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2023-01-09Zeitschriftenartikel DOI: 10.18452/26056
Oral Bioavailability and Metabolism of Hydroxytyrosol from Food Supplements
dc.contributor.authorBender, Cecilia
dc.contributor.authorStrassmann, Sarah
dc.contributor.authorGolz, Christian
dc.date.accessioned2023-02-17T10:42:02Z
dc.date.available2023-02-17T10:42:02Z
dc.date.issued2023-01-09none
dc.date.updated2023-02-03T18:42:10Z
dc.identifier.urihttp://edoc.hu-berlin.de/18452/26735
dc.description.abstractTable olives and olive oils are the main dietary sources of hydroxytyrosol (HT), a natural antioxidant compound that has emerged as a potential aid in protection against cardiovascular risk. Bioavailability studies with olive oils showed that HT is bioavailable from its free form and from conjugated forms such as oleuropein and its aglycone. Still, its low dietary intake, poor bioavailability, and high inter-individual variability after absorption through the gastrointestinal tract hamper its full benefits. In a randomized, controlled, blinded, cross-over study, we investigated the impact of HT metabolism and bioavailability by comparing two olive-derived watery supplements containing different doses of HT (30.58 and 61.48 mg of HT/dosage). Additionally, HT-fortified olive oil was used in the control group. To this aim, plasma and urine samples were evaluated in 12 healthy volunteers following the intake of a single dose of the supplements or fortified olive oil. Blood and urine samples were collected at baseline and at 0.5, 1, 1.5, 2, 4, and 12 h after intake. HT and its metabolites were analyzed using UHPLC-DAD-MS/MS. Pharmacokinetic results showed that dietary HT administered through the food supplements is bioavailable and bioavailability increases with the administered dose. After intake, homovanillic acid, HT-3-O-sulphate, and 3,4-dihydroxyphenylacetic acid are the main metabolites found both in plasma and urine. The maximum concentrations in plasma peaked 30 min after intake. As bioavailability of a compound is a fundamental prerequisite for its effect, these results promise a good potential of both food supplements for protection against oxidative stress and the consequent cardiovascular risk.eng
dc.language.isoengnone
dc.publisherHumboldt-Universität zu Berlin
dc.rights(CC BY 4.0) Attribution 4.0 Internationalger
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectolive phenolicseng
dc.subjecthydroxytyrosoleng
dc.subjectbioavailabilityeng
dc.subject3,4-dihydroxyphenyl-ethanoleng
dc.subjectoleuropeineng
dc.subjecthomovanillic acideng
dc.subjecthydroxytyrosol sulphateeng
dc.subject3,4-dihydroxyphenylacetic acideng
dc.subjecthydroxytyrosol glucuronideeng
dc.subject.ddc660 Chemische Verfahrenstechnik und verwandte Technologiennone
dc.titleOral Bioavailability and Metabolism of Hydroxytyrosol from Food Supplementsnone
dc.typearticle
dc.identifier.urnurn:nbn:de:kobv:11-110-18452/26735-9
dc.identifier.doihttp://dx.doi.org/10.18452/26056
dc.type.versionpublishedVersionnone
local.edoc.pages12none
local.edoc.type-nameZeitschriftenartikel
local.edoc.container-typeperiodical
local.edoc.container-type-nameZeitschrift
dc.description.versionPeer Reviewednone
dc.identifier.eissn2072-6643
dcterms.bibliographicCitation.doi10.3390/nu15020325none
dcterms.bibliographicCitation.journaltitleNutrientsnone
dcterms.bibliographicCitation.volume15none
dcterms.bibliographicCitation.issue2none
dcterms.bibliographicCitation.articlenumber325none
dcterms.bibliographicCitation.originalpublishernameMDPInone
dcterms.bibliographicCitation.originalpublisherplaceBaselnone
bua.departmentMathematisch-Naturwissenschaftliche Fakultätnone

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