Sandra Martín-Peláez1,2, Juana Ines Mosele3, Neus Pizarro4,5, Marta Farràs6,7,5, Rafael de la Torre7,4,8, Isaac Subirana9,10, Francisco José Pérez-Cano11, Olga Castañer6,7, Rosa Solà12, Sara Fernandez-Castillejo12, Saray Heredia6, Magí Farré4,8, María José Motilva3, Montserrat Fitó13,14. 1. Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), Doctor Aiguader 88, 08003, Barcelona, Spain. s.martin.pelaez@gmail.com. 2. Spanish Biomedical Research Networking Centre (CIBER), Physiopathology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, Madrid, Spain. s.martin.pelaez@gmail.com. 3. Food Technology Department, UTPV-XaRTA, Agrotecnio Research-Center, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain. 4. Human Pharmacology and Clinical Neurosciences Research Group, IMIM, Doctor Aiguader 88, 08003, Barcelona, Spain. 5. Universidad Autónoma de Barcelona, Barcelona, Spain. 6. Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), Doctor Aiguader 88, 08003, Barcelona, Spain. 7. Spanish Biomedical Research Networking Centre (CIBER), Physiopathology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, Madrid, Spain. 8. Universitat Pompeu Fabra, (CEXS-UPF), Barcelona, Spain. 9. Cardiovascular and Genetic Epidemiology Research Group, REGICOR Study Group, IMIM, Doctor Aiguader 88, 08003, Barcelona, Spain. 10. Spanish Biomedical Research Networking Centre (CIBER), Epidemiology and Public Health (CIBEResp), Instituto de Salud Carlos III, Madrid, Spain. 11. Department of Physiology, Faculty of Pharmacy, Institute for Research on Nutrition and Food Safety (INSA-UB), B building, Joan XXIII, 27-30, 08028, Barcelona, Spain. 12. Unit of Farmacobiology, Facultat de Medicina i Ciències de la Salut, Universitat Rovira I Virgili, Sant Llorenç 21, 43201, Reus, Spain. 13. Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), Doctor Aiguader 88, 08003, Barcelona, Spain. mfito@imim.es. 14. Spanish Biomedical Research Networking Centre (CIBER), Physiopathology of Obesity and Nutrition (CIBERobn), Instituto de Salud Carlos III, Madrid, Spain. mfito@imim.es.
Abstract
PURPOSE: To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thyme PC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related with changes in gut microbiota populations and activities. METHODS: A randomized, controlled, double-blind, crossover human trial (n = 12) was carried out. Participants ingested 25 mL/day for 3 weeks, preceded by 2-week washout periods, three raw virgin olive oils differing in the concentration and origin of PC: (1) a virgin olive oil (OO) naturally containing 80 mg PC/kg, (VOO), (2) a PC-enriched virgin olive oil containing 500 mg PC/kg, from OO (FVOO), and (3) a PC-enriched virgin olive oil containing a mixture of 500 mg PC/kg from OO and thyme, 1:1 (FVOOT). Blood lipid values and faecal quantitative changes in microbial populations, short chain fatty acids, cholesterol microbial metabolites, bile acids, and phenolic metabolites were analysed. RESULTS:FVOOT decreased seric ox-LDL concentrations compared with pre-FVOOT, and increased numbers of bifidobacteria and the levels of the phenolic metabolite protocatechuic acid compared to VOO (P < 0.05). FVOO did not lead to changes in blood lipid profile nor quantitative changes in the microbial populations analysed, but increased the coprostanone compared to FVOOT (P < 0.05), and the levels of the faecal hydroxytyrosol and dihydroxyphenylacetic acids, compared with pre-intervention values and to VOO, respectively (P < 0.05). CONCLUSION: The ingestion of a PC-enriched virgin olive oil, containing a mixture of olive oil and thyme PC for 3 weeks, decreases blood ox-LDL in hypercholesterolemic humans. This cardio-protective effect could be mediated by the increases in populations of bifidobacteria together with increases in PC microbial metabolites with antioxidant activities.
RCT Entities:
PURPOSE: To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thymePC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related with changes in gut microbiota populations and activities. METHODS: A randomized, controlled, double-blind, crossover human trial (n = 12) was carried out. Participants ingested 25 mL/day for 3 weeks, preceded by 2-week washout periods, three raw virgin olive oils differing in the concentration and origin of PC: (1) a virgin olive oil (OO) naturally containing 80 mg PC/kg, (VOO), (2) a PC-enriched virgin olive oil containing 500 mg PC/kg, from OO (FVOO), and (3) a PC-enriched virgin olive oil containing a mixture of 500 mg PC/kg from OO and thyme, 1:1 (FVOOT). Blood lipid values and faecal quantitative changes in microbial populations, short chain fatty acids, cholesterol microbial metabolites, bile acids, and phenolic metabolites were analysed. RESULTS: FVOOT decreased seric ox-LDL concentrations compared with pre-FVOOT, and increased numbers of bifidobacteria and the levels of the phenolic metabolite protocatechuic acid compared to VOO (P < 0.05). FVOO did not lead to changes in blood lipid profile nor quantitative changes in the microbial populations analysed, but increased the coprostanone compared to FVOOT (P < 0.05), and the levels of the faecal hydroxytyrosol and dihydroxyphenylacetic acids, compared with pre-intervention values and to VOO, respectively (P < 0.05). CONCLUSION: The ingestion of a PC-enriched virgin olive oil, containing a mixture of olive oil and thymePC for 3 weeks, decreases blood ox-LDL in hypercholesterolemic humans. This cardio-protective effect could be mediated by the increases in populations of bifidobacteria together with increases in PC microbial metabolites with antioxidant activities.
Authors: Ramón Estruch; Emilio Ros; Jordi Salas-Salvadó; Maria-Isabel Covas; Dolores Corella; Fernando Arós; Enrique Gómez-Gracia; Valentina Ruiz-Gutiérrez; Miquel Fiol; José Lapetra; Rosa Maria Lamuela-Raventos; Lluís Serra-Majem; Xavier Pintó; Josep Basora; Miguel Angel Muñoz; José V Sorlí; José Alfredo Martínez; Miguel Angel Martínez-González Journal: N Engl J Med Date: 2013-02-25 Impact factor: 91.245
Authors: Olga Castañer; María-Isabel Covas; Olha Khymenets; Kristiina Nyyssonen; Valentini Konstantinidou; Hans-Franz Zunft; Rafael de la Torre; Daniel Muñoz-Aguayo; Joan Vila; Montserrat Fitó Journal: Am J Clin Nutr Date: 2012-03-21 Impact factor: 7.045
Authors: Alan W Walker; Sylvia H Duncan; E Carol McWilliam Leitch; Matthew W Child; Harry J Flint Journal: Appl Environ Microbiol Date: 2005-07 Impact factor: 4.792
Authors: H J Harmsen; A C Wildeboer-Veloo; J Grijpstra; J Knol; J E Degener; G W Welling Journal: Appl Environ Microbiol Date: 2000-10 Impact factor: 4.792
Authors: Carla Assaf-Balut; Nuria García de la Torre; Alejandra Duran; Manuel Fuentes; Elena Bordiú; Laura Del Valle; Cristina Familiar; Johanna Valerio; Inés Jiménez; Miguel A Herraiz; Nuria Izquierdo; María J Torrejon; Maria Ángeles Cuadrado; Isabel Ortega; Francisco J Illana; Isabelle Runkle; Paz de Miguel; Inmaculada Moraga; Carmen Montañez; Ana Barabash; Martín Cuesta; Miguel A Rubio; Alfonso L Calle-Pascual Journal: Ann Nutr Metab Date: 2018-12-14 Impact factor: 3.374
Authors: Andrea Del Saz-Lara; María-Carmen López de Las Hazas; Francesco Visioli; Alberto Dávalos Journal: Adv Nutr Date: 2022-10-02 Impact factor: 11.567
Authors: Sally F Bloomfield; Graham Aw Rook; Elizabeth A Scott; Fergus Shanahan; Rosalind Stanwell-Smith; Paul Turner Journal: Perspect Public Health Date: 2016-07
Authors: Sandra Martín-Peláez; Olga Castañer; Rosa Solà; María José Motilva; Margarida Castell; Francisco José Pérez-Cano; Montserrat Fitó Journal: Nutrients Date: 2016-04-11 Impact factor: 5.717