title: Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial.
abstract: Lipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive oils, one enriched with its polyphenols (FVOO, 500 ppm), and the other (FVOOT) with them (250 ppm) and those of thyme (250 ppm), versus a standard virgin olive oil (VOO), on lipoprotein particle atherogenic ratios and subclasses profiles was assessed.
  
  
  
  In a randomized, double-blind, crossover, controlled trial, 33 hypercholesterolemic individuals received 25 mL/day of VOO, FVOO, and FVOOT. Intervention periods were of 3 weeks separated by 2-week washout periods. Lipoprotein particle counts and subclasses were measured by NMR. Polyphenols from olive oil and thyme modified the lipoprotein subclasses profile and decreased the total LDL particle/total HDL particle (HDL-P), small HDL/large HDL, and HDL-cholesterol/HDL-P ratios, and decreased the lipoprotein insulin resistance index (LP-IR) (p < 0.05).
  
  
  
  Olive oil polyphenols, and those from thyme provided benefits on lipoprotein particle atherogenic ratios and subclasses profile distribution. Polyphenol-enriched olive oil is a way of increasing the olive oil healthy properties while consuming the same amount of fat, as well as a useful and complementary tool for the management of cardiovascular risk individuals.
authors.affiliation: Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut Investigació Sanitària Pere Virgili, NFOC group, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, CIBERDEM, Reus, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Fernández-Castillejo
authors.affiliation: Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut Investigació Sanitària Pere Virgili, NFOC group, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, CIBERDEM, Reus, Spain.
authors.forename: Rosa-Maria
authors.initials: RM
authors.lastname: Valls
authors.affiliation: Cardiovascular Risk and Nutrition Research group, IMIM- Institut Hospital del Mar d'Investigacions Mèdiques, CIBEROBN, Barcelona, Spain.
authors.forename: Olga
authors.initials: O
authors.lastname: Castañer
authors.affiliation: Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut Investigació Sanitària Pere Virgili, NFOC group, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, CIBERDEM, Reus, Spain.|Food Technology Department; Agrotecnio Center, University of Lleida, Lleida, Spain.
authors.forename: Laura
authors.initials: L
authors.lastname: Rubió
authors.affiliation: Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut Investigació Sanitària Pere Virgili, NFOC group, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, CIBERDEM, Reus, Spain.
authors.forename: Úrsula
authors.initials: Ú
authors.lastname: Catalán
authors.affiliation: Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut Investigació Sanitària Pere Virgili, NFOC group, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, CIBERDEM, Reus, Spain.
authors.forename: Anna
authors.initials: A
authors.lastname: Pedret
authors.affiliation: Food Technology Department; Agrotecnio Center, University of Lleida, Lleida, Spain.
authors.forename: Alba
authors.initials: A
authors.lastname: Macià
authors.affiliation: Department of Laboratory Medicine, Clinical Center, National Institutes of Health, Bethesda, MD, USA.
authors.forename: Maureen L
authors.initials: ML
authors.lastname: Sampson
authors.affiliation: Cardiovascular Risk and Nutrition Research group, IMIM- Institut Hospital del Mar d'Investigacions Mèdiques, CIBEROBN, Barcelona, Spain.
authors.forename: María-Isabel
authors.initials: MI
authors.lastname: Covas
authors.affiliation: Cardiovascular Risk and Nutrition Research group, IMIM- Institut Hospital del Mar d'Investigacions Mèdiques, CIBEROBN, Barcelona, Spain.
authors.forename: Montserrat
authors.initials: M
authors.lastname: Fitó
authors.affiliation: Food Technology Department; Agrotecnio Center, University of Lleida, Lleida, Spain.
authors.forename: Maria-José
authors.initials: MJ
authors.lastname: Motilva
authors.affiliation: Department of Laboratory Medicine, Clinical Center, National Institutes of Health, Bethesda, MD, USA.|Lipoprotein Metabolism Section, Cardio-Pulmonary Branch, National Heart, Lung and Blood Institute, National Institutes of Health, Bethesda, MD, USA.
authors.forename: Alan T
authors.initials: AT
authors.lastname: Remaley
authors.affiliation: Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut Investigació Sanitària Pere Virgili, NFOC group, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, CIBERDEM, Reus, Spain.
authors.forename: Rosa
authors.initials: R
authors.lastname: Solà
mesh_terms: D000328:Adult; D000368:Aged; D050197:Atherosclerosis / Q000517:prevention & control; D001786:Blood Glucose / Q000378:metabolism; D001794:Blood Pressure; D015992:Body Mass Index; D008076:Cholesterol, HDL / Q000097:blood*; D008078:Cholesterol, LDL / Q000097:blood*; D018592:Cross-Over Studies; D004032:Diet; D004311:Double-Blind Method; D015444:Exercise; D005260:Female; D006801:Humans; D006937:Hypercholesterolemia / Q000178:diet therapy; D007333:Insulin Resistance; D008297:Male; D008875:Middle Aged; D000069463:Olive Oil / Q000737:chemistry*; D010349:Patient Compliance; D059808:Polyphenols / Q000008:administration & dosage*; D012307:Risk Factors; D018401:Sample Size; D016896:Treatment Outcome; D014280:Triglycerides / Q000097:blood
chemical_list: D001786:Blood Glucose; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D000069463:Olive Oil; D059808:Polyphenols; D014280:Triglycerides
keywords: HDL-C/HDL-P and LDL-P/HDL-P ratios; Lipoprotein subclasses; Olive oil; Polyphenols; Thyme