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Article

Wine and Olive Oil Phenolic Compounds Interaction in Humans

1
Integrated Pharmacology and Systems Neuroscience Research Group, Neurosciences Research Program, IMIM-Institut Hospital del Mar d’Investigacions Mèdiques, Dr. Aiguader 88, 08003 Barcelona, Spain
2
Department of Experimental and Health Sciences, Universitat Pompeu Fabra (CEXS-UPF), Dr. Aiguader 80, 08003 Barcelona, Spain
3
CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN, CB06/03/028), Monforte de Lemos 3-5, 28029 Madrid, Spain
*
Author to whom correspondence should be addressed.
Diseases 2018, 6(3), 76; https://doi.org/10.3390/diseases6030076
Received: 19 July 2018 / Revised: 24 August 2018 / Accepted: 27 August 2018 / Published: 1 September 2018
(This article belongs to the Special Issue Wine and Vine Components and Health)
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. View Full-Text
Keywords: hydroxytyrosol; tyrosol; resveratrol; EVOO; olive oil; RW; red wine; Mediterranean diet hydroxytyrosol; tyrosol; resveratrol; EVOO; olive oil; RW; red wine; Mediterranean diet
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MDPI and ACS Style

Boronat, A.; Martínez-Huélamo, M.; Cobos, A.; De la Torre, R. Wine and Olive Oil Phenolic Compounds Interaction in Humans. Diseases 2018, 6, 76. https://doi.org/10.3390/diseases6030076

AMA Style

Boronat A, Martínez-Huélamo M, Cobos A, De la Torre R. Wine and Olive Oil Phenolic Compounds Interaction in Humans. Diseases. 2018; 6(3):76. https://doi.org/10.3390/diseases6030076

Chicago/Turabian Style

Boronat, Anna, Miriam Martínez-Huélamo, Ariadna Cobos, and Rafael De la Torre. 2018. "Wine and Olive Oil Phenolic Compounds Interaction in Humans" Diseases 6, no. 3: 76. https://doi.org/10.3390/diseases6030076

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