Boronat Anna, Martínez-Huélamo Miriam, Cobos Ariadna, de la Torre Rafael
Integrated Pharmacology and Systems Neuroscience Research Group, Neurosciences Research Program, IMIM-Institut Hospital del Mar d'Investigacions Mèdiques, Dr. Aiguader 88, 08003 Barcelona, Spain.
Department of Experimental and Health Sciences, Universitat Pompeu Fabra (CEXS-UPF), Dr. Aiguader 80, 08003 Barcelona, Spain.
Diseases. 2018 Sep 1;6(3):76. doi: 10.3390/diseases6030076.
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.
特级初榨橄榄油（EVOO）和红酒（RW）是构成所谓地中海饮食的两个基本要素。两者都因其高酚类化合物含量及其潜在的相关健康益处而脱颖而出。本研究的重点是在食用特级初榨橄榄油、红酒以及两者组合后白藜芦醇（RESV）、酪醇（TYR）和羟基酪醇（HT）的代谢情况。在这项研究中，12名健康志愿者在一项交叉随机临床试验中分别单次服用25毫升特级初榨橄榄油、150毫升红酒以及两者的组合。在摄入每种处理后6小时内收集的尿液样本中分析了白藜芦醇、酪醇和羟基酪醇的尿回收率。与红酒相比，特级初榨橄榄油摄入后观察到更高的羟基酪醇水平（分别为3788±1751纳摩尔和2308±847纳摩尔）。特级初榨橄榄油和红酒组合后，酪醇和羟基酪醇代谢物的回收率与单独食用相比有统计学上的增加（酪醇为4925±1751纳摩尔，羟基酪醇为6286±3198纳摩尔）。特级初榨橄榄油引发了葡萄糖醛酸结合物的增加，而红酒摄入则提高了硫酸盐代谢物。在红酒与特级初榨橄榄油提供的脂肪基质组合后，观察到白藜芦醇生物利用度增加的边际效应。
