Virgin olive oil phenolic compounds modulate the HDL lipidome in hypercholesterolaemic subjects

SCOPE: The lipidomic analysis of high-density lipoprotein (HDL) could be a useful way to identify new biomarkers of HDL function.

METHODS AND RESULTS: A randomized, controlled, double-blind, crossover trial (33 hypercholesterolaemic subjects) was performed with a control virgin olive oil (VOO), VOO enriched with its own phenolic compounds (FVOO) or VOO enriched with additional phenolic compounds from thyme (FVOOT) for 3 weeks. HDL lipidomic analyses were performed using the Lipidyzer platform. VOO and FVOO intake increased the presence of monounsaturated-fatty acids (FAs) and decreased saturated and polyunsaturated FAs in triacylglyceride (TAG) species, among others species. In contrast, FVOOT intake did not induce these FAs changes. The decrease in TAG52:3(FA16:0) after VOO intake and the decrease in TAG52:5(FA18:2) after FVOO intake were inversely associated with changes in HDL resistance to oxidation. After FVOO intake, the decrease in TAG54:6(FA18:2) species in HDL was inversely associated with changes in HDL cholesterol efflux capacity.

CONCLUSION: VOO and FVOO consumption has an impact on the HDL lipidome, in particular TAG species. Although TAGs are minor components of HDL mass, the observed changes in TAG modulated HDL functionality towards a cardioprotective mode. The assessment of the HDL lipidome is a valuable approach to identify and characterize new biomarkers of HDL function. This article is protected by copyright. All rights reserved.

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