Impact of Phenol ‐Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Disease

ConclusionsDuring the postprandial state, the levels of let ‐7e‐5p decreased with EVOO regardless of polyphenol content suggesting a general response to the fatty acid composition of EVOO or/and the presence of at least 250 mg polyphenol/kg olive oil. Moreover, the miR‐17‐92 cluster increased by low and medium polyphenol content suggesting a role in fatty acid metabolism and nutrient sensing. Thus, modulation of circulating microRNAs levels could be a potential mechanism for the cardiovascular benefits associated with EVOO intake.This article is protected by copyright. All rights reserved

Source: Molecular Nutrition and Food Research - June 19, 2020 Category: Food Science Authors: Lidia Daimiel, V íctor Micó, Rosa M Valls, Anna Pedret, M José Motilva, Laura Rubió, Montse Fitó, Marta Farrás, María‐Isabel Covas, Rosa Solá, José M Ordovás Tags: Research Article Source Type: research