de la Torre-Robles Amelia, Rivas Ana, Lorenzo-Tovar Maria Luisa, Monteagudo Celia, Mariscal-Arcas Miguel, Olea-Serrano Fátima
a Research Group on Nutrition, Diet and Risk Assessment - AGR255, Nutrition and Food Science Department , University of Granada , Granada , Spain.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(9):1460-9. doi: 10.1080/19440049.2014.935961. Epub 2014 Jul 16.
The objective of the study was to determine the mean polyphenol composition of different varieties of virgin olive oil (VOO) habitually consumed in the region of southern Spain and to estimate the dietary exposure to olive oil polyphenols in that population. There were statistically significant differences in total polyphenols among varieties, with the Picual variety containing the largest amount with a mean value of 591.8 mg kg(-1). The main phenolic compounds found in the VOOs under study were tyrosol and hydroxytyrosol. The highest amounts of both substances were found in Picual olive oils with concentrations of 2.3-6.6 mg kg(-1). The total intake of polyphenols from VOO ranged between 8.2 mg day(-1) (SD = 4.14) for the under 19 year olds and 21.3 mg day(-1) (SD = 3) for the over 50 year olds. Some polyphenols, including tyrosol and hydroxytyrosol, were consumed principally as olive oil. The intake of these compounds in the studied population was in the range of 88.5-237.4 μg day(-1). This has particular importance as recent studies have demonstrated that hydroxytyrosol helps to improve plasma lipids levels and repair oxidative damage related to cardiovascular disease. There was a greater dietary consumption of polyphenols in olive oil among the participants who more closely followed the Mediterranean diet pattern. A higher consumption of olive oil and therefore a greater exposure to polyphenols was observed in females versus males and in participants of normal weight versus those who were overweight. The total intake of polyphenols from VOO significantly increased with higher age, reflecting the greater intake of this oil by older people, who also show a closer adherence to the Mediterranean diet. The over 50-year-old age group showed the greatest consumption of this olive oil and therefore of phenolic compounds, which are healthy protectors in the human diet that contribute to the acknowledged benefits of the Mediterranean diet.
本研究的目的是确定西班牙南部地区习惯性消费的不同品种初榨橄榄油（VOO）中的多酚平均组成，并估计该人群对橄榄油多酚的膳食暴露量。不同品种的总多酚含量存在统计学显著差异，皮夸尔品种含量最高，平均值为591.8毫克/千克。在所研究的VOO中发现的主要酚类化合物是酪醇和羟基酪醇。这两种物质含量最高的是皮夸尔橄榄油，浓度为2.3 - 6.6毫克/千克。VOO中多酚的总摄入量在19岁以下人群中为8.2毫克/天（标准差 = 4.14），在50岁以上人群中为21.3毫克/天（标准差 = 3）。一些多酚，包括酪醇和羟基酪醇，主要作为橄榄油被摄入。在研究人群中，这些化合物的摄入量在88.5 - 237.4微克/天范围内。这具有特别重要的意义，因为最近的研究表明，羟基酪醇有助于改善血脂水平并修复与心血管疾病相关的氧化损伤。更严格遵循地中海饮食模式的参与者中，橄榄油中多酚的膳食摄入量更高。与男性相比，女性以及与超重者相比，体重正常的参与者中橄榄油的消费量更高，因此对多酚的暴露量也更大。VOO中多酚的总摄入量随年龄增长显著增加，这反映了老年人对这种油的摄入量更大，他们也更严格遵循地中海饮食。50岁以上年龄组对这种橄榄油以及酚类化合物的消费量最大，酚类化合物是人类饮食中的健康保护剂，有助于地中海饮食所公认的益处。
