Metabolic status is related to the effects of adding of sacha inchi (Plukenetia volubilis L.) oil on postprandial inflammation and lipid profile: Randomized, crossover clinical trial

AbstractSacha inchi oil (SIO) is an attractive source of polyunsaturated acids oil. A randomized crossover clinical trial was done to evaluate SIO effects on postprandial lipids and inflammatory state caused by a high ‐fat intake. Twenty metabolically healthy (MH) and 22 metabolically unhealthy (MU) subjects consumed a high‐fat breakfast alone or supplemented with SIO. The biomarkers were measured in serum upon fasting, and after 1 and 4 hrs after breakfast. Interleukin‐6 (IL‐6) expression was determined in mononuclear cells. In the MH group, SIO reversed the cholesterol increase [iAUCHFM: 0.27  mmol/L/4 h (IQR: −0.07/0.81); iAUCHFM+S: −0.18 mmol/L/4 h (IQR: −0.49/0.31)p = 0.037] and decreased interleukin‐6 concentration. In MU group, SIO attenuated lipopolysaccharides increase and interleukin‐6 expression [(FCHFM = −1.19 (IQR: −1.72/1.93) and FCHFM+S = −1.83 (IQR: −4,82/−0.01),p = 0.017]. The effects of a high‐fat meal on postprandial lipids and inflammation could be modified by the addition of SIO, but the outcomes are depending on the metabolic individual status.Practical applicationsThe seeds ofPlukenetia volubilisL., also known as Sacha inchi, Sacha peanut or Inca peanut are an attractive vegetable source of oil which includes a high content of polyunsaturated fatty acids. Furthermore, the intake of Sacha inchi oil could improve the postprandial responses of a high ‐fat intake, and could be able to help to prevent cardiovascula...
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research