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<title>Beneficial Effects of Olive Oil Enriched with Lycopene on the Plasma Antioxidant and Anti-Inflammatory Profile of Hypercholesterolemic Patients</title>
<creator>Martínez Álvarez, Jesús Román</creator>
<creator>López Jaen, Ana Belén</creator>
<creator>Cavia Saiz, Mónica</creator>
<creator>Muñiz Rodríguez, Pilar</creator>
<creator>Valls-Belles, Victoria</creator>
<subject>Lycopene</subject>
<subject>Olive oil</subject>
<subject>CRP</subject>
<subject>Cholesterol</subject>
<subject>Cytokines</subject>
<subject>Antioxidant capacity</subject>
<subject>Oxidative stress biomarkers</subject>
<description>Olive oil and lycopene are foods that have potent antioxidant activity. The objective was&#xd;
to determine the effects of consumption of olive oil enriched with lycopene on oxidative stress&#xd;
biomarkers in hypercholesterolemic subjects. We examined the effects of oil enriched with lycopene&#xd;
extract daily intake during 1 month on plasma antioxidant capacity, lipids profile (triacylgycerols, total&#xd;
cholesterol, cHDL; cLDL, ox-LDL), biomarkers of oxidative stress, and inflammatory markers related&#xd;
with atherosclerosis risk (C-reactive protein (CRP), IL-6; sDC4L) in subjects hypercholesteremics&#xd;
(cholesterol > 220 mg/dL). In the group consuming olive oil-lycopene, significant increases (p &lt; 0.05)&#xd;
in the levels of plasma lycopene concentration (0.146 ± 0.03 versus 0.202 ± 0.04 (µmol/L)), α-carotene&#xd;
(0.166 ± 0.064 versus 0.238 ± 0.07) and in β-carotene (0.493 ± 0.187 versus 0.713 ± 0.221) were&#xd;
observed. These results are linked with the increases of plasma antioxidants and decreases biomarkers&#xd;
of oxidative stress (carbonyl groups, malondialdehyde and 8-hydroxy-deoxiguanosine) observed&#xd;
in hypercholesterolemic group. In relation to lipid profile, a significant decrease was observed&#xd;
in the levels of ox-LDL (781 ± 302 versus 494 ± 200), remaining unchanged the levels of TG,&#xd;
cholesterol, HDL and LDL-c. Regarding inflammatory biomarkers, the levels of CRP and IL-6&#xd;
decreased significantly. The positive results obtained in this study support the use of olive oil&#xd;
enriched with lycopene to reduce the risk of coronary disease.</description>
<date>2023-11-17</date>
<date>2023-11-17</date>
<date>2023-07</date>
<type>info:eu-repo/semantics/article</type>
<identifier>http://hdl.handle.net/10259/8050</identifier>
<identifier>10.3390/antiox12071458</identifier>
<identifier>2076-3921</identifier>
<language>eng</language>
<relation>Antioxidants. 2023, V. 12, n. 7, 1458</relation>
<relation>https://doi.org/10.3390/antiox12071458</relation>
<rights>http://creativecommons.org/licenses/by/4.0/</rights>
<rights>info:eu-repo/semantics/openAccess</rights>
<rights>Atribución 4.0 Internacional</rights>
<publisher>MDPI</publisher>
</thesis></metadata></record></GetRecord></OAI-PMH>