Bioavailability of phenols from a phenol-enriched olive oil
Suárez M, Valls RM, Romero MP, Macià A, Fernández S, Giralt M, Solà R, Motilva MJ, Motilva MJ
The British journal of nutrition · 74 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (classified by our AI screen)
- Studied in
- People
- Main outcome
- No health outcome
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Independent funding
- University or hospital
- Centro de Investigación Biomédica en Red Diabetes y Enfermedades Metabólicas Asociadas
Based on 1 listed funder(s).
Publication
- Published
- 2011-06-21 · Br J Nutr · vol. 106 · issue 11 · pp. 1691–1701
- Publisher
- Cambridge University Press
- Cited
- 97 citations · more than 93% of similar papers · 3.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 32 works
- Access
- Free to read
- Research areas
- Edible Oils Quality and Analysis · Antioxidant Activity and Oxidative Stress · Phytochemicals and Antioxidant Activities
- Keywords
- Hydroxytyrosol, Bioavailability, Chemistry, Olive oil, Phenols, Food science, Phenol, Ingestion, Tyrosol, Absorption (acoustics), Chromatography, Polyphenol, Biochemistry, Biology, Antioxidant, Organic chemistry, Pharmacology
- MeSH
- humans, phenols, plant oils, biological availability, adult, aged, middle aged, female, male, olive oil
8 authors
From ES
- Manuel SuárezUniversitat de Lleida
- Rosa M. VallsInstitut de Recerca Biomèdica Catalunya Sud; Centro de Investigación Biomédica en Red; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- María‐Paz RomeroUniversitat de Lleida
- Alba MaciàUniversitat de Lleida
- Sara Fernández‐CastillejoInstitut de Recerca Biomèdica Catalunya Sud; Centro de Investigación Biomédica en Red; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
- Montse GiraltInstitut de Recerca Biomèdica Catalunya Sud; Centro de Investigación Biomédica en Red; Hospital Universitari Sant Joan de Reus; Universitat Rovira i Virgili
Abstract
Phenolic compounds are one of the main reasons behind the healthy properties of virgin olive oil (VOO). However, their daily intake from VOO is low compared with that obtained from other phenolic sources. Therefore, the intake of VOO enriched with its own phenolic compounds could be of interest to increase the daily dose of these beneficial compounds. To evaluate the effectiveness of enrichment on their bioavailability, the concentration of phenolic compounds and their metabolites in human plasma (0, 60, 120, 240 and 300 min) from thirteen healthy volunteers (seven men and six women, aged 25 and 69 years) was determined after the ingestion of a single dose (30 ml) of either enriched virgin olive oil (EVOO) (961·17 mg/kg oil) or control VOO (288·89 mg/kg oil) in a cross-over study. Compared with VOO, EVOO increased plasma concentration of the phenol metabolites, particularly hydroxytyrosol sulphate and vanillin sulphate (P < 0·05). After the consumption of VOO, the maximum concentration of these peaks was reached at 60 min, while EVOO shifted this maximum to 120 min. Despite these differences, the wide variability of results indicates that the absorption and metabolism of olive oil phenols are highly dependent on the individual.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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