Impact of Phenol-Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Disease.
Adult
Blood Glucose
/ analysis
Cardiovascular Diseases
/ genetics
Cell-Free Nucleic Acids
/ blood
Computer Simulation
Double-Blind Method
Endothelium, Vascular
/ physiology
Female
Food, Fortified
Humans
Lipids
/ blood
Male
MicroRNAs
/ blood
Middle Aged
Olive Oil
/ chemistry
Phenols
/ chemistry
Postprandial Period
biomarkers
cardiovascular disease
extra virgin olive oil
mediterranean diet
microRNAs
Journal
Molecular nutrition & food research
ISSN: 1613-4133
Titre abrégé: Mol Nutr Food Res
Pays: Germany
ID NLM: 101231818
Informations de publication
Date de publication:
08 2020
08 2020
Historique:
received:
04
02
2020
revised:
06
05
2020
pubmed:
21
6
2020
medline:
17
7
2021
entrez:
21
6
2020
Statut:
ppublish
Résumé
We investigate the postprandial modulation of cardiovascular-related microRNAs elicited by extra virgin olive oil (EVOOs) containing different levels of their own polyphenols. It is randomized, postprandial, parallel, double-blind study. Twelve healthy participants consumed 30 mL of EVOO containing low (L-EVOO; 250 mg total phenols kg During the postprandial state, the levels of let-7e-5p decrease with EVOO regardless of polyphenol content suggesting a general response to the fatty acid composition of EVOO or/and the presence of at least 250 mg polyphenol kg
Identifiants
pubmed: 32562310
doi: 10.1002/mnfr.202000049
pmc: PMC7507201
doi:
Substances chimiques
Blood Glucose
0
Cell-Free Nucleic Acids
0
Lipids
0
MicroRNAs
0
Olive Oil
0
Phenols
0
Types de publication
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
e2000049Informations de copyright
© 2020 The Authors. Published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
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