A Functional Virgin Olive Oil Enriched with Olive Oil and Thyme Phenolic Compounds Improves the Expression of Cholesterol Efflux-Related Genes: A Randomized, Crossover, Controlled Trial

A Functional Virgin Olive Oil Enriched with Olive Oil and Thyme Phenolic Compounds Improves the Expression of Cholesterol Efflux-Related Genes: A Randomized, Crossover, Controlled Trial

The consumption of antioxidant-rich foods such as virgin olive oil (VOO) promotes high-density lipoprotein (HDL) anti-atherogenic capacities. Intake of functional VOOs (enriched with olive/thyme phenolic compounds (PCs)) also improves HDL functions, but the gene expression changes behind these benef...

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Bibliographic Details
Main Authors: Marta Farràs, Sara Arranz, Sílvia Carrión, Isaac Subirana, Daniel Muñoz-Aguayo, Gemma Blanchart, Marjon Kool, Rosa Solà, María José Motilva, Joan Carles Escolà-Gil, Laura Rubió, Sara Fernández-Castillejo, Anna Pedret, Ramón Estruch, María Isabel Covas, Montserrat Fitó, Álvaro Hernáez, Olga Castañer
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Nutrients
Subjects:
functional virgin olive oil
olive oil phenolic compounds
thyme phenolic compounds
cholesterol efflux
HDL cholesterol
transcriptomics
Online Access:https://www.mdpi.com/2072-6643/11/8/1732

Internet

https://www.mdpi.com/2072-6643/11/8/1732

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