An Isolated Dose of Extra-Virgin Olive Oil Produces a Better Postprandial Gut Hormone Response, Lipidic, and Anti-Inflammatory Profile that Sunflower Oil: Effect of Morbid Obesity,Molecular Nutrition & Food Research

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An Isolated Dose of Extra-Virgin Olive Oil Produces a Better Postprandial Gut Hormone Response, Lipidic, and Anti-Inflammatory Profile that Sunflower Oil: Effect of Morbid Obesity
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2021-09-03 , DOI: 10.1002/mnfr.202100071
Sara Garcia-Serrano _{1,

2} , Ailec Ho-Plagaro ₃ , Concepción Santiago-Fernandez ₃ , Cristina Rodríguez-Díaz ₃ , Flores Martín-Reyes ₃ , Sergio Valdes _{1,

2} , Francisco J Moreno-Ruiz ₄ , Carlos Lopez-Gómez ₃ , Eduardo García-Fuentes _{3,

5} , Francisca Rodríguez-Pacheco _{2,

3}

Affiliation

This study evaluates the effects of 25 mL of three types of oils [extra-virgin olive oil (EVOO), olive oil (OO), and sunflower oil (SO)] on postprandial (3 h) satiety markers and variables related to metabolic status and inflammation in non-obese patients (n = 6) and in those with morbid obesity (n = 6), before and 1 year after Roux-en-Y gastric by-pass (RYGB).

中文翻译：

与葵花籽油相比，单独剂量的特级初榨橄榄油产生更好的餐后肠道激素反应、脂质和抗炎特性：病态肥胖的影响

本研究评估了 25 mL 三种油 [特级初榨橄榄油 (EVOO)、橄榄油 (OO) 和葵花籽油 (SO)] 对餐后 (3 h) 饱腹感标志物和与代谢状态相关的变量的影响非肥胖患者 ( n = 6) 和病态肥胖患者 ( n = 6)在 Roux-en-Y 胃旁路术 (RYGB) 之前和之后 1 年的炎症和炎症。

更新日期：2021-09-03

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