Consumption of yogurt enriched with polar lipids from olive oil by-products reduces platelet sensitivity against platelet activating factor and inflammatory indices: A randomized, double-blind clinical trial

Abstract

Several studies have reported the positive cardio-metabolic effects of yogurt consumption. The addition of olive oil’s bioactive extracts into yogurt can result to a functional food with pleiotropic properties against cardiovascular diseases. A polar lipid extract of olive pomace (OOPLE) that contains platelet activating factor receptor (PAF-R) antagonists, has been stated not only to inhibit the development of atherosclerotic plaques in hypercholesterolemic rabbits but also to regress the already formed plaques. The present study aims to investigate the effect of the daily intake of an OOPLE-enriched low-fat yogurt, on the metabolic profile, ex vivo platelet aggregation and markers of thrombosis and inflammation, in healthy, mainly overweight volunteers. A randomized, three-arm, double-blind, placebo-controlled, parallel-group, 8 weeks duration, clinical trial was performed in apparently healthy adults (35–65 years old). Group A (control group) consumed at most one yogurt every two weeks, Group B (plain yogurt) consumed one serving of plain yogurt every day and Group C (enriched yogurt) consumed one serving of yogurt, enriched with OOPLE, daily. Enriched yogurt intake resulted in lower levels of IL-10 and to lower platelet sensitivity against PAF, compared to the other two groups (p-values<0.05), while no impact on energy intake, body weight, glucose and lipid metabolism was detected. Lower levels of IL-6 were observed only at 4 weeks enriched yogurt intake (p = 0.03) compared to plain yogurt. Intake of the enriched yogurt resulted in reduced PAF-induced platelet aggregation and suppression of IL-10 levels. NCT02259205.