Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans (original) (raw)

References

• Caruso, D, Berra, B, Giavarini, F, Cortesi, N, Fedeli, E & Galli, G (1999). Effect of virgin olive oil compounds on in vitro oxidation of human low density lipoproteins. Nutr. Metab. Cardiovasc. Dis., 9, 102–107.
  CAS PubMed Google Scholar
• Deiana, M, Aruoma, OI, Spencer, JP, Kaur, H, Halliwell, B, Aeschbach, R, Dessi, MA & Corongiu, FP (1999). Inhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by extra virgin olive oil-derived antioxidant hydroxytyrosol. Free Rad. Biol. Med., 26, 762–769.
  Article CAS Google Scholar
• De la Puerta, R, Ruíz-Gutierrez, V & Hoult, JR (1999). Inhibition of leukocyte 5-lipoxygenase by phenolics from virgin olive oil. Biochem. Pharmac., 57, 445–449.
  Article CAS Google Scholar
• Fitó, M, Covas, MI, Lamuela-Raventós, RM, Vila, J, Torrents, J, de la Torre, C & Marrugat, J (2000). Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation. Lipids, 35, 633–638.
  Article Google Scholar
• Giovannini, C, Straface, E, Modesti, D, Coni, E, Cantafora, A, de Vincenzi, M, Malorni, W & Masella, R (1999). Tyrosol, the major olive oil biophenol, protects against oxidized-LDL induced injury in Caco-2 cells. J. Nutr., 129, 1269–1277.
  Article CAS Google Scholar
• Goldstein, DS, Swoboda, KJ, Miles, JM, Coppack, SW, Nemman, A, Holmes, C, Lamensdorf, I & Eisenhofer, G (1999). Sources and physiological significance of plasma dopamine sulfate. J. Clin. Endocrinol. Metab., 84, 2528–2531.
  Article Google Scholar
• Hedelin, H, Grenabo, L & Pettersson, S (1986). The effects of urease in undiluted human urine. J. Urol., 136, 743–745.
  Article CAS Google Scholar
• Lamensdorf, I, Eisenhofer, G, Harvey-White, J, Nechustan, A, Kirk, K & Kopin, IJ (2000). 3,4-Dihydroxyphenylacetaldehyde potentiates the toxic effects of metabolic stress in PC12 cells. Brain Res., 868, 191–201.
  Article CAS Google Scholar
• Manna, C, Della Ragione, F, Cucciolla, V, Borriello, A, D'Angelo, S, Galletti, P & Zappia, V (1999). Advances in Nutrition and Cancer 2, ed. V Zappia, F Della Ragione, A Barbarisi, GL Russo and R Dello Iacovo, pp115–130, New York: Kluwer Academic/Plenum Publishers
  Book Google Scholar
• Manna, C, Galletti, P, Maisto, G, Cucciolla, V, D'Angelo, S & Zappia, V (2000). Transport mechanism and metabolism of olive oil hydroxytyrosol in Caco-2 cells. FEBS Lett., 470, 341–344.
  Article CAS Google Scholar
• Mardh, G & Vallee, BL (1986). Human class I lcohol dehydrogenases catalyze the interconversion of alcohols and aldehydes in the metabolism of dopamine. Biochemistry, 25, 7279–7282.
  Article CAS Google Scholar
• Miró-Casas, E, Farré Albadalejo, M, Covas Planells, MI, Fitó Colomer, M, Lamuela Raventós, R & de la Torre, R (2001a). Tyrosol bioavailability in humans after ingestion of virgin olive oil. Clin. Chem., 47, 341–343.
  PubMed Google Scholar
• Miró-Casas, E, Farré Albadalejo, M, Covas, MI, Ortuño Rodriguez, J, Menoyo Colomer, E, Lamuela Raventós, R & de la Torre, R (2001b). Capillary gas chromatography-mass spectrometry quantitative determination of hydroxytyrosol and tyrosol in human urine after olive oil intake. Anal. Biochem., 294, 63–72.
  Article Google Scholar
• Novella-Rodríguez, S, Veciana-Nogués, MT & Vidal-Carou, MC (2000). Biogenic amines amd polyamines in milks and cheeses by ion-pair high performance liquid chromatography. J. Agric. Food Chem., 48, 5117–5123.
  Article Google Scholar
• Owen, RW, Mier, W, Giacosa, A, Hull, WE, Spiegelhalder, B & Bartsch, H (2000). Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoroids, lignans and squalene. Food Chem. Toxicol., 38, 647–659.
  Article CAS Google Scholar
• Renaud, S, de Lorgeril, M, Delaye, M, Guidollet, J, Jacquard, F, Mamelle, N, Martin, JL, Monjaud, I, Salen, P & Toubol, P (1995). Cretan Mediterranean diet for prevention of coronary heart disease. Am. J. Clin. Nutr., 61, 1360–1365.
  Article Google Scholar
• Salami, M, Galli, C, de Angelis, L & Visioli, F (1995). Formation of F2-isoprostanes in oxidized low density lipoprotein: inhibitory effect of hydroxytyrosol. Pharmac. Res., 31, 275–279.
  CAS Google Scholar
• Singleton, VL & Ross, JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. Am. J. Enol. Vitic., 16, 144–158.
  CAS Google Scholar
• Tsimidou, M, Papadopoulos, G & Boskou, D (1992). Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection. Food Chem., 44, 53–60.
  Article CAS Google Scholar
• Tuck, KL, Freeman, MP, Hayball, PJ, Stretch, GL & Stupans, I (2001). The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats. J. Nutr., 131, 1993–1996.
  Article CAS Google Scholar
• Visioli, F, Bellomo, G, Montedoro, G & Galli, C (1995). Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents. Atherosclerosis, 117, 25–32.
  Article CAS Google Scholar
• Visioli, F, Galli, C, Bornet, F, Mattei, A, Patelli, R, Galli, G & Caruso, D (2000). Olive oil phenolics are dose-dependently absorbed in humans. FEBS Lett., 468, 159–160.
  Article CAS Google Scholar
• Vissiers, MN, Zock, PL, Roodenburg, AJ, Leenen, R & Katan, MB (2002). Olive oil phenols are absorbed in humans. J. Nutr., 132, 409–417.
  Article Google Scholar

Download references