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Article Publish Status: FREE
Abstract Title:

Effects of a Combination of Extracts from Olive Fruit and Almonds Skin on Oxidative and Inflammation Markers in Hypercholesterolemic Subjects: A Randomized Controlled Trial.

Abstract Source:

J Med Food. 2020 Aug 18. Epub 2020 Aug 18. PMID: 32816626

Abstract Author(s):

Juristo Fonollá, Jose A Maldonado-Lobón, Roberto Luque, Carlos Rodríguez, Óscar Bañuelos, Jose L López-Larramendi, Mónica Olivares, Ruth Blanco-Rojo

Article Affiliation:

Juristo Fonollá

Abstract:

Hydroxytyrosol (HT) from olives and polyphenols from almond skin (ASPs) possess cardioprotective properties. This pilot study evaluates the effect of supplementation with a combination of olive fruit and almond skin extracts on low-density lipoprotein (LDL) cholesterol oxidation, lipid homeostasis, and inflammatory parameters in adults with moderate hypercholesterolemia. A randomized, parallel, double-blind, placebo-controlled pilot study of 8 weeks was performed. The extract group (EG) received the supplement with 7.5 mg HT +210 mg ASPs, and the control group (CG) received a placebo composed of maltodextrin. Oxidized LDL (oxLDL) levels and the oxLDL/LDL ratio were lower in the EG than in the CG after 8 weeks of treatment (18.76 ± 3.91 vs. 10.34 ± 4.22, < .001 and 0.151 ± 0.025 vs. 0.08 ± 0.023, < .001, respectively). Interleukin-1β levels were significantly higher in the CG than in the EG at week 4 ( = .004), IL-6 was significantly higher in the CG than in the EG at week 4 ( = .049), and IL-10 was significantly increased at week 4 in both groups ( = .002 for CG and = .001 for EG). In conclusion, daily consumption of a combination of an olive fruit extract and an almond skin extract for 8 weeks seems to protect LDL from oxidation and to prevent inflammatory status in moderately hypercholesterolemic subjects.

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