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Wine and Olive Oil Phenolic Compounds Interaction in Humans

Extra virgin olive oil (EVOO) and red wine (RW) are two basic elements that form part of the so-called Mediterranean diet. Both stand out because of their high phenolic compound content and their potential related health benefits. The present study is focused on the metabolic disposition of resverat...

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Autores principales: Boronat, Anna, Martínez-Huélamo, Miriam, Cobos, Ariadna, de la Torre, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165478/
https://www.ncbi.nlm.nih.gov/pubmed/30200425
http://dx.doi.org/10.3390/diseases6030076
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author Boronat, Anna
Martínez-Huélamo, Miriam
Cobos, Ariadna
de la Torre, Rafael
author_facet Boronat, Anna
Martínez-Huélamo, Miriam
Cobos, Ariadna
de la Torre, Rafael
author_sort Boronat, Anna
collection PubMed
description Extra virgin olive oil (EVOO) and red wine (RW) are two basic elements that form part of the so-called Mediterranean diet. Both stand out because of their high phenolic compound content and their potential related health benefits. The present study is focused on the metabolic disposition of resveratrol (RESV), tyrosol (TYR), and hydroxytyrosol (HT) following the consumption of EVOO, RW, and a combination of both. In this study, 12 healthy volunteers consumed a single dose of 25 mL of EVOO, 150 mL of RW, and a combination of both in a crossover randomized clinical trial. Urinary recovery of RESV, TYR, and HT was analysed in urine samples collected over a 6-h period following the intake of each treatment. Higher HT levels were observed following EVOO compared to RW (3788 ± 1751 nmols and 2308 ± 847 nmols respectively). After the combination of EVOO and RW, the recovery of TYR and HT metabolites increased statistically compared to their separate consumption (4925 ± 1751 nmols of TYR and 6286 ± 3198 nmols of HT). EVOO triggered an increase in glucuronide conjugates, while RW intake raised sulfate metabolites. Marginal effects were observed in RESV increased bioavailability after the combination of RW with the fat matrix provided by EVOO.
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spelling pubmed-61654782018-10-11 Wine and Olive Oil Phenolic Compounds Interaction in Humans Boronat, Anna Martínez-Huélamo, Miriam Cobos, Ariadna de la Torre, Rafael Diseases Article Extra virgin olive oil (EVOO) and red wine (RW) are two basic elements that form part of the so-called Mediterranean diet. Both stand out because of their high phenolic compound content and their potential related health benefits. The present study is focused on the metabolic disposition of resveratrol (RESV), tyrosol (TYR), and hydroxytyrosol (HT) following the consumption of EVOO, RW, and a combination of both. In this study, 12 healthy volunteers consumed a single dose of 25 mL of EVOO, 150 mL of RW, and a combination of both in a crossover randomized clinical trial. Urinary recovery of RESV, TYR, and HT was analysed in urine samples collected over a 6-h period following the intake of each treatment. Higher HT levels were observed following EVOO compared to RW (3788 ± 1751 nmols and 2308 ± 847 nmols respectively). After the combination of EVOO and RW, the recovery of TYR and HT metabolites increased statistically compared to their separate consumption (4925 ± 1751 nmols of TYR and 6286 ± 3198 nmols of HT). EVOO triggered an increase in glucuronide conjugates, while RW intake raised sulfate metabolites. Marginal effects were observed in RESV increased bioavailability after the combination of RW with the fat matrix provided by EVOO. MDPI 2018-09-01 /pmc/articles/PMC6165478/ /pubmed/30200425 http://dx.doi.org/10.3390/diseases6030076 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Boronat, Anna
Martínez-Huélamo, Miriam
Cobos, Ariadna
de la Torre, Rafael
Wine and Olive Oil Phenolic Compounds Interaction in Humans
title Wine and Olive Oil Phenolic Compounds Interaction in Humans
title_full Wine and Olive Oil Phenolic Compounds Interaction in Humans
title_fullStr Wine and Olive Oil Phenolic Compounds Interaction in Humans
title_full_unstemmed Wine and Olive Oil Phenolic Compounds Interaction in Humans
title_short Wine and Olive Oil Phenolic Compounds Interaction in Humans
title_sort wine and olive oil phenolic compounds interaction in humans
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165478/
https://www.ncbi.nlm.nih.gov/pubmed/30200425
http://dx.doi.org/10.3390/diseases6030076
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