Articles producció científica> Medicina i Cirurgia

Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids

  • Datos identificativos

    Identificador: imarina:3661808
    Autores:
    López de las Hazas M., Piñol C., Macià A., Romero M., Pedret A., Solà R., Rubió L., Motilva M.
    Resumen:
    This study investigated and compared the absorption, metabolism, and subsequently, the tissue distribution and excretion of hydroxytyrosol (HT) administered either in its free form or through its naturally occurring esterified precursors, namely oleuropein (OLE) and its aglycone forms known as secoiridoids (SEC). Here, rats were fed a diet supplemented with the equivalent of 5 mg phenol/kg/day for 21 days and the HT metabolites in the gastrointestinal digesta (stomach, small intestine and caecum), plasma, urine and metabolic tissues (liver and kidney) were analysed. Compared to HT and SEC, OLE showed greater stability during digestion, and, consequently, the bioavailability based on the urine excretion of HT metabolites was higher. OLE, as a glycoside molecule, reached the colon unaltered generating more diverse microbial metabolites. In terms of bioavailability, findings suggest that OLE might be the most suitable precursor of HT for incorporation into foods or nutraceutical formulations.
  • Otros:

    Autor según el artículo: López de las Hazas M., Piñol C., Macià A., Romero M., Pedret A., Solà R., Rubió L., Motilva M.
    Departamento: Medicina i Cirurgia
    Autor/es de la URV: Pedret Figuerola, Anna / Solà Alberich, Rosa Maria
    Palabras clave: Phenolic compounds Olive oil Microbial catabolism Metabolic pathways Hydroxytyrosol
    Resumen: This study investigated and compared the absorption, metabolism, and subsequently, the tissue distribution and excretion of hydroxytyrosol (HT) administered either in its free form or through its naturally occurring esterified precursors, namely oleuropein (OLE) and its aglycone forms known as secoiridoids (SEC). Here, rats were fed a diet supplemented with the equivalent of 5 mg phenol/kg/day for 21 days and the HT metabolites in the gastrointestinal digesta (stomach, small intestine and caecum), plasma, urine and metabolic tissues (liver and kidney) were analysed. Compared to HT and SEC, OLE showed greater stability during digestion, and, consequently, the bioavailability based on the urine excretion of HT metabolites was higher. OLE, as a glycoside molecule, reached the colon unaltered generating more diverse microbial metabolites. In terms of bioavailability, findings suggest that OLE might be the most suitable precursor of HT for incorporation into foods or nutraceutical formulations.
    Grupo de investigación: Unitat de Recerca de Lípids i Arteriosclerosi
    Áreas temáticas: Saúde coletiva Química Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Engenharias iii Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 17564646
    Direcció de correo del autor: anna.pedret@urv.cat rosa.sola@urv.cat
    Identificador del autor: 0000-0002-5327-932X 0000-0002-8359-235X
    Fecha de alta del registro: 2024-09-07
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S1756464616000335
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Journal Of Functional Foods. 22 52-63
    Referencia de l'ítem segons les normes APA: López de las Hazas M., Piñol C., Macià A., Romero M., Pedret A., Solà R., Rubió L., Motilva M. (2016). Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids. Journal Of Functional Foods, 22(), 52-63. DOI: 10.1016/j.jff.2016.01.030
    DOI del artículo: 10.1016/j.jff.2016.01.030
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2016
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Phenolic compounds
    Olive oil
    Microbial catabolism
    Metabolic pathways
    Hydroxytyrosol
    Saúde coletiva
    Química
    Odontología
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Engenharias iii
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
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