Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota

There is extensive information of the beneficial effects of virgin olive oil (VOO), especially on cardiovascular diseases. Some VOO healthy properties have been attributed to their phenolic-compounds (PCs). The aim of this review is to present updated data on the effects of olive oil (OO) PCs on the gut microbiota, lipid metabolism, immune system, and obesity, as well as on the crosstalk among them. We summarize experiments and clinical trials which assessed the specific effects of the olive oil phenolic-compounds (OOPCs) without the synergy with OO-fats. Several studies have demonstrated that OOPC consumption increases Bacteroidetes and/or reduces the Firmicutes/Bacteroidetes ratio, which have both been related to atheroprotection. OOPCs also increase certain beneficial bacteria and gut-bacteria diversity which can be therapeutic for lipid-immune disorders and obesity. Furthermore, some of the mechanisms implicated in the crosstalk between OOPCs and these disorders include antimicrobial-activity, cholesterol microbial metabolism, and metabolites produced by bacteria. Specifically, OOPCs modulate short-chain fatty-acids produced by gut-microbiota, which can affect cholesterol metabolism and the immune system, and may play a role in weight gain through promoting satiety. Since data in humans are scarce, there is a necessity for more clinical trials designed to assess the specific role of the OOPCs in this crosstalk.

Download Full-text

Changes in gut microbiota and blood lipid profile in patients with irritable bowel syndrome in association with obesity

Bukovinian Medical Herald ◽

10.24061/2413-0737.xxiii.1.89.2019.5 ◽

2019 ◽

Vol 23 (1 (89)) ◽

pp. 32-38

Author(s):

G. V. Grygoruk ◽

V. G. Myshchuk ◽

N. V. Tserpiak

Keyword(s):

Irritable Bowel Syndrome ◽

Gut Microbiota ◽

Lipid Profile ◽

Blood Lipid ◽

Blood Lipid Profile ◽

Irritable Bowel

Download Full-text

EFFECT OF OLIVE OIL , BLACK SEEDS , FLAX SEEDS AND BUTTER ON BLOOD LIPID PROFILE IN HEALTHY PERSONS

Mesopotamia Journal of Agriculture ◽

10.33899/magrj.2012.38186 ◽

2012 ◽

Vol 40 (2) ◽

pp. 146-152

Author(s):

Feryal .F. Huseein

Keyword(s):

Lipid Profile ◽

Olive Oil ◽

Blood Lipid ◽

Blood Lipid Profile ◽

Flax Seeds ◽

Black Seeds ◽

Healthy Persons

Download Full-text

Two Blends of Refined Rice Bran, Flaxseed, and Sesame Seed Oils Affect the Blood Lipid Profile of Chinese Adults with Borderline Hypercholesterolemia to a Similar Extent as Refined Olive Oil

Journal of Nutrition ◽

10.1093/jn/nxaa274 ◽

2020 ◽

Vol 150 (12) ◽

pp. 3141-3151

Author(s):

Sumanto Haldar ◽

Long Hui Wong ◽

Shia Lyn Tay ◽

Jörg J Jacoby ◽

Pengfei He ◽

...

Keyword(s):

Lipid Profile ◽

Olive Oil ◽

Hdl Cholesterol ◽

Blood Lipid ◽

Chinese Adults ◽

Similar Extent ◽

Blood Lipid Profile ◽

Refined Olive Oil ◽

Oil Blends ◽

Time Treatment

ABSTRACT Background Individual vegetable oils have a characteristic fatty acids (FA) composition and unique phytonutrient profiles, enabling formulation of oil blends that may have health-promoting effects. Objective The primary objective of this study was to investigate effects of 2 oil blends made with refined rice bran, flaxseed, and sesame oils, with distinct monounsaturated to saturated FA, polyunsaturated to saturated FA, and omega-3 (n–3) to omega-6 FA ratios and different phytonutrient concentrations on blood lipid profile, compared with refined olive oil as a control. The secondary outcomes were other markers of cardiometabolic health. Methods A parallel-design, randomized controlled trial compared consumption of 30 g of allocated intervention oil per day for a period of 8 wk. The study recruited 143 borderline hypercholesterolemic (LDL cholesterol: 3.06–4.51 mmol/L) Chinese volunteers between 50 and 70 y old and with a BMI (kg/m2) ≤27.5. All outcomes were measured every 2 wk, and the time × treatment interactions and the main effects of treatment and time were analyzed using an intention-to-treat approach. Results Compared with baseline (week 0), there were significant reductions during the post-intervention time points in serum total cholesterol (−3.47%; P < 0.0001), LDL cholesterol (−4.16%; P < 0.0001), triglycerides (−10.3%; P < 0.0001), apoB (−3.93%; P < 0.0001), total to HDL-cholesterol (−3.44%; P < 0.0001) and apoB to apoA1 (−3.99%; P < 0.0001) ratios, systolic and diastolic blood pressures (−3.32% and −3.16%, respectively; both P < 0.0001), and serum glucose (−1.51%; P < 0.05) and a small but significant increase in body weight (+0.7%; P < 0.001) for all 3 intervention oils but no effects of intervention on HDL-cholesterol or apoA1 concentration. No significant effects of treatment or time × treatment interactions were found. Conclusions Using blended vegetable oils that are extensively consumed in Asia, this study found that specific oil blends can improve blood lipid profile and other cardiometabolic parameters, to a similar extent as refined olive oil, in Chinese adults with borderline hypercholesterolemia. This trial is registered at www.clinicaltrials.gov as NCT03964857.

Download Full-text

Nutritional and phytochemical composition of pecan nut [Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model

British Food Journal ◽

10.1108/bfj-08-2020-0689 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Beenu Tanwar ◽

Rajni Modgil ◽

Ankit Goyal

Keyword(s):

Phenolic Compounds ◽

Lipid Profile ◽

Density Lipoprotein ◽

Value Added ◽

Blood Lipid ◽

Lipoprotein Cholesterol ◽

Trypsin Inhibitor Activity ◽

Hypocholesterolemic Effect ◽

Blood Lipid Profile ◽

Content Type

PurposeThe health-promoting phytochemicals such as phenolic compounds and flavonoids present in nonfatty portion of pecan nut remain overlooked. The present study aimed to evaluate the nutritional and antinutritional/phytochemical constituents of pecan nut and its effect (as a whole nut flour) on the blood lipid profile in the rat model.Design/methodology/approachThe nutritional composition as well as phytochemicals were evaluated by using standard chemical methods. A controlled randomized study was conducted to assess the hypocholesterolemic effect of nut supplementation in male Wistar albino rats.FindingsPhytochemicals/antinutrients analysis exhibited remarkable amount of phenolic compounds (47.05 ± 9.85–302.67 ± 7.72 mg GAE/100 g) and flavonoids (44.95 ± 0.23 mg/100 g) with low trypsin inhibitor activity (TIA) (1.18 ± 0.03 TIU/mg), saponins (0.49 ± 0.04 g/100 g), alkaloids (0.26 ± 0.03 mg/100 g), phytic acid (854.75 ± 15.47) and oxalates (8.15 ± 0.58 mg/100 g) content. Kernel oil showed 2.87 ± 0.75 meq O2/kg oil peroxide value (PV), well below the maximum permissible limit, demonstrating good oxidative stability of pecan oil. Pecan nut-supplemented diet exhibited a favorable alteration in the blood lipid profile by decreasing total cholesterol (TC) (from 85.42 ± 1.62–229.23 ± 3.43 to 72.24 ± 1.39–106.10 ± 1.69 mg/dl) and low-density lipoprotein cholesterol (LDL-C) (from 64.02 ± 1.96–199.07 ± 4.40 to 38.73 ± 0.79–55.48 ± 1.69 mg/dl) and increasing high density lipoprotein cholesterol (HDL-C) (from 8.70 ± 0.85–9.64 ± 1.10 to 20.25 ± 0.65–24.96 ± 0.56 mg/dl) when compared with control (CC).Research limitations/implicationsThis information would be further useful for assessing the biological quality of pecan nut as well as developing value-added food products by exploiting deoiled pecan protein concentrates.Originality/valuePecan nut is a rich source of traditional nutrients and phytochemicals and can be recommended to patients with hypercholesterolemia and related cardiovascular diseases.

Download Full-text