Bioavailability of phenolic compounds from olive oil and oxidative/antioxidant status at postprandial state in healthy humans
Weinbrenner T, Fitó M, Farré Albaladejo M, Saez GT, Rijken P, Tormos C, Coolen S, De La Torre R, Covas MI
Drugs under experimental and clinical research · 44 citas
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Alimentación controladaFinanciación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2004-01-01 · Drugs Exp Clin Res · vol. 30 · número 5-6 · págs. 207–12
- Editorial
- National Institutes of Health
- Citado
- 76 citas · más que el 93% de estudios similares · 3.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Edible Oils Quality and Analysis · Phytochemicals and Antioxidant Activities · Nuts composition and effects
- Palabras clave
- olive oil, phenolic compounds, bioavailability, postprandial state, oxidative stress, antioxidant status, tyrosol, hydroxytyrosol, glutathione peroxidase, postprandial lipemia, serum lipids, urinary excretion, dose-dependent absorption
- MeSH
- humans, phenols, plant oils, antioxidants, oxidants, cross-over studies, double-blind method, oxidative stress, biological availability, postprandial period, adult, male, olive oil
9 autores
- Tanja Weinbrenner
- Montserrat Fitó
- Magı́ Farré
- Guillermo T. Sáez
- Philip J. Rijken
- Carmen Tormos
- Stefan A.J. Coolen
- Rafael de la Torre
- María Isabel Covas
Resumen
El texto original del estudio, en el idioma en que se publicó.
Olive oil phenolic compounds are generally believed to have beneficial antioxidant effects, but little is known about characteristics of their postprandial bioavailability in natural olive oil at real-life doses. The aim of the present study was to determine the concentrations of olive oil phenolic compounds in urine collected over 24 h (24-h urine) after a bolus ingestion of 25 ml of olive oil with different phenolic content, and to demonstrate the effect of this real-life olive oil dose on postprandial levels of blood lipids and oxidative stress biomarkers, as well as to examine the beneficial effects of olive oil phenols. Oral fat loads of 25 ml olive oil with high, moderate, and low phenolic content were administered to 12 healthy male volunteers in a randomized, controlled, crossover trial. Tyrosol and hydroxytyrosol were absorbed in a dose-dependent manner according to the phenolic content of the olive oil administered. The administered dose of 25 ml, which is close to that used daily in Mediterranean countries, did not induce significant postprandial lipemia nor did it promote an increase of in vivo oxidation markers. With regard to plasma antioxidant enzymes, glutathione peroxidase activity decreased postprandially after low phenolic content olive oil ingestion; however this was not observed after intake of moderate and high phenolic content olive oils. The phenolic content of the olive oils administered may account for the protection of the endogenous antioxidant defenses at postprandial state after ingestion of moderate and high phenolic content olive oils.
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