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Modifications in Postprandial Triglyceride-Rich Lipoprotein Composition and Size after the Intake of Pomace Olive Oil

AuthorsCabello-Moruno, Rosana ; Perona, Javier S. ; Osada, Jesús; García, María; Ruiz-Gutiérrez, Valentina
KeywordsPomace olive oil
Refined olive oil
Triglyceride-rich lipoproteins
Apolipoprotein B
Issue DateFeb-2007
PublisherAmerican College of Nutrition
CitationJournal of the American College of Nutrition 26(1): 24-31 (2007)
AbstractOBJECTIVE: This study was designed to determine the composition of postprandial triglyceride-rich lipoproteins (TRL) after the intake of pomace olive oil (POO), which is a subproduct of the extraction of virgin olive oil (VOO) and presents a high concentration of minor components with biological activity. METHODS: Meals enriched in POO and refined olive oil (ROO) were administrated to 9 healthy young men and blood was extracted every hour during a postprandial period of 7 hours. Serum and TRL lipid composition were measured by enzymatic and chromatographic methods and apolipoprotein B composition by SDS-PAGE. RESULTS: POO and ROO showed a very similar fatty acid composition but differed in their unsaponifiable fraction. The content of phytosterols, tocopherols, terpenic acids and alcohols and fatty alcohols was much higher in POO than in ROO. Serum lipids were not affected by the administration of the oils but the triglyceride concentration in TRL and the size of the particles (p < 0.05) after POO was higher at time point 2 h and lower at time point 4 h compared with ROO. In contrast, the number of TRL particles was lower after POO, although the rate of clearance was similar. CONCLUSION: We suggest that the unsaponifiable fraction between the two olive oils affect the size and composition of postprandial TRL, which might have a relevant impact on their atherogenicity.
Publisher version (URL)http://www.jacn.org/content/26/1/24.long#ack-1
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