Pharmacokinetics and bioavailability of hydroxytyrosol are dependent on the food matrix in humans
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Alemán-Jiménez, Carolina; Domínguez-Perles, Raúl; Medina, Sonia; Prgomet, Iva; López-González, Iván; [et al.]Fecha
2021-03-01Resumen
Purpose Several studies have demonstrated the properties of hydroxytyrosol, a phenolic compound present in olive oils and
olives with a well-characterized impact on human health. Nevertheless, some knowledge gaps remain on its bioavailability
and metabolism; overall concerning to the real rate per cent of absorption and biovailability of dietary hydroxytyrosol and
the infuence of the dietary food-containing hydroxytyrosol on it.
Methods A double-blind study was performed including 20 volunteers who ingested 5 mg of hydroxytyrosol through
diverse food matrices, to discover the infuence on pharmacokinetics and bioavailability of HT metabolites (hydroxytyrosol acetate, 3,4-dihydroxyphenylacetic acid (DOPAC), tyrosol, and homovanillic alcohol) of the distinct matrices by
UHPLC–ESI–QqQ–MS/MS.
Results The HT pharmacokinetics after consumption of diferent food matrices was strongly dependent on the food matrix.
In this aspect, the intake of extra virgin olive exhibited signifcantly hi...
Palabra/s clave
Hydroxytyrosol metabolites
Human
In vivo
Food matrix
Bioavailability
Pharmacokinetic