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

• Published in: Journal of agricultural and food chemistry Vol. 64; no. 9; pp. 1879 - 1888
• Main Authors: Romeu, Marta, Rubió, Laura, Sánchez-Martos, Vanessa, Castañer, Olga, de la Torre, Rafael, Valls, Rosa M, Ras, Rosa, Pedret, Anna, Catalán, Úrsula, López de las Hazas, María del Carmen, Motilva, María J, Fitó, Montserrat, Solà, Rosa, Giralt, Montserrat
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 09.03.2016
• Subjects: Adult; Aged; Aged, 80 and over; Animals; antioxidants; Antioxidants - administration & dosage; Antioxidants - metabolism; bioavailability; Biomarkers - blood; Cross-Over Studies; DNA; DNA - metabolism; DNA damage; DNA Damage - drug effects; Double-Blind Method; enzyme activity; Erythrocytes - chemistry; Female; Food, Fortified - analysis; genetic markers; Humans; Hyperlipidemias - blood; Hyperlipidemias - drug therapy; Hyperlipidemias - urine; Male; metabolites; Middle Aged; NF-kappa B - metabolism; Olive Oil - chemistry; olives; oxidation; Oxidation-Reduction; Oxidative Stress - drug effects; phenols; Phenols - administration & dosage; Phenols - blood; Phenols - urine; Rats; Rats, Wistar; superoxide dismutase; Superoxide Dismutase - blood; thyme; Thymus Plant - chemistry; virgin olive oil; virgin olive oil; thyme phenols; hyperlipidemia; enzymatic antioxidants; oxidative stress; phenol enrichment
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.5b04915

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.