could be a useful dietary tool in the management of high cardiovascular risk patients.
• dc.description.sponsorship This work has been done in the context of Universitat Autònoma de Barcelona (UAB) PhD Program in Biochemistry, Molecular Biology and Biomedicine, Department of Biochemistry and Molecular Biology. We thank Borges Mediterranean Group for providing the common OO used in the study. It was supported by the Spanish Ministry of Economy and Competitiveness (MINECO) financing the project AGL2009-13517-C03-01, AGL2009-13517-C03-02, AGL2009-13517-C03-03, and the FPI-fellowship (BES-2010-040766), by a contract from the Catalan Government and the ISCIII-FEDER (FIS-CP06/00100), by a Sara Borrell contract (CD10/00224), and by grants from ISCIII FEDER (CB06/03/0028), and AGAUR (2014SGR240). CIBEROBN, CIBERESP, and CIBERDEM are initiatives of ISCIII.
• dc.format.mimetype application/pdf
• dc.identifier.citation Farràs M, Castañer O, Martín-Peláez S, Hernáez Á, Schröder H, Subirana I, Muñoz-Aguayo D, Gaixas S, Torre Rde L, Farré M, Rubió L, Díaz Ó, Fernández-Castillejo S, Solà R, Motilva MJ, Fitó M. Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study. Mol Nutr Food Res. 2015 Sep;59(9):1758-70. DOI: 10.1002/mnfr.201500030
• dc.identifier.doi http://dx.doi.org/10.1002/mnfr.201500030
• dc.identifier.issn 1613-4125
• dc.identifier.uri http://hdl.handle.net/10230/58814
• dc.language.iso eng
• dc.publisher Wiley
• dc.relation.ispartof Mol Nutr Food Res. 2015 Sep;59(9):1758-70
• dc.relation.projectID info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-01
• dc.relation.projectID info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-02
• dc.relation.projectID info:eu-repo/grantAgreement/ES/3PN/AGL2009-13517-C03-03
• dc.relation.projectID info:eu-repo/grantAgreement/ES/3PN/BES-2010-040766
• dc.rights This is the peer reviewed version of the following article: Farràs M, Castañer O, Martín-Peláez S, Hernáez Á, Schröder H, Subirana I, Muñoz-Aguayo D, Gaixas S, Torre Rde L, Farré M, Rubió L, Díaz Ó, Fernández-Castillejo S, Solà R, Motilva MJ, Fitó M. Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study. Mol Nutr Food Res. 2015 Sep;59(9):1758-70. DOI: 10.1002/mnfr.201500030, which has been published in final form at http://dx.doi.org/10.1002/mnfr.201500030. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
• dc.rights.accessRights info:eu-repo/semantics/openAccess
• dc.subject.keyword Functional virgin olive oil
• dc.subject.keyword HDL composition
• dc.subject.keyword HDL subclass
• dc.subject.keyword Lecithin-cholesterol acyltransferase (LCAT)
• dc.subject.keyword Paraoxonase/arylesterase (PON)
• dc.title Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
• dc.type info:eu-repo/semantics/article
• dc.type.version info:eu-repo/semantics/acceptedVersion