Hybrid palm oil (Elaeis oleifera × Elaeis guineensis) supplementation improves plasma antioxidant capacity in humans
Hybrid palm oil obtained from interspecific hybrid Elaeis oleifera × Elaeis guineensis palm (HPO) has been recently proved to have a favorable impact on human plasma lipids related to cardiovascular disease risk factors. In the present work, we describe for the first time, the functional effect of crude HPO supplementation on human antioxidant plasma/serum status as assessed by the total phenolic content (Folin–Ciocalteu), ORAC and TEAC assays. One hundred sixty eligible participants (>50 years) were randomized and assigned to one of the two treatments: 25 mL hybrid palm oil (HPO group) or 25 mL extra virgin olive oil (EVOO group) daily for 3 months. This study showed that supplementation of 25 mL of HPO for a period of 3 months significantly increased ( p p = 0.344), TEAC ( p = 0.217), and ORAC ( p = 0.318) values. These results confirm that HPO can be considered a promising tropical edible oil with potential beneficial health effects. Practical applications: The understanding of the antioxidant properties of an edible oil in vivo is of primary importance when evaluating its nutritional/functional characteristics and/or its potentiality to serve as an active ingredient for functional food preparations. The results of this study confirm that HPO can be considered a promising tropical edible oil with beneficial health properties since it is able to improve the antioxidant status of plasma in humans. This 3‐month randomized trial reported examines and compares the effects of 25 mL/day supplementation of crude hybrid palm oil ( Elaeis oleifera × Elaeis guineensis ), thought to be a possible tropical equivalent of the Mediterranean extra‐virgin olive oil, to the ones of extra‐virgin olive oil, which is considered as a gold standard in the functional dietary oils skyline. Interestingly, at the end of the third month of study, the effects obtained by the supplementation with hybrid palm oil are similar to those provided by the extra‐virgin olive oil supplementation. In fact, hybrid palm oil consumption has been shown to significantly increase the total phenolic content (19.2%, p p p
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