Food Technology Department, XaRTA-TPV, Escuela Técnica Superior de Ingeniería Agraria, University of Lleida, Spain.
Br J Nutr. 2011 Dec;106(11):1691-701. doi: 10.1017/S0007114511002200. Epub 2011 Jun 21.
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.
酚类化合物是特级初榨橄榄油（VOO）具有健康属性的主要原因之一。然而，与从其他酚类来源获得的摄入量相比，人们从 VOO 中摄入的酚类化合物的量较低。因此，摄入富含自身酚类化合物的 VOO 可能有助于增加这些有益化合物的日常剂量。为了评估富集对其生物利用度的有效性，在一项交叉研究中，13 名健康志愿者（7 名男性和 6 名女性，年龄 25 至 69 岁）在摄入单剂量（30 毫升）后，测定了其血浆中酚类化合物及其代谢物的浓度（0、60、120、240 和 300 分钟），摄入的是富含特级初榨橄榄油（EVOO）（961.17 毫克/千克油）或对照特级初榨橄榄油（288.89 毫克/千克油）。与 VOO 相比，EVOO 增加了酚类代谢物，特别是羟基酪醇硫酸盐和香草醛硫酸盐的血浆浓度（P<0.05）。在食用 VOO 后，这些峰的最大浓度在 60 分钟达到，而 EVOO 将最大浓度推迟到 120 分钟。尽管存在这些差异，但结果的广泛变异性表明，橄榄油酚类的吸收和代谢在很大程度上取决于个体。
