Please use this identifier to cite or link to this item:
Title: Nutrition during pregnancy and lactation: New evidence for the vertical transmission of extra virgin olive oil phenolic compounds in rats
Author: López Yerena, Anallely
Grases Pintó, Blanca
Zhan-Dai, Sonia
Pérez-Cano, Francisco J.
Lamuela Raventós, Rosa Ma.
Rodríguez Lagunas, María José
Vallverdú i Queralt, Anna
Keywords: Oli d'oliva
Llet materna
Olive oil
Breast milk
Issue Date: 15-Oct-2022
Publisher: Elsevier B.V.
Abstract: Maternal breast milk provides the newborn with passive immunity and stimulates the maturation of the infant immune system. The aim of the present study was to evaluate the vertical transmission of phenolic compounds and their metabolites to offspring in rats fed with extra virgin olive oil (EVOO) during pregnancy and lactation. For this purpose, plasma and lactic serum from dams and plasma from offspring were analyzed by LC-ESI-LTQ-Orbitrap-MS. Both enzymatic and microbial metabolites of hydroxytyrosol and tyrosol were detected in dam plasma and lactic serum. In addition, significant levels of phenolic compounds and their metabolites were found in offspring plasma. The concentration and number of hydroxytyrosol derivatives was higher than those of tyrosol and the microbial metabolites were found in the highest concentration. The observed vertical transmission of EVOO phenolic compounds, whose health benefits are widely reported, provides further support for the importance of the maternal diet during pregnancy and lactation.
Note: Reproducció del document publicat a:
It is part of: Food Chemistry, 2022, vol. 391, p. 133211
Related resource:
ISSN: 0308-8146
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Bioquímica i Fisiologia)

Files in This Item:
File Description SizeFormat 
723781.pdf954.15 kBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons