Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids

This study investigated and compared the absorption, metabolism, and subsequently, the tissue distribution and excretion of hydroxytyrosol (HT) administered either in its free form or through its naturally occurring esterified precursors, namely oleuropein (OLE) and its aglycone forms known as secoi...

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Autores: López de las Hazas Mingo, María del Carmen, Macià i Puig, Ma Alba, Romero Fabregat, Mª Paz, Pedret, Anna, Solà, Rosa, Rubió Piqué, Laura, Motilva Casado, Mª José
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/59521
Acceso en línea:https://doi.org/10.1016/j.jff.2016.01.030
http://hdl.handle.net/10459.1/59521
Access Level:acceso abierto
Palabra clave:Hydroxytyrosol
Microbial catabolism
Metabolic pathways
Olive oil
Phenolic compounds
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spelling Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoidsLópez de las Hazas Mingo, María del CarmenMacià i Puig, Ma AlbaRomero Fabregat, Mª PazPedret, AnnaSolà, RosaRubió Piqué, LauraMotilva Casado, Mª JoséHydroxytyrosolMicrobial catabolismMetabolic pathwaysOlive oilPhenolic compoundsThis study investigated and compared the absorption, metabolism, and subsequently, the tissue distribution and excretion of hydroxytyrosol (HT) administered either in its free form or through its naturally occurring esterified precursors, namely oleuropein (OLE) and its aglycone forms known as secoiridoids (SEC). Here, rats were fed a diet supplemented with the equivalent of 5 mg phenol/kg/day for 21 days and the HT metabolites in the gastrointestinal digesta (stomach, small intestine and caecum), plasma, urine and metabolic tissues (liver and kidney) were analysed. Compared to HT and SEC, OLE showed greater stability during digestion, and, consequently, the bioavailability based on the urine excretion of HT metabolites was higher. OLE, as a glycoside molecule, reached the colon unaltered generating more diverse microbial metabolites. In terms of bioavailability, findings suggest that OLE might be the most suitable precursor of HT for incorporation into foods or nutraceutical formulations.This study was supported by the Spanish Ministry of Education and Science (AGL2012-40144-C03-03 and AGL2012-40144-C03-02 projects) and by the University of Lleida through the M.C. López de las Hazas grant.Elsevier2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://doi.org/10.1016/j.jff.2016.01.030http://hdl.handle.net/10459.1/59521reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MICINN//AGL2012-40114-C03-03info:eu-repo/grantAgreement/MICINN//AGL2012-40114-C03-02Versió postprint del document publicat a https://doi.org/10.1016/j.jff.2016.01.030Journal of Functional Foods, 2016, vol. 22, p. 52-63cc-by-nc-nd (c) Elsevier, 2016info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/595212026-06-24T12:42:17Z
dc.title.none.fl_str_mv Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
title Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
spellingShingle Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
López de las Hazas Mingo, María del Carmen
Hydroxytyrosol
Microbial catabolism
Metabolic pathways
Olive oil
Phenolic compounds
title_short Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
title_full Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
title_fullStr Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
title_full_unstemmed Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
title_sort Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
dc.creator.none.fl_str_mv López de las Hazas Mingo, María del Carmen
Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Pedret, Anna
Solà, Rosa
Rubió Piqué, Laura
Motilva Casado, Mª José
author López de las Hazas Mingo, María del Carmen
author_facet López de las Hazas Mingo, María del Carmen
Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Pedret, Anna
Solà, Rosa
Rubió Piqué, Laura
Motilva Casado, Mª José
author_role author
author2 Macià i Puig, Ma Alba
Romero Fabregat, Mª Paz
Pedret, Anna
Solà, Rosa
Rubió Piqué, Laura
Motilva Casado, Mª José
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Hydroxytyrosol
Microbial catabolism
Metabolic pathways
Olive oil
Phenolic compounds
topic Hydroxytyrosol
Microbial catabolism
Metabolic pathways
Olive oil
Phenolic compounds
description This study investigated and compared the absorption, metabolism, and subsequently, the tissue distribution and excretion of hydroxytyrosol (HT) administered either in its free form or through its naturally occurring esterified precursors, namely oleuropein (OLE) and its aglycone forms known as secoiridoids (SEC). Here, rats were fed a diet supplemented with the equivalent of 5 mg phenol/kg/day for 21 days and the HT metabolites in the gastrointestinal digesta (stomach, small intestine and caecum), plasma, urine and metabolic tissues (liver and kidney) were analysed. Compared to HT and SEC, OLE showed greater stability during digestion, and, consequently, the bioavailability based on the urine excretion of HT metabolites was higher. OLE, as a glycoside molecule, reached the colon unaltered generating more diverse microbial metabolites. In terms of bioavailability, findings suggest that OLE might be the most suitable precursor of HT for incorporation into foods or nutraceutical formulations.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.jff.2016.01.030
http://hdl.handle.net/10459.1/59521
url https://doi.org/10.1016/j.jff.2016.01.030
http://hdl.handle.net/10459.1/59521
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN//AGL2012-40114-C03-03
info:eu-repo/grantAgreement/MICINN//AGL2012-40114-C03-02
Versió postprint del document publicat a https://doi.org/10.1016/j.jff.2016.01.030
Journal of Functional Foods, 2016, vol. 22, p. 52-63
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2016
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2016
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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