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Autor/a:
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Martín Peláez, Sandra María; Castañer, Olga; Solà, Rosa; Motilva Casado, Mª José; Castell, Margarida; Pérez Cano, Francisco José; Fitó, Montserrat
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Notas:
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Olive oil (OO) phenolic compounds (PC) are able to influence gut microbial populations
and metabolic output. Our aim was to investigate whether these compounds and changes affect
the mucosal immune system. In a randomized, controlled, double blind cross-over human trial,
for three weeks, preceded by two-week washout periods, 10 hypercholesterolemic participants
ingested 25 mL/day of three raw virgin OO differing in their PC concentration and origin: (1) an OO
containing 80 mg PC/kg (VOO); (2) a PC-enriched OO containing 500 mg PC/kg from OO (FVOO);
and (3) a PC-enriched OO containing a mixture of 500 mg PC/kg from OO and thyme (1:1, FVOOT).
Intestinal immunity (fecal immunoglobulin A (IgA) and IgA-coated bacteria) and inflammation
markers (C-reactive protein (CRP) and fecal interleukin 6 (IL-6), tumor necrosis factor (TNF ) and
calprotectin) was analyzed. The ingestion of high amounts of OO PC, as contained in FVOO, tended
to increase the proportions of IgA-coated bacteria and increased plasma levels of CRP. However,
lower amounts of OO PC (VOO) and the combination of two PC sources (FVOOT) did not show
significant effects on the variables investigated. Results indicate a potential stimulation of the immune
system with very high doses of OO PC, which should be further investigated.
The project was also supported by the Spanish Ministry of Economy and Competitveness (MINECO; AGL2009-13517-C03-01, AGL2009-13517-C03-02, AGL2009-13517-C03-03), and by grants from ISCIII FEDER (CB06/03/0028), and AGAUR (2014SGR240). |
