Wine and Olive Oil Phenolic Compounds Interaction in Humans

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.

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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽

10.3390/antiox10030368 ◽

2021 ◽

Vol 10 (3) ◽

pp. 368

Author(s):

Paula Garcia-Oliveira ◽

Cecilia Jimenez-Lopez ◽

Catarina Lourenço-Lopes ◽

Franklin Chamorro ◽

Antia Gonzalez Pereira ◽

...

Keyword(s):

Phenolic Compounds ◽

Shelf Life ◽

Olive Oil ◽

Unsaturated Fatty Acids ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Volatile Fraction ◽

Organoleptic Characteristics ◽

Olive Variety ◽

Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

Journal of Agricultural and Food Chemistry ◽

10.1021/jf202596q ◽

2011 ◽

Vol 59 (21) ◽

pp. 11491-11500 ◽

Cited By ~ 42

Author(s):

Jesus Lozano-Sánchez ◽

Elisa Giambanelli ◽

Rosa Quirantes-Piné ◽

Lorenzo Cerretani ◽

Alessandra Bendini ◽

...

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Natural Source

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Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model

Nutrients ◽

10.3390/nu10080969 ◽

2018 ◽

Vol 10 (8) ◽

pp. 969 ◽

Cited By ~ 4

Author(s):

Lorena Martínez ◽

Gaspar Ros ◽

Gema Nieto

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Cell Model ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Chicken Meat ◽

Future Research ◽

Meat Industry ◽

Organic Zn

There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.

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Traditional Brazilian diet and extra virgin olive oil reduce symptoms of anxiety and depression in individuals with severe obesity: Randomized clinical trial

Clinical Nutrition ◽

10.1016/j.clnu.2020.05.046 ◽

2020 ◽

Cited By ~ 4

Author(s):

Andrea Batista de Sousa Canheta ◽

Annelisa Silva e Alves de Carvalho Santos ◽

Jacqueline Danésio de Souza ◽

Erika Aparecida Silveira

Keyword(s):

Clinical Trial ◽

Olive Oil ◽

Randomized Clinical Trial ◽

Severe Obesity ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Anxiety And Depression

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

Current Developments in Nutrition ◽

10.1093/cdn/nzz031.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

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Lab-On-A-Chip Extraction of Phenolic Compounds from Extra Virgin Olive Oil

Food Analytical Methods ◽

10.1007/s12161-019-01492-w ◽

2019 ◽

Vol 13 (1) ◽

pp. 21-34 ◽

Cited By ~ 2

Author(s):

Kenia Chávez Ramos ◽

Luis Fernando Olguín Contreras ◽

María del Pilar Cañizares Macías

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Lab On A Chip ◽

Extra Virgin Olive Oil

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Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis

Food Chemistry ◽

10.1016/j.foodchem.2013.09.102 ◽

2014 ◽

Vol 146 ◽

pp. 558-568 ◽

Cited By ~ 18

Author(s):

Cristiano Augusto Ballus ◽

Adriana Dillenburg Meinhart ◽

Francisco Alberto de Souza Campos ◽

Roy Edward Bruns ◽

Helena Teixeira Godoy

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Capillary Zone Electrophoresis ◽

Desirability Function ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Doehlert Design ◽

Optimal Separation ◽

Zone Electrophoresis ◽

Capillary Zone

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BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP

Journal of Food Quality ◽

10.1111/j.1745-4557.2006.00084.x ◽

2006 ◽

Vol 29 (4) ◽

pp. 431-441 ◽

Cited By ~ 24

Author(s):

SILVIA SILIANI ◽

ALISSA MATTEI ◽

LUCA BENEVIERI INNOCENTI ◽

BRUNO ZANONI

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Bitter Taste ◽

Empirical Relationship ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil

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Bioavailability of phenols from a phenol-enriched olive oil

British Journal Of Nutrition ◽

10.1017/s0007114511002200 ◽

2011 ◽

Vol 106 (11) ◽

pp. 1691-1701 ◽

Cited By ~ 54

Author(s):

Manuel Suárez ◽

Rosa M. Valls ◽

Maria-Paz Romero ◽

Alba Macià ◽

Sara Fernández ◽

...

Keyword(s):

Single Dose ◽

Plasma Concentration ◽

Phenolic Compounds ◽

Olive Oil ◽

Maximum Concentration ◽

Virgin Olive Oil ◽

Daily Intake ◽

Daily Dose ◽

Wide Variability ◽

The Individual

Phenolic compounds are one of the main reasons behind the healthy properties of virgin olive oil (VOO). However, their daily intake from VOO is low compared with that obtained from other phenolic sources. Therefore, the intake of VOO enriched with its own phenolic compounds could be of interest to increase the daily dose of these beneficial compounds. To evaluate the effectiveness of enrichment on their bioavailability, the concentration of phenolic compounds and their metabolites in human plasma (0, 60, 120, 240 and 300 min) from thirteen healthy volunteers (seven men and six women, aged 25 and 69 years) was determined after the ingestion of a single dose (30 ml) of either enriched virgin olive oil (EVOO) (961·17 mg/kg oil) or control VOO (288·89 mg/kg oil) in a cross-over study. Compared with VOO, EVOO increased plasma concentration of the phenol metabolites, particularly hydroxytyrosol sulphate and vanillin sulphate (P < 0·05). After the consumption of VOO, the maximum concentration of these peaks was reached at 60 min, while EVOO shifted this maximum to 120 min. Despite these differences, the wide variability of results indicates that the absorption and metabolism of olive oil phenols are highly dependent on the individual.

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