Virgin Olive Oil Phenolic Compounds Modulate the HDL Lipidome in Hypercholesterolaemic Subjects: A Lipidomic Analysis of the VOHF Study

• Published in: Molecular nutrition & food research Vol. 65; no. 9; pp. e2001192 - n/a
• Main Authors: Fernández‐Castillejo, Sara, Pedret, Anna, Catalán, Úrsula, Valls, Rosa‐Maria, Farràs, Marta, Rubió, Laura, Castañer, Olga, Macià, Alba, Fitó, Montse, Motilva, Maria José, Covas, Maria‐Isabel, Giera, Martin, Remaley, Alan T., Solà, Rosa
• Format: Journal Article
• Language: English
• Published: Germany Wiley Subscription Services, Inc 01.05.2021; John Wiley and Sons Inc
• Subjects: Biomarkers; Cholesterol; cholesterol efflux; Cholesterol, HDL - blood; Cross-Over Studies; Double-Blind Method; Efflux; Fatty acids; food research; HDL functionality; High density lipoprotein; high density lipoprotein cholesterol; Humans; hypercholesterolemia; Hypercholesterolemia - blood; lipidomics; Lipidomics - methods; nutrition; Olive oil; Olive Oil - pharmacology; Oxidation; Oxidation resistance; Phenolic compounds; Phenols; Phenols - pharmacology; polyphenols; polyunsaturated fatty acids; resistance to oxidation; Species; thyme; triacylglycerols; Triglycerides; Triglycerides - blood; virgin olive oil; polyphenols; HDL functionality; resistance to oxidation; cholesterol efflux; lipidomics

Scope The lipidomic analysis of high‐density lipoprotein (HDL) could be useful to identify new biomarkers of HDL function. Methods and results A randomized, controlled, double‐blind, crossover trial (33 hypercholesterolaemic subjects) is performed with a control virgin olive oil (VOO), VOO enriched...