Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomised, double-blind, crossover, controlled trial. The VOHF study.
Mol Nutr Food Res. 2015 May 23. Epub 2015 May 23. PMID: 26011257
SCOPE: Consumption of olive oil (OO) phenolic-compounds (PC) has beneficial effects on lipid-profile. HDL functionality is currently considered to be a more important issue than its circulating quantity. Our aim was to assess whether functional virgin OOs (FVOOs), one enriched with its own PC (500 ppm;FVOO) and another with OOPC (250 ppm) plus additional complementary-PC from thyme (250 ppm) (total:500ppm;FVOOT), could improve HDL functionality-related properties versus a virgin OO-control (80 ppm;VOO).
METHODS AND RESULTS: In a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic-volunteers received during 3-weeks 25 ml/day of: VOO, FVOO, and FVOOT. HDL-C increased 5.74% (p<0.05) versus its baseline after the FVOOT consumption in the participants without hypolipidemic-medication. We detected, after FVOOT, an increase of HDL2- subclass (34.45,SD6.38) versus VOO (32.73,SD6.71). An increment of esterified-cholesterol/free-cholesterol and phospholipids/free-cholesterol in HDL were observed after FVOOT (1.73,SD 0.56;5.44,SD1.39) compared with VOO (1.53,SD 0.35;4.97,SD0.81) and FVOO (1.50,SD0.33;4.97,SD0.81). Accordingly, LCAT-mass increased after FVOOT (1228 ug/mL,SD130), compared with VOO (1160 ug/mL,SD144). An improvement in HDL oxidative-status was reflected after FVOOT versus its baseline, given an increment in the paraoxonase activity (118·10(3) U/L,SD24).
CONCLUSIONS: FVOOT improves: HDL-subclass distribution and composition, and metabolism/antioxidant enzyme activities. FVOOT could be a useful dietary-tool in the management of high-cardiovascular risk patients. This article is protected by copyright. All rights reserved.