Abstract
In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking volunteers with non-declared pathology consumed either 400 g of olive fruit polyphenol-enriched yogurt with 50 mg of encapsulated olive polyphenols (experimental condition—EC) or 400 g of plain yogurt (control condition—CC) every day for two weeks. Physiological measurements and blood collection were performed before and after two weeks of each condition. The results showed that body weight, body mass index, hip circumference and systolic blood pressure decreased significantly (p < 0.05) following the two-week consumption of yogurt regardless of condition. A tendency towards significance for decreased levels of low density lipoprotein (LDL) cholesterol (p = 0.06) and thiobarbituric acid reactive substances (p < 0.05) following two weeks of polyphenol-enriched yogurt consumption was observed. The population of lactic acid bacteria (LAB) and production of lactate in yogurt were significantly enhanced after addition of olive polyphenols, contrary to the population of yeasts and molds. The results indicate that consumption of the polyphenol-enriched yogurt may help individuals with non-declared pathology reduce body weight, blood pressure, LDL cholesterol levels and lipid peroxidation, and promote growth of beneficial LAB.
Highlights
Yogurt is a dairy product that has been a part of the human diet for thousands of years
There were three drop-outs; one subject dropped out of the study due to illness, one subject due to non-compliance, and another subject because he did not like the flavor of the yogurt
The results of the present study indicate that the polyphenol-enriched yogurt consumption may help individuals with non-declared pathology reduce body weight and systolic blood pressure (BP), while the added olive fruit polyphenols (50 mg per day) may decrease low density lipoprotein (LDL) cholesterol and lipid peroxidation levels in individuals with non-declared pathology
Summary
Yogurt is a dairy product that has been a part of the human diet for thousands of years. Yogurt is classified as a food of high nutritional value due to its relatively low fat content in combination with its high protein content, as well as vitamins of the B complex, phosphorus, magnesium and potassium. Yogurt (and other dairy product) consumption has been shown to have various beneficial effects on many aspects of human health, including blood pressure (BP) and low density lipoprotein (LDL). Concerning gastrointestinal health, yogurt contains cultures of lactic acid bacteria that improve digestive system function through their positive impact on gut microflora, bowel transit and gastrointestinal immune responses [2]. There are many reports indicating that yogurt helps with body weight management possibly in part due to satiety and improved gut function caused by probiotic bacteria [3]
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