Impact of Phenol-Enriched Olive Oils on Serum Metabonome and Its Relationship with Cardiometabolic Parameters : A Randomized, Double-Blind, Cross-Over, Controlled Trial
Farràs Mañé, Marta (Institut d'Investigació Biomèdica Sant Pau)
Swann, Jonathan Richard (University of Southampton. School of Human Development and Health)
Rowland, Ian (University of Reading. Hugh Sinclair Human Nutrition Group)
Rubió, Laura (Universitat de Lleida. Departament de Tecnologia, Enginyeria i Ciència d'Aliments)
Subirana, Isaac (Institut Hospital del Mar d'Investigacions Mèdiques)
Catalán, Úrsula (Universitat Rovira i Virgili)
Motilva, Maria-José (Universitat de Lleida. Departament de Tecnologia, Enginyeria i Ciència d'Aliments)
Solà, Rosa (Universitat Rovira i Virgili)
Covas Planells, Maria Isabel (NuProas Handesbolag, Sweden)
Blanco Vaca, Francisco (Universitat Autònoma de Barcelona. Departament de Bioquímica i de Biologia Molecular)
Fitó, Montserrat (Institut Hospital del Mar d'Investigacions Mèdiques)
Mayneris-Perxachs, Jordi (Hospital Universitari de Girona Doctor Josep Trueta)

Date:	2022
Abstract:	Phenol-rich foods consumption such as virgin olive oil (VOO) has been shown to have beneficial effects on cardiovascular diseases. The broader biochemical impact of VOO and phenol-enriched OOs remains, however, unclear. A randomized, double-blind, cross-over, controlled trial was performed with thirty-three hypercholesterolemic individuals who ingested for 3-weeks (25 mL/day): (1) an OO enriched with its own olive oil phenolic compounds (PCs) (500 ppm; FOO); (2) an OO enriched with its own olive oil PCs (250 ppm) plus thyme PCs (250 ppm; FOOT); and (3) a VOO with low phenolic content (80 ppm). Serum lipid and glycemic profiles, serum 1H-NMR spectroscopy-based metabolomics, endothelial function, blood pressure, and cardiovascular risk were measured. We combined OPLS-DA with machine learning modelling to identify metabolites discrimination of the treatment groups. Both phenol-enriched OO interventions decreased the levels of glutamine, creatinine, creatine, dimethylamine, and histidine in comparison to VOO one. In addition, FOOT decreased the plasma levels of glycine and DMSO2 compared to VOO, while FOO decreased the circulating alanine concentrations but increased the plasma levels of acetone and 3-HB compared to VOO. Based on these findings, phenol-enriched OOs were shown to result in a favorable shift in the circulating metabolic phenotype, inducing a reduction in metabolites associated with cardiometabolic diseases.
Grants:	Ministerio de Ciencia e Innovación AGL2009-13517-C03-01 Ministerio de Ciencia e Innovación AGL2009-13517-C03-02 Ministerio de Ciencia e Innovación AGL2009-13517-C03-03 Ministerio de Economía y Competitividad AGL2012-40144-C03-01 Instituto de Salud Carlos III CD17/00233 Instituto de Salud Carlos III PI1800164 Instituto de Salud Carlos III PI20/01090
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Cardiovascular diseases ; Functional olive oil ; Metabonomics ; Phenolic compounds ; SDG 3 - Good Health and Well-being
Published in:	Antioxidants, Vol. 11 Núm. 10 (2022) , p. 1964, ISSN 2076-3921

DOI: 10.3390/antiox11101964
PMID: 36290685

16 p, 1.4 MB

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Research literature > UAB research groups literature > Research Centres and Groups (research output) > Health sciences and biosciences > Institut de Recerca Sant Pau
Articles > Research articles
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