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Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers

Background and objectives: Olive pâté (OP) is an olive-derived product with potentially beneficial effects on human health due to the presence of natural antioxidants. The present dietary supplementation study aimed to evaluate the effects on blood antioxidant levels of an olive pâté reinforced with...

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Autores principales: Cavallo, Pierpaolo, Vinale, Francesco, Sepe, Immacolata, Galasso, Gennaro, Fedele, Francesca Luisa, Sicari, Andrea, Zito, Loredana, Lorito, Matteo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6843643/
https://www.ncbi.nlm.nih.gov/pubmed/31600985
http://dx.doi.org/10.3390/medicina55100680
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author Cavallo, Pierpaolo
Vinale, Francesco
Sepe, Immacolata
Galasso, Gennaro
Fedele, Francesca Luisa
Sicari, Andrea
Zito, Loredana
Lorito, Matteo
author_facet Cavallo, Pierpaolo
Vinale, Francesco
Sepe, Immacolata
Galasso, Gennaro
Fedele, Francesca Luisa
Sicari, Andrea
Zito, Loredana
Lorito, Matteo
author_sort Cavallo, Pierpaolo
collection PubMed
description Background and objectives: Olive pâté (OP) is an olive-derived product with potentially beneficial effects on human health due to the presence of natural antioxidants. The present dietary supplementation study aimed to evaluate the effects on blood antioxidant levels of an olive pâté reinforced with natural antioxidants (ROP) recovered from olive mill waste. Materials and methods: Ninety-eight healthy volunteers (M = 54, 55%, age 18–25) were divided into two groups: A (n = 49), practicing three or more days of physical activity a week, and B (n = 49), practicing less than two. Each group was split into two subgroups, receiving dietary supplementation with OP or ROP. The status of smoker was also recorded, and a biological antioxidant potential (BAP) test was performed on each subject. Results: The BAP values increased with both OP (n = 30) and ROP (n = 68) but ROP supplementation showed higher increments (736.9 μmol/L) than OP (339.6). The increment was significantly higher for smokers (n = 15), 1122.9 vs. non-smokers (n = 53), 635.7, with values in percent of baseline, respectively, 34.6% and 16.2% (P < 0.01). Conclusions: The ROP nutritional supplementation appears useful to increase antioxidant activity, with better effect in smokers; further studies should confirm the finding and investigate its biological bases.
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spelling pubmed-68436432019-11-25 Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers Cavallo, Pierpaolo Vinale, Francesco Sepe, Immacolata Galasso, Gennaro Fedele, Francesca Luisa Sicari, Andrea Zito, Loredana Lorito, Matteo Medicina (Kaunas) Article Background and objectives: Olive pâté (OP) is an olive-derived product with potentially beneficial effects on human health due to the presence of natural antioxidants. The present dietary supplementation study aimed to evaluate the effects on blood antioxidant levels of an olive pâté reinforced with natural antioxidants (ROP) recovered from olive mill waste. Materials and methods: Ninety-eight healthy volunteers (M = 54, 55%, age 18–25) were divided into two groups: A (n = 49), practicing three or more days of physical activity a week, and B (n = 49), practicing less than two. Each group was split into two subgroups, receiving dietary supplementation with OP or ROP. The status of smoker was also recorded, and a biological antioxidant potential (BAP) test was performed on each subject. Results: The BAP values increased with both OP (n = 30) and ROP (n = 68) but ROP supplementation showed higher increments (736.9 μmol/L) than OP (339.6). The increment was significantly higher for smokers (n = 15), 1122.9 vs. non-smokers (n = 53), 635.7, with values in percent of baseline, respectively, 34.6% and 16.2% (P < 0.01). Conclusions: The ROP nutritional supplementation appears useful to increase antioxidant activity, with better effect in smokers; further studies should confirm the finding and investigate its biological bases. MDPI 2019-10-09 /pmc/articles/PMC6843643/ /pubmed/31600985 http://dx.doi.org/10.3390/medicina55100680 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cavallo, Pierpaolo
Vinale, Francesco
Sepe, Immacolata
Galasso, Gennaro
Fedele, Francesca Luisa
Sicari, Andrea
Zito, Loredana
Lorito, Matteo
Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers
title Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers
title_full Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers
title_fullStr Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers
title_full_unstemmed Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers
title_short Reinforced Olive Pâté as a Source of Antioxidants with Positive Effects on Young Smokers
title_sort reinforced olive pâté as a source of antioxidants with positive effects on young smokers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6843643/
https://www.ncbi.nlm.nih.gov/pubmed/31600985
http://dx.doi.org/10.3390/medicina55100680
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