2026-05-27T05:14:05Zhttps://riuma.uma.es/rest/oai/request

oai:riuma.uma.es:10630/272862026-02-03T11:11:56Zcom_10630_2254col_10630_37953

00925njm 22002777a 4500 dc Ruiz-García, Ignacio author Ortiz-Flores, Rodolfo author Badía, Rocío author García-Borrego, Aranzazu author García-Fernández, María Inmaculada author Lara, Estrella author Martín-Montañez, Elisa author García Serrano, Sara author Valdés, Sergio author Gonzalo, Montserrat author Tapia Guerrero, María José author Fernández-García, José Carlos author Sánchez-García, Alicia author Muñoz-Cobos, Francisca author Calderón-Cid, Miguel author El-Bekay, Rajaa author Covas, María-Isabel author Rojo-Martínez, Gemma author Olveira-Fuster, Gabriel María author Romero-Zerbo, Silvana Yanina author Bermúdez Silva, Francisco Javier author 2023 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 experimental studies. Few human studies have examined the health benefits of olive oils rich in these biophenols. Our aim 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 (BMI 30e40 kg/m2 ) and prediabetes (HbA1c 5.7e6.4%). The intervention consisted in substituting for 1 month the oil used for food, both raw and cooked, by EVOO or OO. No changes in diet or physical activity were recommended. The primary outcome was the inflammatory status. Secondary outcomes were the oxidative status, body weight, glucose handling and lipid profile. An ANCOVA model adjusted for age, sex and 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 in interferon-g was observed after EVOO treatment, reaching inter-treatment differences (P ¼ 0.041). Total antioxidant status increased and lipid and organic peroxides decreased after EVOO treatment, the changes reaching significance compared to OO treatment (P < 0.05). Decreases in weight, BMI and blood glucose (p < 0.05) were found after treatment with EVOO and not with OO. Conclusions: Treatment with EVOO rich in oleocanthal and oleacein differentially improved oxidative and inflammatory status in people with obesity and prediabetes. 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. https://hdl.handle.net/10630/27286 10.1016/j.clnu.2023.06.027 Fenoles Diabetes - Aspectos nutricionales 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