The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora
In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking vol...
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| Format: | Article |
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MDPI AG
2016-06-01
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| Series: | Nutrients |
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| Online Access: | http://www.mdpi.com/2072-6643/8/6/344 |
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| author | Kalliopi Georgakouli Anastasios Mpesios Demetrios Kouretas Konstantinos Petrotos Chrysanthi Mitsagga Ioannis Giavasis Athanasios Z. Jamurtas |
| author_facet | Kalliopi Georgakouli Anastasios Mpesios Demetrios Kouretas Konstantinos Petrotos Chrysanthi Mitsagga Ioannis Giavasis Athanasios Z. Jamurtas |
| author_sort | Kalliopi Georgakouli |
| collection | DOAJ |
| description | In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking volunteers with non-declared pathology consumed either 400 g of olive fruit polyphenol-enriched yogurt with 50 mg of encapsulated olive polyphenols (experimental condition—EC) or 400 g of plain yogurt (control condition—CC) every day for two weeks. Physiological measurements and blood collection were performed before and after two weeks of each condition. The results showed that body weight, body mass index, hip circumference and systolic blood pressure decreased significantly (p < 0.05) following the two-week consumption of yogurt regardless of condition. A tendency towards significance for decreased levels of low density lipoprotein (LDL) cholesterol (p = 0.06) and thiobarbituric acid reactive substances (p < 0.05) following two weeks of polyphenol-enriched yogurt consumption was observed. The population of lactic acid bacteria (LAB) and production of lactate in yogurt were significantly enhanced after addition of olive polyphenols, contrary to the population of yeasts and molds. The results indicate that consumption of the polyphenol-enriched yogurt may help individuals with non-declared pathology reduce body weight, blood pressure, LDL cholesterol levels and lipid peroxidation, and promote growth of beneficial LAB. |
| first_indexed | 2024-04-13T16:43:43Z |
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| id | doaj.art-77b97d0cc751481cadb958fa85d5c004 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-04-13T16:43:43Z |
| publishDate | 2016-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-77b97d0cc751481cadb958fa85d5c0042022-12-22T02:39:09ZengMDPI AGNutrients2072-66432016-06-018634410.3390/nu8060344nu8060344The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt MicrofloraKalliopi Georgakouli0Anastasios Mpesios1Demetrios Kouretas2Konstantinos Petrotos3Chrysanthi Mitsagga4Ioannis Giavasis5Athanasios Z. Jamurtas6Department of Physical Education and Sport Science, University of Thessaly, Karies, Trikala 42100, GreeceDepartment of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, GreeceDepartment of Biochemistry and Biotechnology, University of Thessaly, Larissa 41221, GreecePolyhealth S.A., 3rd klm Larisa-Tyrnavos, Larisa 41500, GreeceDepartment of Food Technology, Technological Institute of Thessaly, Karditsa 43100, GreeceDepartment of Food Technology, Technological Institute of Thessaly, Karditsa 43100, GreeceDepartment of Physical Education and Sport Science, University of Thessaly, Karies, Trikala 42100, GreeceIn the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking volunteers with non-declared pathology consumed either 400 g of olive fruit polyphenol-enriched yogurt with 50 mg of encapsulated olive polyphenols (experimental condition—EC) or 400 g of plain yogurt (control condition—CC) every day for two weeks. Physiological measurements and blood collection were performed before and after two weeks of each condition. The results showed that body weight, body mass index, hip circumference and systolic blood pressure decreased significantly (p < 0.05) following the two-week consumption of yogurt regardless of condition. A tendency towards significance for decreased levels of low density lipoprotein (LDL) cholesterol (p = 0.06) and thiobarbituric acid reactive substances (p < 0.05) following two weeks of polyphenol-enriched yogurt consumption was observed. The population of lactic acid bacteria (LAB) and production of lactate in yogurt were significantly enhanced after addition of olive polyphenols, contrary to the population of yeasts and molds. The results indicate that consumption of the polyphenol-enriched yogurt may help individuals with non-declared pathology reduce body weight, blood pressure, LDL cholesterol levels and lipid peroxidation, and promote growth of beneficial LAB.http://www.mdpi.com/2072-6643/8/6/344olive polyphenolsyogurtdairyhealthlipidslactic acid bacteriaMedoliva© |
| spellingShingle | Kalliopi Georgakouli Anastasios Mpesios Demetrios Kouretas Konstantinos Petrotos Chrysanthi Mitsagga Ioannis Giavasis Athanasios Z. Jamurtas The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora Nutrients olive polyphenols yogurt dairy health lipids lactic acid bacteria Medoliva© |
| title | The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora |
| title_full | The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora |
| title_fullStr | The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora |
| title_full_unstemmed | The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora |
| title_short | The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora |
| title_sort | effects of an olive fruit polyphenol enriched yogurt on body composition blood redox status physiological and metabolic parameters and yogurt microflora |
| topic | olive polyphenols yogurt dairy health lipids lactic acid bacteria Medoliva© |
| url | http://www.mdpi.com/2072-6643/8/6/344 |
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