Capítulos de libros
Human Metabolism Of Polyphenols From Extra Virgin Olive Oil
Registro en:
9781621007746
Olive Consumption And Health. Nova Science Publishers, Inc., v. , n. , p. 249 - 258, 2012.
2-s2.0-84895232264
Autor
Contesini F.J.
de Castro R.J.S.
Junior J.V.M.
Teixeira C.B.
Institución
Resumen
It is well established that food is not considered to be mere nutritional components for maintaining human life. There are a broad number of studies reporting that many foods may provide a health benefit beyond basic nutrition. Within this context, extra virgin olive oil (EVOO) has been related to the prevention of some types of cancers and the reduced risk of coronary heart diseases. This is mainly due to its high concentration of a broad variety of phenolic compounds, such as phenyl ethyl alcohols (tyrosol, hydroxytyrosol), phenolic acids (4-hydroxybenzoic acid, 3,4-dihydroxybenzoic acid, gallic acid, vanillic acid, ferulic acid, caffeic acid), flavonoids (apigenin, luteolin), secoiridoids (oleuropein and ligstroside aglycons) and lignans [(+)-pinoresinol, (+)-acetoxypinoresinol)]. In the human organism these polyphenols are metabolized and form different compounds. Thus the study of their properties is highly important with regards to understanding their functionality. The aglycones can be absorbed from the mall intestine; however, most polyphenols are in the form of esters, glycosides, or polymers that cannot be absorbed in their native form. Thus, these compounds must be hydrolyzed by intestinal enzymes or by colonic microflora in order to be absorbed. During the course of absorption, polyphenols are conjugated in the small intestine and later in the liver, through methylation, sulfation, and glucuronidation reactions. In the blood, polyphenols are conjugated derivatives bound to albumin. They penetrate into tissues where they are metabolized and then eliminated in urine and bile. For example, hydroxytyrosol shows strong antioxidant activity. In spite of this compound's great absorption capacity in the human body, its bioavailability is low. It is reported in the literature that the oleuropeins are not absorbed in the small intestine, but instead, quickly degradated in the large intestine to yield hydroxytyrosol. © 2012 Nova Science Publishers, Inc. All rights reserved.
249 258 Bai, C., Yan, X., Takenga, M., Sekiya, K., Nagata, T., Determination of synthetic hydroxytyrosol in rat plasma by CG-MS (1998) Journal of Agricultural and Food Chemistry, 46, pp. 3998-4001 Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A.M., Segura-Carretero, A., Fernández-Gutiérrez, A., Lercker, G., Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade (2007) Molecules, 12, pp. 1679-1719 Bermúdez, B., Pacheco, Y.M., López, S., Abia, R., Muriana, F.J.G., Digestion and absorption of olive oil (2004) Grasas y Aceites, 55, pp. 1-10 Bisignano, G., Tomaino, A., Lo Cascio, R., Crisafi, G., Uccella, N., Saija, A., On the in-vitro antiomicrobial activity of oleuropein and hydroxytyrosol (1999) The Journal of Pharmacy and Pharmacology, 31, pp. 971-974 Boskou, D., Olive oil (2000) World Review of Nutrition and Dietetics, 87, pp. 56-77 Corona, G., Tzounis, X., Assunta-Dessa, M., Deiana, M., Debnam, E.S., Visioli, F., The fate of olive oil polyphenols in the gastrointestinal tract: implications of gastric and colonic microflora-dependent biotransformation (2006) Free Radical Research, 40, pp. 647-658 D'Angelo, S., Manna, C., Migliardi, V., Mazzoni, O., Morrica, P., Capasso, G., Pharmacokinetics and metabolism of hydroxytyrosol, a natural antioxidant from olive oil (2001) Drug Metabolism and Disposition, 11, pp. 1492-1498 Goldstein, D.S., Swoboda, K.J., Miles, J.M., Coppack, S.W., Nemman, A., Holmes, C., Lamensdorf, I., Eisenhofer, G., Sources and physiological significance of plasma dopamine sulfate (1999) The Journal of Clinical Endocrinology & Metabolism, 84, pp. 2528-2531 González-Santiago, M., Fonollá, J., Lopez-Huertas, E., Human absorption of a supplement containing purified hydroxytyrosol, a natural antioxidant from olive oil, and evidence for its transient association with low-density lipoproteins (2010) Pharmacological Research, 61, pp. 364-370 Khymenets, O., Joglar, J., Clapes, P., Parella, T., Covas, M.I., de la Torre, R., Biocatalyzed synthesis and structural characterization of monoglucuronides of hydroxytyrosol, tyrosol, homovanillic alcohol and 3-(4'-hydroxyphenyl)propanol (2006) Advanced Synthesis & Catalysis, 348, pp. 2155-2162 Manna, C., Galletti, P., Maisto, G., Cucciolla, V., D'Angelo, S., Zappia, V., Transport mechanism and metabolism of olive oil hydroxytyrosol in Caco-2 cells (2000) FEBS Letters, 470, pp. 341-344 Mardh, G., Vallee, B.L., Human class I alcohol dehydrogenases catalyze the interconversion of alcohols and aldehydes in the metabolism of dopamine (1986) Biochemistry, 25, pp. 7279-7282 Mateos, R., Goya, L., Bravo, L., Metabolism of the olive oil phenols hydroxytyrosol, tyrosol and hydroxytyrosyl acetate by human hepatoma HepG2 cells (2005) Journal of Agricultural and Food Chemistry, 53, pp. 9897-9905 Miró-Casas, E., Covas, M., Fitó, M., Farrá-Albadalejo, M., Marrugat, J., Torre, R., Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans (2003) European Journal of Clinical Nutrition, 57, pp. 186-190 Perez-Jimenez, F., International conference on the healthy effect of virgin olive oil (2005) European Journal of Clinical Investigation, 35, pp. 421-424 Scalbert, A., Williamson, G., Dietary intake and bioavailability of polyphenols (2000) Journal of Nutrition, 130, pp. 2073-2085 Suárez, M., Valls, R.M., Romero, M., Macià, A., Fernández, S., Giralt, M., Solà, R., Motilva, M., Bioavailability of phenols from a phenol-enriched olive oil (2011) British Journal of Nutrition, pp. 1-11 Townsend, C.M., (2006) Sabiston-Tratado de Cirurgia, 2. , 17a Edition, Brazil Trichopoulou, A., Vasilopoulou, E., Mediterranean diet and longevity (2000) The British Journal of Nutrition, 84, pp. 205-209 Tuck, K.L., Hayball, P.J., Major phenolic compounds in olive oil: metabolism and health effects (2002) Journal of Nutritional Biochamistry, 13, pp. 636-644 Tuck, K.L., Freeman, M.P., Hayball, P.J., Stretch, G.L., Stupans, I., The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats (2001) The Journal of Nutrition, 131, pp. 1993-1996 Visioli, F., Galli, C., Olive oil: more than just oleic acid (2000) The American Journal of Clinical Nutrition, 72, p. 853 Yaqoob, P., Knapper, J.A., Webb, D.H., Williams, C.M., Newsholme, E.A., Calder, P.C., Effect of olive oil on immune function in middle-aged men (1998) The American Journal of Clinical Nutrition, 67, pp. 129-135