Published in Biochemical and Biophysical Research Communications
Plants in the Mediterranean basin, such as vine and olive trees, have developed an array of antioxidant defences to protect themselves from environmental stress. Accordingly, the incidence of coronary heart disease and certain cancers is lower in the Mediterranean area, where olive oil is the dietary fat of choice. As opposed to other vegetable oil...
Published in Respiration
Background: The relationship between obesity, impaired respiratory function and weight loss is established. Objective: Some aspects need further elucidation: the different impact of the pathological modifications of body compartments (total and regional fat mass and lean body mass) on respiratory function, the choice of a restricted diet, the relat...
Published in Annals of Nutrition and Metabolism
The purpose of our work is to compare the resting metabolic rate (RMR) and thermogenic effect of food (TEF) in a group of vegetarians and a group of subjects consuming a Mediterranean diet. The composition of the diets was similar. Thirty-two subjects were studied: 16 vegetarians (age 34 ± 9 years, BMI 21 ± 2) and 16 omnivors (age 30 ± 5 years, BMI...
Published in Nephron
Background: Renal transplant recipients have an increased incidence of cardiovascular disease. These patients present abnormalities of lipoprotein profile which are persistent and involve an increasing number of individuals, suggesting the opportunity of an early therapeutic intervention. Methods: We evaluated the effects of a 10- to 12-week diet b...
Published in Annals of Nutrition and Metabolism
Backgrounds/Aims: To investigate dietary habits and their evolution with regard to cardiovascular risk status in Spain. Methods: Cross-sectional study performed in two phases in 1991 and 1996 in 43 primary care clinics. One thousand and two hundred people classified as ‘with cardiovascular risk’ and 600 ‘without risk’ were studied. Each participant...
Published in Biochemical and Biophysical Research Communications
This study was undertaken to evaluate, in humans, the antioxidant activity of olive oil phenolics, namely hydroxytyrosol and oleuropein aglycone that share an orthodiphenolic (catecholic) structure. Human volunteers were administered olive oil samples containing increasing amounts of an olive oil phenolic extract that was characterized by gas-chrom...
Published in Annals of Nutrition and Metabolism
Objective: To evaluate the dietary micronutrient intake in the adult Spanish population participating in the DRECE study. Methods: The cross-sectional study was performed in two stages in 1991 and 1996 in 43 primary care clinics. One thousand two hundred people ‘with cardiovascular risk’ and 600 ‘without risk’ answered a food frequency questionnair...
Published in Biochemical and Biophysical Research Communications
2-(3,4-Dihydroxyphenyl)ethanol (DPE), a naturally occurring phenolic antioxidant molecule found in olive oil, has been reported to exert several biological and pharmacological activities. We studied the effect of this compound on the proliferation and survival of HL60 cell line. Concentrations from 50 to 100 μM DPE, comparable to its olive oil cont...
Published in Annals of Nutrition and Metabolism
Background: Adults and children in Mediterranean countries are believed to consume a Mediterranean-type diet which is higher in monounsaturated and n–3 polyunsaturated fatty acids than compared to central and northern parts of Europe and has preventive effects for cardiovascular risks. Subjects and Methods: In preschool children from Porto, Portuga...
Published in Annals of Nutrition and Metabolism
Background/Aims: To compare the effects of saturated, monounsaturated and polyunsaturated n–6 fatty acid-enriched diets on the development of atherosclerosis and thrombosis in New Zealand white male rabbits, 3- to 6-month-old animals were supplemented daily (10 g/100 g diet) with butter (n = 8), olive oil (n = 8) or corn oil (n = 8) by oral adminis...
