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dc.contributor.authorBars-Cortina, David
dc.contributor.authorLópez de las Hazas Mingo, María del Carmen
dc.contributor.authorBenavent Vallès, Alfred
dc.contributor.authorMotilva Casado, Mª José
dc.description.abstractA 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.ca_ES
dc.description.sponsorshipThis study was supported by the Spanish Ministry of Education and Science (AGL2012-40144-C03-03 project), by the Spanish Ministry of Education, Culture and Sport through the ‘Formación Profesorado Universitario’ D. Bars-Cortina grant (FPU014/02902), and by the University of Lleida through the M.C. López de las Hazas grant.ca_ES
dc.publisherThe Royal Society of Chemistryca_ES
dc.relation.isformatofReproducció del document publicat a:
dc.relation.ispartofFood and Function, 2018, vol. 9, núm. 3, p. 1433-1443ca_ES
dc.rightscc-by (c) The Royal Society of Chemistry, 2018ca_ES
dc.titleImpact of dietary supplementation with olive and thyme phenols on alpha-tocopherol concentration in the muscle and liver of adult Wistar ratsca_ES

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cc-by (c) The Royal Society of Chemistry, 2018
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