scholarly journals Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Biomarkers of Oxidative Stress and Inflammation in Healthy Adults: A Randomized Double-Blind Controlled Trial

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 561 ◽  
Author(s):  
Estefania Sanchez-Rodriguez ◽  
Sara Biel-Glesson ◽  
Jose Fernandez-Navarro ◽  
Miguel Calleja ◽  
Juan Espejo-Calvo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Controlled Trial ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Healthy Adults ◽  
Inflammatory Biomarkers ◽  
Controlled Study ◽  
Level Of Evidence ◽  
Healthy Humans

A regular consumption of virgin olive oil (VOO) is associated with a reduced risk of cardiovascular disease. We aimed to assess whether the raw intake of an optimized VOO (OVOO, 490 ppm of phenolic compounds and 86 ppm of triterpenes), and a functional olive oil (FOO, 487 ppm of phenolic compounds and enriched with 389 ppm of triterpenes) supplementation (30 mL per day) during three weeks would provide additional health benefits to those produced by a standard VOO (124 ppm of phenolic compounds and 86 ppm of triterpenes) on oxidative and inflammatory biomarkers. Fifty-one healthy adults participated in a randomized, crossover, and controlled study. Urinary 8-hidroxy-2′-deoxyguanosine, plasma interleukin-8 (IL-8), and tumor necrosis factor α (TNF- α) concentrations were lower after the intervention with the FOO than after the OVOO (p = 0.033, p = 0.011 and p = 0.020, respectively). In addition, IL-8 was lower after the intervention with FOO than after VOO intervention (p = 0.002). This study provides a first level of evidence on the in vivo health benefits of olive oil triterpenes (oleanolic and maslinic acids) in healthy humans, decreasing DNA oxidation and plasma inflammatory biomarkers. The trial was registered in ClinicalTrials.gov ID: NCT02520739.

scholarly journals A Functional Virgin Olive Oil Enriched with Olive Oil and Thyme Phenolic Compounds Improves the Expression of Cholesterol Efflux-Related Genes: A Randomized, Crossover, Controlled Trial

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1732 ◽  
Author(s):  
Farràs ◽  
Arranz ◽  
Carrión ◽  
Subirana ◽  
Muñoz-Aguayo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Cholesterol Efflux ◽  
Mononuclear Cells ◽  
Controlled Trial ◽  
Virgin Olive Oil ◽  
Double Blind ◽  
Peripheral Blood Mononuclear ◽  
Chain Reactions ◽  
Control Intervention

The consumption of antioxidant-rich foods such as virgin olive oil (VOO) promotes high-density lipoprotein (HDL) anti-atherogenic capacities. Intake of functional VOOs (enriched with olive/thyme phenolic compounds (PCs)) also improves HDL functions, but the gene expression changes behind these benefits are not fully understood. Our aim was to determine whether these functional VOOs could enhance the expression of cholesterol efflux-related genes. In a randomized, double-blind, crossover, controlled trial, 22 hypercholesterolemic subjects ingested for three weeks 25 mL/day of: (1) a functional VOO enriched with olive oil PCs (500 mg/kg); (2) a functional VOO enriched with olive oil (250 mg/kg) and thyme PCs (250 mg/kg; FVOOT), and; (3) a natural VOO (olive oil PCs: 80 mg/kg, control intervention). We assessed whether these interventions improved the expression of cholesterol efflux-related genes in peripheral blood mononuclear cells by quantitative reverse-transcription polymerase chain reactions. The FVOOT intervention upregulated the expression of CYP27A1 (P = 0.041 and P = 0.053, versus baseline and the control intervention, respectively), CAV1 (P = 0.070, versus the control intervention), and LXRβ, RXRα, and PPARβ/δ (P = 0.005, P = 0.005, and P = 0.038, respectively, relative to the baseline). The consumption of a functional VOO enriched with olive oil and thyme PCs enhanced the expression of key cholesterol efflux regulators, such as CYP27A1 and nuclear receptor-related genes.

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

2007 ◽  
Vol 98 (6) ◽  
pp. 1243-1250 ◽  
Author(s):  
Eva Gimeno ◽  
Karina de la Torre-Carbot ◽  
Rosa M. Lamuela-Raventós ◽  
Ana I. Castellote ◽  
Montserrat Fitó ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Phenolic Content ◽  
Oxidized Ldl ◽  
Controlled Trial ◽  
Virgin Olive Oil ◽  
Daily Intake ◽  
Double Blind ◽  
Olive Oils

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 thein vivooxidized 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.

scholarly journals Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Catherine Peyrot des Gachons ◽  
Abigail J. O’Keefe ◽  
Louise Slade ◽  
Gary K. Beauchamp
Keyword(s):  
Coronary Heart Disease ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Sensory Loss ◽  
Food Protein ◽  
The World ◽  
Egg Yolks

AbstractThe Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both specific pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, specifically from egg yolks and whey, when added to pungent and bitter EVOOs, reduce or even eliminate both the throat pungency and bitterness. The sensory loss is proportional to the food protein additions. Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. This sensory reduction might also indicate interaction between the proteins and the phenolic compounds, which, if confirmed, would raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.

scholarly journals Protein Suppresses Both Bitterness and Oleocanthal-elicited Pungency of Extra Virgin Olive Oil

2021 ◽  
Author(s):  
Catherine Peyrot des Gachons ◽  
Abigail J. O’Keefe ◽  
Louise Slade ◽  
Gary K. Beauchamp
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Sensory Loss ◽  
Sensory Receptors ◽  
The World

Abstract The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both pungent and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, when added to pungent and bitter EVOOs, reduce or even eliminate both the pungency and bitterness. This sensory loss seems to be caused by the proteins binding the pungent phenolic compound, oleocanthal, as well as bitter tasting phenolics, leaving them unable to activate their respective sensory receptors (TRPA1 and TAS2Rs). Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. These data also raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

scholarly journals Virgin Olive Oil Phenolic Compounds Modulate the HDL Lipidome in Hypercholesterolaemic Subjects: A Lipidomic Analysis of the VOHF Study

2021 ◽  
pp. 2001192 ◽  
Author(s):  
Sara Fernández‐Castillejo ◽  
Anna Pedret ◽  
Úrsula Catalán ◽  
Rosa‐Maria Valls ◽  
Marta Farràs ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Lipidomic Analysis

Antioxidant activity of virgin olive oil phenolic compounds in a micellar system

1999 ◽  
Vol 79 (13) ◽  
pp. 1803-1808 ◽  
Author(s):  
Vincenzo Fogliano ◽  
Alberto Ritieni ◽  
Simona M Monti ◽  
Monica Gallo ◽  
Dorotea Della Medaglia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Micellar System

Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality

2016 ◽  
Vol 119 (1) ◽  
pp. 1600099 ◽  
Author(s):  
Maria Eugenia Mora-Ruiz ◽  
Patricia Reboredo-Rodríguez ◽  
Maria Desamparados Salvador ◽  
Carmen González-Barreiro ◽  
Beatriz Cancho-Grande ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ir Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil

scholarly journals Effect of virgin olive oil pulling and chlorhexidine mouth washon plaque and gingivitis: a randomized controlled trial

2018 ◽  
Vol 5 (5) ◽  
pp. 85
Author(s):  
Nabeeh A AlQahtani ◽  
Jimly James Kunjappu ◽  
Kholood Badr Al Ghamdi ◽  
Shreyas Tikare
Keyword(s):  
Olive Oil ◽  
Controlled Trial ◽  
Virgin Olive Oil ◽  
Gingival Index ◽  
Inclusion Criteria ◽  
Randomized Controlled ◽  
Used Oil ◽  
Home Based ◽  
Group I ◽  
Significant Difference

Aim: The objective of this study is to compare the efficacy of oil pulling with virgin olive oil and chlorhexidine mouthwash in reducing plaque and gingivitis.Material and Methods: A total of sixty subjects satisfying the inclusion criteria were selected. The subjects were then randomly divided into two groups of thirty each. Group I used oil pulling with olive oil and Group II used 0.2% chlorhexidine as mouthwash. The plaque index and modified gingival index scores were measured at baseline, first week and second week.Results: The results showed that there was statistically significant reduction of mean plaque and gingivitis scores from baseline to first week and second week in both olive oil (p<0.05) and chlorhexidine group (p<0.05). There was significant difference in mean plaque scores between olive oil group and chlorhexidine group at second week (p<0.05). There was no significant difference in mean gingivitis scores between olive oil group and chlorhexidine group at second week (p<0.05).Conclusions: Oil pulling with virgin olive oil was found to be effective in reducing plaque and gingivitis. Regular and proper oil pulling with virgin olive oil can therefore be recommended as a routine home-based practice in promoting oral health.

scholarly journals Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 22 ◽  
Author(s):  
Milena Bucar-Miklavcic ◽  
Terezija Golob ◽  
Vasilij Valencic ◽  
Erika Bester ◽  
Bojan Butinar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
The Other ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Variety ◽  
End Stage ◽  
Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

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