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Comparative bioavailability of tableted water‐soluble olive polyphenols with and without phospholipid micelle incorporation in humans
Author(s) -
Templeton Jenna A,
Goldfine Howard,
Schneider Erik,
McKin Toni,
Cuomo John,
Dixon Brian M,
Levy Mark A
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1059.3
Subject(s) - hydroxytyrosol , bioavailability , tyrosol , polyphenol , chemistry , pharmacology , food science , pharmacokinetics , antioxidant , chromatography , biochemistry , olive oil , medicine
Health benefits of the Mediterranean diet have been partly attributed to antioxidant and anti‐inflammatory properties of olivebased polyphenols. We currently employ a USANA‐patented extraction process to concentrate water‐soluble olive polyphenols (WSOP) into a tablet. Recently, we incorporated these polyphenols into a phospholipid micelle (PM) and hypothesized that this may enhance their bioavailability, based on a recent study which demonstrated this effect with a curcuminoid mixture. Hence, the aim of this project was to determine if incorporation of WSOP into a PM would enhance bioavailability compared to the free forms in humans. These two treatments consisted of 100 mg verbascoside, 23 mg hydroxytyrosol (HT) and 1.5 mg tyrosol (T) and were administered to 9 subjects in a randomized, double‐blind, crossover study. Bioavailability was evaluated by comparing levels of five polyphenol metabolites—HT; 3,4‐diphenylhydroxyacetic acid (34); T; homovanillyl alcohol (HVOH), and homovanillic acid (HVA)—in 24‐hour urine samples. Levels of HT, 34, and HVOH were not different between treatments, but levels of T and HVA were 2‐ to 3‐fold higher in subjects consuming the free‐form polyphenols. To confirm this data and better understand the pharmacokinetics of these compounds, a plasma‐based assay is currently under development.