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Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Biomarkers of Oxidative Stress and Inflammation in Healthy Adults: A Randomized Double-Blind Controlled Trial

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Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, Armilla, 18016 Granada, Spain
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Fundación Pública Andaluza para la Investigación Biosanitaria de Andalucía Oriental “Alejandro Otero” (FIBAO), Avenida de Madrid 15, 18012 Granada, Spain
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Instituto para la Calidad y Seguridad Alimentaria (ICSA), Avenida de la Hispanidad 17, 18320 Santa Fe, Granada, Spain
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Department of Medicine, University of Granada, Avenida de la Investigación 11, Armilla, 18016 Granada, Spain
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Integrative Pharmacology and Systems Neuroscience Research Group, IMIM (Hospital del Mar Research Institute), Universitat Pompeu Fabra (CEXS-UPF), Dr. Aiguader 88, 08003 Barcelona, Spain
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Spanish Biomedical Research Networking Centre, Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Monforte de Lemos 3-5, 28029 Madrid, Spain
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Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), Barcelona, Spain, Dr. Aiguader 88, 08003 Barcelona, Spain
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NUPROAS Handelsbolag, Nackã, Sweden, NUPROAS HB, Apartado de Correos 93, 17242 Girona, Spain
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Laboratorio CEM Europa S.L., Polígono Industrial “Cañada de la Fuente”, Carretera Fuensanta, s/n, 23600 Martos, Jaén, Spain
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Department of Biochemistry, Cell and Molecular Biology of Plants, Estación Experimental del Zaidín (CSIC), Profesor Albareda 1, 18008 Granada, Spain
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Department of Physiology, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, Armilla, 18100 Granada, Spain
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Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA). Complejo Hospitalario Universitario de Granada, 18014 Granada, Spain
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(3), 561; https://doi.org/10.3390/nu11030561
Received: 10 January 2019 / Revised: 13 February 2019 / Accepted: 25 February 2019 / Published: 6 March 2019
(This article belongs to the Special Issue Dietary Antioxidants and Human Health)
A regular consumption of virgin olive oil (VOO) is associated with a reduced risk of cardiovascular disease. We aimed to assess whether the raw intake of an optimized VOO (OVOO, 490 ppm of phenolic compounds and 86 ppm of triterpenes), and a functional olive oil (FOO, 487 ppm of phenolic compounds and enriched with 389 ppm of triterpenes) supplementation (30 mL per day) during three weeks would provide additional health benefits to those produced by a standard VOO (124 ppm of phenolic compounds and 86 ppm of triterpenes) on oxidative and inflammatory biomarkers. Fifty-one healthy adults participated in a randomized, crossover, and controlled study. Urinary 8-hidroxy-2′-deoxyguanosine, plasma interleukin-8 (IL-8), and tumor necrosis factor α (TNF- α) concentrations were lower after the intervention with the FOO than after the OVOO (p = 0.033, p = 0.011 and p = 0.020, respectively). In addition, IL-8 was lower after the intervention with FOO than after VOO intervention (p = 0.002). This study provides a first level of evidence on the in vivo health benefits of olive oil triterpenes (oleanolic and maslinic acids) in healthy humans, decreasing DNA oxidation and plasma inflammatory biomarkers. The trial was registered in ClinicalTrials.gov ID: NCT02520739. View Full-Text
Keywords: olive oil; virgin olive oil; triterpenes; phenolic compounds; cardiovascular diseases; maslinic acid; oleanolic acid; oxidative stress; 8-hidroxy-2′-deoxyguanosine; TNF-alpha; interleukin-8 olive oil; virgin olive oil; triterpenes; phenolic compounds; cardiovascular diseases; maslinic acid; oleanolic acid; oxidative stress; 8-hidroxy-2′-deoxyguanosine; TNF-alpha; interleukin-8
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MDPI and ACS Style

Sanchez-Rodriguez, E.; Biel-Glesson, S.; Fernandez-Navarro, J.R.; Calleja, M.A.; Espejo-Calvo, J.A.; Gil-Extremera, B.; de la Torre, R.; Fito, M.; Covas, M.-I.; Vilchez, P.; Alche, J.d.D.; Martinez de Victoria, E.; Gil, A.; Mesa, M.D. Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Biomarkers of Oxidative Stress and Inflammation in Healthy Adults: A Randomized Double-Blind Controlled Trial. Nutrients 2019, 11, 561. https://doi.org/10.3390/nu11030561

AMA Style

Sanchez-Rodriguez E, Biel-Glesson S, Fernandez-Navarro JR, Calleja MA, Espejo-Calvo JA, Gil-Extremera B, de la Torre R, Fito M, Covas M-I, Vilchez P, Alche JdD, Martinez de Victoria E, Gil A, Mesa MD. Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Biomarkers of Oxidative Stress and Inflammation in Healthy Adults: A Randomized Double-Blind Controlled Trial. Nutrients. 2019; 11(3):561. https://doi.org/10.3390/nu11030561

Chicago/Turabian Style

Sanchez-Rodriguez, Estefania, Sara Biel-Glesson, Jose R. Fernandez-Navarro, Miguel A. Calleja, Juan A. Espejo-Calvo, Blas Gil-Extremera, Rafael de la Torre, Montserrat Fito, Maria-Isabel Covas, Pedro Vilchez, Juan d.D. Alche, Emilio Martinez de Victoria, Angel Gil, and Maria D. Mesa 2019. "Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Biomarkers of Oxidative Stress and Inflammation in Healthy Adults: A Randomized Double-Blind Controlled Trial" Nutrients 11, no. 3: 561. https://doi.org/10.3390/nu11030561

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