Nutrition during pregnancy and lactation: New evidence for the vertical transmission of extra virgin olive oil phenolic compounds in rats

Vista senzilla d'ítem
dc.contributor.authorLópez Yerena, Anallely
dc.contributor.authorGrases Pintó, Blanca
dc.contributor.authorZhan-Dai, Sonia
dc.contributor.authorPérez-Cano, Francisco J.
dc.contributor.authorLamuela Raventós, Rosa Ma.
dc.contributor.authorRodríguez Lagunas, María José
dc.contributor.authorVallverdú i Queralt, Anna
dc.date.accessioned2022-07-26T07:17:27Z
dc.date.available2023-10-15T05:10:21Z
dc.date.issued2022-10-15
dc.date.updated2022-07-26T07:17:27Z
dc.description.abstractMaternal 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.
dc.format.mimetypeapplication/pdf
dc.identifier.idgrec723781
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/2445/188060
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.foodchem.2022.133211
dc.relation.ispartofFood Chemistry, 2022, vol. 391, p. 133211
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2022.133211
dc.rightscc-by-nc-nd (c) López Yerena, Anallely, et al., 2022
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceArticles publicats en revistes (Bioquímica i Fisiologia)
dc.subject.classificationOli d'oliva
dc.subject.classificationLlet materna
dc.subject.classificationLeptina
dc.subject.classificationPolifenols
dc.subject.otherOlive oil
dc.subject.otherBreast milk
dc.subject.otherLeptin
dc.subject.otherPolyphenols
dc.titleNutrition during pregnancy and lactation: New evidence for the vertical transmission of extra virgin olive oil phenolic compounds in rats
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion

Fitxers

Paquet original

Mostrant 1 - 1 de 1
Miniatura
Nom:
723781.pdf
Mida:
954.15 KB
Format:
Adobe Portable Document Format
Descarregar

Col·leccions

Articles publicats en revistes (Bioquímica i Fisiologia)
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)