Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial

Abstract

Scope Lipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive oils, one enriched with its polyphenols (FVOO, 500 ppm), and the other (FVOOT) with them (250 ppm) and those of thyme (250 ppm), versus an standard virgin olive oil (VOO), on lipoprotein particle atherogenic ratios and subclasses profiles was assessed. Methods and Results In a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic individuals received 25 mL/day of VOO, FVOO, and FVOOT. Intervention periods were of 3-weeks separated by 2-week washout periods. Lipoprotein particle counts and subclasses were measured by NMR. Polyphenols from olive oil and thyme modified the lipoprotein subclasses profile and decreased the total LDL particle/total HDL particle (HDL-P), small HDL/large HDL, and HDL-cholesterol/HDL-P ratios, and decreased the lipoprotein insulin resistance index (LP-IR) (P<0.05). Conclusions Olive oil polyphenols, and those from thyme provided benefits on lipoprotein particle atherogenic ratios and subclasses profile distribution. Polyphenol-enriched olive oil is a way of increasing the olive oil healthy properties while consuming the same amount of fat, as well as a useful and complementary tool for the management of cardiovascular risk individuals.

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

“…Therefore, a large variety of VOO can be found in the market, containing not only quite different total polyphenol content but also quite different polyphenol compositions [31]. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched VOO (En-VOO) with well-known bioactive polyphenols [32,33,34,35,36,37,38,39]. …”

“…In the crossover design, intervention periods were of three weeks with a daily ingestion of 25 mL of raw olive oils distributed along meals and preceded by two-week wash-out periods with a common olive oil [83]. Compliance was monitored through the determination of biomarkers of intake (hydroxytyrosolsulfate, hydroxytyrosol acetate sulfate, thymol sulfate and hydroxyphenylpropionic acid sulfate) analysing these phenolic metabolites in the subject’s biological fluids (urine and plasma), and a successful dietary intervention was guaranteed [34,84,85]. …”

“…On the contrary, a proatherogenic lipid profile characteristic by high increased levels of total cholesterol, LDLs and triglycerides, and decreased levels of HDLs are important risk factors for cardiovascular diseases [95,98]. In this sense, Fernández-Castillejo et al, 2016 [34] determined the average particle size for the very low-density lipoprotein (VLDL), LDL and HDL groups by nuclear magnetic resonance (NMR) and their corresponding concentrations on serum samples after the intake of target En-VOOs on hypercholesterolemic individuals which are associated with the risk of coronary heart disease (CHD). Glucose and the classical cardiovascular lipid profile: total cholesterol; triglycerides, TG; LDL-cholesterol (LDL-C); and HDL-cholesterol (HDL-C) did not change with the consumption of the two assessed En-VOOs.…”

“…Differences between functional olive oils are indicated by square brackets with the corresponding significance. Figure reproduced with permission from Fernández-Castillejo et al [34]. HDL: high-density lipoprotein; HDL-C: HDL-cholesterol; LDL-P: low density lipoprotein-particles; HDL-P: HDL-particles; s-HDL: small HDL; l-HDL: large HDL.…”

Impacto de la dieta mediterránea sobre las lipoproteínas de alta densidad

“…Efectivamente, el consumo específico de aceite de oliva extra virgen con alto contenido de polifenoles incrementa los niveles de colesterol HDL y modifica la composición lipídica y proteica así como las actividades funcionales de las partículas de HDL, en comparación con aceite de oliva bajo en polifenoles [35][36][37][38] . Adicionalmente, la manipulación selectiva del nivel de compuestos fenólicos presentes en aceite de oliva ha demostrado su acumulación en las HDL circulantes, aumentado el tamaño, reduciendo el contenido de triglicéridos y mejorando el daño oxidativo de estas partículas de HDL 39,40 .…”