The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora.
In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking volunteers with non-declared pathology consumed either 400 g of olive fruit polyphenol-enriched yogurt with 50 mg of encapsulated olive polyphenols (experimental condition-EC) or 400 g of plain yogurt (control condition-CC) every day for two weeks. Physiological measurements and blood collection were performed before and after two weeks of each condition. The results showed that body weight, body mass index, hip circumference and systolic blood pressure decreased significantly (p < 0.05) following the two-week consumption of yogurt regardless of condition. A tendency towards significance for decreased levels of low density lipoprotein (LDL) cholesterol (p = 0.06) and thiobarbituric acid reactive substances (p < 0.05) following two weeks of polyphenol-enriched yogurt consumption was observed. The population of lactic acid bacteria (LAB) and production of lactate in yogurt were significantly enhanced after addition of olive polyphenols, contrary to the population of yeasts and molds. The results indicate that consumption of the polyphenol-enriched yogurt may help individuals with non-declared pathology reduce body weight, blood pressure, LDL cholesterol levels and lipid peroxidation, and promote growth of beneficial LAB.
Department of Physical Education and Sport Science, University of Thessaly, Karies, Trikala 42100, Greece. kgeorgakouli@gmail.com.|Department of Nutrition and Dietetics, Technological Educational Institute of Thessaly, Karditsa 43100, Greece. kgeorgakouli@gmail.com.|Department of Kinesiology, Institute for Research and Technology Thessaly, Trikala 42100, Greece. kgeorgakouli@gmail.com.
Kalliopi
K
Georgakouli
Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece. bes_tas@yahoo.gr.
Anastasios
A
Mpesios
Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, Greece. dkouret@uth.gr.
Demetrios
D
Kouretas
Polyhealth S.A., 3rd klm Larisa-Tyrnavos, Larisa 41500, Greece. petrotos@teilar.gr.
Konstantinos
K
Petrotos
Department of Food Technology, Technological Institute of Thessaly, Karditsa 43100, Greece. mitsagga.chrysanthi@hotmail.com.
Chrysanthi
C
Mitsagga
Department of Food Technology, Technological Institute of Thessaly, Karditsa 43100, Greece. igiavasis@teilar.gr.
Ioannis
I
Giavasis
Department of Physical Education and Sport Science, University of Thessaly, Karies, Trikala 42100, Greece. ajamurt@pe.uth.gr.|Department of Kinesiology, Institute for Research and Technology Thessaly, Trikala 42100, Greece. ajamurt@pe.uth.gr.
Athanasios Z
AZ
Jamurtas
D000328:Adult; D000975:Antioxidants; D001419:Bacteria / Q000145:classification; D001823:Body Composition / Q000187:drug effects*; D018592:Cross-Over Studies; D005260:Female; D005638:Fruit / Q000737:chemistry*; D005658:Fungi / Q000145:classification; D006801:Humans; D008297:Male; D031658:Olea / Q000737:chemistry*; D010084:Oxidation-Reduction; D059808:Polyphenols / Q000737:chemistry / Q000494:pharmacology*; D015014:Yogurt / Q000032:analysis* / Q000382:microbiology
D000975:Antioxidants; D059808:Polyphenols
Medoliva©; dairy; health; lactic acid bacteria; lipids; olive polyphenols; yogurt