The present project hypothesizes that the potential protective effect of olive oil relies on its polyphenols profile (quality and quantity) and that it may be synergistic to other food components. Among the nutrients that may be of interest for bone and muscle tissues, unsaturated fatty acids and vitamins are the most described. Consequently, based on the promising available preliminary data, the present project aims to investigate the possible preventive effect of olive oil polyphenols and eventually the synergistic effects of fatty acids and vitamin D on bone, muscle and adipose tissue, in order to prevent any locomotor dysfunction. Volunteers will be supplemented during 9 months. The primary and secondary outcome measures will be performed at baseline, 3 and 9 months.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Enrollment
149
Centre de Recherche en Nutrition Humaine
Clermont-Ferrand, Auvergne, France
Centre d'investigation clinique
Marseille, Bouche Du Rhône, France
Changes in bone mineral density
Time frame: at baseline and after 9 months of supplementation
Changes in serum markers of bone resorption
Time frame: At baseline, 3 and 9 months
changes in serum markers of bone formation
Time frame: At baseline, 3 and 9 months
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