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Title: Postprandial Responses of Serum Cholesterol, Glucose and Plasma Antioxidant Activity, after Intake of an Innovative High Fat Mayonnaise-Based Appetizer, Enhanced with Olive Paste, in Healthy Volunteers
Authors: Papagianni, Olga
Loukas, Thomas
Magkoutis, Athanasios
Kagoudi, Maria
Skalkos, Dimitrios
Kafetzopoulos, Dimitrios
Dimou, Charalampia
Karantonis, Haralabos C.
Koutelidakis, Antonios E.
Type: Article
Subjects: FRASCATI::Agricultural sciences::Animal and Dairy science
Keywords: Mediterranean diet
postprandial responses
postprandial bioactivity
bioactive components
olive paste functionality
metabolic biomarkers
Issue Date: Sep-2022
Source: Life
Volume: 12
Issue: 9
First Page: 1385
Abstract: Several Mediterranean functional foods and their process by-products may exert a beneficial role on hyperlipidemia, hyperglycemia, and oxidative stress modulation, providing bioactive compounds with functional properties, contributing to possible chronic disease prevention (cardiovascular disease, metabolic syndrome, obesity, diabetes mellitus, etc.). The purpose of the present interventional study was to investigate the postprandial responses of metabolic biomarkers, after the intake of an innovative mayonnaise-based appetizer, enhanced with olive paste, in healthy volunteers. In this cross-over design, randomized and single-blind, interventional–clinical trial, 10 healthy volunteers, aged 20–30 years old, after splitting into the control group and the Mediterranean group, consumed a pasta meal rich in fat and carbohydrates (150 g), containing a mayonnaise-based appetizer or the same appetizer, enhanced with 9% olive paste. After a 1-week washout period, the subjects consumed the meals in reverse. Differences between groups on postprandial responses of total plasma antioxidant capacity according to the FRAP method, serum total cholesterol, glucose, and uric acid levels, were determined before, 30 min, 1.5 h, and 3 h after consumption. The results showed that, in comparison to the control group, consumption of the enhanced appetizer resulted in a significantly decreased total serum cholesterol and glucose levels, and also led to a significant increase in plasma total antioxidant activity, 3 h after consumption (p < 0.05). Further investigation with large prospective studies is needed to validate the current results.
ISSN: 2075-1729
Other Identifiers: 10.3390/life12091385
Appears in Collections:Department of Business Administration

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