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Virgin Olive Oil Enriched with Its Own Phenols or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects

Author:
Romeu, Marta, Rubio, Laura, Sanchez-Martos, Vanessa, Castaner, Olga, Torres, Rafael de la, Valls, Rosa M., Ras, Rosa, Pedret, Anna, Catalan, Ursula, Lopez de Las Hazas, Maria del Carmen, Motilva, Maria J., Fito, Montserrat, Sola, Rosa, Giralt, Montserrat
Source:
Journal of agricultural and food chemistry 2016 v.64 no.9 pp. 1879-1888
ISSN:
0021-8561
Subject:
DNA, DNA damage, antioxidants, bioavailability, enzyme activity, genetic markers, metabolites, olives, oxidation, phenols, superoxide dismutase, thyme, virgin olive oil
Abstract:
The effects of virgin olive oil (VOO) enriched with its own phenolic compounds (PC) and/or thyme PC on the protection against oxidative DNA damage and antioxidant endogenous enzymatic system (AEES) were estimated in 33 hyperlipidemic subjects after the consumption of VOO, VOO enriched with its own PC (FVOO), or VOO complemented with thyme PC (FVOOT). Compared to pre-intervention, 8-hydroxy-2′-deoxyguanosine (a marker for DNA damage) decreased in the FVOO intervention and to a greater extent in the FVOOT with a parallel significant increase in olive and thyme phenolic metabolites. Superoxide dismutase (AEES enzyme) significantly increased in the FVOO intervention and to a greater extent in the FVOOT with a parallel significant increase in thyme phenolic metabolites. When all three oils were compared, FVOOT appeared to have the greatest effect in protecting against oxidative DNA damage and improving AEES. The sustained intake of a FVOOT improves DNA protection against oxidation and AEES probably due to a greater bioavailability of thyme PC in hyperlipidemic subjects.
Agid:
5207648