Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans

Food Chemistry

Volumn 205, Issue , 2016, Pages 248-256

  Mateos, Raquel ^a   Martínez López, Sara ^a   Baeza Arévalo, Gema ^a   Amigo Benavent, Miryam ^a   Sarriá, Beatriz ^a   Bravo Clemente, Laura ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Bioavailability; Biscuit; Human; Hydroxytyrosol; LC MS QToF; Oxidised low density lipoprotein

Indexed keywords

BIOCHEMISTRY; BODY FLUIDS; LIPOPROTEINS; METABOLITES; OILS AND FATS; OLIVE OIL; SULFUR COMPOUNDS;

BIOAVAILABILITY; BISCUIT; HUMAN; HYDROXYTYROSOL; LC-MS-QTOF; LOW DENSITY LIPOPROTEINS;

OXIDATION;

3,4 DIHYDROXYPHENYLACETIC ACID; HOMOVANILLIC ACID; HYDROXYTYROSOL; OLIVE OIL; OXIDIZED LOW DENSITY LIPOPROTEIN; SULFATE; 3,4-DIHYDROXYPHENYLETHANOL; LOW DENSITY LIPOPROTEIN; PHENETHYL ALCOHOL; VEGETABLE OIL;

ADULT; AEROBIC METABOLISM; ARTICLE; BIOAVAILABILITY; BISCUIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CROSSOVER PROCEDURE; DOUBLE BLIND PROCEDURE; FEMALE; FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; MALE; METABOLITE; NORMAL HUMAN; ORAC ASSAY; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; TIME OF FLIGHT MASS SPECTROMETRY; ANALOGS AND DERIVATIVES; CHEMISTRY;

ADULT; BIOLOGICAL AVAILABILITY; FEMALE; HUMANS; LIPOPROTEINS, LDL; MALE; OLIVE OIL; PHENYLETHYL ALCOHOL; PLANT OILS;

EID: 84960875897     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.011     Document Type: Article

References (29)

1. A. Carrasco-Pancorbo, A.M. Gómez-Caravaca, L. Cerretani, A. Bendini, A. Segura-Carretero, and A. Fernández-Gutiérrez Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection Journal of Agricultural and Food Chemistry 54 2006 7984 7991
2. S. D'Angelo, C. Manna, V. Migliardi, O. Mazzoni, P. Morrica, and G. Capasso V. Zappia Pharmacokinetics and metabolism of hydroxytyrosol, a natural antioxidant from olive oil Drug Metabolism and Disposition 29 2001 1492 1498
3. M. D'Archivio, C. Filesi, R. Vari, B. Scazzocchio, and R. Masella Bioavailability of the polyphenols: Status and Controversies International Journal of Molecular Sciences 11 2010 1321 1342
4. M. De Bock, E.B. Thorstensen, J.G.B. Derraik, H.V. Henderson, P.L. Hofman, and W.S. Cutfield Human absorption and metabolism of oleuropein and hydroxytyrosol ingested as olive (Olea europaea L.) leaf extract Molecular Nutrition and Food Research 57 2013 2079 2085
5. EFSA Panel on Dietetic Products, Nutrition and Allergies Scientific opinion on the substantiation of health claims related to polyphenols in olive oil and protection of LDL particles from oxidative damage EFSA Journal 9 2011 2033
6. J. Fernández-Bolaños, A. Heredia, G. Rodriguez, R. Rodriguez, A. Jimenez, and R. Guillen Method for obtaining purified hydroxytyrosol from products and by-products derived from the olive tree 2005 US 6849770 B2
7. R. Garcia-Villalba, M. Larrosa, S. Possemiers, F.A. Tomas-Barberan, and J.C. Espin Bioavailability of phenolics from an oleuropein-rich olive (Olea europaea) leaf extract and its acute effect on plasma antioxidant status: comparison between pre- and postmenopausal women European Journal of Nutrition 53 2014 1015 1027
8. Q. Gu, X.Z. Shi, P.Y. Yin, P. Gao, X. Lu, and G.W. Xu Analysis of catecholamines and their metabolites in adrenal gland by liquid chromatography tandem mass spectrometry Analytica Chimica Acta 609 2008 192 200
9. T. Hu, X.W. He, J.G. Jiang, and X.L. Xu Hydroxytyrosol and its potential therapeutic effects Journal of Agricultural and Food Chemistry 62 2014 1449 1455
10. O. Khymenets, M. Fito, S. Tourino, D. Munoz-Aguayo, M. Pujadas, and J.L. Torres R. De La Torre Antioxidant activities of hydroxytyrosol main metabolites do not contribute to beneficial health effects after olive oil ingestion Drug Metabolism and Disposition 38 2010 1417 1421
11. V. Lavelli, G. Fregapane, and M.D. Salvador Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils Journal of Agricultural and Food Chemistry 54 2006 3002 3007
12. A. Madrona, G. Pereira-Caro, L. Bravo, R. Mateos, and J.L. Espartero Preparation and antioxidant activity of tyrosyl and homovanillyl ethers Food Chemistry 129 2011 1169 1178
13. C. Manach, G. Williamson, C. Morand, A. Scalbert, and C. Remesy Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies The American Journal of Clinical Nutrition 81 2005 230S 242S
14. S. Martinez-Lopez, B. Sarriá, M. Gómez-Juaristi, L. Goya, R. Mateos, and L. Bravo-Clemente Theobromine, caffeine, and theophylline metabolites in human plasma and urine after consumption of soluble cocoa products with different methylxanthine contents Food Research International 63 2014 446 455
15. R. Mateos, A. Cert, M.C. Pérez-Camino, and J.M. García Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives Journal of the American Oil Chemists' Society 81 2004 71 75
16. R. Mateos, J.L. Espartero, M. Trujillo, J.J. Rios, M. Leon-Camacho, F. Alcudia, and A. Cert Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection Journal of Agricultural and Food Chemistry 49 2001 2185 2192
17. M.J. Oliveras-Lopez, G. Berná, E. Jurado-Ruiz, H. López-García de la Serrana, and F. Martin Consumption of extra-virgin olive oil rich in phenolic compounds has beneficial antioxidant effects in healthy human adults Journal of Functional Foods 10 2014 475 484
18. M.J. Oliveras-Lopez, J.J.M. Molina, M.V. Mir, E.F. Rey, F. Martin, and H. Lopez-Garcia de la Serrana Extra virgin olive oil (EVOO) consumption and antioxidant status in healthy institutionalized elderly humans Archives Gerontology and Geriatrics 57 2013 234 242
19. F. Paiva-Martins, A. Silva, V. Almeida, M. Carvalheira, C. Serra, and J.E. Rodrigues-Borges A. Santos-Silva Protective activity of hydroxytyrosol metabolites on erythrocyte oxidative-induced hemolysis Journal of Agricultural and Food Chemistry 61 2013 6636 6642
20. G. Pereira-Caro, B. Sarria, A. Madrona, J.L. Espartero, M.E. Escuderos, L. Bravo, and R. Mateos Digestive stability of hydroxytyrosol, hydroxytyrosyl acetate and alkyl hydroxytyrosyl ethers International Journal of Food Sciences and Nutrition 63 2012 703 707
21. R. Pulido, L. Bravo, and F. Saura-Calixto Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay Journal of Agricultural and Food Chemistry 48 2000 3396 3402
22. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans Antioxidant activity applying an improved ABTS radical cation decolorization assay Free Radical Biology and Medicine 26 1999 1231 1237
23. S.F. Reis, D.K. Rai, and N. Abu-Ghannam Apple pomace as a potential ingredient for the development of new functional foods Food Science and Technology 49 2014 1743 1750
24. L. Rubió, R.M. Valls, A. Macia, A. Pedret, M. Giralt, and M.P. Romero M.J. Motilva Impact of olive oil phenolic concentration on human plasmatic phenolic metabolites Food Chemistry 135 2012 2922 2929
25. A. Stalmach, W. Mullen, D. Barron, K. Uchida, T. Yokota, and C. Cavin A. Crozier Metabolite profiling of hydroxycinnamate derivatives in plasma and urine after the Ingestion of coffee by humans: identification of biomarkers of coffee consumption Drug Metabolism and Disposition 37 2009 1749 1758
26. M. Suarez, R.M. Valls, M.P. Romero, A. Macia, S. Fernandez, and M. Giralt M.J. Motilva Bioavailability of phenols from a phenol-enriched olive oil British Journal of Nutrition 106 2011 1691 1701
27. K.L. Tuck, M.P. Freeman, P.J. Hayball, G.L. Stretch, and I. Stupans The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats Journal of Nutrition 131 2001 1993 1996
28. R.M. Valls, M. Farras, M. Suarez, S. Fernandez-Castillejo, M. Fito, and V. Konstantinidou R. Sola Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial Food Chemistry 167 2015 30 35
29. F. Visioli, C. Galli, S. Grande, K. Colonnelli, C. Patelli, G. Galli, and D. Caruso Hydroxytyrosol excretion differs between rats and humans and depends on the vehicle of administration Journal of Nutrition 133 2003 2612 2615