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dc.contributor.authorLópez de las Hazas Mingo, María del Carmen
dc.contributor.authorMacià i Puig, Ma Alba
dc.contributor.authorRomero Fabregat, Mª Paz
dc.contributor.authorPedret, Anna
dc.contributor.authorSolà, Rosa
dc.contributor.authorRubió Piqué, Laura
dc.contributor.authorMotilva Casado, Mª José
dc.date.accessioned2017-04-21T07:12:05Z
dc.date.available2017-04-21T07:12:05Z
dc.date.issued2016
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10459.1/59521
dc.description.abstractThis 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.ca_ES
dc.description.sponsorshipThis study was supported by the Spanish Ministry of Education and Science (AGL2012-40144-C03-03 and AGL2012-40144-C03-02 projects) and by the University of Lleida through the M.C. López de las Hazas grant.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMICINN/PN2008-2011/AGL2012-40114-C03-03ca_ES
dc.relationMICINN/PN2008-2011/AGL2012-40114-C03-02ca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.jff.2016.01.030ca_ES
dc.relation.ispartofJournal of Functional Foods, 2016, vol. 22, p. 52-63ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2016ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectHydroxytyrosolca_ES
dc.subjectMicrobial catabolismca_ES
dc.subjectMetabolic pathwaysca_ES
dc.subjectOlive oilca_ES
dc.subjectPhenolic compoundsca_ES
dc.titleDifferential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoidsca_ES
dc.typearticleca_ES
dc.identifier.idgrec023840
dc.type.versionacceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.jff.2016.01.030


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cc-by-nc-nd (c) Elsevier, 2016
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2016