Impact of dietary supplementation with olive and thyme phenols on alpha-tocopherol concentration in the muscle and liver of adult Wistar rats

Bars-Cortina, David; López de las Hazas Mingo, María del Carmen; Benavent Vallès, Alfred; Motilva Casado, Mª José

doi:https://doi.org/10.1039/C7FO01533J

Visualitza/Obre

foofun_a2018v9n3p1433.pdf (1.061Mb)

Data de publicació

2018-01-22

Autor/a

Bars-Cortina, David

López de las Hazas Mingo, María del Carmen

Benavent Vallès, Alfred

Motilva Casado, Mª José

Citació recomanada

Bars-Cortina, David; López de las Hazas Mingo, María del Carmen; Benavent Vallès, Alfred; Motilva Casado, Mª José; . (2018) . Impact of dietary supplementation with olive and thyme phenols on alpha-tocopherol concentration in the muscle and liver of adult Wistar rats. Food and Function, 2018, vol. 9, núm. 3, p. 1433-1443. https://doi.org/10.1039/C7FO01533J.

Resum

A preliminary study to evaluate the effect of dietary supplementation with olive phenols (oleuropein, hydroxytyrosol and secoiridoids), thyme phenols and a combination of these (5 mg per kg rat weight per day) on the α-tocopherol concentrations in the muscle and liver of healthy adult Wistar rats over 21 days was conducted. In addition, the excretion of α-tocopherol through the faeces was examined. The results demonstrated that the diet supplemented with some phenolic compounds of olive and thyme increased α-tocopherol (P < 0.05) in the liver of female rats, although the α-tocopherol content in the diet of all groups was identical. In addition, a synergic effect between the olive phenols and thyme was observed. Therefore, our study indicates a protective effect of olive and thyme phenols supplemented in the diet on α-tocopherol, resulting in a higher concentration of endogenous α-tocopherol in the rat liver.

URI

http://hdl.handle.net/10459.1/69866

DOI

https://doi.org/10.1039/C7FO01533J

És part de

Food and Function, 2018, vol. 9, núm. 3, p. 1433-1443

Col·leccions

Aquest document està subjecte a una llicència Creative Commons.cc-by (c) The Royal Society of Chemistry, 2018