de la Torre Rafael, Covas Maria Isabel, Pujadas Maria Antonia, Fitó Montserrat, Farré Magí
Pharmacology Unit-IMIM, Institut Municipal d'Investigació Mèdica, Doctor Aiguader 80, 08003 Barcelona, Spain.
Eur J Nutr. 2006 Aug;45(5):307-10. doi: 10.1007/s00394-006-0596-9. Epub 2006 Apr 3.
The contribution of biologically active non-nutrient chemicals to the health benefits of the Mediterranean diet is controversial because of their low dietary concentrations. Hydroxytyrosol is a dopamine metabolite, and also a very active naturally occurring phenol compound in olive oil.
To examine the disposition of hydroxytyrosol in humans, given that we discovered its presence in red wine in the frame of the study.
The pharmacokinetics of hydroxytyrosol from two clinical trials, designed to assess the short-term and postprandial effects of moderate doses of wine and olive oil in healthy volunteers, were compared.
Despite a five-fold difference in the doses of hydroxytyrosol administered (0.35 mg for red wine and 1.7 mg for olive oil), urinary recoveries of hydroxytyrosol were higher after red wine administration. An interaction between ethanol and dopamine after red wine ingestion leading to the formation of hydroxytyrosol was observed.
Biological effects after red wine ingestion should be re-examined on the basis of combined hydroxytyrosol concentrations from red wine and dopamine turnover.
由于生物活性非营养化学物质在饮食中的浓度较低，其对地中海饮食健康益处的贡献存在争议。羟基酪醇是一种多巴胺代谢物，也是橄榄油中一种非常活跃的天然酚类化合物。
鉴于我们在研究过程中发现红酒中存在羟基酪醇，本研究旨在考察其在人体内的代谢情况。
比较了两项临床试验中羟基酪醇的药代动力学，这两项试验旨在评估适量饮用红酒和橄榄油对健康志愿者的短期和餐后影响。
尽管所给予的羟基酪醇剂量相差五倍（红酒为0.35毫克，橄榄油为1.7毫克），但饮用红酒后羟基酪醇的尿回收率更高。观察到饮用红酒后乙醇与多巴胺之间相互作用导致羟基酪醇的形成。
应根据红酒中羟基酪醇的综合浓度和多巴胺代谢情况，重新审视饮用红酒后的生物学效应。
