Effect of the Intake of Corbella Extra Virgin Olive Oil on the Microbiota-gut-brain Axis in Healthy Adults (HEVOOC)

University of Barcelona30 enrolled

Overview

The consumption of the improved extra virgin olive oil (EVOO) of the Corbella variety could have a beneficial effect on the microbiota-intestine-brain axis (MGBA). Olive oil contains polyphenols that are not present in other oils, notably oleocanthal and oleacein, which behave similarly to ibuprofen and have a protective effect on some neurodegenerative diseases. The polyphenols of the oil present prebiotic characteristics, at the level of the intestinal microbiota, which metabolizes them forming bioactive metabolites that can have a modulating effect on the MGBA, improving brain health. In this study, the researchers seek to identify the benefits of the consumption of Corbella variety EVOO on MGBA in healthy participants. The overall benefit of the study would be to achieve knowledge that would allow its future applicability to prevent and improve certain diseases and in general contribute to optimal health.

To evaluate possible effects on MGBA, a randomized, controlled, crossover nutritional trial will be conducted. Thirty healthy adult participants (between 18 and 35 years of age, with 50% male and 50% female) will be included according to the estimated sample size. Participants will consume a daily amount of 0.7 g Corbella EVOO/kg body weight plus their normal diet (experimental intervention) and 0.7 g refined olive oil (ROO)/kg body weight plus their normal diet (control intervention) for 1 month. Biological samples (plasma, peripheral blood mononuclear cells, serum, 24-hour urine, feces and saliva) will be obtained at baseline and at the end of each trial arm.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Enrollment

Conditions

Interventions

EXTRA VIRGIN OLIVE OILOTHER

Participants will consume a daily amount of extra virgin olive oil. Can consume the oil either raw or cooked

OLIVE OIL LOW POLYPHENOLOTHER

Participants will consume a daily amount of olive oil low polyphenol. Can consume the oil either raw or cooked

Eligibility

Sex: ALLMin age: 18 YearsMax age: 35 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Healthy adult with Body mass index (BMI) \< 30 kg/m2 * Signed informed consent Exclusion Criteria: * Any chronic disease (e.g. cardiovascular disease, cancer or diabetes) * Mental disorders (e.g. depression, dementia, autism, etc.) * Cardiovascular alterations in cholesterol,triglycerides, glucose, etc. * Current smokers * Repeated use of antibiotics * Frequent use of corticoids, nonsteroidal anti-inflammatory drugs * Repeated use of vitamins * Volunteers with extreme eating habits (i.e. Atkins diet, very high protein diets, etc.) * Excessive alcohol consumption (\>30 g/d for males and \>20 g/d for females), * Pregnant, lactating, and postmenopausal women

Locations (1)

Department of Nutrition, Food Sciences and Gastronomy. School of Farmacy and Food Sciences. University of Barcelona.

Barcelona, Barcelona, Spain

Outcomes

Primary Outcomes

Changes in brain-derived neurotrophic factor (BDNF) after each intervention with EVOO and the control intervention.

Serum samples will be analysed for mature BDNF using a Mature BDNF Rapid ELISA kit.