Hydroxytyrosol supplementation increases vitamin C levels in vivo. A human volunteer trial

López‐Huertas, Eduardo; Fonolla, J.

doi:10.1016/j.redox.2016.12.014

Cited by 43 publications

(48 citation statements)

References 43 publications

(53 reference statements)

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“…have emerged in the nutraceutical and functional food markets due to their notable antioxidant activity and capacity to reduce the risk of cardiovascular diseases, as well as their protective effect against oxidative DNA damage . Among them, hydroxytyrosol (HT, 3,4‐dihydroxyphenyl ethanol) possesses the highest in vitro antioxidant activity and displays anti‐inflammatory, neuroprotective and antitumoral properties . In fact, HT is the only polyphenol in the market that supports a European Food Safety Authority health claim .…”

Section: Introductionmentioning

confidence: 99%

Fructosylation of Hydroxytyrosol by the β‐Fructofuranosidase from Xanthophyllomyces dendrorhous: Insights into the Molecular Basis of the Enzyme Specificity

et al. 2018

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This work investigates the ability of the b-fructofuranosidase pXd-INV from the yeast Xanthophyllomyces dendrorhous to glycosylate the olive biophenol hydroxytyrosol (HT). Two fructosylated derivatives (Fru-HT1 and Fru-HT2) were synthesized. Under the best conditions (300 mg/mL sucrose, 25 mg/ mL HT), the maximum yield was 45.6 %. MS and 2D-NMR analyses showed that the major product (Fru-HT1) was fructosylated at the primary OH of HT. The structure of the complexes with the substrates and the product analyzed by crystallography led to the understanding of the molecular determinants regulating the enzymatic mechanism. Product-soaked crystals revealed that the minor derivative (Fru-HT2) was fructosylated at the phenolic p-OH group. The two binding modes for HT at pXd-INV active site are governed almost exclusively by packing to Trp105 (Fru-HT1) and polar interactions with the loop Glu334-Asn342 (Fru-HT2), respectively. Specific mutagenesis at these residues was accomplished to tune the enzyme regiospecificity. One of the studied mutants (N342Q) was notably more specific for the fructosylation at the phenolic OH than the wildtype.

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Section: Introductionmentioning

confidence: 99%

Fructosylation of Hydroxytyrosol by the β‐Fructofuranosidase from Xanthophyllomyces dendrorhous: Insights into the Molecular Basis of the Enzyme Specificity

et al. 2018

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“…The only two human studies of HT available thus far have been performed by Lopez‐Huertas and collaborators (Gonzalez‐Santiago, Fonolla, & Lopez‐Huertas, ; Lopez‐Huertas & Fonolla, ). In the former, the authors confirmed human absorption of HT and recorded its transient association with LDL, confirming data by Bonanome et al (), who administered EVOO rather than pure HT.…”

Section: Human Studiesmentioning

confidence: 99%

An overview of the pharmacology of olive oil and its active ingredients

Visioli

Dávalos

Hazas

et al. 2019

British J Pharmacology

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In addition to providing sensory stimuli, usually taste, smell and sight, olive oil contains a range of minor components, mostly phenolic in nature. These components are endowed with pharmacological or pharma‐nutritional properties that are the subject of active research worldwide. Based on our more than 25 years of experience in this field, we critically focus on what we believe are the most pharmacologically prominent actions of the constituents of olive oil. Most of the effects are due to the phenolic compounds in extra virgin olive oil, such as hydroxytyrosol and oleocanthal (which are often mis‐categorized as in vivo antioxidants) and concern the cardiovascular system. Other potentially beneficial activities are still to be investigated in depth. We conclude that—in the context of a proper diet that includes high‐quality products—the use of high‐quality olive oil contributes to achieving and sustaining overall health. Linked Articles This article is part of a themed section on The Pharmacology of Nutraceuticals. To view the other articles in this section visit http://onlinelibrary.wiley.com/doi/10.1111/bph.v177.6/issuetoc

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“…However, other studies suggested that the main HT effects are a consequence of increasing endogenous vitamin C levels, since it did not influence blood lipids, inflammatory markers, liver or kidney functions [89]. In particular, HT has been shown to beneficially impact the hemostatic profile, exerting antiplatelet and antithrombotic properties [25,91].…”

Section: Olive Oil and Phenolic Compoundsmentioning

confidence: 99%

Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases

Reboredo‐Rodríguez

Varela-López

Forbes-Hernández

et al. 2018

IJMS

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Non-communicable diseases (NCDs) have become the largest contributor to worldwide morbidity and mortality. Among them, cancer and cardiovascular diseases (CVDs) are responsible for a 47% of worldwide mortality. In general, preventive approaches modifying lifestyle are more cost-effective than treatments after disease onset. In this sense, a healthy diet could help a range of NCDs, such as cancer and CVDs. Traditional Mediterranean Diet (MD) is associated by the low-prevalence of certain types of cancers and CVDs, where olive oil plays an important role. In fact, different epidemiological studies suggest that olive oil consumption prevents some cancers, as well as coronary heart diseases and stroke incidence and mortality. Historically, the beneficial health effects of virgin olive oil (VOO) intake were first attributed to the high concentration of monounsaturated fatty acids. Nowadays, many studies indicate that phenolic compounds contained in olive oil have positive effects on different biomarkers related to health. Among them, phenolic compounds would be partially responsible for health benefits. The present work aims to explore, in studies published during the last five years, the effects of the main phenolic compounds isolated from olive oil on different cancer or CVD aspects, in order to clarify which compounds have more potential to be used as nutraceuticals with preventive or even therapeutic properties.

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Hydroxytyrosol supplementation increases vitamin C levels in vivo. A human volunteer trial

Cited by 43 publications

References 43 publications

Fructosylation of Hydroxytyrosol by the β‐Fructofuranosidase from Xanthophyllomyces dendrorhous: Insights into the Molecular Basis of the Enzyme Specificity

Fructosylation of Hydroxytyrosol by the β‐Fructofuranosidase from Xanthophyllomyces dendrorhous: Insights into the Molecular Basis of the Enzyme Specificity

An overview of the pharmacology of olive oil and its active ingredients

Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases

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