Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids

López de las Hazas Mingo, María del Carmen; Macià i Puig, Ma Alba; Romero Fabregat, Mª Paz; Pedret, Anna; Solà, Rosa; Rubió Piqué, Laura; Motilva Casado, Mª José

doi:https://doi.org/10.1016/j.jff.2016.01.030

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Data de publicació

2016

Autor/a

López de las Hazas Mingo, María del Carmen

Macià i Puig, Ma Alba

Romero Fabregat, Mª Paz

Pedret, Anna

Solà, Rosa

Rubió Piqué, Laura

Motilva Casado, Mª José

Citació recomanada

López de las Hazas Mingo, María del Carmen; Macià i Puig, Ma Alba; Romero Fabregat, Mª Paz; Pedret, Anna; Solà, Rosa; Rubió Piqué, Laura; Motilva Casado, Mª José; . (2016) . Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids. Journal of Functional Foods, 2016, vol. 22, p. 52-63. https://doi.org/10.1016/j.jff.2016.01.030.

Resum

This study investigated and compared the absorption, metabolism, and subsequently, the tissue distribution and excretion of hydroxytyrosol (HT) administered either in its free form or through its naturally occurring esterified precursors, namely oleuropein (OLE) and its aglycone forms known as secoiridoids

(SEC). Here, rats were fed a diet supplemented with the equivalent of 5 mg phenol/kg/day for 21 days and the HT metabolites in the gastrointestinal digesta (stomach, small intestine and caecum), plasma, urine and metabolic tissues (liver and kidney) were analysed. Compared to HT and SEC, OLE showed greater stability during digestion, and, consequently, the bioavailability based on the urine excretion of HT metabolites was higher. OLE, as a glycoside molecule, reached the colon unaltered generating more diverse microbial metabolites. In terms of bioavailability, findings suggest that OLE might be the most suitable precursor of HT for incorporation into foods or nutraceutical formulations.

URI

http://hdl.handle.net/10459.1/59521

DOI

https://doi.org/10.1016/j.jff.2016.01.030

És part de

Journal of Functional Foods, 2016, vol. 22, p. 52-63

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Aquest document està subjecte a una llicència Creative Commons.cc-by-nc-nd (c) Elsevier, 2016