Effects of an Olive By-Product Called Pâté on Cardiovascular Risk Factors
| Autor: | Chiara Nediani, Francesco Sofi, Lorenzo Cecchi, Maria Bellumori, Niccolò Maggini, Francesca Scavone, Monica Dinu, Nadia Mulinacci, Giuditta Pagliai, Lisa Giovannelli |
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| Rok vydání: | 2020 |
| Předmět: |
Adult
0301 basic medicine Cardiovascular risk factors Medicine (miscellaneous) 030209 endocrinology & metabolism medicine.disease_cause Antioxidants 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Nutraceutical Risk Factors Olea medicine By-product Humans Plant Oils Phenols Food science Olive Oil 030109 nutrition & dietetics Nutrition and Dietetics biology Chemistry biology.organism_classification Cardiovascular Diseases Heart Disease Risk Factors Polyphenol Oxidative stress Olive oil |
| Zdroj: | Journal of the American College of Nutrition. 40:617-623 |
| ISSN: | 1541-1087 0731-5724 |
| Popis: | The nutraceutical effects ofWe aimed to evaluate the effects of a specific by-product of olive oil called "pâté" (OlP) administered as tablets, on cardiovascular and metabolic risk factors.The study was a crossover trial with 2 intervention periods. Nineteen participants (mean age: 38 years) took 4 tablets/day of either olive pâté (corresponding to 30 mg/day of hydroxytyrosol) or placebo for 2 months followed by a 2-month washout and another 2 months of crossed over treatment.After the intervention with pâté, participants showed a statistically significant reduction in plasma levels of total cholesterol (-10.8 mg/dL), LDL cholesterol (-10.8 mg/dL) and urea (-4.1 mg/dL), and a significant increase in calcium levels (+0.3 mg/dL). Leukocyte response to exogenous oxidative stress was significantly reduced (-12.8%) and levels of the antioxidant transcription factor Nrf-2 increased by 88.9%. Plasma levels of the pro-inflammatory protein MCP-1 were significantly reduced (-9.0 pg/mL).In conclusion, the intake of OlP showed positive effects on several cardiovascular risk factors, demonstrating the nutraceutical potential of a widely available but, to date, underestimated olive oil by-product. |
| Databáze: | OpenAIRE |
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