Hydroxytyrosol, as a component of olive mill waste water, is dose- dependently absorbed and increases the antioxidant capacity of rat plasma

Visioli, Francesco; Caruso, Donatella; Plasmati, Elena; Patelli, Rossana; Mulinacci, Nádia; Romani, Annalisa; Galli, Giovanni; Galli, Cláudio

doi:10.1080/10715760100300271

Cited by 127 publications

(66 citation statements)

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“…We found 13 publications that addressed absorption, metabolism, or urinary excretion of olive oil phenols: five animal (Bai et al, 1998;Coni et al, 2000;D'Angelo et al, 2001;Tuck et al, 2001;Visioli et al, 2001), six human studies (Bonanome et al, 2000;Visioli et al, 2000a, b;Miro-Casas et al, 2001a, b;Vissers et al, 2002), and two studies that addressed characterisation of the metabolites of hydroxytyrosol in urine from two of the above-mentioned studies Tuck et al, 2002). One study by our group showed that apparent in vivo absorption of the ingested olive oil phenols was more than 55-66 mol% in humans.…”

Section: Resultsmentioning

confidence: 99%

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

2004

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Objective: We reviewed the bioavailability and antioxidant effects of phenols from extra virgin olive oil. Search strategy: We searched the MEDLINE database for the years . To review the bioavailability of olive oil phenols, we selected animal and human studies that studied the absorption, metabolism, and urinary excretion of olive oil phenols. We also estimated the intake of the various phenols in the Mediterranean area. To review the antioxidant effects of olive oil phenols, we included human and animal studies on the effect of olive oil phenols on markers of oxidative processes in the body. We excluded studies without a proper control treatment and studies in which the antioxidant effects of phenols could not be disentangled from those of the fatty acid composition of olive oil. Results: Bioavailability studies in humans show that the absorption of olive oil phenols is probably larger than 55-66 mol%, and that at least 5% is excreted in urine as tyrosol and hydroxytyrosol. Animal studies suggest that phenol-rich olive oil lowers oxidisability of ex vivo low-density lipoprotein (LDL) particles or lowers markers in urine of oxidative processes in the body. In five out of seven human studies, however, these effects of phenols were not found. There are no data on the phenol concentrations in plasma that are attainable by intake of olive oil. We estimated that 50 g of olive oil per day provides about 2 mg or B13 mmol of hydroxytyrosol-equivalents per day, and that the plasma concentration of olive oil phenols with antioxidant potential resulting from such an intake can be at most 0.06 mmol/l. This is much lower than the minimum concentrations of these phenols (50-100 mmol) required to show antioxidant activity in vitro. Conclusion: Although phenols from olive oil seem to be well absorbed, the content of olive oil phenols with antioxidant potential in the Mediterranean diet is probably too low to produce a measurable effect on LDL oxidisability or other oxidation markers in humans. The available evidence does not suggest that consumption of phenols in the amounts provided by dietary olive oil will protect LDL against oxidative modification to any important extent.

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Section: Resultsmentioning

confidence: 99%

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

2004

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“…Several studies indeed report that uptake of hydroxytyrosol is good (18,19,21). The consumption of olive oil is high in the Mediterranean area compared with Western European and Northern European countries.…”

Section: Discussionmentioning

confidence: 99%

The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NO^• response of isolated rat aorta

Rietjens¹,

Bast²,

Vente³

et al. 2007

American Journal of Physiology-Heart and Circulatory Physiology

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“…Hydroxytyrosol (HT) is mainly responsible for antioxidant capacities of olive fruit and olive oil polyphenolic extracts (Soler-Rivas et al, 2000). The HT bioavailability has been established (Visioli et al, 2000b;Miro-Casas et al, 2001). Olive oil wastewaters polyphenolic extracts protect LDL against oxidation ex vivo (Visioli et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

A thromboxane effect of a hydroxytyrosol-rich olive oil wastewater extract in patients with uncomplicated type I diabetes

et al. 2005

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Objective: To assess the antioxidant/non-antioxidant effects of a hydroxytyrosol (HT)-rich phenolic extract from olive mill wastewaters administered with a breakfast. Design, setting and subjects: Five type I diabetic patients received 25 mg of HT the first day and 12.5 mg/day the following 3 days. Blood sampling was carried out at T 0 (baseline) and T 4d just before the breakfast þ HT administration and at time points 1, 2, 3 and 4 h after T 0 . Urines (24-h) were collected from T 0 to T 4d . Baseline HbA1c was generally inferior to 10%, glycemia was within the range 6-24 mmol/l, whereas total cholesterol, HDL-chol and triglycerides were normal. Results: The major finding was the 46% decrease in the serum TXB 2 production after blood clotting at T 4d . Plasma vitamin A, E, b-carotene were not changed. Vitamin C tended to increase (P ¼ 0.075). Plasma antioxidant capacity was enhanced at T 0 þ 1 h only, whereas its main determinants (albumin, bilirubin, uric acid) were not modified. Urinary 8-isoPGF 2a levels were highly variable and were not affected significantly by HT administration. Conclusion: The major effect of HT accounts for an antiaggregating platelet action, leading to a possible prevention of thrombotic and microthrombotic processes. IntroductionNutritional intervention studies have already shown the beneficial effects of olive oil towards cholesterolemia and LDL oxidizability in humans (Visioli & Galli, 2001;Léger, 2003). These effects are not explained only by the oleic acid substitution to saturated (for cholesterolemia) or polyunsaturated (for oxidizability) fatty acids. Polyphenols from olive or olive oil are potentially able to protect LDL against oxidation by enhancing the antioxidant defense of LDL (Fito et al, 2000;Masella et al, 2001), regardless of the oxidationgenerating system (Shafiee et al, 2003). It is likely that this LDL protecting effect is due to a systemic general antioxidant effect accounted for by the decrease in urinary excretion of 8-iso PGF 2a (Visioli et al, 2000a). Hydroxytyrosol (HT) is mainly responsible for antioxidant capacities of olive fruit and olive oil polyphenolic extracts (Soler-Rivas et al, 2000). The HT bioavailability has been established (Visioli et al, 2000b;Miro-Casas et al, 2001). Olive oil wastewaters polyphenolic extracts protect LDL against oxidation ex vivo (Visioli et al, 1998). They may also exhibit cell-mediated antioxidant and non-antioxidant effects (Visioli et al, 1999;Léger et al, 2000). The physiological relevance of these properties remains to be explored in humans.The purpose here was to assess the effect of a HT preparation on the oxidative and nonoxidative status of type I diabetic patients who are known to be exposed to an early atherogenic process, a rapid development of advanced atherosclerotic lesions and lipid peroxidation (Feener & King, 1997). Some of the present data were already published in the form of an abstract (Léger et al, 2002). Contributors: CLL and BD drew up the experimental design and were the coordinators of the study....

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Hydroxytyrosol, as a component of olive mill waste water, is dose- dependently absorbed and increases the antioxidant capacity of rat plasma

Cited by 127 publications

References 10 publications

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NO^• response of isolated rat aorta

A thromboxane effect of a hydroxytyrosol-rich olive oil wastewater extract in patients with uncomplicated type I diabetes

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Hydroxytyrosol, as a component of olive mill waste water, is dose- dependently absorbed and increases the antioxidant capacity of rat plasma

Cited by 127 publications

References 10 publications

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

Bioavailability and antioxidant effects of olive oil phenols in humans: a review

The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NO• response of isolated rat aorta

A thromboxane effect of a hydroxytyrosol-rich olive oil wastewater extract in patients with uncomplicated type I diabetes

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The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NO^• response of isolated rat aorta