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

Mostra el registre complet Registre parcial de l'ítem

  • dc.contributor.author Biel-Glesson, Saraca
  • dc.contributor.author Mesa, Maria-Doloresca
  • dc.contributor.author Torre Fornell, Rafael de laca
  • dc.contributor.author Espejo, Juan-Antonioca
  • dc.contributor.author Fernández-Navarro, Jose-Ramónca
  • dc.contributor.author Fitó Colomer, Montserratca
  • dc.contributor.author Sánchez-Rodriguez, Estefaníaca
  • dc.contributor.author Rosa, Carmenca
  • dc.contributor.author Marchal, Rosaca
  • dc.contributor.author de Dios Alche, Juanca
  • dc.contributor.author Expósito, Manuelaca
  • dc.contributor.author Brenes, Manuelca
  • dc.contributor.author Gandul, Beatrizca
  • dc.contributor.author Calleja, Miguel Angelca
  • dc.contributor.author Covas Planells, Maria Isabelca
  • dc.date.accessioned 2016-11-30T15:07:07Z
  • dc.date.available 2016-11-30T15:07:07Z
  • dc.date.issued 2016ca
  • 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/pdfca
  • 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/s12906-016-1376-6ca
  • dc.identifier.doi http://dx.doi.org/10.1186/s12906-016-1376-6
  • dc.identifier.issn 1472-6882ca
  • dc.identifier.uri http://hdl.handle.net/10230/27642
  • dc.language.iso engca
  • dc.publisher BioMed Centralca
  • 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.ca
  • dc.rights.accessRights info:eu-repo/semantics/openAccessca
  • dc.rights.uri http://creativecommons.org/licenses/by/4.0/
  • 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.title The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oilsca
  • dc.type info:eu-repo/semantics/articleca
  • dc.type.version info:eu-repo/semantics/publishedVersionca

Col·leccions

Articles (Departament de Medicina i Ciències de la Vida)
Articles (Hospital del Mar Research Institute)