Premium
Moderate consumption of wine, through both its phenolic compounds and alcohol content, promotes hydroxytyrosol endogenous generation in humans. A randomized controlled trial
Author(s) -
PérezMañá Clara,
Farré Magí,
RodríguezMorató Jose,
Papaseit Esther,
Pujadas Mitona,
Fitó Montserrat,
Robledo Patricia,
Covas MariaIsabel,
Cheynier Véronique,
Meudec Emmanuelle,
Escudier JeanLouis,
de la Torre Rafael
Publication year - 2015
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201400842
Subject(s) - tyrosol , hydroxytyrosol , wine , chemistry , tyramine , bioavailability , food science , biotransformation , biochemistry , pharmacology , medicine , polyphenol , antioxidant , enzyme , olive oil
In humans, urinary hydroxytyrosol (OHTyr) concentrations have been associated to alcohol and wine consumption. To explore the role of wine components on promoting an endogenous OHTyr generation we performed a cross‐over, double‐blind, randomized controlled clinical trial ( n = 28 healthy volunteers). Ethanol (wine and vodka), dealcoholized wine, and placebo were administered. Alcohol, dealcoholized wine, and particularly wine promoted a de novo OHTyr generation in vivo in humans. Potential OHTyr precursors (tyrosine, tyrosol, tyramine) were investigated in rats. Tyrosol was metabolized to OHTyr. Collating both studies, it is postulated that an increased Tyr bioavailability, a shift to a reductive pathway in dopamine and tyramine oxidative metabolism, and the biotransformation of Tyr to OHTyr were mechanisms involved in the OHTyr endogenous generation.