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dc.contributor.authorBiel, Saraes_ES
dc.contributor.authorMesa, M. Doloreses_ES
dc.contributor.authorTorre, Rafael de laes_ES
dc.contributor.authorEspejo, Juan Antonioes_ES
dc.contributor.authorFernández Navarro, José Ramónes_ES
dc.contributor.authorFitó, Montserrates_ES
dc.contributor.authorSánchez Rodríguez, Estefaníaes_ES
dc.contributor.authorRosa, Carmenes_ES
dc.contributor.authorMarchal, Rosaes_ES
dc.contributor.authorAlché, Juan de Dioses_ES
dc.contributor.authorExpósito, Manuelaes_ES
dc.contributor.authorBrenes Balbuena, Manueles_ES
dc.contributor.authorGandul-Rojas, Beatrizes_ES
dc.contributor.authorCalleja, Miguel Ángeles_ES
dc.contributor.authorCovas, María Isabeles_ES
dc.identifier.citationBMC Complementary and Alternative Medicine 16: 404 (2016)es_ES
dc.description9 Páginas; 3 Tablas; 1 Figuraes_ES
dc.description.abstractBackground Virgin olive oil, a recognized healthy food, cannot be consumed in great quantities. We aim to assess in humans whether an optimized virgin olive oil with high phenolic content (OVOO, 429 mg/Kg) and a functional one (FOO), both rich in phenolic compounds (429 mg/Kg) and triterpenic acids (389 mg/kg), could provide health benefits additional to those supplied a by a standard virgin olive oil (VOO). Methods/design A randomized, double-blind, crossover, controlled study will be conducted. Healthy volunteers (aged 20 to 50) will be randomized into one of three groups of daily raw olive oil consumption: VOO, OVOO, and FOO (30 mL/d). Olive oils will be administered over 3-week periods preceded by 2-week washout ones. The main outcomes will be markers of lipid and DNA oxidation, inflammation, and vascular damage. A bioavailability and dose-response study will be nested within this sustained- consumption one. It will be made up of 18 volunteers and be performed at two stages after a single dose of each olive oil. Endothelial function and nitric oxide will be assessed at baseline and at 4 h and 6 h after olive oil single dose ingestion. Discussion For the first time the NUTRAOLEUM Study will provide first level evidence on the health benefits in vivo in humans of olive oil triterpenes (oleanolic and maslinic acid) in addition to their bioavailability and disposition.es_ES
dc.description.sponsorshipThe NUTRAOLEOUM Study has been supported by the grant ITC-20131031 from the FEDER-INTERCONNECTA (CDTI) and Junta de Andalucía, Spain. We thank ACER CAMPESTRES, San Francisco de Asis Coop. And., and AGROINSUR SL, for providing the materials and processes for obtaining the olive oils used in the Project. These sources do not have any rol or authority in the in study design; collection, management, analyses, and interpretation of data; writing or submission of the report.es_ES
dc.publisherBioMed Centrales_ES
dc.relation.isversionofPublisher's versiones_ES
dc.subjectOlive oiles_ES
dc.subjectVirgin olive oiles_ES
dc.subjectFunctional olive oiles_ES
dc.subjectOlive oil polyphenolses_ES
dc.subjectMaslinic acides_ES
dc.subjectOleanolic acides_ES
dc.titleThe NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oilses_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.contributor.funderJunta de Andalucíaes_ES
oprm.item.hasRevisionno ko 0 false*
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