Pharmacokinetics and bioavailability of hydroxytyrosol are dependent on the food matrix in humans

Abstract

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 higher plasma concentrations after 30 min of oral intake (3.79 ng/mL) relative to the control. Regarding the hydroxytyrosol bioavailability, the intake of extra virgin olive oil, as well as fortifed refned olive, fax, and grapeseed oils provided signifcantly higher urinary contents (0.86, 0.63, 0.55, and 0.33 µg/mg creatinine, respectively) compared with basal urine, whereas hydroxytyrosol metabolites showed no signifcant changes. No diferences were found between men and women. Conclusions The metabolic profle of hydroxytyrosol is infuenced by the food matrix in which is incorporated, with the oily nature for the fnal bioavailability being relevant. Extra virgin olive oil was identifed as the best matrix for this compound. The results described contribute to the understanding of the relevance of the food matrices for the fnal absorption of hydroxytyrosol and hence, the achievement of the highest health protection potential.