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Title: Tissue Distribution of Oleocanthal and Its Metabolites after Oral Ingestion in Rats
Author: López-Yerena, Anallely
Vallverdú i Queralt, Anna
Jáuregui Pallarés, Olga
García Sala, Xavier
Lamuela Raventós, Rosa Ma.
Escribano Ferrer, Elvira
Keywords: Oli d'oliva
Olive oil
Issue Date: 27-Apr-2021
Publisher: MDPI
Abstract: Claims for the potential health benefits of oleocanthal (OLC), a dietary phenolic compound found in olive oil, are based mainly on in vitro studies. Little is known about the tissue availability of OLC, which is rapidly metabolized after ingestion. In this study, the distribution of OLC and its metabolites in rat plasma and tissues (stomach, intestine, liver, kidney, spleen, lungs, heart, brain, thyroid and skin) at 1, 2 and 4.5 h after the acute intake of a refined olive oil containing 0.3 mg/mL of OLC was examined by LC-ESI-LTQ-Orbitrap-MS. OLC was only detected in the stomach and intestine samples. Moreover, at 2 and 4.5 h, the concentration in the stomach decreased by 36% and 74%, respectively, and in the intestine by 16% and 33%, respectively. Ten OLC metabolites arising from phase I and phase II reactions were identified. The metabolites were widely distributed in rat tissues, and the most important metabolizing organs were the small intestine and liver. The two main circulating metabolites were the conjugates OLC + OH + CH3 and OLC + H2O + glucuronic acid, which may significantly contribute to the beneficial health effects associated with the regular consumption of extra virgin olive oil. However, more studies are necessary to determine the concentrations and molecular structures of OLC metabolites in human plasma and tissues when consumed with the presence of other phenolic compunds present in EVOO. Keywords: LC-ESI-LTQ-Orbitrap; bioaccumulation; extra virgin olive oil; metabolism; polyphenols.
Note: Reproducció del document publicat a:
It is part of: Antioxidants, 2021, vol. 10, num. 5, p. 688
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ISSN: 2076-3921
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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