Phenol ‐enriched olive oils modify paraoxonase‐related variables: A randomized, crossover, controlled trial

ConclusionThis study reveals that the intake of phenol‐enriched FVOOs modulates oxidative balance by modifying PON‐related variables according to PC content and source, and this modulation can be perceived as beneficial. Two randomized, controlled, double‐blind, and crossover interventions were conducted: Acute study: intake of functional virgin olive oils (FVOO) differing in phenolic compounds (PC) content; Sustained study: intake of different FVOOs (same PC content but different source). Main outcomes include that the acute and sustained consumption of olive oil‐PC in humans modifies PON‐related variables towards a beneficial mode, increasing PON1 protein and decreasing its specific activities and PON3 protein. A combination of olive oil and thyme PC cancels such regulation.

http://onlinelibrary.wiley.com/resolve/doi?DOI=10.1002%2Fmnfr.201600932

Source: Nahrung / Food - July 20, 2017 Category: Nutrition Authors: Sara Fern ández‐Castillejo, Ana‐Isabel García‐Heredia, Rosa Solà, Jordi Camps, Maria‐Carmen López de la Hazas, Marta Farràs, Anna Pedret, Úrsula Catalán, Laura Rubió, Maria‐José Motilva, Olga Castañer, María‐Isabel Covas, Rosa‐Mar Tags: Research Article Source Type: research