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

Martín‐Peláez, Sandra; Mosele, Juana I.; Pizarro, Neus; Farràs, Marta; Torre, Rafael de la; Subirana, Isaac; Pérez-Cano, Francisco J.; Castañer, Olga; Solà, Rosa; Fernández‐Castillejo, Sara; Heredia, Saray; Farré, Magı́; Motilva, María‐José; Fitó, Montserrat

doi:10.1007/s00394-015-1063-2

Cited by 109 publications

(112 citation statements)

References 60 publications

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“…Rich-polyphenol VOO has been shown to improve antioxidant and anti-inflammatory effects and to reduce the proliferation of cell adhesion molecules compared with low-polyphenol VOO [16,17,18,19,20]. Indeed, the Effect of Olive Oil on Oxidative Damage on European Populations (EUROLIVE) study highlighted an increase in high-density lipoprotein cholesterol (HDL-C) levels, a decrease of in vivo lipid oxidative damage and an increase in HDL cholesterol efflux from macrophages [14,21,22] in a direct relationship with the phenolic compounds (PC) of olive oil.…”

Section: Market Needs For Functional Oilsmentioning

confidence: 99%

“…Recent studies characterised the ability of different strains of Bifidobacterium to provide protection against enterotoxigenic Escherichia coli infection. In this sense, Martín-Peláez et al, 2015 [16] investigated the effect on microbiota of those PC not absorbed by gastric and intestinal digestion processes which finally reach the gut and can serve as energy source for microbiota. An increase in HTyr and protocatechuic acid metabolites with antioxidant activities generated after gut microbial fermentation of En-VOOs was observed.…”

Section: Positive Outcomes In Prevention Of Disease and Managementmentioning

confidence: 99%

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State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Reboredo‐Rodríguez

Figueiredo-González

González-Barreiro

et al. 2017

IJMS

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Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.

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Section: Market Needs For Functional Oilsmentioning

confidence: 99%

Section: Positive Outcomes In Prevention Of Disease and Managementmentioning

confidence: 99%

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Reboredo‐Rodríguez

Figueiredo-González

González-Barreiro

et al. 2017

IJMS

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show abstract

“…Although there is a large body of research that has investigated the phenolic components of olive products and the benefits they provide to human health [39,40,41,42], there are currently no approved claims in regard to OLE. OLE not only contains a higher quantity and variety of polyphenols than those found in EVOO, but many of the polyphenols also contain a glucose moiety.…”

Section: Introductionmentioning

confidence: 99%

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

et al. 2016

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The traditional Mediterranean diet (MD) is associated with long life and lower prevalence of cardiovascular disease and cancers. The main components of this diet include high intake of fruit, vegetables, red wine, extra virgin olive oil (EVOO) and fish, low intake of dairy and red meat. Olive oil has gained support as a key effector of health benefits and there is evidence that this relates to the polyphenol content. Olive leaf extract (OLE) contains a higher quantity and variety of polyphenols than those found in EVOO. There are also important structural differences between polyphenols from olive leaf and those from olive fruit that may improve the capacity of OLE to enhance health outcomes. Olive polyphenols have been claimed to play an important protective role in cancer and other inflammation-related diseases. Both inflammatory and cancer cell models have shown that olive leaf polyphenols are anti-inflammatory and protect against DNA damage initiated by free radicals. The various bioactive properties of olive leaf polyphenols are a plausible explanation for the inhibition of progression and development of cancers. The pathways and signaling cascades manipulated include the NF-κB inflammatory response and the oxidative stress response, but the effects of these bioactive components may also result from their action as a phytoestrogen. Due to the similar structure of the olive polyphenols to oestrogens, these have been hypothesized to interact with oestrogen receptors, thereby reducing the prevalence and progression of hormone related cancers. Evidence for the protective effect of olive polyphenols for cancer in humans remains anecdotal and clinical trials are required to substantiate these claims idea. This review aims to amalgamate the current literature regarding bioavailability and mechanisms involved in the potential anti-cancer action of olive leaf polyphenols.

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“…The MedDiet enhanced with EVOO and nuts could have had a direct influence on the lower incidence of urinary tract infections. The richness of phenolic compounds found in this type of diet could have potentially positively affected immunomodulation and urinary microbiota [33][34][35], and thus, the lower events of urinary tract infections.…”

Section: Discussionmentioning

confidence: 99%

A Mediterranean Diet with an Enhanced Consumption of Extra Virgin Olive Oil and Pistachios Improves Pregnancy Outcomes in Women Without Gestational Diabetes Mellitus: A Sub-Analysis of the St. Carlos Gestational Diabetes Mellitus Prevention Study

Assaf-Balut

Durán

et al. 2018

Ann Nutr Metab

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Aims: The aim of the study was to evaluate the effect of a Mediterranean diet (MedDiet), enhanced with extra virgin olive oil (EVOO) and nuts, on a composite of adverse maternofoetal outcomes of women with normoglycemia during pregnancy. Methods: This was a sub-analysis of the St Carlos gestational diabetes mellitus Prevention Study. Only normoglycemic women were analysed (697). They were randomized (at 8–12th gestational weeks) to: standard-care control group (337), where fat consumption was limited to 30% of total caloric intake; or intervention group (360), where a MedDiet, enhanced with EVOO and pistachios (40–42% fats of total caloric intake) was recommended. The primary outcome was a composite of maternofoetal outcomes (CMFOs): at least having 1 event of emergency C-section, perineal trauma, pregnancy-induced hypertension and preeclampsia, prematurity, large-for-gestational-age and small-for gestational-age. Results: Crude relative risk showed that the intervention was associated with a significant reduction in the risk of CMFOs (0.48 [0.37–0.63]; p = 0.0001), with a number-needed-to-treat = 5. Risk of urinary tract infections, emergency C-sections, perineal trauma, large-for-gestational-age and small-for gestational age new-borns were also significantly reduced. Conclusion: A MedDiet, enhanced with EVOO and nuts, was associated with a risk reduction of CMFOs in over 50% in normoglycemic pregnant women. Therefore, it might be a potentially adequate diet for pregnant women. Trial registration: Identifier ISRCTN84389045. The study was registered on September 27, 2013. Last edited on September 26, 2018

show abstract

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

Cited by 109 publications

References 60 publications

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions

A Mediterranean Diet with an Enhanced Consumption of Extra Virgin Olive Oil and Pistachios Improves Pregnancy Outcomes in Women Without Gestational Diabetes Mellitus: A Sub-Analysis of the St. Carlos Gestational Diabetes Mellitus Prevention Study

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