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Villegas-Aguilar MDC, Cádiz-Gurrea MDLL, Sánchez-Marzo N, Barrajón-Catalán E, Arráez-Román D, Fernández-Ochoa Á, Segura-Carretero A. The Application of Untargeted Metabolomic Approaches for the Search of Common Bioavailable Metabolites in Human Plasma Samples from Lippia citriodora and Olea europaea Extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39437164 DOI: 10.1021/acs.jafc.4c05325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2024]
Abstract
Lippia citriodora and Olea europaea are known for their shared common bioactivities. Although both matrices are rich in similar families of bioactive compounds, their specific phytochemical compounds are mostly different. Since these compounds can be metabolized in the organism, this study hypothesized that common bioavailable metabolites may contribute to their similar bioactive effects. To test this, an acute double-blind intervention study in humans was conducted with blood samples collected at multiple time points. Using an untargeted metabolomic approach based on HPLC-ESI-QTOF-MS, 66 circulating metabolites were detected, including 9 common to both extracts, such as homovanillic acid sulfate and glucuronide derivates, hydroxytyrosol sulfate, etc. These common metabolites displayed significantly different Tmax values depending on the source, suggesting distinct metabolization pathways for each extract. The study highlights how shared bioavailable metabolites may underlie similar bioactivities observed between these two plant sources.
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Affiliation(s)
| | | | - Noelia Sánchez-Marzo
- Institute of Research, Development and Innovation in Biotechnology of Elche (IDiBE) and Molecular and Cell Biology Institute (IBMC), Miguel Hernández University (UMH), 03202 Elche, Spain
| | - Enrique Barrajón-Catalán
- Institute of Research, Development and Innovation in Biotechnology of Elche (IDiBE) and Molecular and Cell Biology Institute (IBMC), Miguel Hernández University (UMH), 03202 Elche, Spain
| | - David Arráez-Román
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain
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2
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Castillo-Luna A, Priego-Capote F. Phenolic enrichment of foods curated in olive oil: Kinetics and chemical evaluation. Food Chem X 2024; 22:101398. [PMID: 38694542 PMCID: PMC11061228 DOI: 10.1016/j.fochx.2024.101398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/04/2024] [Accepted: 04/17/2024] [Indexed: 05/04/2024] Open
Abstract
Since ancient times food has been preserved in vegetable oils for curation. Nevertheless, the transfer of bioactive compounds from these oils to curated foods has not been studied. This research has evaluated the phenolic enrichment of foods curated in olive oil. For this purpose, six foods (fish, vegetables, and cheese) were immersed in olive oil for 30 days and analyzed to determine these antioxidant phenols by LC-MS/MS. Oleuropein aglycone, hydroxytyrosol and tyrosol were the main phenols quantitatively enriched in the foods (up to 42.1, 26.2 and 53.0 mg/kg, respectively). The total phenolic content ranged from 5.8 to 12.1 mg in the evaluated foods taking as reference the recommended daily intake (150 g for fish, 200 g for vegetables, and 50 g for cheese). This research proves the phenolic enrichment of foods curated in olive oil, which can hypothetically increase their antioxidant and bioactive properties.
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Affiliation(s)
- A. Castillo-Luna
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain
- Agrifood Campus of International Excellence (ceiA3), University of Cordoba, Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain
| | - F. Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain
- Chemical Institute for Energy and Environment (IQUEMA), Campus of Rabanales, University of Córdoba, Córdoba, Spain
- Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain
- Agrifood Campus of International Excellence (ceiA3), University of Cordoba, Córdoba, Spain
- Consortium for Biomedical Research in Frailty & Healthy Ageing, CIBERFES, Carlos III Institute of Health, Spain
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3
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Seidita A, Cusimano A, Giuliano A, Meli M, Carroccio A, Soresi M, Giannitrapani L. Oxidative Stress as a Target for Non-Pharmacological Intervention in MAFLD: Could There Be a Role for EVOO? Antioxidants (Basel) 2024; 13:731. [PMID: 38929170 PMCID: PMC11201095 DOI: 10.3390/antiox13060731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/11/2024] [Accepted: 06/13/2024] [Indexed: 06/28/2024] Open
Abstract
Oxidative stress plays a central role in most chronic liver diseases and, in particular, in metabolic dysfunction-associated fatty liver disease (MAFLD), the new definition of an old condition known as non-alcoholic fatty liver disease (NAFLD). The mechanisms leading to hepatocellular fat accumulation in genetically predisposed individuals who adopt a sedentary lifestyle and consume an obesogenic diet progress through mitochondrial and endoplasmic reticulum dysfunction, which amplifies reactive oxygen species (ROS) production, lipid peroxidation, malondialdehyde (MDA) formation, and influence the release of chronic inflammation and liver damage biomarkers, such as pro-inflammatory cytokines. This close pathogenetic link has been a key stimulus in the search for therapeutic approaches targeting oxidative stress to treat steatosis, and a number of clinical trials have been conducted to date on subjects with NAFLD using drugs as well as supplements or nutraceutical products. Vitamin E, Vitamin D, and Silybin are the most studied substances, but several non-pharmacological approaches have also been explored, especially lifestyle and diet modifications. Among the dietary approaches, the Mediterranean Diet (MD) seems to be the most reliable for affecting liver steatosis, probably with the added value of the presence of extra virgin olive oil (EVOO), a healthy food with a high content of monounsaturated fatty acids, especially oleic acid, and variable concentrations of phenols (oleocanthal) and phenolic alcohols, such as hydroxytyrosol (HT) and tyrosol (Tyr). In this review, we focus on non-pharmacological interventions in MAFLD treatment that target oxidative stress and, in particular, on the role of EVOO as one of the main antioxidant components of the MD.
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Affiliation(s)
- Aurelio Seidita
- Unit of Internal Medicine, “V. Cervello” Hospital, Ospedali Riuniti “Villa Sofia-Cervello”, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90146 Palermo, Italy; (A.S.); (A.G.); (M.M.); (A.C.)
- Institute for Biomedical Research and Innovation (IRIB), National Research Council (CNR), 90146 Palermo, Italy;
| | - Alessandra Cusimano
- Institute for Biomedical Research and Innovation (IRIB), National Research Council (CNR), 90146 Palermo, Italy;
| | - Alessandra Giuliano
- Unit of Internal Medicine, “V. Cervello” Hospital, Ospedali Riuniti “Villa Sofia-Cervello”, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90146 Palermo, Italy; (A.S.); (A.G.); (M.M.); (A.C.)
| | - Maria Meli
- Unit of Internal Medicine, “V. Cervello” Hospital, Ospedali Riuniti “Villa Sofia-Cervello”, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90146 Palermo, Italy; (A.S.); (A.G.); (M.M.); (A.C.)
| | - Antonio Carroccio
- Unit of Internal Medicine, “V. Cervello” Hospital, Ospedali Riuniti “Villa Sofia-Cervello”, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90146 Palermo, Italy; (A.S.); (A.G.); (M.M.); (A.C.)
| | - Maurizio Soresi
- Unit of Internal Medicine, University Hospital “P. Giaccone”, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90127 Palermo, Italy;
| | - Lydia Giannitrapani
- Institute for Biomedical Research and Innovation (IRIB), National Research Council (CNR), 90146 Palermo, Italy;
- Unit of Internal Medicine, University Hospital “P. Giaccone”, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90127 Palermo, Italy;
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4
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Giusepponi D, Barola C, Bucaletti E, Moretti S, Paoletti F, Valiani A, Branciari R, Galarini R. Occurrence of Hydroxytyrosol, Tyrosol and Their Metabolites in Italian Cheese. Molecules 2023; 28:6204. [PMID: 37687033 PMCID: PMC10488946 DOI: 10.3390/molecules28176204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Tyrosol (T) and hydroxytyrosol (HT) are phenyl alcohol polyphenols with well-recognized health-promoting properties. They are widely diffused in several vegetables, especially in olive products (leaves, fruits and oil). Therefore, they could be present in food produced from herbivorous animals such as in milk and cheese. In this study, an analytical method to determine T, HT and some of their phase II metabolites (sulphates and glucuronides) in cheese was developed and validated. Samples were extracted with an acidic mixture of MeOH/water 80/20 (v/v) and, after a low temperature clean-up, the extracts were evaporated and injected in a liquid-chromatography coupled with high resolution mass spectrometry (LC-Q-Orbitrap). A validation study demonstrated satisfactory method performance characteristics (selectivity, linearity, precision, recovery factors, detection and quantification limits). The developed protocol was then applied to analyze 36 Italian cheeses made from ewe, goat and cow milk. The sum of detected compounds (T, tyrosol sulfate, hydroxytyrosol-3-O-sulfate and hydroxytyrosol-4-O-sulfate) reached as high as 2300 µg kg-1 on a dry weight basis, although in about 45% of cow cheeses it did not exceed 50 µg kg-1. Ewe cheeses were significantly richer of polyphenols (sum) as well as HT sulfate metabolites than cow cheeses. In conclusion, results shows that cheese cannot be considered an important dietary source of these valuable compounds.
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Affiliation(s)
- Danilo Giusepponi
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy; (D.G.); (C.B.); (E.B.); (S.M.); (F.P.); (A.V.)
| | - Carolina Barola
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy; (D.G.); (C.B.); (E.B.); (S.M.); (F.P.); (A.V.)
| | - Elisabetta Bucaletti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy; (D.G.); (C.B.); (E.B.); (S.M.); (F.P.); (A.V.)
| | - Simone Moretti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy; (D.G.); (C.B.); (E.B.); (S.M.); (F.P.); (A.V.)
| | - Fabiola Paoletti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy; (D.G.); (C.B.); (E.B.); (S.M.); (F.P.); (A.V.)
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy; (D.G.); (C.B.); (E.B.); (S.M.); (F.P.); (A.V.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy;
| | - Roberta Galarini
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via G. Salvemini 1, 06126 Perugia, Italy; (D.G.); (C.B.); (E.B.); (S.M.); (F.P.); (A.V.)
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5
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Di Renzo L, Smeriglio A, Ingegneri M, Gualtieri P, Trombetta D. The Pharmaceutical Formulation Plays a Pivotal Role in Hydroxytyrosol Pharmacokinetics. Pharmaceutics 2023; 15:pharmaceutics15030743. [PMID: 36986604 PMCID: PMC10059125 DOI: 10.3390/pharmaceutics15030743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/18/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023] Open
Abstract
Current evidence supports the use of extra virgin olive oil (EVOO) and its minor components such as hydroxytyrosol or 3,4-dihydroxyphenyl ethanol (DOPET), to improve cardiovascular and metabolic health. Nevertheless, more intervention studies in humans are needed because some gaps remain in its bioavailability and metabolism. The aim of this study was to investigate the DOPET pharmacokinetics on 20 healthy volunteers by administering a hard enteric-coated capsule containing 7.5 mg of bioactive compound conveyed in EVOO. The treatment was preceded by a washout period with a polyphenol and an alcohol-free diet. Blood and urine samples were collected at baseline and different time points, and free DOPET and metabolites, as well as sulfo- and glucuro-conjugates, were quantified by LC-DAD-ESI-MS/MS analysis. The plasma concentration versus time profiles of free DOPET was analyzed by a non-compartmental approach, and several pharmacokinetic parameters (Cmax, Tmax, T1/2, AUC0–440 min, AUC0–∞, AUCt–∞, AUCextrap_pred, Clast and Kel) were calculated. Results showed that DOPET Cmax (5.5 ng/mL) was reached after 123 min (Tmax), with a T1/2 of 150.53 min. Comparing the data obtained with the literature, the bioavailability of this bioactive compound is about 2.5 times higher, confirming the hypothesis that the pharmaceutical formulation plays a pivotal role in the bioavailability and pharmacokinetics of hydroxytyrosol.
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Affiliation(s)
- Laura Di Renzo
- Section of Clinical Nutrition and Nutrigenomic, Department of Biomedicine and Prevention, University of Tor Vergata, Via Montpellier 1, 00133 Rome, Italy
| | - Antonella Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
- Correspondence: ; Tel.: +39-0906765630
| | - Mariarosaria Ingegneri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
| | - Paola Gualtieri
- Section of Clinical Nutrition and Nutrigenomic, Department of Biomedicine and Prevention, University of Tor Vergata, Via Montpellier 1, 00133 Rome, Italy
| | - Domenico Trombetta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy
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6
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Oral Bioavailability and Metabolism of Hydroxytyrosol from Food Supplements. Nutrients 2023; 15:nu15020325. [PMID: 36678196 PMCID: PMC9866489 DOI: 10.3390/nu15020325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/02/2023] [Accepted: 01/05/2023] [Indexed: 01/12/2023] Open
Abstract
Table olives and olive oils are the main dietary sources of hydroxytyrosol (HT), a natural antioxidant compound that has emerged as a potential aid in protection against cardiovascular risk. Bioavailability studies with olive oils showed that HT is bioavailable from its free form and from conjugated forms such as oleuropein and its aglycone. Still, its low dietary intake, poor bioavailability, and high inter-individual variability after absorption through the gastrointestinal tract hamper its full benefits. In a randomized, controlled, blinded, cross-over study, we investigated the impact of HT metabolism and bioavailability by comparing two olive-derived watery supplements containing different doses of HT (30.58 and 61.48 mg of HT/dosage). Additionally, HT-fortified olive oil was used in the control group. To this aim, plasma and urine samples were evaluated in 12 healthy volunteers following the intake of a single dose of the supplements or fortified olive oil. Blood and urine samples were collected at baseline and at 0.5, 1, 1.5, 2, 4, and 12 h after intake. HT and its metabolites were analyzed using UHPLC-DAD-MS/MS. Pharmacokinetic results showed that dietary HT administered through the food supplements is bioavailable and bioavailability increases with the administered dose. After intake, homovanillic acid, HT-3-O-sulphate, and 3,4-dihydroxyphenylacetic acid are the main metabolites found both in plasma and urine. The maximum concentrations in plasma peaked 30 min after intake. As bioavailability of a compound is a fundamental prerequisite for its effect, these results promise a good potential of both food supplements for protection against oxidative stress and the consequent cardiovascular risk.
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7
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Polia F, Horcajada MN, Poquet L, Tomás-Barberán FA, García-Villalba R. A novel combined analytical UV and MS approach for the quantification of oleuropein metabolites in human biological samples when authentic standards are not available. J Chromatogr B Analyt Technol Biomed Life Sci 2022; 1210:123457. [PMID: 36150306 DOI: 10.1016/j.jchromb.2022.123457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 11/27/2022]
Abstract
The beneficial health effects of phytochemicals depend on their bioavailability and the form under which they reach systemic circulation, usually as phase II metabolites. The lack of authentic standards for these metabolites makes their quantification in biological samples challenging. A new analytical approach to get a more accurate quantification of oleuropein metabolites in biological samples after ingestion of olive leaf extract was proposed. This approach was based on the calculation of a response factor in QTOF MS for each metabolite, comparing their quantification in UV and MS using urine samples concentrated in the metabolites of interest. Glucuronide and sulfate conjugates of hydroxytyrosol and homovanillyl alcohol were more accurately quantified in plasma and urine and for the first time, oleuropein aglycone conjugates and their hydroxylated and hydrogenated derivatives were quantified after consumption of olive products. This approach could be extensible to the analysis of other phenolic metabolites when authentic standards are not available, opening a valuable method for bioavailability studies.
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Affiliation(s)
- Franck Polia
- Laboratory of Food & Health, Research Group on Quality, Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, Murcia, Spain.
| | - Marie-Noelle Horcajada
- Nestlé Institute of Health Sciences, Nestlé Research, Innovation EPFL Park, 1015 Lausanne, Switzerland.
| | - Laure Poquet
- Nestlé Institute of Health Sciences, Nestlé Research, Innovation EPFL Park, 1015 Lausanne, Switzerland.
| | - Francisco A Tomás-Barberán
- Laboratory of Food & Health, Research Group on Quality, Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, Murcia, Spain.
| | - Rocío García-Villalba
- Laboratory of Food & Health, Research Group on Quality, Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, Murcia, Spain.
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8
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Costa M, Costa V, Lopes M, Paiva-Martins F. A biochemical perspective on the fate of virgin olive oil phenolic compounds in vivo. Crit Rev Food Sci Nutr 2022; 64:1403-1428. [PMID: 36094444 DOI: 10.1080/10408398.2022.2116558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The chemistry of the phenolic compounds found in virgin olive oil (VOO) is very complex due, not only to the different classes of polyphenols that can be found in it, but, above all, due to the existence of a very specific phenol class found only in oleaceae plants: the secoiridoids. Searching in the Scopus data base the keywords flavonoid, phenolic acid, lignin and secoiridoid, we can find a number of 148174, 79435, 11326 and 1392 research articles respectively, showing how little is devote to the latter class of compounds. Moreover, in contrast with other classes, that include only phenolic compounds, secoiridoids may include phenolic and non-phenolic compounds, being the articles concerning phenolic secoiridoids much less than the half of the abovementioned articles. Therefore, it is important to clarify the structures of these compounds and their chemistry, as this knowledge will help understand their bioactivity and metabolism studies, usually performed by researchers with a more health science's related background. In this review, all the structures found in many research articles concerning VOO phenolic compounds chemistry and metabolism was gathered, with a special attention devoted to the secoiridoids, the main phenolic compound class found in olives, VOO and olive leaf.
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Affiliation(s)
- Marlene Costa
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Vânia Costa
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Margarida Lopes
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
| | - Fátima Paiva-Martins
- REQUIMTE-LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Porto, Portugal
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9
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Seidita A, Soresi M, Giannitrapani L, Di Stefano V, Citarrella R, Mirarchi L, Cusimano A, Augello G, Carroccio A, Iovanna JL, Cervello M. The clinical impact of an extra virgin olive oil enriched mediterranean diet on metabolic syndrome: Lights and shadows of a nutraceutical approach. Front Nutr 2022; 9:980429. [PMID: 35990331 PMCID: PMC9386289 DOI: 10.3389/fnut.2022.980429] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 07/18/2022] [Indexed: 12/01/2022] Open
Abstract
For years it has been established that the only truly effective treatment of metabolic syndrome (MS) is lifestyle modification to prevent its cardiovascular (e.g., coronary artery disease and atherosclerosis), metabolic (e.g., diabetes mellitus), and hepatic (e.g., steatosis and non-alcoholic steatohepatitis) complications. The focal points of this approach are to increase physical activity and intake of a diet characterized by high quantities of fruits, vegetables, grains, fish, and low-fat dairy products, the so called mediterranean diet (MD); however, the added value of MD is the presence of extra virgin olive oil (EVOO), a healthy food with a high content of monounsaturated fatty acids, especially oleic acid, and variable concentrations (range 50–800 mg/kg) of phenols (oleuropein, ligstroside, and oleocanthal, and their derivatives, phenolic alcohols, such as hydroxytyrosol and tyrosol). Phenolic compounds not only determine EVOO’s main organoleptic qualities (oxidative stability, specific flavor, and taste features) but, theoretically, make it a source of antioxidant, anti-inflammatory, insulin-sensitizing, cardioprotective, antiatherogenic, neuroprotective, immunomodulatory, and anticancer activity. Although many studies have been carried out on EVOO’s clinical effects and attention toward this dietary approach (healthy and palatable food with strong nutraceutical activity) has become increasingly pressing, there are still many dark sides to be clarified, both in terms of actual clinical efficacy and biochemical and molecular activity. Thus, we reviewed the international literature, trying to show the state of the art about EVOO’s clinical properties to treat MS (along with correlated complications) and the future prospective of its nutraceutical use.
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Affiliation(s)
- Aurelio Seidita
- Unit of Internal Medicine, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Palermo, Italy
| | - Maurizio Soresi
- Unit of Internal Medicine, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Palermo, Italy
| | - Lydia Giannitrapani
- Unit of Internal Medicine, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Palermo, Italy.,Institute for Biomedical Research and Innovation (IRIB), National Research Council, Palermo, Italy
| | - Vita Di Stefano
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
| | - Roberto Citarrella
- Unit of Internal Medicine, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Palermo, Italy
| | - Luigi Mirarchi
- Unit of Internal Medicine, Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Palermo, Italy
| | - Antonella Cusimano
- Institute for Biomedical Research and Innovation (IRIB), National Research Council, Palermo, Italy
| | - Giuseppa Augello
- Institute for Biomedical Research and Innovation (IRIB), National Research Council, Palermo, Italy
| | - Antonio Carroccio
- Unit of Internal Medicine, "V. Cervello" Hospital, Ospedali Riuniti "Villa Sofia-Cervello", Palermo, Italy.,Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Palermo, Italy
| | - Juan Lucio Iovanna
- Cancer Research Center of Marseille, Aix-Marseille University, CNRS, INSERM, Institut Paoli-Calmettes, CRCM, Marseille, France
| | - Melchiorre Cervello
- Institute for Biomedical Research and Innovation (IRIB), National Research Council, Palermo, Italy
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10
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Habibi E, Baâti T, Njim L, M’Rabet Y, Hosni K. Antioxidant and protective effects of extra virgin olive oil incorporated with diallyl sulfide against CCl 4-induced acute liver injury in mice. Food Sci Nutr 2021; 9:6818-6830. [PMID: 34925810 PMCID: PMC8645721 DOI: 10.1002/fsn3.2638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 12/20/2022] Open
Abstract
The present study delineates the effects of incorporation of 1% diallyl sulfide (DAS) into extra virgin olive oil (EVOO) on the physico-chemical characteristics, in vitro antioxidant, and in vivo hepatoprotective properties in CCl4-induced acute liver injury in mice. Results showed that the DAS-rich EVOO exhibited good oxidative stability over one-month storage and preserved its original quality-related parameters including major components (oleic acid, linoleic acid, and palmitic acid), and minor components (tocopherols, chlorophylls and carotenoids, tyrosol, hydroxytyrosol, elenolic acid, oleuropein and its aglycone, pinoresinol, vanilic acid, cinnamic acid, ferulic acid, luteolin, apigenin, and sterols). Compared with EVOO or DAS, the DAS-rich EVOO displayed the highest DPPH and ABTS-radical scavenging activities and showed the strongest cellular antioxidant activity (CAA). In connection with its free radical scavenging activity and CAA, DAS-rich EVOO significantly normalized the serum ALT and AST levels and prevented the increase in interleukin-6 in CCl4-intoxicated mice. The manifest anti-inflammatory and hepatoprotective effects of DAS-rich EVOO were further supported by liver histopathological examinations. Overall, the EVOO enrichment with DAS could open up opportunities for the development of novel functional food with improved antioxidant and hepatoprotective properties.
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Affiliation(s)
- Emna Habibi
- Laboratoire des Substances NaturellesInstitut National de Recherche et d’Analyse Physico‐chimique (INRAP)Sidi thabetArianaTunisia
- Faculté des Sciences de GabesUniversité de GabesTunisTunisia
| | - Tarek Baâti
- Laboratoire des Substances NaturellesInstitut National de Recherche et d’Analyse Physico‐chimique (INRAP)Sidi thabetArianaTunisia
| | - Leila Njim
- Service d’Anatomie et de Cytologie PathologiqueCHU Fattouma BourguibaMonastirTunisia
| | - Yassine M’Rabet
- Laboratoire des Substances NaturellesInstitut National de Recherche et d’Analyse Physico‐chimique (INRAP)Sidi thabetArianaTunisia
| | - Karim Hosni
- Laboratoire des Substances NaturellesInstitut National de Recherche et d’Analyse Physico‐chimique (INRAP)Sidi thabetArianaTunisia
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11
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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12
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Tyrosol and Hydroxytyrosol Determination in Extra Virgin Olive Oil with Direct Liquid Electron Ionization-Tandem Mass Spectrometry. SEPARATIONS 2021. [DOI: 10.3390/separations8100173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Extra virgin olive oil (EVOO) is one of the main ingredients of the Mediterranean diet. It is claimed as a functional food for its unique content of health-promoting compounds. Tyrosol (Tyr), Hydroxytyrosol (Htyr), and their phenolic derivatives present in EVOO show beneficial properties, and their identification and quantification, both in their free form and after the hydrolysis of more complex precursors, are important to certify its quality. An alternative method for quantifying free and total Tyr and Htyr in EVOO is presented using an LC–MS interface based on electron ionization (EI), called liquid electron ionization (LEI). This method requires neither sample preparation nor chromatography; the sample is diluted and injected. The selectivity and sensitivity were assessed in multiple reaction monitoring mode (MRM), obtaining confirmation and quantification in actual samples ranging from 5 to 11 mg/Kg for the free forms and from 32 to 80 mg/Kg for their total amount after hydrolysis. Two MS/MS transitions were acquired for both compounds using the Q/q ratios as confirmatory parameters. Standard addition calibration curves demonstrated optimal linearity and negligible matrix effects, allowing a correct quantification even without expensive and difficult to find labeled internal standards. After several weeks of operation, the system’s repeatability was excellent, with an intraday RSD (%) spanning from five to nine and an interday RSD (%) spanning from 9 to 11.
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13
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Sylla N, Bouyahya A, Taha D, Dakka N, Elhajji H. Study of the antioxidant and antidiabetic activity in vitro of free and encapsulated phenolic compounds of olive pomace. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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14
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Phenol Biological Metabolites as Food Intake Biomarkers, a Pending Signature for a Complete Understanding of the Beneficial Effects of the Mediterranean Diet. Nutrients 2021; 13:nu13093051. [PMID: 34578929 PMCID: PMC8471182 DOI: 10.3390/nu13093051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/11/2021] [Accepted: 08/20/2021] [Indexed: 01/14/2023] Open
Abstract
The Mediterranean diet (MD) has become a dietary pattern of reference due to its preventive effects against chronic diseases, especially relevant in cardiovascular diseases (CVD). Establishing an objective tool to determine the degree of adherence to the MD is a pending task and deserves consideration. The central axis that distinguishes the MD from other dietary patterns is the choice and modality of food consumption. Identification of intake biomarkers of commonly consumed foods is a key strategy for estimating the degree of adherence to the MD and understanding the protective mechanisms that lead to a positive impact on health. Throughout this review we propose potential candidates to be validated as MD adherence biomarkers, with particular focus on the metabolites derived from the phenolic compounds that are associated with the consumption of typical Mediterranean plant foods. Certain phenolic metabolites are good indicators of the intake of specific foods, but others denote the intake of a wide-range of foods. For this, it is important to emphasise the need to increase the number of dietary interventions with specific foods in order to validate the biomarkers of MD adherence. Moreover, the identification and quantification of food phenolic intake biomarkers encouraging scientific research focuses on the study of the biological mechanisms in which polyphenols are involved.
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Galmés S, Reynés B, Palou M, Palou-March A, Palou A. Absorption, Distribution, Metabolism, and Excretion of the Main Olive Tree Phenols and Polyphenols: A Literature Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5281-5296. [PMID: 33908772 DOI: 10.1021/acs.jafc.1c00737] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The effects of olive tree (poly)phenols (OPs) are largely dependent upon their bioavailability and metabolization by humans. Absorption, distribution, metabolism, and excretion (ADME) are fundamental for the nutritional efficacy and toxicological impact of foods containing OPs. This review includes studies on the administration of hydroxytyrosol (HT), oleuropein (Ole), or other OPs and foods, products, or mixtures that contain them. Briefly, data from in vivo studies indicate that OPs are absorbable by intestinal cells. Both absorption and bioavailability depend upon each compound and/or the matrix in which it is contained. OPs metabolism begins in enterocytes and can also continue in the liver. Metabolic phase I mainly consists of the hydrolysis of Ole, which results in an increase in the HT content. Phase II metabolic reactions involve the conjugation of (poly)phenols mainly with glucuronide and sulfate groups. This review offers a complete perspective of the ADME processes of OPs, which could support the future nutritional and/or toxicological studies in this area.
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Affiliation(s)
- Sebastià Galmés
- Alimentómica S.L., 07121 Palma de Mallorca, Balearic Islands, Spain
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Group of Nutrigenomics and Obesity), University of the Balearic Islands (UIB) and Instituto de Investigación Sanitaria Illes Balears (IdISBa), 07122 Palma de Mallorca, Balearic Islands, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición (CIBERobn), 28029 Madrid, Spain
| | - Bàrbara Reynés
- Alimentómica S.L., 07121 Palma de Mallorca, Balearic Islands, Spain
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Group of Nutrigenomics and Obesity), University of the Balearic Islands (UIB) and Instituto de Investigación Sanitaria Illes Balears (IdISBa), 07122 Palma de Mallorca, Balearic Islands, Spain
| | - Mariona Palou
- Alimentómica S.L., 07121 Palma de Mallorca, Balearic Islands, Spain
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Group of Nutrigenomics and Obesity), University of the Balearic Islands (UIB) and Instituto de Investigación Sanitaria Illes Balears (IdISBa), 07122 Palma de Mallorca, Balearic Islands, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición (CIBERobn), 28029 Madrid, Spain
| | - Andreu Palou-March
- Alimentómica S.L., 07121 Palma de Mallorca, Balearic Islands, Spain
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Group of Nutrigenomics and Obesity), University of the Balearic Islands (UIB) and Instituto de Investigación Sanitaria Illes Balears (IdISBa), 07122 Palma de Mallorca, Balearic Islands, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición (CIBERobn), 28029 Madrid, Spain
| | - Andreu Palou
- Alimentómica S.L., 07121 Palma de Mallorca, Balearic Islands, Spain
- Laboratory of Molecular Biology, Nutrition and Biotechnology (Group of Nutrigenomics and Obesity), University of the Balearic Islands (UIB) and Instituto de Investigación Sanitaria Illes Balears (IdISBa), 07122 Palma de Mallorca, Balearic Islands, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición (CIBERobn), 28029 Madrid, Spain
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16
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Wide Biological Role of Hydroxytyrosol: Possible Therapeutic and Preventive Properties in Cardiovascular Diseases. Cells 2020; 9:cells9091932. [PMID: 32825589 PMCID: PMC7565717 DOI: 10.3390/cells9091932] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 12/14/2022] Open
Abstract
The growing incidence of cardiovascular disease (CVD) has promoted investigations of natural molecules that could prevent and treat CVD. Among these, hydroxytyrosol, a polyphenolic compound of olive oil, is well known for its antioxidant, anti-inflammatory, and anti-atherogenic effects. Its strong antioxidant properties are due to the scavenging of radicals and the stimulation of synthesis and activity of antioxidant enzymes (SOD, CAT, HO-1, NOS, COX-2, GSH), which also limit the lipid peroxidation of low-density lipoprotein (LDL) cholesterol, a hallmark of atherosclerosis. Lowered inflammation and oxidative stress and an improved lipid profile were also demonstrated in healthy subjects as well as in metabolic syndrome patients after hydroxytyrosol (HT) supplementation. These results might open a new therapeutic scenario through personalized supplementation of HT in CVDs. This review is the first attempt to collect together scientific literature on HT in both in vitro and in vivo models, as well as in human clinical studies, describing its potential biological effects for cardiovascular health.
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17
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Cedó L, Fernández-Castillejo S, Rubió L, Metso J, Santos D, Muñoz-Aguayo D, Rivas-Urbina A, Tondo M, Méndez-Lara KA, Farràs M, Jauhiainen M, Motilva MJ, Fitó M, Blanco-Vaca F, Solà R, Escolà-Gil JC. Phenol-Enriched Virgin Olive Oil Promotes Macrophage-Specific Reverse Cholesterol Transport In Vivo. Biomedicines 2020; 8:E266. [PMID: 32756328 PMCID: PMC7460104 DOI: 10.3390/biomedicines8080266] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 12/16/2022] Open
Abstract
The intake of olive oil (OO) enriched with phenolic compounds (PCs) promotes ex vivo HDL-mediated macrophage cholesterol efflux in humans. We aimed to determine the effects of PC-enriched virgin OO on reverse cholesterol transport (RevCT) from macrophages to feces in vivo. Female C57BL/6 mice were given intragastric doses of refined OO (ROO) and a functional unrefined virgin OO enriched with its own PC (FVOO) for 14 days. Our experiments included two independent groups of mice that received intragastric doses of the phenolic extract (PE) used to prepare the FVOO and the vehicle solution (saline), as control, for 14 days. FVOO intake led to a significant increase in serum HDL cholesterol and its ability to induce macrophage cholesterol efflux in vitro when compared with ROO group. This was concomitant with the enhanced macrophage-derived [3H]cholesterol transport to feces in vivo. PE intake per se also increased HDL cholesterol levels and significantly promoted in vivo macrophage-to-feces RevCT rate when compared with saline group. PE upregulated the expression of the main macrophage transporter involved in macrophage cholesterol efflux, the ATP binding cassettea1. Our data provide direct evidence of the crucial role of OO PCs in the induction of macrophage-specific RevCT in vivo.
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Affiliation(s)
- Lídia Cedó
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
| | - Sara Fernández-Castillejo
- Surgery Department-Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Faculty of Medicine and Health Sciences-Medicine, Universitat Rovira i Virgili, 43201 Reus, Spain; (S.F.-C.); (L.R.); (R.S.)
- Fundació EURECAT—Centre Tecnològic de Nutrició i Salut, 43204 Reus, Spain
| | - Laura Rubió
- Surgery Department-Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Faculty of Medicine and Health Sciences-Medicine, Universitat Rovira i Virgili, 43201 Reus, Spain; (S.F.-C.); (L.R.); (R.S.)
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198 Lleida, Spain
| | - Jari Metso
- Minerva Foundation Institute for Medical Research and National Institute for Health and Welfare, Genomics and Biomarkers Unit, 00290 Helsinki, Finland; (J.M.); (M.J.)
| | - David Santos
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
| | - Daniel Muñoz-Aguayo
- IMIM Hospital del Mar Medical Research Institute, Grup de Risc Cardiovascular i Nutrició, 08003 Barcelona, Spain; (D.M.-A.); (M.F.)
- CIBER of Physiopathology of Obesity and Nutrition CIBEROBN, Grup de Risc Cardiovascular i Nutrició, 28029 Madrid, Spain
| | - Andrea Rivas-Urbina
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- Departament de Bioquímica i Biologia Molecular, Universitat Autònoma de Barcelona, 08041 Barcelona, Spain
| | - Mireia Tondo
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
| | - Karen Alejandra Méndez-Lara
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- Departament de Bioquímica i Biologia Molecular, Universitat Autònoma de Barcelona, 08041 Barcelona, Spain
| | - Marta Farràs
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
| | - Matti Jauhiainen
- Minerva Foundation Institute for Medical Research and National Institute for Health and Welfare, Genomics and Biomarkers Unit, 00290 Helsinki, Finland; (J.M.); (M.J.)
| | - Maria-José Motilva
- Instituto de Ciencias de la Vid y del Vino-ICVV (CSIC-Universidad de La Rioja-Gobierno de La Rioja), Finca “La Grajera”, 26007 Logroño, La Rioja, Spain;
| | - Montserrat Fitó
- IMIM Hospital del Mar Medical Research Institute, Grup de Risc Cardiovascular i Nutrició, 08003 Barcelona, Spain; (D.M.-A.); (M.F.)
- CIBER of Physiopathology of Obesity and Nutrition CIBEROBN, Grup de Risc Cardiovascular i Nutrició, 28029 Madrid, Spain
| | - Francisco Blanco-Vaca
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
- Departament de Bioquímica i Biologia Molecular, Universitat Autònoma de Barcelona, 08041 Barcelona, Spain
| | - Rosa Solà
- Surgery Department-Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), Faculty of Medicine and Health Sciences-Medicine, Universitat Rovira i Virgili, 43201 Reus, Spain; (S.F.-C.); (L.R.); (R.S.)
- Fundació EURECAT—Centre Tecnològic de Nutrició i Salut, 43204 Reus, Spain
- Hospital Universitari Sant Joan de Reus HUSJR, NFOC-Salut, 43204 Reus, Spain
| | - Joan Carles Escolà-Gil
- Institut d’Investigacions Biomèdiques IIB Sant Pau, 08041 Barcelona, Spain; (D.S.); (A.R.-U.); (M.T.); (K.A.M.-L.); (M.F.); (F.B.-V.)
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), 28029 Madrid, Spain
- Departament de Bioquímica i Biologia Molecular, Universitat Autònoma de Barcelona, 08041 Barcelona, Spain
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18
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Yu X, Yu L, Ma F, Li P. Quantification of phenolic compounds in vegetable oils by mixed-mode solid-phase extraction isotope chemical labeling coupled with UHPLC-MS/MS. Food Chem 2020; 334:127572. [PMID: 32721834 DOI: 10.1016/j.foodchem.2020.127572] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 07/04/2020] [Accepted: 07/11/2020] [Indexed: 11/26/2022]
Abstract
In the present work, a rapid, accurate and cost-effective method has been developed for the simultaneous quantification of phenolic compounds in oil using mixed-mode solid-phase extraction (SPE) coupled with chemical labeling UHPLC-MS/MS. Mix-mode SPE weak cation cartridges were selected to enrich and purify phenolic compounds in oil, and hydroxyl moiety was dansylation as stable-isotope internal standard. The major parameters that affected the extraction and chemical labeling efficiency were investigated, and the method was fully validated. The limit of quantifications and the limit of detections were 0.002 µg kg-1 ~ 0.10 µg kg-1 and 0.006 µg kg-1 ~ 0.30 µg kg-1, respectively. The recoveries were 61.2% ~ 129.3% with intra-day and inter-day precision less than 12%. The results for 38 rapeseed oils revealed that 14 phenolic compounds, including canolol, phenolic acids, phenolic alcohols, tyrosol and vanillin from trace levels to relatively high content.
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Affiliation(s)
- Xu Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China.
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
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Visioli F, Davalos A, López de las Hazas M, Crespo MC, Tomé‐Carneiro J. An overview of the pharmacology of olive oil and its active ingredients. Br J Pharmacol 2020; 177:1316-1330. [PMID: 31270815 PMCID: PMC7056466 DOI: 10.1111/bph.14782] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 06/24/2019] [Accepted: 06/26/2019] [Indexed: 02/06/2023] Open
Abstract
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 ArticlesThis 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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Affiliation(s)
- Francesco Visioli
- Laboratory of Functional FoodsInstituto Madrileño de Estudios Avanzados (IMDEA)‐Alimentación, CEI UAM+CSICMadridSpain
- Department of Molecular MedicineUniversity of PadovaPadovaItaly
| | - Alberto Davalos
- Laboratory of Epigenetics of Lipid MetabolismInstituto Madrileño de Estudios Avanzados (IMDEA)‐Alimentación, CEI UAM+CSICMadridSpain
| | - María‐Carmen López de las Hazas
- Laboratory of Epigenetics of Lipid MetabolismInstituto Madrileño de Estudios Avanzados (IMDEA)‐Alimentación, CEI UAM+CSICMadridSpain
| | - María Carmen Crespo
- Laboratory of Functional FoodsInstituto Madrileño de Estudios Avanzados (IMDEA)‐Alimentación, CEI UAM+CSICMadridSpain
| | - Joao Tomé‐Carneiro
- Laboratory of Functional FoodsInstituto Madrileño de Estudios Avanzados (IMDEA)‐Alimentación, CEI UAM+CSICMadridSpain
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20
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Extra Virgin Olive Oil Polyphenols: Modulation of Cellular Pathways Related to Oxidant Species and Inflammation in Aging. Cells 2020; 9:cells9020478. [PMID: 32093046 PMCID: PMC7072812 DOI: 10.3390/cells9020478] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 02/18/2020] [Accepted: 02/18/2020] [Indexed: 01/18/2023] Open
Abstract
The olive-oil-centered Mediterranean diet has been associated with extended life expectancy and a reduction in the risk of age-related degenerative diseases. Extra virgin olive oil (EVOO) itself has been proposed to promote a "successful aging", being able to virtually modulate all the features of the aging process, because of its great monounsaturated fatty acids content and its minor bioactive compounds, the polyphenols above all. Polyphenols are mostly antioxidant and anti-inflammatory compounds, able to modulate abnormal cellular signaling induced by pro-inflammatory stimuli and oxidative stress, as that related to NF-E2-related factor 2 (Nrf-2) and nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), which have been identified as important modulators of age-related disorders and aging itself. This review summarizes existing literature about the interaction between EVOO polyphenols and NF-κB and Nrf-2 signaling pathways. Reported studies show the ability of EVOO phenolics, mainly hydroxytyrosol and tyrosol, to activate Nrf-2 signaling, inducing a cellular defense response and to prevent NF-κB activation, thus suppressing the induction of a pro-inflammatory phenotype. Literature data, although not exhaustive, indicate as a whole that EVOO polyphenols may significantly help to modulate the aging process, so tightly connected to oxidative stress and chronic inflammation.
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Lanza B, Ninfali P. Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices. Antioxidants (Basel) 2020; 9:E41. [PMID: 31906540 PMCID: PMC7023406 DOI: 10.3390/antiox9010041] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 12/17/2019] [Accepted: 12/28/2019] [Indexed: 01/11/2023] Open
Abstract
: This review focuses on the conditions required to increase and maintain the antioxidant nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and technological practices to the gastronomy. The main antioxidants of TOs and EVOO are phenol alcohols and acids, secoiridoids, lignans and flavones, all of which possess the ability to prolong the oil's shelf-life and exhibit healthy properties for humans. The precise detection of secoiridoid derivatives remains the breakthrough for the nutritional and health quality certification of extra virgin olive oils (EVOOs) required for EFSA health claims. To attain the necessary antioxidant quality in both EVOO and TOs, it is necessary to hard focus on the several steps in the production chain, including olive cultivar, agronomic conditions, harvesting methods, and transformation technology. The quality level is maintained if the storage conditions aim to minimize the oxidative processes that occur due to oxygen and light. In terms of minor polar biophenols, there is disagreement on which between the organic or conventional EVOOs show higher concentration values. The strict disciplinary of production of protected designation EVOOs does not ensure higher phenol values in comparison to the artisanal EVOOs. In gastronomy, the EVOOs are preferable to seed oils, particularly during frying vegetable. The EVOOs show higher heat stability, linked both to the fatty acid composition and the phenol content, that is important for preventing fatty acids oxidation. Concerning TOs, the commercial presentation includes olives and olive paste. Both products show a remarkable loss of natural antioxidants after pasteurization and during storage as the thermal treatment mostly impacts on TOs secoiridoids.
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Affiliation(s)
- Barbara Lanza
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale 38, I-65012 Cepagatti (PE), Italy
| | - Paolino Ninfali
- Department of Biomolecular Sciences, University of Urbino “Carlo Bo”, 61029 Urbino (PU), Italy;
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22
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Dini I, Seccia S, Senatore A, Coppola D, Morelli E. Development and Validation of an Analytical Method for Total Polyphenols Quantification in Extra Virgin Olive Oils. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01657-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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López de Las Hazas MC, Martin-Hernández R, Crespo MC, Tomé-Carneiro J, Del Pozo-Acebo L, Ruiz-Roso MB, Escola-Gil JC, Osada J, Portillo MP, Martinez JA, Navarro MA, Rubió L, Motilva MJ, Visioli F, Dávalos A. Identification and validation of common molecular targets of hydroxytyrosol. Food Funct 2019; 10:4897-4910. [PMID: 31339147 DOI: 10.1039/c9fo01159e] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Hydroxytyrosol (HT) is involved in healthful activities and is beneficial to lipid metabolism. Many investigations focused on finding tissue-specific targets of HT through the use of different omics approaches such as transcriptomics and proteomics. However, it is not clear which (if any) of the potential molecular targets of HT reported in different studies are concurrently affected in various tissues. Following the bioinformatic analyses of publicly available data from a selection of in vivo studies involving HT-supplementation, we selected differentially expressed lipid metabolism-related genes and proteins common to more than one study, for validation in rodent liver samples from the entire selection. Four miRNAs (miR-802-5p, miR-423-3p, miR-30a-5p, and miR-146b-5p) responded to HT supplementation. Of note, miR-802-5p was commonly regulated in the liver and intestine. Our premise was that, in an organ crucial for lipid metabolism such as the liver, consistent modulation should be found for a specific target of HT even if different doses and duration of HT supplementation were used in vivo. Even though our results show inconsistency regarding differentially expressed lipid metabolism-related genes and proteins across studies, we found Fgf21 and Rora as potential novel targets of HT. Omics approaches should be fine-tuned to better exploit the available databases.
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Affiliation(s)
- María-Carmen López de Las Hazas
- Laboratory of Epigenetics of Lipid Metabolism, Instituto Madrileño de Estudios Avanzados (IMDEA)-Alimentación, CEI UAM+CSIC, 28049 Madrid, Spain.
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24
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Begines P, Biedermann D, Valentová K, Petrásková L, Pelantová H, Maya I, Fernández-Bolaños JG, Křen V. Chemoenzymatic Synthesis and Radical Scavenging of Sulfated Hydroxytyrosol, Tyrosol, and Acetylated Derivatives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7281-7288. [PMID: 31198027 DOI: 10.1021/acs.jafc.9b01065] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Potential metabolites of bioactive compounds are important for their biological activities and as authentic standards for metabolic studies. The phenolic compounds contained in olive oil are an important part of the human diet, and therefore their potential metabolites are of utmost interest. We developed a convenient, scalable, one-pot chemoenzymatic method using the arylsulfotransferase from Desulfitobacterium hafniense for the sulfation of the natural olive oil phenols tyrosol, hydroxytyrosol, and of their monoacetylated derivatives. Respective monosulfated (tentative) metabolites were fully structurally characterized using LC-MS, NMR, and HRMS. In addition, Folin-Ciocalteu reduction, 1,1-diphenyl-2-picrylhydrazyl radical scavenging, and antilipoperoxidant activity in rat liver microsomes damaged by tert-butylhydroperoxide were measured and compared to the parent compounds. As expected, the sulfation diminished the radical scavenging properties of the prepared compounds. These compounds will serve as authentic standards of phase II metabolites.
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Affiliation(s)
- Paloma Begines
- Department of Organic Chemistry, Faculty of Chemistry , University of Seville , Sevilla E-41012 , Spain
| | - David Biedermann
- Institute of Microbiology , Czech Academy of Sciences , Vídeňská 1083 , Prague CZ 142 20 , Czech Republic
| | - Kateřina Valentová
- Institute of Microbiology , Czech Academy of Sciences , Vídeňská 1083 , Prague CZ 142 20 , Czech Republic
| | - Lucie Petrásková
- Institute of Microbiology , Czech Academy of Sciences , Vídeňská 1083 , Prague CZ 142 20 , Czech Republic
| | - Helena Pelantová
- Institute of Microbiology , Czech Academy of Sciences , Vídeňská 1083 , Prague CZ 142 20 , Czech Republic
| | - Inés Maya
- Department of Organic Chemistry, Faculty of Chemistry , University of Seville , Sevilla E-41012 , Spain
| | - José G Fernández-Bolaños
- Department of Organic Chemistry, Faculty of Chemistry , University of Seville , Sevilla E-41012 , Spain
| | - Vladimír Křen
- Institute of Microbiology , Czech Academy of Sciences , Vídeňská 1083 , Prague CZ 142 20 , Czech Republic
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25
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Garcia-Aloy M, Hulshof PJM, Estruel-Amades S, Osté MCJ, Lankinen M, Geleijnse JM, de Goede J, Ulaszewska M, Mattivi F, Bakker SJL, Schwab U, Andres-Lacueva C. Biomarkers of food intake for nuts and vegetable oils: an extensive literature search. GENES & NUTRITION 2019; 14:7. [PMID: 30923582 PMCID: PMC6423890 DOI: 10.1186/s12263-019-0628-8] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Accepted: 01/25/2019] [Indexed: 01/09/2023]
Abstract
Nuts and vegetable oils are important sources of fat and of a wide variety of micronutrients and phytochemicals. Following their intake, several of their constituents, as well as their derived metabolites, are found in blood circulation and in urine. As a consequence, these could be used to assess the compliance to a dietary intervention or to determine habitual intake of nuts and vegetable oils. However, before these metabolites can be widely used as biomarkers of food intake (BFIs), several characteristics have to be considered, including specificity, dose response, time response, stability, and analytical performance. We have, therefore, conducted an extensive literature search to evaluate current knowledge about potential BFIs of nuts and vegetable oils. Once identified, the strengths and weaknesses of the most promising candidate BFIs have been summarized. Results from selected studies have provided a variety of compounds mainly derived from the fatty fraction of these foods, but also other components and derived metabolites related to their nutritional composition. In particular, α-linolenic acid, urolithins, and 5-hydroxyindole-3-acetic acid seem to be the most plausible candidate BFIs for walnuts, whereas for almonds they could be α-tocopherol and some catechin-derived metabolites. Similarly, several studies have reported a strong association between selenium levels and consumption of Brazil nuts. Intake of vegetable oils has been mainly assessed through the measurement of specific fatty acids in different blood fractions, such as oleic acid for olive oil, α-linolenic acid for flaxseed (linseed) and rapeseed (canola) oils, and linoleic acid for sunflower oil. Additionally, hydroxytyrosol and its metabolites were the most promising distinctive BFIs for (extra) virgin olive oil. However, most of these components lack sufficient specificity to serve as BFIs. Therefore, additional studies are necessary to discover new candidate BFIs, as well as to further evaluate the specificity, sensitivity, dose-response relationships, and reproducibility of these candidate biomarkers and to eventually validate them in other populations. For the discovery of new candidate BFIs, an untargeted metabolomics approach may be the most effective strategy, whereas for increasing the specificity of the evaluation of food consumption, this could be a combination of different metabolites.
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Affiliation(s)
- Mar Garcia-Aloy
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA, Faculty of Pharmacy and Food Sciences, Campus Torribera, University of Barcelona, Barcelona, Spain
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - Paul J. M. Hulshof
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Sheila Estruel-Amades
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA, Faculty of Pharmacy and Food Sciences, Campus Torribera, University of Barcelona, Barcelona, Spain
| | - Maryse C. J. Osté
- Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, the Netherlands
| | - Maria Lankinen
- School of Medicine, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Johanna M. Geleijnse
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Janette de Goede
- Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands
| | - Marynka Ulaszewska
- Department of Food Quality and Nutrition, Research Innovation Center, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all’Adige, TN Italy
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research Innovation Center, Fondazione Edmund Mach, Via Mach 1, 38010 San Michele all’Adige, TN Italy
- Center Agriculture Food Environment, University of Trento, San Michele all’Adige, Italy
| | - Stephan J. L. Bakker
- Department of Internal Medicine, University Medical Center Groningen, University of Groningen, Groningen, the Netherlands
| | - Ursula Schwab
- School of Medicine, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
- Department of Medicine, Endocrinology and Clinical Nutrition, Kuopio University Hospital, Kuopio, Finland
| | - Cristina Andres-Lacueva
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA, Faculty of Pharmacy and Food Sciences, Campus Torribera, University of Barcelona, Barcelona, Spain
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
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26
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Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites. ANTIOXIDANTS (BASEL, SWITZERLAND) 2018. [PMID: 30469520 DOI: 10.3390/antiox7120170]] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Extra virgin olive oil (EVOO) polyphenols beneficial effects have widely been debated throughout the last three decades, with greater attention to hydroxytyrosol and tyrosol, which are by far the most studied. The main concern about the evaluation of EVOO phenols activities in vitro and in vivo is that the absorption and metabolism of these compounds once ingested lead to the production of different metabolites in the human body. EVOO phenols in the ingested forms are less concentrated in human tissues than their glucuronide, sulfate and methyl metabolites; on the other hand, metabolites may undergo deconjugation before entering the cells and thus act as free forms or may be reformed inside the cells so acting as conjugated forms. In most in vitro studies the presence of methyl/sulfate/glucuronide functional groups does not seem to inhibit biological activity. Parent compounds and metabolites have been shown to reach tissue concentrations useful to exert beneficial effects others than antioxidant and scavenging properties, by modulating intracellular signaling and improving cellular response to oxidative stress and pro-inflammatory stimuli. This review aims to give an overview on the reported evidence of the positive effects exerted by the main EVOO polyphenols metabolites in comparison with the parent compounds.
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27
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Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites. Antioxidants (Basel) 2018; 7:antiox7120170. [PMID: 30469520 PMCID: PMC6315336 DOI: 10.3390/antiox7120170] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 11/19/2018] [Accepted: 11/21/2018] [Indexed: 01/23/2023] Open
Abstract
Extra virgin olive oil (EVOO) polyphenols beneficial effects have widely been debated throughout the last three decades, with greater attention to hydroxytyrosol and tyrosol, which are by far the most studied. The main concern about the evaluation of EVOO phenols activities in vitro and in vivo is that the absorption and metabolism of these compounds once ingested lead to the production of different metabolites in the human body. EVOO phenols in the ingested forms are less concentrated in human tissues than their glucuronide, sulfate and methyl metabolites; on the other hand, metabolites may undergo deconjugation before entering the cells and thus act as free forms or may be reformed inside the cells so acting as conjugated forms. In most in vitro studies the presence of methyl/sulfate/glucuronide functional groups does not seem to inhibit biological activity. Parent compounds and metabolites have been shown to reach tissue concentrations useful to exert beneficial effects others than antioxidant and scavenging properties, by modulating intracellular signaling and improving cellular response to oxidative stress and pro-inflammatory stimuli. This review aims to give an overview on the reported evidence of the positive effects exerted by the main EVOO polyphenols metabolites in comparison with the parent compounds.
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28
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Pedret A, Fernández-Castillejo S, Valls RM, Catalán Ú, Rubió L, Romeu M, Macià A, López de Las Hazas MC, Farràs M, Giralt M, Mosele JI, Martín-Peláez S, Remaley AT, Covas MI, Fitó M, Motilva MJ, Solà R. Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study. Mol Nutr Food Res 2018; 62:e1800456. [PMID: 29956886 PMCID: PMC8456742 DOI: 10.1002/mnfr.201800456] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Indexed: 01/09/2023]
Abstract
SCOPE The main findings of the "Virgin Olive Oil and HDL Functionality" (VOHF) study and other related studies on the effect of phenol-enriched virgin olive oil (VOO) supplementation on cardiovascular disease are integrated in the present work. METHODS AND RESULTS VOHF assessed whether VOOs, enriched with their own phenolic compounds (FVOO) or with those from thyme (FVOOT), improve quantity and functionality of HDL. In this randomized, double-blind, crossover, and controlled trial, 33 hypercholesterolemic subjects received a control VOO (80 mg kg-1 ), FVOO (500 mg kg-1 ), and FVOOT (500 mg kg-1 ; 1:1) for 3 weeks. Both functional VOOs promoted cardioprotective changes, modulating HDL proteome, increasing fat-soluble antioxidants, improving HDL subclasses distribution, reducing the lipoprotein insulin resistance index, increasing endogenous antioxidant enzymes, protecting DNA from oxidation, ameliorating endothelial function, and increasing fecal microbial metabolic activity. Additional cardioprotective benefits were observed according to phenol source and content in the phenol-enriched VOOs. These insights support the beneficial effects of OO and PC from different sources. CONCLUSION Novel therapeutic strategies should increase HDL-cholesterol levels and enhance HDL functionality. The tailoring of phenol-enriched VOOs is an interesting and useful strategy for enhancing the functional quality of HDL, and thus, it can be used as a complementary tool for the management of hypercholesterolemic individuals.
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Affiliation(s)
- Anna Pedret
- Eurecat, Centre Tecnològic de Catalunya, Unitat de Nutrició i Salut, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut), 43204, Reus, Spain
- Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain
| | - Sara Fernández-Castillejo
- Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain
- Institut d'Investigació Sanitaria Pere Virgili, 43204, Reus, Spain
| | - Rosa-Maria Valls
- Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain
| | - Úrsula Catalán
- Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain
- Institut d'Investigació Sanitaria Pere Virgili, 43204, Reus, Spain
| | - Laura Rubió
- Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain
- Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain
| | - Marta Romeu
- Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain
| | - Alba Macià
- Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain
| | - Maria Carmen López de Las Hazas
- Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain
- Laboratory of Epigenetics of Lipid Metabolism, Instituto Madrileño de Estudios Avanzados-Alimentación, CEI UAM+CSIC, 28049, Madrid, Spain
| | - Marta Farràs
- Institut d'Investigacions Biomèdiques (IIB) Sant Pau, 08025, Barcelona, Spain
- Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), 08003, Barcelona, Spain
| | - Montse Giralt
- Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain
| | - Juana I Mosele
- Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain
- Instituto de Bioquímica y Medicina Molecular (IBIMOL), CONICET - Universidad de Buenos Aires, 1053, Buenos Aires, Argentina
- Facultad de Farmacia y Bioquímica, Departamento de Química Analítica y Fisicoquímica, Cátedra de Fisicoquímica, Universidad de Buenos Aires, C1113AAD, Buenos Aires, Argentina
| | - Sandra Martín-Peláez
- Spanish Biomedical Research Networking Centre (CIBER), Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029, Madrid, Spain
- Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), 08003, Barcelona, Spain
| | - Alan T Remaley
- Department of Laboratory Medicine Clinical Center, National Institutes of Health, 20814, Bethesda, MD, USA
- Lipoprotein Metabolism Section Cardio-Pulmonary Branch National Heart, Lung and Blood Institute National Institutes of Health, 20814, Bethesda, MD, USA
| | - Maria-Isabel Covas
- Spanish Biomedical Research Networking Centre (CIBER), Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029, Madrid, Spain
- Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), 08003, Barcelona, Spain
- NUPROAS (Nutritional Project Assessment), Handesbolag (NUPROAS HB), 13100, Nacka, Sweden
| | - Montse Fitó
- Spanish Biomedical Research Networking Centre (CIBER), Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029, Madrid, Spain
- Cardiovascular Risk and Nutrition Research Group, REGICOR Study Group, Hospital del Mar Research Institute (IMIM), 08003, Barcelona, Spain
| | - Maria-José Motilva
- Antioxidants Research Group, Food Technology Department, Universitat de Lleida-Agrotecnio Center, 25198, Lleida, Spain
| | - Rosa Solà
- Facultat de Medicina i Ciències de la Salut, Functional Nutrition, Oxidation and Cardiovascular Diseases Group (NFOC-Salut), Universitat Rovira i Virgili, 43201, Reus, Spain
- Institut d'Investigació Sanitaria Pere Virgili, 43204, Reus, Spain
- Hospital Universitari Sant Joan de Reus, 43204, Reus, Spain
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29
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Deiana M, Serra G, Corona G. Modulation of intestinal epithelium homeostasis by extra virgin olive oil phenolic compounds. Food Funct 2018; 9:4085-4099. [DOI: 10.1039/c8fo00354h] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Extra virgin olive oil polyphenols concentrate at the intestinal level and, by modulating the microbiota, oxidative status and inflammation, contribute to prevent the onset or delay the progression of inflammatory/degenerative diseases.
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Affiliation(s)
- Monica Deiana
- Department of Biomedical Sciences
- University of Cagliari
- Cagliari
- Italy
| | - Gessica Serra
- Department of Food and Nutritional Sciences
- University of Reading
- Reading
- UK
| | - Giulia Corona
- Health Sciences Research Centre
- University of Roehampton
- SW15 4JD London
- UK
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30
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Robles-Almazan M, Pulido-Moran M, Moreno-Fernandez J, Ramirez-Tortosa C, Rodriguez-Garcia C, Quiles JL, Ramirez-Tortosa MC. Hydroxytyrosol: Bioavailability, toxicity, and clinical applications. Food Res Int 2017; 105:654-667. [PMID: 29433260 DOI: 10.1016/j.foodres.2017.11.053] [Citation(s) in RCA: 180] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 11/12/2017] [Accepted: 11/19/2017] [Indexed: 12/12/2022]
Abstract
Many beneficial properties have been attributed to the Mediterranean diet. Over the years, researchers have attempted to learn which foods and which food components are responsible for good health. One of these components is hydroxytyrosol, an important phenolic compound present in olive oil. Hydroxytyrosol is a molecule of high interest to the pharmaceutical industry due to its anti-inflammatory and antimicrobial qualities its role against cardiovascular diseases and metabolic syndrome and for its neuroprotection, antitumour, and chemo modulation effects. The interest in this molecule has led to wide research on its biological activities, its beneficial effects in humans and how to synthetize new molecules from hydroxytyrosol. This review describes the vast range of information about hydroxytyrosol, focusing on its involvement in biological mechanisms and modulation effects on different pathologies. This review also serves to highlight the role of hydroxytyrosol as a nutraceutical and as a potential therapeutic agent.
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Affiliation(s)
- María Robles-Almazan
- Department of Pathological Anatomy, Hospital Complex of Jaén, Avenida del Ejército Español, 10, Jaén 23007, Spain
| | - Mario Pulido-Moran
- Department of Biochemistry and Molecular Biology II, Faculty of Pharmacy, University of Granada, University campus of Cartuja, Granada 18071, Spain; Institute of Nutrition and Food Technology José Mataix, University of Granada, Biomedical Research Centre, Avenida del Conocimiento, Armilla, Granada 18016, Spain
| | - Jorge Moreno-Fernandez
- Department of Physiology, Faculty of Pharmacy, University of Granada, University campus of Cartuja, Granada 18071, Spain; Institute of Nutrition and Food Technology José Mataix, University of Granada, Biomedical Research Centre, Avenida del Conocimiento, Armilla, Granada 18016, Spain
| | - Cesar Ramirez-Tortosa
- Department of Pathological Anatomy, Hospital Complex of Jaén, Avenida del Ejército Español, 10, Jaén 23007, Spain
| | - Carmen Rodriguez-Garcia
- Department of Biochemistry and Molecular Biology II, Faculty of Pharmacy, University of Granada, University campus of Cartuja, Granada 18071, Spain; Institute of Nutrition and Food Technology José Mataix, University of Granada, Biomedical Research Centre, Avenida del Conocimiento, Armilla, Granada 18016, Spain
| | - Jose L Quiles
- Department of Physiology, Faculty of Pharmacy, University of Granada, University campus of Cartuja, Granada 18071, Spain; Institute of Nutrition and Food Technology José Mataix, University of Granada, Biomedical Research Centre, Avenida del Conocimiento, Armilla, Granada 18016, Spain
| | - MCarmen Ramirez-Tortosa
- Department of Biochemistry and Molecular Biology II, Faculty of Pharmacy, University of Granada, University campus of Cartuja, Granada 18071, Spain; Institute of Nutrition and Food Technology José Mataix, University of Granada, Biomedical Research Centre, Avenida del Conocimiento, Armilla, Granada 18016, Spain.
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31
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Guo Z, Jia X, Zheng Z, Lu X, Zheng Y, Zheng B, Xiao J. Chemical composition and nutritional function of olive (Olea europaea L.): a review. PHYTOCHEMISTRY REVIEWS 2017. [DOI: 10.1007/s11101-017-9526-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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32
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Fernández-Castillejo S, García-Heredia AI, Solà R, Camps J, López de la Hazas MC, Farràs M, Pedret A, Catalán Ú, Rubió L, Motilva MJ, Castañer O, Covas MI, Valls RM. Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial. Mol Nutr Food Res 2017; 61. [PMID: 28544610 DOI: 10.1002/mnfr.201600932] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 04/20/2017] [Accepted: 04/21/2017] [Indexed: 12/18/2022]
Abstract
SCOPE Low paraoxonase (PON)1 activities, and high PON1 and low PON3 protein levels are characteristic of cardiovascular disease. Our aim was to assess short- and long-term effects of virgin olive oils (VOO), enriched with their own phenolic compounds (PC; FVOO) or with them plus complementary PC from thyme (FVOOT), on PON-related variables and the mechanisms involved. METHODS AND RESULTS Two randomized, controlled, double-blind, and crossover interventions were conducted. In an acute intake study, participants ingested three FVOOs differing in PC content. In a sustained intake study, participants ingested a control VOO and two different FVOOs with the same PC content but differing in PC source. Acute and sustained intake of VOO and FVOO decreased PON1 protein and increased PON1-associated specific activities, while FVOOT yielded opposite results. PON3 protein levels increased only after sustained consumption of VOO. Mechanistic studies performed in rat livers showed that intake of isolated PC from VOO and from thyme modulate mitogen-activated protein kinases and peroxisome proliferator-activated receptors regulating PON synthesis, while a combination of these PCs cancels such regulation. CONCLUSION This study reveals that the intake of phenol-enriched FVOOs modulates oxidative balance by modifying PON-related variables according to PC content and source, and this modulation can be perceived as beneficial.
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Affiliation(s)
- Sara Fernández-Castillejo
- Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain.,CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, Madrid, Spain
| | - Ana-Isabel García-Heredia
- Unitat de Recerca Biomèdica, Hospital Universitari Sant Joan, IISPV, Universitat Rovira i Virgili, Reus, Spain
| | - Rosa Solà
- Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain.,CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, Madrid, Spain
| | - Jordi Camps
- Unitat de Recerca Biomèdica, Hospital Universitari Sant Joan, IISPV, Universitat Rovira i Virgili, Reus, Spain
| | | | - Marta Farràs
- Division of Computational and Systems Medicine, Department of Surgery and Cancer, Imperial College London, London, UK.,Cardiovascular Risk and Nutrition Research group, IMIM- Institut Hospital del Mar d'Investigacions Mèdiques, Barcelona, Spain.,CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Anna Pedret
- Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain.,CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, Madrid, Spain
| | - Úrsula Catalán
- Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain.,CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, Madrid, Spain
| | - Laura Rubió
- Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain.,CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, Madrid, Spain.,Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - Maria-José Motilva
- Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - Olga Castañer
- Cardiovascular Risk and Nutrition Research group, IMIM- Institut Hospital del Mar d'Investigacions Mèdiques, Barcelona, Spain.,CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - María-Isabel Covas
- Cardiovascular Risk and Nutrition Research group, IMIM- Institut Hospital del Mar d'Investigacions Mèdiques, Barcelona, Spain.,CIBER de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.,NUPROAS (Nutritional Project Assessment), Handesbolag (NUPROAS HB), Nacka, Sweden
| | - Rosa-Maria Valls
- Research Unit on Lipids and Atherosclerosis, Hospital Universitari Sant Joan, Institut d'Investigació Sanitària Pere Virgili (IISPV), Functional Nutrition, Oxidation and Cardiovascular Disease (NFOC-SALUT) group, Universitat Rovira i Virgili, Reus, Spain.,CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, Madrid, Spain
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33
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Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil. Eur J Nutr 2017; 57:1925-1946. [PMID: 28584895 DOI: 10.1007/s00394-017-1475-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Accepted: 05/19/2017] [Indexed: 02/06/2023]
Abstract
AIM This study aims to characterize the phenolic profile and antioxidant capacity of seven monovarietal virgin olive oils (VOOs) and evaluate their in vitro gastrointestinal stability. METHODS 'Picual', 'Blanqueta', 'Sevillana', 'Habichuelero', and 'Chetoui' olive cultivars were selected for VOO extraction. The oils were subjected to in vitro digestion. The recovery index (RI) of phenolic compounds after each digestion step and the bioaccessibility index (BI) were evaluated. In addition, the antioxidant activity of the bioaccessible fraction (BF) of VOOs was determined by DPPH, ABTS, and ORAC assays, as well as by studying the intracellular reactive oxygen species in Caco-2 cells. RESULTS Differences were found in the composition of phenolic compounds in VOOs depending on cultivars. During the digestive process, important losses of phenolic compounds were observed between the buccal and duodenal steps, unlike HTy and Ty, which presented increased recovery due to the hydrolysis of secoiridoid derivatives. Differences in the bioaccessibility of phenolic compounds were found between varieties of VOOs. 'Sevillana' VOO had the highest total bioaccessibility (36%), followed by the 'Picual' (19%), 'Chetoui' (17%), 'Habichuelero' (10%), and 'Blanqueta' (8%) varieties. The BF of all the varieties of VOO showed similar radical ABTS scavenging capacity, 'Chetoui', and 'Blanqueta'-BF having the highest radical DPPH scavenging capacity, and 'Habichuelero' and 'Picual'-BF showing protective effects against the peroxyl radical measured by ORACFL assay. All VOO-BFs presented decreases in ROS levels in Caco-2 cells. CONCLUSIONS Our results suggest differences in the bioaccessibility of phenolics from diverse VOO varieties, which could lead to different biological properties. Therefore, this study represents a first step toward the development of novel dietary strategies focusing on the phenolic supplementation of different VOOs to preserve human health.
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34
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De la Torre R, Corella D, Castañer O, Martínez-González MA, Salas-Salvado J, Vila J, Estruch R, Sorli JV, Arós F, Fiol M, Ros E, Serra-Majem L, Pintó X, Gómez-Gracia E, Lapetra J, Ruiz-Canela M, Basora J, Asensio EM, Covas MI, Fitó M. Protective effect of homovanillyl alcohol on cardiovascular disease and total mortality: virgin olive oil, wine, and catechol-methylation. Am J Clin Nutr 2017; 105:1297-1304. [PMID: 28446500 DOI: 10.3945/ajcn.116.145813] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Accepted: 03/20/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Hydroxytyrosol is a phenolic compound that is present in virgin olive oil (VOO) and wine. Hydroxytyrosol-related foods have been shown to protect against cardiovascular disease (CVD).Objective: We investigated the associations between hydroxytyrosol and its biological metabolite, 3-O-methyl-hydroxytyrosol, also known as homovanillyl alcohol (HVAL), with CVD and total mortality.Design: We included 1851 men and women with a mean ± SD age of 66.8 ± 6 y at high risk of CVD from prospective cohort data. The primary endpoint was a composite of myocardial infarction, stroke, and death from cardiovascular causes; the secondary endpoint was all-cause mortality. Twenty-four-hour urinary hydroxytyrosol and HVAL and catechol-O-methyltransferase (COMT) rs4680 genotypes were measured.Results: After multivariable adjustment, all biomarkers were associated, as a continuous variable, with lower CVD risk, but only HVAL showed a strong inverse association (HR: 0.44; 95% CI: 0.25, 0.80) for the comparison between quintiles. Only HVAL, as a continuous variable, was associated with total mortality (HR: 0.81; 95% CI: 0.70, 0.95). Individuals in the highest quintile of HVAL compared with the lowest had 9.2 (95% CI: 3.5, 20.8) and 6.3 (95% CI: 2.3, 12.1) additional years of life or years free of CVD, respectively, after 65 y. Individuals with the rs4680GG genotype had the highest HVAL concentrations (P = 0.05). There was no association between COMT genotypes and events or interaction between COMT genotypes and HVAL concentrations.Conclusions: We report, for the first time to our knowledge, an independent association between high urinary HVAL concentrations and a lower risk of CVD and total mortality in elderly individuals. VOO and wine consumption and a high metabolic COMT capacity for methylation are key factors for high HVAL concentrations. The association that stems from our results reinforces the benefits of 2 key components of the Mediterranean diet (wine and VOO). This trial was registered at www.predimed.es as ISRCTN35739639.
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Affiliation(s)
- Rafael De la Torre
- Hospital del Mar Research Institute, Barcelona, Spain.,Department of Experimental and Health Sciences, University Pompeu Fabra, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Dolores Corella
- Genetic and Molecular Epidemiology Unit, University of Valencia, Valencia, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Olga Castañer
- Hospital del Mar Research Institute, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Miguel A Martínez-González
- Preventive Medicine and Public Health, University of Navarra-Navarra Institute of Sanitary Research, Navarra, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Jordi Salas-Salvado
- Department of Biochemistry and Biotechnology, Human Nutrition Unit, Hospital Universitari Sant Joan de Reus, Reus, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Joan Vila
- Hospital del Mar Research Institute, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Ramón Estruch
- Department of Internal Medicine, Hospital Clinic of Barcelona, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - José V Sorli
- Genetic and Molecular Epidemiology Unit, University of Valencia, Valencia, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Fernando Arós
- Department of Cardiology, University Hospital of Álava, Álava, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Miquel Fiol
- Health Sciences Research Institute, University of Balearic Islands, Islas Baleares, Spain.,Hospital Son Espases, Islas Baleares, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Emili Ros
- Lipid Clinic, Endocrinology and Nutrition Service, Hospital Clinic, University of Barcelona, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Lluís Serra-Majem
- University of Las Palmas de Gran Canaria, Las Palmas, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Xavier Pintó
- Lipids and Vascular Risk Unit, Internal Medicine, University Hospital of Bellvitge, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Enrique Gómez-Gracia
- Department of Preventive Medicine, University of Málaga, Málaga, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - José Lapetra
- Department of Family Medicine Research Unit, Sanitary District Primary Care Sevilla, Sevilla, Spain; and.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Miguel Ruiz-Canela
- Preventive Medicine and Public Health, University of Navarra-Navarra Institute of Sanitary Research, Navarra, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - José Basora
- Department of Biochemistry and Biotechnology, Human Nutrition Unit, Hospital Universitari Sant Joan de Reus, Reus, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Eva Maria Asensio
- Genetic and Molecular Epidemiology Unit, University of Valencia, Valencia, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Maria Isabel Covas
- Hospital del Mar Research Institute, Barcelona, Spain.,Nutritional Projects Assessment (NUPROAS) Handesbolag, Nacka, Sweden.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Montserrat Fitó
- Hospital del Mar Research Institute, Barcelona, Spain; .,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
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35
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Valls RM, Farràs M, Pedret A, Fernández-Castillejo S, Catalán Ú, Romeu M, Giralt M, Sáez GT, Fitó M, de la Torre R, Covas MI, Motilva MJ, Solà R, Rubió L. Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.10.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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36
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Ricciutelli M, Marconi S, Boarelli MC, Caprioli G, Sagratini G, Ballini R, Fiorini D. Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim. J Chromatogr A 2016; 1481:53-63. [PMID: 28024731 DOI: 10.1016/j.chroma.2016.12.020] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 12/07/2016] [Accepted: 12/09/2016] [Indexed: 02/07/2023]
Abstract
In order to assess if an extra virgin olive oil (EVOO) can be acknowledged with the health claim related to olive oil polyphenols (Reg. EU n.432/2012), a new method to quantify these species in EVOO, by means of liquid-liquid extraction followed by HPLC-DAD/MS/MS of the hydroalcoholic extract, has been developed and validated. Different extraction procedures, different types of reverse-phase analytical columns (Synergi Polar, Spherisorb ODS2 and Kinetex) and eluents have been tested. The chromatographic column Synergi Polar (250×4.6mm, 4μm), never used before in this kind of application, provided the best results, with water and methanol/isopropanol (9/1) as eluents. The method allows the quantification of the phenolic alcohols tyrosol and hydroxytyrosol, the phenolic acids vanillic, p-coumaric and ferulic acids, secoiridoids derivatives, the lignans, pinoresinol and acetoxypinoresinol and the flavonoids luteolin and apigenin. The new method has been applied to 20 commercial EVOOs belonging to two different price range categories (3.78-5.80 euros/L and 9.5-25.80 euros/L) and 5 olive oils. The obtained results highlight that acetoxypinoresinol, ferulic acid, vanillic acid and the total non secoiridoid phenolic substances resulted to be significantly higher in HEVOOs than in LEVOOs (P=0.0026, 0.0217, 0.0092, 0.0003 respectively). For most of the samples analysed there is excellent agreement between the results obtained by applying the HPLC method adopted by the International Olive Council and the results obtained by applying the presented HPLC method. Results obtained by HPLC methods have been also compared with the ones obtained by the colorimetric Folin-Ciocalteu method.
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Affiliation(s)
- Massimo Ricciutelli
- HPLC-MS Laboratory, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy
| | - Shara Marconi
- School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy
| | - Maria Chiara Boarelli
- School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy
| | - Roberto Ballini
- School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy
| | - Dennis Fiorini
- School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
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37
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Plant polyphenols as natural drugs for the management of Down syndrome and related disorders. Neurosci Biobehav Rev 2016; 71:865-877. [DOI: 10.1016/j.neubiorev.2016.10.023] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 10/17/2016] [Accepted: 10/21/2016] [Indexed: 01/11/2023]
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38
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Motilva MJ, Macià A, Romero MP, Rubió L, Mercader M, González-Ferrero C. Human bioavailability and metabolism of phenolic compounds from red wine enriched with free or nano-encapsulated phenolic extract. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.05.013] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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39
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Bonura A, Vlah S, Longo A, Bulati M, Melis MR, Cibella F, Colombo P. Hydroxytyrosol modulates Par j 1-induced IL-10 production by PBMCs in healthy subjects. Immunobiology 2016; 221:1374-1377. [PMID: 27475990 DOI: 10.1016/j.imbio.2016.07.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 07/14/2016] [Accepted: 07/22/2016] [Indexed: 10/21/2022]
Abstract
Several papers have demonstrated the importance of substances from natural sources which can exert powerful anti-inflammatory effects. In this respect, hydroxytyrosol, one of the major elements of the phenolic components of olive oil, has been extensively studied for its anti-inflammatory activities and safety profile. In this report, we demonstrate that the co-stimulation of human PBMCs from healthy subjects with the Par j 1 allergen and hydroxytyrosol induced a statistically significant increase in the amount of Par j 1-induced IL-10, demonstrating that hydroxytyrosol can modulate an allergen-specific immune response potentiating a suppressive immune response towards an allergen. Our work opens the way to further studies to elaborate the possibility of using hydroxytyrosol as a nutrient for allergy prevention.
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Affiliation(s)
- Angela Bonura
- Istituto di Biomedicina e di Immunologia Molecolare del Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy
| | - Sara Vlah
- Istituto di Biomedicina e di Immunologia Molecolare del Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy
| | - Alessandra Longo
- Istituto di Biomedicina e di Immunologia Molecolare del Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy
| | - Matteo Bulati
- Istituto di Biomedicina e di Immunologia Molecolare del Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy
| | - Mario R Melis
- Istituto di Biomedicina e di Immunologia Molecolare del Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy
| | - Fabio Cibella
- Istituto di Biomedicina e di Immunologia Molecolare del Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy
| | - Paolo Colombo
- Istituto di Biomedicina e di Immunologia Molecolare del Consiglio Nazionale delle Ricerche, Via Ugo La Malfa 153, 90146 Palermo, Italy.
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40
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de Las Hazas MCL, Motilva MJ, Piñol C, Macià A. Application of dried blood spot cards to determine olive oil phenols (hydroxytyrosol metabolites) in human blood. Talanta 2016; 159:189-193. [PMID: 27474297 DOI: 10.1016/j.talanta.2016.06.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 06/09/2016] [Accepted: 06/14/2016] [Indexed: 11/28/2022]
Abstract
In this study, a fast and simple blood sampling and sample pre-treatment method based on the use of the dried blood spot (DBS) cards and ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) for the quantification of olive oil phenolic metabolites in human blood was developed and validated. After validation, the method was applied to determine hydroxytyrosol metabolites in human blood samples after the acute intake of an olive oil phenolic extract. Using the FTA DMPK-A DBS card under optimum conditions, with 20µL as the blood solution volume, 100µL of methanol/Milli-Q water (50/50, v/v) as the extraction solvent and 7 disks punched out from the card, the main hydroxytyrosol metabolites (hydroxytyrosol-3-O-sulphate and hydroxytyrosol acetate sulphate) were identified and quantified. The developed methodology allowed detecting and quantifying the generated metabolites at low μM levels. The proposed method is a significant improvement over existing methods to determine phenolic metabolites circulating in blood and plasma samples, thus making blood sampling possible with the volunteer pricking their own finger, and the subsequent storage of the blood in the DBS cards prior to chromatographic analysis.
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Affiliation(s)
- María Carmen López de Las Hazas
- Food Technology Department, Agrotecnio Center, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida, Avda. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Maria José Motilva
- Food Technology Department, Agrotecnio Center, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida, Avda. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Carme Piñol
- Department of Medicine, Facultat de Medicina, University of Lleida, Avda/Alcalde Rovira Roure 80, 25198 Lleida, Spain
| | - Alba Macià
- Food Technology Department, Agrotecnio Center, Escola Tècnica Superior d'Enginyeria Agrària, University of Lleida, Avda. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
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41
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Mateos R, Martínez-López S, Baeza Arévalo G, Amigo-Benavent M, Sarriá B, Bravo-Clemente L. Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans. Food Chem 2016; 205:248-56. [PMID: 27006237 DOI: 10.1016/j.foodchem.2016.03.011] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 02/09/2016] [Accepted: 03/03/2016] [Indexed: 11/25/2022]
Abstract
Hydroxytyrosol (HT) and its derivatives in olive oil protect low-density lipoproteins (LDL) against oxidation. Biscuits could be a convenient alternative to broaden consumers' choice of HT-rich foods, although the biscuit matrix could affect HT bioavailability. We performed a crossover, randomized, double-blind study to evaluate HT bioavailability in HT-enriched biscuits (HT-B) versus non-enriched biscuits (C-B), and the effects on oxidative postprandial status. On two separate days, 13 subjects consumed 30 g of C-B or HT-B (5.25mg HT) after overnight-fasting. Blood and urine were collected at different intervals and analysed by LC-MS-QToF. After HT-B consumption, plasma metabolites peaked between 0.5 and 1h and were extensively excreted in urine. HT-sulphate and 3,4-dihydroxyphenylacetic acid (DOPAC)-sulphate were the main metabolites, followed by DOPAC and homovanillic acid (HVA). HT-glucuronide, DOPAC-glucuronide, HVA-glucuronide and HVA-sulphate were also detected. Postprandial oxidised-LDL concentrations decreased with HT-B. HT is a promising functional ingredient and, in biscuits, it is highly bioavailable and lowers postprandial oxidised-LDL levels.
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Affiliation(s)
- Raquel Mateos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain.
| | - Sara Martínez-López
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain
| | - Gema Baeza Arévalo
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain
| | - Miryam Amigo-Benavent
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain
| | - Beatriz Sarriá
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain
| | - Laura Bravo-Clemente
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain.
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42
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Pastor A, Rodríguez-Morató J, Olesti E, Pujadas M, Pérez-Mañá C, Khymenets O, Fitó M, Covas MI, Solá R, Motilva MJ, Farré M, de la Torre R. Analysis of free hydroxytyrosol in human plasma following the administration of olive oil. J Chromatogr A 2016; 1437:183-190. [PMID: 26877176 DOI: 10.1016/j.chroma.2016.02.016] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 01/18/2016] [Accepted: 02/03/2016] [Indexed: 12/16/2022]
Abstract
Hydroxytyrosol (HT) from olive oil, a potent bioactive molecule with health benefits, has a poor bioavailability, its free form (free HT) being undetectable so far. This fact leads to the controversy whether attained HT concentrations after olive oil polyphenol ingestion are too low to explain the observed biological activities. Due to this, an analytical methodology to determine free HT in plasma is crucial for understanding HT biological activity. Plasma HT instability and low concentrations have been major limitations for its quantification in clinical studies. Here, we describe a method to detect and quantify free HT in human plasma by using liquid chromatography coupled to tandem mass spectrometry. The method encompasses different steps of sample preparation including plasma stabilization, protein precipitation, selective derivatization with benzylamine, and purification by solid-phase extraction. A high sensitivity (LOD, 0.3ng/mL), specificity and stability of HT is achieved following these procedures. The method was validated and its applicability was demonstrated by analyzing human plasma samples after olive oil intake. A pharmacokinetic comparison was performed measuring free HT plasma concentrations following the intake of 25mL of ordinary olive oil (nearly undetectable concentrations) versus an extra-virgin olive oil (Cmax=4.40ng/mL). To our knowledge, this is the first time that an analytical procedure for quantifying free HT in plasma after olive oil dietary doses has been reported. The present methodology opens the door to a better understanding of the relationship between HT plasma concentrations and its beneficial health effects.
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Affiliation(s)
- Antoni Pastor
- Integrative Pharmacology and Systems Neuroscience, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain; School of Medicine, Universitat Autònoma de Barcelona, Bellaterra, Spain; CIBER de Fisiopatología Obesidad y Nutrición, Santiago de Compostela 15706, Spain.
| | - Jose Rodríguez-Morató
- Integrative Pharmacology and Systems Neuroscience, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain; CIBER de Fisiopatología Obesidad y Nutrición, Santiago de Compostela 15706, Spain; Universitat Pompeu Fabra (CEXS-UPF), Dr. Aiguader 88, 08003 Barcelona, Spain.
| | - Eulàlia Olesti
- Integrative Pharmacology and Systems Neuroscience, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain; Universitat Pompeu Fabra (CEXS-UPF), Dr. Aiguader 88, 08003 Barcelona, Spain.
| | - Mitona Pujadas
- Integrative Pharmacology and Systems Neuroscience, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain; CIBER de Fisiopatología Obesidad y Nutrición, Santiago de Compostela 15706, Spain.
| | - Clara Pérez-Mañá
- Integrative Pharmacology and Systems Neuroscience, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain; School of Medicine, Universitat Autònoma de Barcelona, Bellaterra, Spain.
| | - Olha Khymenets
- Integrative Pharmacology and Systems Neuroscience, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain; CIBER de Fisiopatología Obesidad y Nutrición, Santiago de Compostela 15706, Spain.
| | - Montserrat Fitó
- CIBER de Fisiopatología Obesidad y Nutrición, Santiago de Compostela 15706, Spain; Cardiovascular Risk and Nutrition Research Group, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain.
| | - María-Isabel Covas
- CIBER de Fisiopatología Obesidad y Nutrición, Santiago de Compostela 15706, Spain; Cardiovascular Risk and Nutrition Research Group, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain; NUPROAS (Nutritional Project Assessment), Handesbolag (NUPROAS HB), Nacka, Sweden.
| | - Rosa Solá
- NFOC Group, CIBERDEM, St. Joan de Reus University Hospital, IISPV, Facultat de Medicina i Ciències de la Salut, Universitat Rovira i Virgili, Reus, Spain.
| | - María-José Motilva
- Food Technology Department, Agrotecnio Research Center, Escuela Técnica Superior de Ingeniería Agraria, University of Lleida, Lleida, Spain.
| | - Magí Farré
- Integrative Pharmacology and Systems Neuroscience, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain; School of Medicine, Universitat Autònoma de Barcelona, Bellaterra, Spain; Hospital Universitari Germans Trias i Pujol (IGTP), Badalona, Spain.
| | - Rafael de la Torre
- Integrative Pharmacology and Systems Neuroscience, IMIM (Hospital del Mar Research Institute), Dr. Aiguader 88, 08003 Barcelona, Spain; CIBER de Fisiopatología Obesidad y Nutrición, Santiago de Compostela 15706, Spain; Universitat Pompeu Fabra (CEXS-UPF), Dr. Aiguader 88, 08003 Barcelona, Spain.
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43
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Atzeri A, Lucas R, Incani A, Peñalver P, Zafra-Gómez A, Melis MP, Pizzala R, Morales JC, Deiana M. Hydroxytyrosol and tyrosol sulfate metabolites protect against the oxidized cholesterol pro-oxidant effect in Caco-2 human enterocyte-like cells. Food Funct 2016; 7:337-46. [DOI: 10.1039/c5fo00074b] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Hydroxytyrosol and tyrosol sulfate metabolites counteract the oxidizing action of oxidized cholesterol in Caco-2 cells with an efficiency comparable to that of the parent compounds.
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Affiliation(s)
- Angela Atzeri
- Dipartimento di Scienze Biomediche
- Unità di Patologia Sperimentale
- Università degli Studi di Cagliari
- 09042 Monserrato
- Italy
| | - Ricardo Lucas
- Department of Bioorganic Chemistry
- Instituto de Investigaciones Químicas
- CSIC-Universidad de Sevilla
- 41092 Sevilla
- Spain
| | - Alessandra Incani
- Dipartimento di Scienze Biomediche
- Unità di Patologia Sperimentale
- Università degli Studi di Cagliari
- 09042 Monserrato
- Italy
| | - Pablo Peñalver
- Institute of Parasitology and Biomedicine López Neyra
- 18016 Armilla-Granada
- Spain
| | - Alberto Zafra-Gómez
- Department of Analytical Chemistry
- Faculty of Sciences
- University of Granada
- 18001 Granada
- Spain
| | - M. Paola Melis
- Dipartimento di Scienze Biomediche
- Unità di Patologia Sperimentale
- Università degli Studi di Cagliari
- 09042 Monserrato
- Italy
| | - Roberto Pizzala
- Dipartimento di Medicina Molecolare
- Università degli Studi di Pavia
- 27100 Pavia
- Italy
| | - Juan C. Morales
- Department of Bioorganic Chemistry
- Instituto de Investigaciones Químicas
- CSIC-Universidad de Sevilla
- 41092 Sevilla
- Spain
| | - Monica Deiana
- Dipartimento di Scienze Biomediche
- Unità di Patologia Sperimentale
- Università degli Studi di Cagliari
- 09042 Monserrato
- Italy
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44
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Gomes VPM, Torres C, Rodríguez-Borges JE, Paiva-Martins F. A Convenient Synthesis of Hydroxytyrosol Monosulfate Metabolites. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9565-9571. [PMID: 26492463 DOI: 10.1021/acs.jafc.5b04307] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The growing interest in the bioactivity of natural polyphenols and of their metabolites requires metabolites to be used in bioassays and as standards in research protocols. We report here on the synthesis of several hydroxytyrosol metabolite monosulfates achieved using a simplified protocol with improved yields. A synthetic solution based on avoidance of high temperature conditions during the synthesis and of low pressure conditions during purification has been established. Monosulfates of several phenolic compounds, namely, hydroxytyrosol, hydroxytyrosol acetate, homovanillyl alcohol, homovanillyl alcohol acetate, homovanillic acid, ferulic acid, and 3,4-dihydroxyphenylethanoic acid, were efficiently synthesized in 1-2 steps in good yield and isolated using simple procedures. The proposed protocol was shown to be relatively rapid, efficient, cheap, and widely applicable to a number of catechol scaffolds.
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Affiliation(s)
| | - Carmen Torres
- REQUIMTE, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | | | - Fátima Paiva-Martins
- REQUIMTE, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
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45
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Antonini E, Farina A, Leone A, Mazzara E, Urbani S, Selvaggini R, Servili M, Ninfali P. Phenolic compounds and quality parameters of family farming versus protected designation of origin (PDO) extra-virgin olive oils. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.04.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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46
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Domínguez-Perles R, Auñón D, Ferreres F, Gil-Izquierdo A. Gender differences in plasma and urine metabolites from Sprague–Dawley rats after oral administration of normal and high doses of hydroxytyrosol, hydroxytyrosol acetate, and DOPAC. Eur J Nutr 2015; 56:215-224. [DOI: 10.1007/s00394-015-1071-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Accepted: 10/05/2015] [Indexed: 11/28/2022]
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47
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Motilva MJ, Serra A, Rubió L. Nutrikinetic studies of food bioactive compounds: fromin vitrotoin vivoapproaches. Int J Food Sci Nutr 2015; 66 Suppl 1:S41-52. [DOI: 10.3109/09637486.2015.1025721] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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48
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Abstract
Olive oil is considered to be one of the most healthy dietary fats. However, several types of olive oils are present in the market. A key question for the consumer is: What of the olive oils is the best when concerning nutritional purposes? With the data available at present, the answer is: the Virgin Olive Oil (VOO), rich in phenolic compounds. On November 2011, the European Food Safety Authority released a claim concerning the benefits of daily ingestion of olive oil rich in phenolic compounds, such as VOO. In this review, we summarised the key work that has provided the evidence of the benefits of VOO consumption on other types of edible oils, even olive oils. We focused on data from randomised, controlled human studies, which are capable of providing the evidence of Level I that is required for performing nutritional recommendations at population level.
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49
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Impact of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on the HDL Proteome in Hypercholesterolemic Subjects: A Double Blind, Randomized, Controlled, Cross-Over Clinical Trial (VOHF Study). PLoS One 2015; 10:e0129160. [PMID: 26061039 PMCID: PMC4465699 DOI: 10.1371/journal.pone.0129160] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Accepted: 05/03/2015] [Indexed: 12/21/2022] Open
Abstract
The effects of olive oil phenolic compounds (PCs) on HDL proteome, with respect to new aspects of cardioprotective properties, are still unknown. The aim of this study was to assess the impact on the HDL protein cargo of the intake of virgin olive oil (VOO) and two functional VOOs, enriched with their own PCs (FVOO) or complemented with thyme PCs (FVOOT), in hypercholesterolemic subjects. Eligible volunteers were recruited from the IMIM-Hospital del Mar Medical Research Institute (Spain) from April 2012 to September 2012. Thirty-three hypercholesterolemic participants (total cholesterol >200mg/dL; 19 men and 14 women; aged 35 to 80 years) were randomized in the double-blind, controlled, cross-over VOHF clinical trial. The subjects received for 3 weeks 25 mL/day of: VOO, FVOO, or FVOOT. Using a quantitative proteomics approach, 127 HDL-associated proteins were identified. Among these, 15 were commonly differently expressed after the three VOO interventions compared to baseline, with specific changes observed for each intervention. The 15 common proteins were mainly involved in the following pathways: LXR/RXR activation, acute phase response, and atherosclerosis. The three VOOs were well tolerated by all participants. Consumption of VOO, or phenol-enriched VOOs, has an impact on the HDL proteome in a cardioprotective mode by up-regulating proteins related to cholesterol homeostasis, protection against oxidation and blood coagulation while down-regulating proteins implicated in acute-phase response, lipid transport, and immune response. The common observed protein expression modifications after the three VOOs indicate a major matrix effect.
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50
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Etherton AK, Omaye ST. Oxidation of olive oil fortified with quercetin, caffeic acid, tyrosol and hydroxytyrosol. ACTA ACUST UNITED AC 2015. [DOI: 10.1108/nfs-09-2014-0083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– This paper aims to evaluate effects of the fortification of polyphenolic compound mixtures of quercetin, caffeic acid, tryrosol and hydroxytyrosol in olive oil oxidation.
Design/methodology/approach
– The authors measured olive oxidation initiated by copper using thiobarbituric acid reactive substance, as an indicator of lipid peroxidation.
Findings
– Overall, most mixture combinations exhibited oxidation similar to olive oil alone. Some mixture combinations of polyphenolic compounds acted as antioxidants; however, as the concentrations were changed, they became prooxidant in nature.
Research limitations/implications
– In vitro studies have limitations for extrapolation to in vivo and clinical studies.
Practical implications
– Such information will be useful in determining optimal concentrations and combinations of antioxidants for reducing rancidity and perhaps as models that could be used to modulate various chronic diseases that are associated with oxidative stress.
Originality/value
– Olive oil, along with fruits, vegetables and fish, are important constituents of health promoting diets, such as the Mediterranean diet. Active ingredients include monounsaturated fatty acids, oleic acid and a variety of antioxidants including various polyphenolic compounds.
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