Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 10, Issue -, Pages 475-484Publisher
ELSEVIER
DOI: 10.1016/j.jff.2014.07.013
Keywords
Extra-virgin olive oil; Polyphenols; UPLC-MS; Nutritional intervention study; Gene expression; Antioxidant enzymes
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Funding
- Grupos PAI, Junta de Andalucia [BIO311]
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Extra-virgin olive oil (EVOO) possesses beneficial health effects due to its antioxidant activity. In a controlled before-and-after supplementation trial (45 healthy adults), we examined the effects of daily consumption (30 days (d), 50 mL/d) of EVOO rich in phenolic compounds, antioxidant activity and antioxidant enzymes (catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX)). Participants completed for 30 d a 24-h dietary record. Anthropometric characteristics, body composition, glycemia, plasma lipid profile, plasma polyphenols, total antioxidant capacity, erythrocyte antioxidant enzyme activity, peripheral blood mononuclear cells (PBMC) gene expression were recorded. EVOO supplementation did not modify the first four parameters. Significant increases in plasma antioxidant capacity and antioxidant enzyme activity (CAT, GPX) were observed. Significant increase in SOD and decrease in CAT gene expression were detected. Daily consumption of EVOO rich in phenolic compounds by healthy adults improved their antioxidant status and modified their antioxidant gene expression levels without affecting metabolic parameters. Published by Elsevier Ltd.
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