scholarly journals Generation of the Antioxidant Hydroxytyrosol from Tyrosol Present in Beer in a Randomized Clinical Trial (P06-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Anna Boronat ◽  
Natalia Soldevila-Domenech ◽  
Julián Andrés Mateus ◽  
Patrícia Díaz ◽  
Marta Pérez ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Randomized Clinical Trial ◽  
Red Wine ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Beneficial Effects ◽  
Funding Sources ◽  
Beer Consumption ◽  
Alcohol Dose ◽  
Lager Beer

Abstract Objectives Hydroxytyrosol (HT) has been associated to health beneficial effects of extra virgin olive oil. Red wine is an indirect source of HT as it contains its precursor tyrosol (TYR), which is endogenously converted into HT. Beer is another source of TYR, which is originated during the fermentation as a secondary a metabolite of the amino acid tyrosine. The present work shows the first clinical study aimed at assessing the endogenous formation of HT following beer consumption. Methods Cross-over randomized clinical trial in healthy volunteers administered 250 mL of a dark beer (3.5 mg of TYR and 17.0 g alcohol), 250 mL of a lager beer (2.3 mg of TYR and 9.0 g alcohol), 250 mL of a non-alcoholic beer (1.4 mg of TYR and 0 g alcohol), and finally 150 mL of red wine (3.7 mg of TYR and 16.8 g alcohol). Urinary recovery of TYR and HT metabolites was quantified by LC/MS-MS. Results Results confirm that TYR present in beer is absorbed and endogenously converted into HT after its consumption (Figure 1). Nevertheless, the highest recovery was observed after red wine. Dark beer administration, which TYR and alcohol doses were equal to red wine, presented lower levels of TYR absorbed and hence, lower levels of HT generated. Lager and non-alcoholic beer presented dose-response absorption of TYR, but not an HT generation. Conclusions The present study is the first demonstrating that TYR present in beer is absorbed and endogenously biotransformed into HT in humans. HT generation is not TYR and alcohol dose-dependent and, is globally lower than following red wine, suggesting that other factors such as gas or other phenols could interfere in TYR bioavailability. Interestingly, HT recoveries after non-alcoholic beer are similar to those observed after alcoholic ones, limiting alcohol intake and the health and social problems associated to alcohol abuse. These findings could be relevant to understand the health effects associated to beer consumption. Funding Sources AB is recipient of a fellowship from ISCIII (PFIS), NS is recipient of a fellowship from Centro de Información Cerveza y Salud (Beca Manuel Oya) and CIBEROBN. Supporting Tables, Images and/or Graphs

scholarly journals Reduction in Pain and Pain Intensity with Nonpharmacological Treatment in Severely Obese Patients: A Randomized Clinical Trial

2021 ◽  
Vol 18 (21) ◽  
pp. 11112
Author(s):  
Carolina Rodrigues Mendonça ◽  
Matias Noll ◽  
Camila Kellen de Souza Cardoso ◽  
Annelisa Silva Alves de Carvalho Santos ◽  
Ana Paula dos Santos Rodrigues ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Pain Intensity ◽  
Randomized Clinical Trial ◽  
Severe Pain ◽  
Severe Obesity ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Effective Interventions ◽  
Severely Obese

The objective of this study was to analyze the effectiveness of two nonpharmacological interventions—traditional Brazilian diet (DieTBra), and extra-virgin olive oil (EVOO)—in terms of the reduction in pain and pain intensity in individuals with severe obesity. We conducted a 12-week parallel randomized clinical trial with 149 individuals (body mass index (BMI) ≥ 35 kg/m2) who were randomized into three groups: supplementation with EVOO (n = 50), DieTBra (n = 49), and EVOO + DieTBra (n = 50). Of the total, 133 individuals with a mean BMI of 46.04 kg/m2 completed the study. By the end of the follow-up, there was a reduction in severe pain in the EVOO + DieTBra group (p = 0.003). There was a significant reduction in severe pain in the EVOO + DieTBra group (−22.7%); pain in the wrist and hand (−14.1%), upper back (−26.9%), and knees (−18.4%) in the DieTBra group; and reduction in hip pain (−11.1%) with EVOO consumption. We conclude that EVOO and DieTBra, either alone or in combination, are effective interventions to reduce pain intensity and pain in different regions in individuals with severe obesity, and have great potential for clinical application.

scholarly journals Wine and Olive Oil Phenolic Compounds Interaction in Humans

Diseases ◽  
2018 ◽  
Vol 6 (3) ◽  
pp. 76 ◽  
Author(s):  
Anna Boronat ◽  
Miriam Martínez-Huélamo ◽  
Ariadna Cobos ◽  
Rafael de la Torre
Keyword(s):  
Clinical Trial ◽  
Single Dose ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Red Wine ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Urinary Recovery ◽  
Marginal Effects ◽  
Form Part

Extra virgin olive oil (EVOO) and red wine (RW) are two basic elements that form part of the so-called Mediterranean diet. Both stand out because of their high phenolic compound content and their potential related health benefits. The present study is focused on the metabolic disposition of resveratrol (RESV), tyrosol (TYR), and hydroxytyrosol (HT) following the consumption of EVOO, RW, and a combination of both. In this study, 12 healthy volunteers consumed a single dose of 25 mL of EVOO, 150 mL of RW, and a combination of both in a crossover randomized clinical trial. Urinary recovery of RESV, TYR, and HT was analysed in urine samples collected over a 6-h period following the intake of each treatment. Higher HT levels were observed following EVOO compared to RW (3788 ± 1751 nmols and 2308 ± 847 nmols respectively). After the combination of EVOO and RW, the recovery of TYR and HT metabolites increased statistically compared to their separate consumption (4925 ± 1751 nmols of TYR and 6286 ± 3198 nmols of HT). EVOO triggered an increase in glucuronide conjugates, while RW intake raised sulfate metabolites. Marginal effects were observed in RESV increased bioavailability after the combination of RW with the fat matrix provided by EVOO.

scholarly journals Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites

Antioxidants ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 170 ◽  
Author(s):  
Gabriele Serreli ◽  
Monica Deiana
Keyword(s):  
Olive Oil ◽  
Intracellular Signaling ◽  
Cellular Response ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Main Concern ◽  
Beneficial Effects ◽  
Positive Effects

Extra virgin olive oil (EVOO) polyphenols beneficial effects have widely been debated throughout the last three decades, with greater attention to hydroxytyrosol and tyrosol, which are by far the most studied. The main concern about the evaluation of EVOO phenols activities in vitro and in vivo is that the absorption and metabolism of these compounds once ingested lead to the production of different metabolites in the human body. EVOO phenols in the ingested forms are less concentrated in human tissues than their glucuronide, sulfate and methyl metabolites; on the other hand, metabolites may undergo deconjugation before entering the cells and thus act as free forms or may be reformed inside the cells so acting as conjugated forms. In most in vitro studies the presence of methyl/sulfate/glucuronide functional groups does not seem to inhibit biological activity. Parent compounds and metabolites have been shown to reach tissue concentrations useful to exert beneficial effects others than antioxidant and scavenging properties, by modulating intracellular signaling and improving cellular response to oxidative stress and pro-inflammatory stimuli. This review aims to give an overview on the reported evidence of the positive effects exerted by the main EVOO polyphenols metabolites in comparison with the parent compounds.

scholarly journals Retinoprotective Effect of Wild Olive (Acebuche) Oil-Enriched Diet against Ocular Oxidative Stress Induced by Arterial Hypertension

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 885
Author(s):  
Álvaro Santana-Garrido ◽  
Claudia Reyes-Goya ◽  
M. Carmen Pérez-Camino ◽  
Helder André ◽  
Alfonso Mate ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Blood Pressure Monitoring ◽  
Virgin Olive Oil ◽  
Nicotinamide Adenine Dinucleotide Phosphate ◽  
Extra Virgin Olive Oil ◽  
Therapeutic Effects ◽  
Beneficial Effects ◽  
Wild Olive ◽  
Minor Compounds

Oxidative stress plays an important role in the pathogenesis of ocular diseases, including hypertensive eye diseases. The beneficial effects of olive oil on cardiovascular diseases might rely on minor constituents. Currently, very little is known about the chemical composition and/or therapeutic effects of the cultivated olive tree’s counterpart, wild olive (also known in Spain as acebuche—ACE). Here, we aimed to analyze the antioxidant and retinoprotective effects of ACE oil on the eye of hypertensive mice made hypertensive via administration of NG-nitro-L-arginine-methyl-ester (L-NAME), which were subjected to a dietary supplementation with either ACE oil or extra virgin olive oil (EVOO) for comparison purposes. Deep analyses of major and minor compounds present in both oils was accompanied by blood pressure monitoring, morphometric analyses, as well as different determinations of oxidative stress-related parameters in retinal layers. Aside from its antihypertensive effect, an ACE oil-enriched diet reduced NADPH (nicotinamide adenine dinucleotide phosphate) oxidase activity/gene/protein expression (with a major implication of NADPH oxidase (NOX)2 isoform) in the retinas of hypertensive mice. Supplementation with ACE oil in hypertensive animals also improved alterations in nitric oxide bioavailability and in antioxidant enzyme profile. Interestingly, our findings show that the use of ACE oil resulted in better outcomes, compared with reference EVOO, against hypertension-related oxidative retinal damage.

scholarly journals The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2833 ◽  
Author(s):  
Paola Ditano-Vázquez ◽  
José David Torres-Peña ◽  
Francisco Galeano-Valle ◽  
Ana Isabel Pérez-Caballero ◽  
Pablo Demelo-Rodríguez ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Red Wine ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Atheromatous Plaque ◽  
Beneficial Effects ◽  
Wine Polyphenols ◽  
The Mediterranean

A growing interest has emerged in the beneficial effects of plant-based diets for the prevention of cardiovascular disease, diabetes and obesity. The Mediterranean diet, one of the most widely evaluated dietary patterns in scientific literature, includes in its nutrients two fluid foods: olive oil, as the main source of fats, and a low-to-moderate consumption of wine, mainly red, particularly during meals. Current mechanisms underlying the beneficial effects of the Mediterranean diet include a reduction in inflammatory and oxidative stress markers, improvement in lipid profile, insulin sensitivity and endothelial function, as well as antithrombotic properties. Most of these effects are attributable to bioactive ingredients including polyphenols, mono- and poly-unsaturated fatty acids. Polyphenols are a heterogeneous group of phytochemicals containing phenol rings. The principal classes of red wine polyphenols include flavonols (quercetin and myricetin), flavanols (catechin and epicatechin), anthocyanin and stilbenes (resveratrol). Olive oil has at least 30 phenolic compounds. Among them, the main are simple phenols (tyrosol and hydroxytyrosol), secoroids and lignans. The present narrative review focuses on phenols, part of red wine and virgin olive oil, discussing the evidence of their effects on lipids, blood pressure, atheromatous plaque and glucose metabolism.

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