Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain.
Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain.
Food Chem. 2016 Aug 15;205:248-56. doi: 10.1016/j.foodchem.2016.03.011. Epub 2016 Mar 4.
Hydroxytyrosol (HT) and its derivatives in olive oil protect low-density lipoproteins (LDL) against oxidation. Biscuits could be a convenient alternative to broaden consumers' choice of HT-rich foods, although the biscuit matrix could affect HT bioavailability. We performed a crossover, randomized, double-blind study to evaluate HT bioavailability in HT-enriched biscuits (HT-B) versus non-enriched biscuits (C-B), and the effects on oxidative postprandial status. On two separate days, 13 subjects consumed 30 g of C-B or HT-B (5.25mg HT) after overnight-fasting. Blood and urine were collected at different intervals and analysed by LC-MS-QToF. After HT-B consumption, plasma metabolites peaked between 0.5 and 1h and were extensively excreted in urine. HT-sulphate and 3,4-dihydroxyphenylacetic acid (DOPAC)-sulphate were the main metabolites, followed by DOPAC and homovanillic acid (HVA). HT-glucuronide, DOPAC-glucuronide, HVA-glucuronide and HVA-sulphate were also detected. Postprandial oxidised-LDL concentrations decreased with HT-B. HT is a promising functional ingredient and, in biscuits, it is highly bioavailable and lowers postprandial oxidised-LDL levels.
羟基酪醇（HT）及其橄榄油衍生物可保护低密度脂蛋白（LDL）免受氧化。饼干可以作为一种方便的选择，扩大富含 HT 的食物的消费者选择范围，尽管饼干基质可能会影响 HT 的生物利用度。我们进行了一项交叉、随机、双盲研究，以评估富含 HT 的饼干（HT-B）与非富含 HT 的饼干（C-B）中的 HT 生物利用度，以及对餐后氧化状态的影响。在两天的不同时间，13 名受试者在禁食过夜后分别食用 30 克 C-B 或 HT-B（5.25mg HT）。在不同的时间点采集血液和尿液，并通过 LC-MS-QToF 进行分析。在食用 HT-B 后，血浆代谢物在 0.5 至 1 小时之间达到峰值，并在尿液中大量排泄。HT-硫酸盐和 3,4-二羟基苯乙酸（DOPAC）-硫酸盐是主要的代谢物，其次是 DOPAC 和高香草酸（HVA）。还检测到 HT-葡糖苷酸、DOPAC-葡糖苷酸、HVA-葡糖苷酸和 HVA-硫酸盐。餐后氧化 LDL 浓度随 HT-B 降低。HT 是一种有前途的功能性成分，在饼干中具有很高的生物利用度，并降低餐后氧化 LDL 水平。
