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dc.contributor.authorRubió Piqué, Laura
dc.contributor.authorSerra Maqueda, Aida
dc.contributor.authorMacià i Puig, Ma Alba
dc.contributor.authorPiñol Felis, Carme
dc.contributor.authorRomero Fabregat, Mª Paz
dc.contributor.authorMotilva Casado, Mª José
dc.date.accessioned2015-05-12T16:28:17Z
dc.date.issued2014
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10459.1/48222
dc.description.abstractOlive oil phenolic compounds are extensively metabolized into methylated and glucurono and sulpho-conjugates of hydroxytyrosol (HT), the detected circulating forms in plasma. However, these conjugates are considered to be pharmacologically inactive and their in situ deconjugation in certain sites appears to be an absolute requirement to exert their beneficial effects. In the present study, red blood cells (RBCs) were analysed in rats after an oral administration of an olive phenolic extract and their in vivo deconjugation capacity of hydroxytyrosol phase II metabolites was assessed.A decreasing trend of the conjugated forms of HT and a parallel free HT increasing in concentration up to6hwas observed in RBCs,indicating that HT conjugates might be hydrolysed intracellularly in RBCs. Our results suggestthat RBCs could play a pivotal role in the distribution and bioavailability of circulating phenols and their metabolites and also in protection against oxidative damage to cells
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofReproducció del document publicat a:https://doi.org/10.1016/j.jff.2014.06.001
dc.relation.ispartofJournal of Functional Foods, 2014, vol. 10, p. 139-143
dc.rights(c) Elsevier, 2014
dc.subjecthydroxytyrosol
dc.subjectred blood cells
dc.subjectphenol metabolites deconjugation
dc.subject.classificationFenols
dc.subject.classificationOli d'oliva
dc.subject.classificationHematies
dc.subject.classificationPolifenols
dc.subject.otherPhenols
dc.subject.otherOlive oil
dc.subject.otherErythrocytes
dc.subject.otherPolyphenols
dc.titleFree hydroxytyrosol detected in red blood cells after an acute oral administration of olive extract: A proposed deconjugation process.
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-05-12T16:28:17Z
dc.identifier.idgrec021233
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.jff.2014.06.001
dc.date.embargoEndDate10000-01-01


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