Trial reportNutrients2016
The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora.
Trial report in Nutrients, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review.Frontiers in nutrition · 2025Pooled it
- Recovery of Hydroxytyrosol from Olive Pomace: Extraction, Purification, Bioactivity, and Bioavailability.Foods (Basel, Switzerland) · 2026Review
- Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Review
- Enhancing Set-Type Yoghurt With Olive Leaf Extract: A Comparison of Powdered Addition and Surface Spraying on Quality, Functionality, and Sensory Attributes.Food science & nutrition · 2025Article
- Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai 'Namwa') and Rice Flour Enriched with Antioxidant-RichFoods (Basel, Switzerland) · 2025Article
- Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt.Molecules (Basel, Switzerland) · 2024Article
- Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria.Frontiers in nutrition · 2024Review
- Prophylactic role of olive fruit extract against cigarette smoke-induced oxidative stress in Sprague-Dawley rats.Cell stress & chaperones · 2022Article
- Phyto-Enrichment of Yogurt to Control Hypercholesterolemia: A Functional Approach.Molecules (Basel, Switzerland) · 2022Review
- Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre- and post-fermented yoghurt enriched with olive leaf and its extract.Food science & nutrition · 2022Article
- The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt.Foods (Basel, Switzerland) · 2022Article
- Bioactivity of Dietary Polyphenols: The Role in LDL-C Lowering.Foods (Basel, Switzerland) · 2021Review
- Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids.Foods (Basel, Switzerland) · 2021Article
- Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements.Antioxidants (Basel, Switzerland) · 2020Review
- The Effect of Encapsulated Powder of Goji Berry (Microorganisms · 2019Article
- Effects of Quercetin and Resveratrol onFrontiers in microbiology · 2019Article
- Tree Nut Consumption and Adipose Tissue Mass: Mechanisms of Action.Current developments in nutrition · 2018Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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