Bioavailability of phenols from a phenol-enriched olive oil

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.

Impact of olive oil phenolic concentration on human plasmatic phenolic metabolites

“…3). In accordance with a previous study (Suárez et al, 2011), hydroxytyrosol sulfate appears to be a good biomarker of olive oil phenols intake.…”

A Diet Rich in Olive Oil Phenolics Reduces Oxidative Stress in the Heart of SAMP8 Mice by Induction of Nrf2-Dependent Gene Expression

“…63 However, in other human studies, hydroxytyrosol concentrations in plasma following olive oil consumption were in the lower micromolar range. 64 In the present cell culture and mouse studies, we also observed an induction of PON1 and PON2 due to hydroxytyrosol and a HP diet, respectively. PON2 prevents cell-mediated lipid peroxidation in the heart.…”

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

“…The four molecules were selected on the base of previous research data: tyrosol, hydroxytyrosol, verbascoside, and pinoresinol, evaluated in this study, are some of the most abundant phenolic compounds present in the olive mill waste, characterized by a high antioxidant activity, a large bioavailability, and significant bioactive properties [5,[34][35][36][37]. In particular, hydroxytyrosol was reported as the major phenolic compound in olive oil waters and as one of the most abundant in olive cake [38].…”