Details

Autor(en) / Beteiligte

• Valls, Rosa-M.
• Farràs, Marta
• Suárez, Manuel
• Fernández-Castillejo, Sara
• Fitó, Montserrat
• Konstantinidou, Valentini
• Fuentes, Francisco
• López-Miranda, José
• Giralt, Montserrat
• Covas, María-Isabel
• Motilva, María-José
• Solà, Rosa

Titel

Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial

Ist Teil von

• Food chemistry, 2015-01, Vol.167, p.30-35

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2015

Quelle

MEDLINE

Beschreibungen/Notizen

• •Phenol enriched virgin olive oil (FVOO) improves human endothelial function.•Postprandial values of glucose and triglycerides were lower after FVOO versus VOO.•Postprandial values of PAI-I, and hsCRP were lower after FVOO versus VOO.•FVOO increases VOO healthy properties when consuming the same amount of fat. The additional health-promoting properties of functional virgin olive oil (FVOO) enriched with its own phenolic compounds (OOPC) versus the parental virgin olive oil (VOO) must be tested in appropriate human clinical trials. Our aim was to assess the effects of FVOO on endothelial function in hypertensive patients. Thirteen pre- and stage-1 hypertensive patients received a single dose of 30mL of FVOO (OOPC=961mg/kg) or VOO (OOPC=289mg/kg) in a postprandial randomised, double blind, crossover trial. Endothelial function, measured as ischemic reactive hyperemia (IRH) and related biomarkers, were followed for 5h after consumption. Compared with VOO, FVOO increased IRH (P<0.05) and plasma Cmax of hydroxytyrosol sulphate, a metabolite of OOPC 2h postprandial (P=0.05). After FVOO ingestion, oxidised LDL decreased (P=0.010) in an inverse relationship with IRH AUC values (P=0.01). FVOO provided more benefits on endothelial function than a standard natural virgin olive oil in pre- and hypertensive patients. Trial registration: isrctn.org. Identifier ISRCTN03450153.