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Open AccessArticle

The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora

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Department of Physical Education and Sport Science, University of Thessaly, Karies, Trikala 42100, Greece
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Department of Nutrition and Dietetics, Technological Educational Institute of Thessaly, Karditsa 43100, Greece
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Department of Kinesiology, Institute for Research and Technology Thessaly, Trikala 42100, Greece
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Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece
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Polyhealth S.A., 3rd klm Larisa-Tyrnavos, Larisa 41500, Greece
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Department of Food Technology, Technological Institute of Thessaly, Karditsa 43100, Greece
*
Author to whom correspondence should be addressed.
Nutrients 2016, 8(6), 344; https://doi.org/10.3390/nu8060344
Received: 17 April 2016 / Revised: 26 May 2016 / Accepted: 31 May 2016 / Published: 3 June 2016
(This article belongs to the Special Issue Dairy Products and Human Health)
In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking volunteers with non-declared pathology consumed either 400 g of olive fruit polyphenol-enriched yogurt with 50 mg of encapsulated olive polyphenols (experimental condition—EC) or 400 g of plain yogurt (control condition—CC) every day for two weeks. Physiological measurements and blood collection were performed before and after two weeks of each condition. The results showed that body weight, body mass index, hip circumference and systolic blood pressure decreased significantly (p < 0.05) following the two-week consumption of yogurt regardless of condition. A tendency towards significance for decreased levels of low density lipoprotein (LDL) cholesterol (p = 0.06) and thiobarbituric acid reactive substances (p < 0.05) following two weeks of polyphenol-enriched yogurt consumption was observed. The population of lactic acid bacteria (LAB) and production of lactate in yogurt were significantly enhanced after addition of olive polyphenols, contrary to the population of yeasts and molds. The results indicate that consumption of the polyphenol-enriched yogurt may help individuals with non-declared pathology reduce body weight, blood pressure, LDL cholesterol levels and lipid peroxidation, and promote growth of beneficial LAB. View Full-Text
Keywords: olive polyphenols; yogurt; dairy; health; lipids; lactic acid bacteria; Medoliva© olive polyphenols; yogurt; dairy; health; lipids; lactic acid bacteria; Medoliva©
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Georgakouli, K.; Mpesios, A.; Kouretas, D.; Petrotos, K.; Mitsagga, C.; Giavasis, I.; Jamurtas, A.Z. The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora. Nutrients 2016, 8, 344.

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