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dc.contributor.authorRubió Piqué, Laura
dc.contributor.authorSerra Maqueda, Aida
dc.contributor.authorChen, O.
dc.contributor.authorMacià i Puig, Ma Alba
dc.contributor.authorRomero Fabregat, Mª Paz
dc.contributor.authorCovas Planells, María Isabel
dc.contributor.authorSolà, Rosa
dc.contributor.authorMotilva Casado, Mª José
dc.date.accessioned2015-05-13T18:02:59Z
dc.date.issued2014-01-02
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10459.1/48229
dc.description.abstractThe aim of this work was to examine whether bioactives in thyme could enhance the antioxidant capacity of phenolics in virgin olive oil and their bioavailability in Wistar rats. After acute oral administration of extracts from olive cake (OE), thyme (TE) or their combination (OTE), blood samples were collected from 0 to 360 min. Plasma antioxidant status was analyzed by DPPH and FRAP in plasma and by SOD, CAT and GPx activities in erythrocytes. Plasma pharmacokinetics of the main metabolites of bioactives in olive oil and thyme were characterized. Plasma non-enzymatic antioxidant capacity was significantly modulated by OE, TE, and OTE in a time-, assay, and extract-dependent manner. OE, TE, and OTE all significantly decreased superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity and catalase (CAT) activity was increased. Pharmacokinetic results showed that plasma concentration (Cmax) of the main olive phenolic metabolites in rats fed with OTE were similar to those of OE. These results indicate that an enhanced bioavailability of olive phenolic compounds could occur in the presence of thyme, althoughany synergistic effect was observed in the antioxidant status when both phenolic extracts were administered. Antioxidant protection by phenolics from olive and thyme against oxidative stress occurs primarily through a direct antioxidant effect and may be related to the phenolic plasmatic metabolites.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherRoyal Society of Chemistry (Gran Bretanya)
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1039/C3FO60446B
dc.relation.ispartofFood & Function, 2014, vol. 5, p. 740-747
dc.rights(c) Royal Society of Chemistry (Gran Bretanya), 2014
dc.subjectBioavailability
dc.subjectolive oil phenols
dc.subjectphenol metabolism
dc.subjectthyme phenols
dc.subjectantioxidant status
dc.subject.classificationOli d'oliva
dc.subject.classificationFenols
dc.subject.classificationRomaní
dc.subject.classificationAntioxidants
dc.subject.classificationBiodisponibilitat
dc.subject.otherOlive oil
dc.subject.otherPhenols
dc.subject.otherRosemary
dc.subject.otherAntioxidants
dc.subject.otherBioavailability
dc.titleEffect of the co-occurring components from olive oil and thyme extracts on the antioxidant status and its bioavailability in an acute ingestion in rats
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-05-13T18:02:59Z
dc.identifier.idgrec020808
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1039/C3FO60446B
dc.date.embargoEndDate10000-01-01


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