Olive oil phenolics are dose‐dependently absorbed in humans

Visioli, Francesco; Galli, Cláudio; Bornet, Francis; Mattei, A.; Patelli, Rossana; Galli, Giovanni; Caruso, Donatella

doi:10.1016/s0014-5793(00)01216-3

Cited by 339 publications

(253 citation statements)

References 6 publications

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“…A study in rats showed that bioavailability of radiolabelled tyrosol and hydroxytyrosol was 71-99% compared to intravenously administered tyrosol and hydroxytyrosol (Tuck et al, 2001). Eight studies showed that of the total amount of ingested phenols, at least 5% was excreted in urine as tyrosol and hydroxytyrosol (Visioli et al, 2000a(Visioli et al, , b, 2001D'Angelo et al, 2001;Miro-Casas et al, 2001a, b;Tuck et al, 2001;Vissers et al, 2002), mainly as glucuronide (Visioli et al, 2000b;Miro-Casas et al, 2001a, b;Tuck et al, 2002) and monosulphate conjugates (D'Angelo et al, 2001;Tuck et al, 2002), and in the O-methylated form as homovanillic alcohol and homovanillic acid (Visioli et al, 2000a;Caruso et al, 2001;D'Angelo et al, 2001;Tuck et al, 2002).…”

Section: Resultsmentioning

confidence: 99%

“…This wide range is probably due to the various approaches to calculate urinary excretion and to different analytical analyses. For instance, Visioli et al (2000b) measured the percentage recovery in urine of total ingested tyrosol and hydroxytyrosol without taking into account the production of additional hydroxytyrosol and tyrosol from ingested oleuropein-and ligstroside-aglycones in the body. Their reported recovery of 20-60% may thus be an overestimate.…”

Section: Bioavailabilitymentioning

confidence: 99%

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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%

Section: Bioavailabilitymentioning

confidence: 99%

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

2004

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“…35 Another study reported that 100% of hydroxytyrosol was absorbed in the small intestine 36 while hydroxytyrosol and tyrosol were shown to be dose-dependently absorbed in humans and excreted in urine as glucuronide conjugates. 37 Owen et al 38 suggest that the unabsorbed fraction of OVPs may reach the colon and confer chemopreventive effects against CRC. The unabsorbed fraction of pinoresinol in the olive oil phenols may be used by intestinal microflora to produce the mammalian lignans enterodiol and enterolactone, which have been shown to reduce invasion in breast cancer cell lines.…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells in vitro

Hashim

Rowland

McGlynn

et al. 2007

Intl Journal of Cancer

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Studies in human, animal and cellular systems suggest that phenols from virgin olive oil are capable of inhibiting several stages in carcinogenesis, including metastasis. The invasion cascade comprises cell attachment to extracellular matrix components or basement membrane, degradation of basement membrane by proteolytic enzymes and migration of cells through the modified matrix. In the present study, we investigated the effect of phenolics extracted from virgin olive oil (OVP) and its main constituents: hydroxytyrosol (3,4-dihydroxyphenylethanol), tyrosol (p-hydroxyphenylethanol), pinoresinol and caffeic acid. The effects of these phenolics were tested on the invasion of HT115 human colon carcinoma cells in a Matrigel invasion assay. OVP and its compounds showed different dose-related anti-invasive effects. At 25 lg/ml OVP and equivalent doses of individual compounds, significant anti-invasive effects were seen in the range of 45-55% of control. Importantly, OVP, but not the isolated phenolics, significantly reduced total cell number in the Matrigel invasion assay. There were no significant effects shown on cell viability, indicating the reduction of cell number in the Matrigel invasion assay was not due to cytotoxicity. There were also no significant effects on cell attachment to plastic substrate, indicating the importance of extracellular matrix in modulating the anti-invasive effects of OVP. In conclusion, the results from this study indicate that phenols from virgin olive oil have the ability to inhibit invasion of colon cancer cells and the effects may be mediated at different levels of the invasion cascade. ' 2007 Wiley-Liss, Inc.Key words: olive oil phenolics; colorectal cancer; invasion; adhesion; extracellular matrix In 2002, world cancer statistics for new colorectal cancer (CRC) cases were estimated to be more than 1 million, with more than 500,000 mortality cases. 1 Surgical resection is an effective treatment for localized disease, achieving a 5-year survival rate of 90%, but other normal treatments for metastatic disease remain ineffective. 2 Mediterranean countries have lower rates of CRC than other Western countries. 3 This has been attributed to a number of factors, one of which is consumption of olive oil. 3,4 Recently, olive oil phenolics have been shown to exert anticancer effects in a number of studies (reviewed in Refs. 5 and 6). Our previous study demonstrated that olive oil phenolics have the ability to inhibit initiation, promotion and invasion events in in vitro models of carcinogenesis. 7 Metastasis can be considered as a cascade of interrelated sequential steps. Cells must be able to disseminate from the primary tumor, invade the surrounding tissue, enter the circulatory system, evade immune responses, arrest at and colonize a distant site. 8 A 3-step hypothesis has been proposed to describe invasion of tumor cells: attachment to basement membrane or extracellular matrices (ECM), protease activity that induces local degradation of the matrix, and migration of tumor cells through the...

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“…Preliminary results indicate that tyrosol, hydroxytyrosol and oleuropein are bioavailable (Visioli et al, 2000). We have recently described the bioavailability of tyrosol from 50 ml of virgin olive oil in humans (Miró -Casas et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

Fitó²,

et al. 2002

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Objective: To measure the incorporation of oleic acid and antioxidants (phenols and vitamin E) to low density lipoprotein (LDL) after acute and short-term ingestion of virgin olive oil. To study whether this incorporation contributes to an increase in LDL resistance to oxidation. Setting: Department of Food and Nutrition, University of Barcelona, Spain and Department of Lipids and Cardiovascular Epidemiology, IMIM, Barcelona, Spain. Subjects: Sixteen healthy volunteers aged 25 -65 y. Design and interventions: To observe the change in the fatty acid profile, vitamin E, phenolic compounds and LDL oxidationrelated variables after the postprandial phase and after daily ingestion of olive oil for one week. Results: Few changes were observed in the postprandial phase. However, after a week of olive oil consumption there was an increase in oleic acid (P ¼ 0.015), vitamin E (P ¼ 0.047), phenolics (P ¼ 0.021) and lag time (P ¼ 0.000), and a decrease in the maximum amount of dienes (P ¼ 0.045) and oxidation rate (P ¼ 0.05). Conclusion: After ingestion of virgin olive oil, an increase in antioxidants and oleic acid in LDL was observed as well as an improvement of LDL resistance to oxidation. Our results support the idea that daily ingestion of virgin olive oil could protect LDL from oxidation.

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Olive oil phenolics are dose‐dependently absorbed in humans

Cited by 339 publications

References 6 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

Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells in vitro

Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

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