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
Research Unit on Lipids and Atherosclerosis, Servei de Medicina Interna, Hospital Universitari Sant Joan, IISPV, Universitat Rovira i Virgili, CIBER Diabetes and Associated Metabolic Disorders (CIBERDEM), Reus, Spain.
Cardiovascular Risk and Nutrition Research Group, IMIM-Research Institut Hospital del Mar, CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Barcelona, Spain; PhD Program in Biochemistry, Molecular Biology and Biomedicine, Department of Biochemistry and Molecular Biology, Universitat Autònoma de Barcelona (UAB), Barcelona, Spain.
Food Chem. 2015 Jan 15;167:30-5. doi: 10.1016/j.foodchem.2014.06.107. Epub 2014 Jul 6.
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 30 mL of FVOO (OOPC=961 mg/kg) or VOO (OOPC=289 mg/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.
isrctn.org. Identifier ISRCTN03450153.
富含自身酚类化合物（OOPC）的功能性初榨橄榄油（FVOO）相对于亲本初榨橄榄油（VOO）的额外健康促进特性，必须在适当的人体临床试验中进行测试。我们的目的是评估FVOO对高血压患者内皮功能的影响。在一项餐后随机、双盲、交叉试验中，13名高血压前期和1期高血压患者接受了单剂量30 mL的FVOO（OOPC = 961 mg/kg）或VOO（OOPC = 289 mg/kg）。食用后5小时内，监测以缺血性反应性充血（IRH）和相关生物标志物衡量的内皮功能。与VOO相比，FVOO使IRH增加（P<0.05），并且餐后2小时OOPC的代谢产物硫酸羟基酪醇的血浆Cmax增加（P = 0.05）。摄入FVOO后，氧化型低密度脂蛋白降低（P = 0.010），与IRH AUC值呈负相关（P = 0.01）。在高血压前期和高血压患者中，FVOO对内皮功能的益处比标准天然初榨橄榄油更多。
isrctn.org。标识符ISRCTN03450153。
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