Effects of a Combination of Extracts from Olive Fruit and Almonds Skin on Oxidative and Inflammation Markers in Hypercholesterolemic Subjects: A Randomized Controlled Trial Fonolla Joya, Juristo Maldonado Lobón, José Antonio Luque, Roberto Rodríguez, Carlos Bañuelos Hortigüela, Óscar López-Larramendi, José L. Olivares, Mónica Blanco-Rojo, Ruth Almond skin polyphenols Atherosclerosis Hydroxytyrosol Inflammation Oxidized low-density lipoprotein This research was funded by the Centre for the Development of Industrial Technology (CDTI) and cofinanced by European Regional Development Fund (ERDF) through Operational Program for Spain 2014 to 2020 (Project no. IDI_20190733). Hydroxytyrosol (HT) from olives and polyphenols from almond skin (ASPs) possess cardioprotective properties. This pilot study evaluates the effect of supplementation with a combination of olive fruit and almond skin extracts on low-density lipoprotein (LDL) cholesterol oxidation, lipid homeostasis, and inflammatory parameters in adults with moderate hypercholesterolemia. A randomized, parallel, double-blind, placebo-controlled pilot study of 8 weeks was performed. The extract group (EG) received the supplement with 7.5 mg HT +210 mg ASPs, and the control group (CG) received a placebo composed of maltodextrin. Oxidized LDL (oxLDL) levels and the oxLDL/LDL ratio were lower in the EG than in the CG after 8 weeks of treatment (18.76 ± 3.91 vs. 10.34 ± 4.22, P < .001 and 0.151 ± 0.025 vs. 0.08 ± 0.023, P < .001, respectively). Interleukin-1β levels were significantly higher in the CG than in the EG at week 4 (P = .004), IL-6 was significantly higher in the CG than in the EG at week 4 (P = .049), and IL-10 was significantly increased at week 4 in both groups (P = .002 for CG and P = .001 for EG). In conclusion, daily consumption of a combination of an olive fruit extract and an almond skin extract for 8 weeks seems to protect LDL from oxidation and to prevent inflammatory status in moderately hypercholesterolemic subjects. 2020-11-09T11:29:30Z 2020-11-09T11:29:30Z 2020-08-18 journal article Juristo Fonollá, Jose A. Maldonado-Lobón, Roberto Luque, Carlos Rodríguez, Óscar Bañuelos, Jose L. López-Larramendi, Mónica Olivares, and Ruth Blanco-Rojo.Journal of Medicinal Food.ahead of print [http://doi.org/10.1089/jmf.2020.0088] http://hdl.handle.net/10481/64145 10.1089/jmf.2020.0088 eng http://creativecommons.org/licenses/by/3.0/es/ open access Atribución 3.0 España Mary Ann Liebert