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05.11.2015 | Original Contribution

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

verfasst von: Sandra Martín-Peláez, Juana Ines Mosele, Neus Pizarro, Marta Farràs, Rafael de la Torre, Isaac Subirana, Francisco José Pérez-Cano, Olga Castañer, Rosa Solà, Sara Fernandez-Castillejo, Saray Heredia, Magí Farré, María José Motilva, Montserrat Fitó

Erschienen in: European Journal of Nutrition | Ausgabe 1/2017

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Abstract

Purpose

To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thyme PC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related with changes in gut microbiota populations and activities.

Methods

A randomized, controlled, double-blind, crossover human trial (n = 12) was carried out. Participants ingested 25 mL/day for 3 weeks, preceded by 2-week washout periods, three raw virgin olive oils differing in the concentration and origin of PC: (1) a virgin olive oil (OO) naturally containing 80 mg PC/kg, (VOO), (2) a PC-enriched virgin olive oil containing 500 mg PC/kg, from OO (FVOO), and (3) a PC-enriched virgin olive oil containing a mixture of 500 mg PC/kg from OO and thyme, 1:1 (FVOOT). Blood lipid values and faecal quantitative changes in microbial populations, short chain fatty acids, cholesterol microbial metabolites, bile acids, and phenolic metabolites were analysed.

Results

FVOOT decreased seric ox-LDL concentrations compared with pre-FVOOT, and increased numbers of bifidobacteria and the levels of the phenolic metabolite protocatechuic acid compared to VOO (P < 0.05). FVOO did not lead to changes in blood lipid profile nor quantitative changes in the microbial populations analysed, but increased the coprostanone compared to FVOOT (P < 0.05), and the levels of the faecal hydroxytyrosol and dihydroxyphenylacetic acids, compared with pre-intervention values and to VOO, respectively (P < 0.05).

Conclusion

The ingestion of a PC-enriched virgin olive oil, containing a mixture of olive oil and thyme PC for 3 weeks, decreases blood ox-LDL in hypercholesterolemic humans. This cardio-protective effect could be mediated by the increases in populations of bifidobacteria together with increases in PC microbial metabolites with antioxidant activities.

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Titel: Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota
verfasst von: Sandra Martín-Peláez
Juana Ines Mosele
Neus Pizarro
Marta Farràs
Rafael de la Torre
Isaac Subirana
Francisco José Pérez-Cano
Olga Castañer
Rosa Solà
Sara Fernandez-Castillejo
Saray Heredia
Magí Farré
María José Motilva
Montserrat Fitó
Publikationsdatum: 05.11.2015
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 1/2017
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-015-1063-2

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

Abstract

Purpose

Methods

Results

Conclusion

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Parodontalbehandlung verbessert Prognose bei Katheterablation

Antihypertensiva schützen auch alte Menschen noch vor Demenz

Stereotaktische Radiatio schlägt konventionelle Bestrahlung

Denken Sie bei starker Blutung auch an die Hemmkörper-Hämophilie

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Live-Webinar: Aktuelle Leitlinien bei Herz-Kreislauf-Erkrankungen

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Abstract

Purpose

Methods

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