The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Fatima Paiva Martins (Autor) FCUP; Susana Barbosa (Autor) Outra; Marco Silva (Autor) Outra; Divanildo Monteiro (Autor) Outra; Victor Pinheiro (Autor) Outra; Jose Luis Mourao (Autor) Outra; Joao Fernandes (Autor) Outra; Susana Rocha (Autor) Outra; Luis Belo (Autor) FFUP; Alice Santos Silva (Autor) FFUP

Revista

Título: Journal of Functional Foods

Vol. 9

Páginas: 271-279

ISSN: 1756-4646

Editora: Elsevier

Indexação

ISI Web of Knowledge - 17 Citações

Scopus - 18 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-009-KTQ

DOI: 10.1016/j.jff.2014.04.027

Abstract (EN): Olive leaf (OL) supplements are marketed as promoting health and supporting the body in preventing free radical damage. This study examined the effect of different concentrations of OL supplement on the haematological and lipid profile and on the oxidative stability of red blood cells (RBCs). A cohort of healthy pigs was used as a model in a single-centre, randomized, prospective pilot comparison. Twenty four pigs were assigned to three experimental diets: a control group fed the conventional diet and two groups fed the conventional diet supplemented at 50 and at 100 g/kg with OL, during 8 weeks. Blood was collected for haematological, biochemical, and haemostatic studies. OL supplementation resulted in a significant decrease in plasmatic triacylglycerols (TAGs) concentration, aligned with a lower body mass and fat storage but no significant reductions were found for low-density lipoprotein cholesterol (LDLc) and oxLDL levels. The use of the highest dose resulted in significant RBC membrane destabilization.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9