RT Journal Article
T1 Rich oleocanthal and oleacein extra virgin olive oil and inflammatory and antioxidant status in people with obesity and prediabetes. The APRIL study: A randomised, controlled crossover study
A1 Ruiz-García, Ignacio
A1 Ortiz-Flores, Rodolfo
A1 Badía, Rocío
A1 García-Borrego, Aranzazu
A1 García-Fernández, María Inmaculada
A1 Lara, Estrella
A1 Martín-Montañez, Elisa
A1 García Serrano, Sara
A1 Valdés, Sergio
A1 Gonzalo, Montserrat
A1 Tapia Guerrero, María José
A1 Fernández-García, José Carlos
A1 Sánchez-García, Alicia
A1 Muñoz-Cobos, Francisca
A1 Calderón-Cid, Miguel
A1 El-Bekay, Rajaa
A1 Covas, María-Isabel
A1 Rojo-Martínez, Gemma
A1 Olveira-Fuster, Gabriel María
A1 Romero-Zerbo, Silvana Yanina
A1 Bermúdez Silva, Francisco Javier
K1 Fenoles
K1 Diabetes - Aspectos nutricionales
AB Background: Oleocanthal and oleacein are olive oil phenolic compounds with well known anti inflammatory and anti-oxidant properties. The main evidence, however, is provided by experimentalstudies. Few human studies have examined the health benefits of olive oils rich in these biophenols. Ouraim was to assess the health properties of rich oleocanthal and oleacein extra virgin olive oil (EVOO),compared to those of common olive oil (OO), in people with prediabetes and obesity.Methods: Randomised, double-blind, crossover trial done in people aged 40e65 years with obesity (BMI30e40 kg/m2) and prediabetes (HbA1c 5.7e6.4%). The intervention consisted in substituting for 1 monththe oil used for food, both raw and cooked, by EVOO or OO. No changes in diet or physical activity wererecommended. The primary outcome was the inflammatory status. Secondary outcomes were theoxidative status, body weight, glucose handling and lipid profile. An ANCOVA model adjusted for age, sexand treatment administration sequence was used for the statistical analysis.Results: A total of 91 patients were enrolled (33 men and 58 women) and finished the trial. A decrease ininterferon-g was observed after EVOO treatment, reaching inter-treatment differences (P ¼ 0.041). Totalantioxidant status increased and lipid and organic peroxides decreased after EVOO treatment, thechanges reaching significance compared to OO treatment (P < 0.05). Decreases in weight, BMI and bloodglucose (p < 0.05) were found after treatment with EVOO and not with OO.Conclusions: Treatment with EVOO rich in oleocanthal and oleacein differentially improved oxidativeand inflammatory status in people with obesity and prediabetes.
PB Elsevier
YR 2023
FD 2023
LK https://hdl.handle.net/10630/27286
UL https://hdl.handle.net/10630/27286
LA eng
NO Ignacio Ruiz-García, Rodolfo Ortíz-Flores, Rocío Badía, Aranzazu García-Borrego, María García-Fernández, Estrella Lara, Elisa Martín-Montañez, Sara García-Serrano, Sergio Valdés, Montserrat Gonzalo, María-José Tapia-Guerrero, José-Carlos Fernández-García, Alicia Sánchez-García, Francisca Muñoz-Cobos, Miguel Calderón-Cid, Rajaa El-Bekay, María-Isabel Covas, Gemma Rojo-Martínez, Gabriel Olveira, Silvana-Yanina Romero-Zerbo, Francisco-Javier Bermúdez-Silva, Rich oleocanthal and oleacein extra virgin olive oil and inflammatory and antioxidant status in people with obesity and prediabetes. The APRIL study: A randomised, controlled crossover study, Clinical Nutrition, Volume 42, Issue 8, 2023, Pages 1389-1398, ISSN 0261-5614, https://doi.org/10.1016/j.clnu.2023.06.027.
NO Funding for open access charge: Universidad de Málaga/CBUA
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 20 ene 2026