Bioavailability of phenols from a phenol-enriched olive oil
Bioavailability of phenols from a phenol-enriched olive oil
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DOI：
10.1017/s0007114511002200
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发表时间：
2011-12-01
影响因子：
3.6
通讯作者：
Motilva, Maria-Jose
中科院分区：
文献类型：
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作者：
Suarez, Manuel;Valls, Rosa M.;Motilva, Maria-Jose
酚类化合物是初榨橄榄油 (VOO) 健康特性的主要原因之一。然而，与其他酚类来源相比，他们每天从 VOO 中摄入的量较低。因此，摄入富含其自身酚类化合物的 VOO 可能有助于增加这些有益化合物的每日剂量。为了评估浓缩对其生物利用度的有效性，测定了 13 名健康志愿者（7 名男性和 6 名女性，年龄分别为 25 岁和 69 岁）的人血浆（0、60、120、240 和 300 分钟）中酚类化合物及其代谢物的浓度，这些志愿者摄入单剂量（30 ml）浓缩初榨橄榄油（EVOO）（961.17 mg/kg）油）或交叉研究中的对照 VOO（288.89 毫克/千克油）。与 VOO 相比，EVOO 增加了苯酚代谢物的血浆浓度，特别是羟基酪醇硫酸盐和香草醛硫酸盐（P
Phenolic compounds are one of the main reasons behind the healthy properties of virgin olive oil (VOO). However, their daily intake from VOO is low compared with that obtained from other phenolic sources. Therefore, the intake of VOO enriched with its own phenolic compounds could be of interest to increase the daily dose of these beneficial compounds. To evaluate the effectiveness of enrichment on their bioavailability, the concentration of phenolic compounds and their metabolites in human plasma (0, 60, 120, 240 and 300 min) from thirteen healthy volunteers (seven men and six women, aged 25 and 69 years) was determined after the ingestion of a single dose (30 ml) of either enriched virgin olive oil (EVOO) (961.17 mg/kg oil) or control VOO (288.89 mg/kg oil) in a cross-over study. Compared with VOO, EVOO increased plasma concentration of the phenol metabolites, particularly hydroxytyrosol sulphate and vanillin sulphate (P