Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial

Olive oil decreases the risk of CVD. This effect may be due to the fatty acid profile of the oil, but it may also be due to its antioxidant content which differs depending on the type of olive oil. In this study, the concentrations of oleic acid and antioxidants (phenolic compounds and vitamin E) in plasma and LDL were compared after consumption of three similar olive oils, but with differences in their phenolic content. Thirty healthy volunteers participated in a placebo-controlled, double-blind, crossover, randomized supplementation trial. Virgin, common, and refined olive oils were administered during three periods of 3 weeks separated by a 2-week washout period. Participants were requested to ingest a daily dose of 25 ml raw olive oil, distributed over the three meals of the day, during intervention periods. All three olive oils caused an increase in plasma and LDL oleic acid (P,0·05) content. Olive oils rich in phenolic compounds led to an increase in phenolic compounds in LDL (P, 0·005). The concentration of phenolic compounds in LDL was directly correlated with the phenolic concentration in the olive oils. The increase in the phenolic content of LDL could account for the increase of the resistance of LDL to oxidation, and the decrease of the in vivo oxidized LDL, observed in the frame of this trial. Our results support the hypothesis that a daily intake of virgin olive oil promotes protective LDL changes ahead of its oxidation. Olive oil: Oleic acid: Phenolic compounds: LDL: CVD risk CVD is the main cause of death and disability in developed countries 1 -3 . The type of fat consumed can modify the plasma and LDL lipid profile, which is directly related to the growth of atheroma plaque To date, few studies have analysed the effects of sustained olive oil consumption on human LDL composition. The few available data come from short-term studies Materials and methods Study population An in-person screening visit was conducted to ascertain eligibility and obtain baseline data. Forty-two subjects from a religious community were screened for inclusion. Nine of them were ineligible. Thus, thirty-three healthy volunteers, from 23 to 91 years old, with a regular lifestyle and dietary habits * Corresponding author: Dr M. Carmen López Sabater, fax þ 34-93 403 59 31, email [email protected] Abbreviations: CAE, caffeic acid equivalents; FAME, fatty acid methyl esters

Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim

Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only support a health claim concerning the protection against oxidative stress depending on the polyphenolic concentration, requiring effective measures during extraction to preserve/enhance their concentrations. The effect of the malaxation temperature (22, 28 and 34 °C) on the phenolic profile was studied for industrially extracted cv. Cobrançosa oils. Higher malaxation temperatures decreased the contents of the majority of the chromatographically detected compounds (P<0.05, one-way ANOVA), enabling oils differentiation. This decreasing trend was observed for hydroxytyrosol and tyrosol bound forms, determinant for the health claim, which were also negatively affected by temperature, despite revealing that all the industrially extracted oils tested supported the health claim. The observed constant free to bound forms ratio showed that the temperature range tested had a minor effect on bound-forms hydrolysis, being both free and bound forms equally affected by temperature.The authors are grateful to the Foundation for Science andTechnology (FCT, Portugal) forfinancial support by national fundsFCT/MCTES to CIMO (UIDB/00690/2020), to CEB (UIDB/04469/2020), to REQUIMTE-LAQV (UIDB/50006/2020) and to BioTecNorteoperation (NORTE‐01‐0145‐FEDER‐000004) funded by the EuropeanRegional Development Fund under the scope of Norte2020‐Programa Operacional Regional do Norte. Ítala Marx acknowledges the Ph.D.research grant (SFRH/BD/137283/2018) provided by FCT. NunoRodrigues thanks the National funding by FCT- Foundation for Scienceand Technology, P.I., through the institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersio

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO, high performance analytical methods have been developed to characterize its complex phenolic pattern. The aim of this review is to realize a survey on phenolic compounds of virgin olive oils bearing in mind their chemical-analytical, healthy and sensory aspects. In particular, starting from the basic studies, the results of researches developed in the last ten years will be focused

Efecto del consumo del aceite de oliva sobre la composición de las lipoproteínas de baja densidad en individuos de diferentes países europeos.

[spa] Estudios epidemiológicos evidencian que en los países de la cuenca mediterránea se observa una menor incidencia de enfermedades cardiovasculares que en el resto de los países. La aterosclerosis es el resultado de una respuesta inflamatoria de la pared arterial, adoptando dicho proceso un carácter crónico, en el cual, la acumulación de lipoproteína de baja densidad (LDL) es uno de de los episodios asociados al desarrollo de lesiones. La LDL oxidada, por su capacidad de adherirse y formar células espumosas es altamente aterogénica. La composición de la LDL contribuye al proceso de oxidación de esta partícula, y diferentes factores de la dieta, especialmente el tipo de ácidos grasos contenidos y compuestos antioxidantes, pueden influir sobre dicha composición. El aceite de oliva, rico en ácidos grasos monoinsaturados (AGMI), que son menos susceptibles a la oxidación y rico en compuestos antioxidantes se le relaciona directamente con la disminución del riesgo cardiovascular. Estudios in vitro han demostrado la capacidad de los compuestos fenólicos del aceite de oliva virgen para proteger a la LDL de los procesos oxidativos. Sin embargo, in vivo, este hecho está condicionado por la disposición y cinética de dichos compuestos en la LDL. El objetivo principal de este trabajo es evaluar en humanos los efectos del consumo del aceite de oliva sobre la composición de las LDL y su relación con la oxidación de las mismas. Se ha desarrollado un método por extracción en fase sólida y detección por HPLC-DAD-MS/MS para determinar los compuestos fenólicos presentes en el aceite de oliva virgen. Éste contiene un amplio conjunto de compuestos fenólicos, principalmente derivados de oleuropeína y ligstrósido, y entre ellos se observa la presencia de diversos isómeros. Por otro lado, se ha diseñado un método para la detección y cuantificación de metabolitos de compuestos fenólicos del aceite de oliva en LDL. Los metabolitos sulfatados y glucurónidos del hidroxitirosol, tirosol y el metabolito sulfatado de ácido homovainíllico están presentes en LDL después del consumo del aceite de oliva virgen, y la concentración de compuestos fenólicos del aceite de oliva modula el contenido de compuestos fenólicos de la LDL incrementando en una manera dosis-dependiente con el contenido de compuestos fenólicos en el aceite consumido y modula el balance oxidativo/antioxidativo en plasma y LDL a largo plazo y en situaciones de estrés oxidativo. Por otro lado, dosis habitualmente consumidas de aceite de oliva, incrementan el porcentaje de ácido graso oleico en LDL, por lo que el consumo regular de dosis moderadas de aceite de oliva puede proporcionar protección sobre la oxidación de la LDL.[eng] The traditional dietary habits of the Mediterranean area have been consistently associated with lower incidence of cardiovascular disease. Oxidized low density lipoprotein (LDL) is currently thought to be more damaging to the arterial wall than native LDL cholesterol, because of the toxicity of the oxidized particle that is a pro-oxidant agent that cause tissue injury an it is a hall marker for atherosclerotic process development. Olive oil, rich in monounsaturated fatty acids and antioxidant minor components, is considered to be favourable for cardiovascular health, because generate LDL particles which appear to be more resistant to oxidation. Data from in vitro and in vivo studies show that the phenolic compounds protect LDL from lipid peroxidation. Due to this, the bioactivity of olive oil phenolic compounds in human would be determined by the in vivo disposition and kinetics of the biological metabolites of these compounds. The principal aim of the present study was to evaluate the effect of olive oil phenolic compounds in human LDL and the impact of the phenolic content of the olive oil ingested on the degree of lipid oxidative damage. A simple and reproducible method for qualitative and quantitative analysis of phenolic compounds in virgin olive oils by solid-phase extraction (SPE), high performance liquid chromatography with diode array detector (HPLC-DAD) and HPLC-mass spectrometry (MS) in tandem mode was developed. In the other hand olive oil phenolic metabolites were identified in LDL using high-performance liquid chromatography in tandem with electrospray mass spectrometry (HPLC-ESI-MS/MS) detection, after SPE. The metabolites identified in LDL were: hydroxytyrosol monoglucuronide, hydroxytyrosol monosulfate, tyrosol glucuronide, tyrosol sulfate and homovanillic acid sulfate. These compounds are present in LDL after the olive oil consumption. Olive oil phenolic content seems to modulate the LDL phenolic content and the consumption of olive oil at real life doses improved the fatty acid profile in LDL, the changes being associated to a reduction of the oxidative damage to lipids and LDL

Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial

Olive oil decreases the risk of CVD. This effect may be due to the fatty acid profile of the oil, but it may also be due to its antioxidant content which differs depending on the type of olive oil. In this study, the concentrations of oleic acid and antioxidants (phenolic compounds and vitamin E) in plasma and LDL were compared after consumption of three similar olive oils, but with differences in their phenolic content. Thirty healthy volunteers participated in a placebo-controlled, double-blind, crossover, randomized supplementation trial. Virgin, common, and refined olive oils were administered during three periods of 3 weeks separated by a 2-week washout period. Participants were requested to ingest a daily dose of 25 ml raw olive oil, distributed over the three meals of the day, during intervention periods. All three olive oils caused an increase in plasma and LDL oleic acid (P,0·05) content. Olive oils rich in phenolic compounds led to an increase in phenolic compounds in LDL (P,0·005). The concentration of phenolic compounds in LDL was directly correlated with the phenolic concentration in the olive oils. The increase in the phenolic content of LDL could account for the increase of the resistance of LDL to oxidation, and the decrease of the in vivo oxidized LDL, observed in the frame of this trial. Our results support the hypothesis that a daily intake of virgin olive oil promotes protective LDL changes ahead of its oxidation

Simple anthropometric measurements to predict dyslipidemias in Mexican school-age children: a cross-sectional study

Rev. Wisniewski / c/o St. Adalbert'

Comparative Analysis of the Protein Composition of Goat Milk from French Alpine, Nubian, and Creole Breeds and Holstein Friesian Cow Milk: Implications for Early Infant Nutrition

Of the diversity of proteins and high digestibility, goat milk will be a food of significant value for infant nutrition. The genetic polymorphisms of milk proteins play an essential role in the different degrees of allergic reactions. This work aimed to identify the proteins and peptides in the composition of goat milk and compare them to those in cow&rsquo;s milk. The work was performed with goats French Alpine, Nubian, and Creole breeds and Holstein Friesian milking cows at the Universidad Aut&oacute;noma de Quer&eacute;taro, Amazcala. We investigated the relative abundance of goat and cow milk protein fractions by SDS-PAGE resolution and the densitometric analysis of gels. The protein alfa-casein was (17.67 &plusmn; 0.46) for Creole, (19.18 &plusmn; 0.88) French Alpine, (17.35 &plusmn; 0.49) Nubian, and (35.92 &plusmn; 1.96) Holstein cows. The relative abundance obtained from alfa-casein was statistically different between goats and cows, and this protein was vital because it is a protein related to allergies. On the other hand, the amino acid in position 67 of the beta-casein from three goat breeds is a Proline, so it is assumed that the beta-casein variant of goat milk is an A2-type. The latter has excellent relevance for infant nutrition and differs from cow milk