DOCSLIB.ORG

16.6 Antioxidant Supplementation in Exercise: Limits and Considerations

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
16.6 Antioxidant Supplementation in Exercise: Limits and Considerations ANTIOXIDANTS IN SPORT NUTRITION GovernanceGovernance for for Justice Justice andand Environmental Environmental ANTIOXIDANTSANTIOXIDANTSSustainabilitySustainability IN IN LessonsLessons across across natural natural resource resource sectorsSPORTSPORTsectors in sub-Saharan in sub-Saharan Africa Africa EditedEdited by by NNUTRITIOMerleUTRITIOMerle Sowman Sowman and and NN RachelRachel Wynberg Wynberg EditedEdited by by ManfredISBN:Manfred 978–0–415–52359–2 Lam Lamprechtprecht (hbk) ISBN: 978–0–203–12088–0 (ebk) First published 2014 (CC BY-NC-ND 4.0) Boca RatonBoca LondonRaton London New York New York CRC PressCRC is Pressan imprint is an imprint of the of the Taylor &Taylor Francis & FrancisGroup, Group,an informa an informa business business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2015 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business CRCNo claim Press to original U.S. Government works Taylor & Francis Group 6000Printed Broken on acid-free Sound Parkwaypaper NW, Suite 300 BocaVersion Raton, Date: FL 20140707 33487-2742 ©International 2015 by Taylor Standard & Francis Book Group,Number-13: LLC 978-1-4665-6757-3 (Hardback) CRC Press is an imprint of Taylor & Francis Group, an Informa business This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been Nomade claim to publish to original reliable U.S. dataGovernment and information, works but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyrightPrinted on holders acid-free of paperall material reproduced in this publication and apologize to copyright holders if permission to publishVersion inDate: this 20140707 form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. International Standard Book Number-13: 978-1-4665-6757-3 (Hardback) Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, orThis utilized book contains in any form information by any electronic, obtained from mechanical, authentic or and other highly means, regarded now knownsources. or Reasonable hereafter invented,efforts have includ been- ingmade photocopying, to publish reliable microfilming, data and and information, recording, but or inthe any author information and publisher storage cannot or retrieval assume system, responsibility without writtenfor the permissionvalidity of all from materials the publishers. or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to Forpublish permission in this form to photocopyhas not been or obtained. use material If any electronically copyright material from hasthis not work, been please acknowledged access www.copyright.com please write and let (http://www.copyright.com/)us know so we may rectify in anyor contact future thereprint. Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety TheofExcept users. Open as For permittedAccess organizations version under of that U.S.this haveCopyrightbook, been available granted Law, atno awww.taylorfrancis.com, part photocopy of this licensebook may by thehasbe reprinted,CCC,been amade separate reproduced,available system under transmitted, of apayment Creative Commonshasor utilized been arranged. Attribution-Nonin any form by any Commercial-No electronic, mechanical, Derivatives or 4.0 other license. means, now known or hereafter invented, includ- ing photocopying, microfilming, and recording, or in any information storage or retrieval system, without written Trademarkpermission from Notice: the Productpublishers. or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCCLibrary is a not-for-profit of Congress organization Cataloging-in-Publication that provides licenses Data and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment Antioxidants in sport nutrition / edited by Manfred Lamprecht. has been arranged. pages cm Summary: “Antioxidant use in sports is controversial due to existing evidence that it both Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identificationsupports and explanationand hurts athletic without performance. intent to infringe. This book presents information on antioxidants, specifically for athletes, and their roles in sports nutrition. It stresses how antioxidants affect exercise performance, health, and immunity. Chapters cover oxidative stress; basic nutrition for athletes; major dietaryLibrary antioxidants; of Congress sports Cataloging-in-Publication supplements; performance/adaptation Data to exercise; antioxidants role in health and immunity; reviews on vitamins C, E, beta carotene, andAntioxidants minerals in sportssport nutrition nutrition; / editedand roles by polyphenolsManfred Lamprecht. play in high-performance sport”-- Providedpages by publisher.cm IncludesSummary: bibliographical “Antioxidant usereferences in sports and is index.controversial due to existing evidence that it both supportsISBN 978 and-1- hurts4665 athletic-6757-3 performance.(hardback) This book presents information on antioxidants, specifically1. Antioxidants. for athletes, 2. Athletes and their--Nutrition. roles in sports 3. Sports nutrition.--Physiological It stresses aspects. how antioxidants 4. Sports affect medicine.exercise performance, I. Lamprecht, health, Manfred. and immunity. Chapters cover oxidative stress; basic nutrition for athletes; major dietary antioxidants; sports supplements; performance/adaptation to RB170.A586exercise; antioxidants 2015 role in health and immunity; reviews on vitamins C, E, beta carotene, 613.2’86and minerals--dc23 in sports nutrition; and roles polyphenols play in high-performance sport”2014019203-- Provided by publisher. Includes bibliographical references and index. Visit the TaylorISBN & 978 Francis-1-4665 Web-6757 site-3 at(hardback) http://www.taylorandfrancis.com1. Antioxidants. 2. Athletes--Nutrition. 3. Sports--Physiological aspects. 4. Sports medicine. I. Lamprecht, Manfred. and the CRC Press Web site at http://www.crcpress.comRB170.A586 2015 613.2’86--dc23 2014019203 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface......................................................................................................................vii Editor ........................................................................................................................ix Contributors ..............................................................................................................xi Chapter 1 Mechanisms of Oxidative Damage and Their Impact on Contracting Muscle .........................................................................1 Chad M. Kerksick and Micah Zuhl Chapter 2 Nutritional Antioxidants: It Is Time to Categorise ............................. 17 Aalt Bast and Guido R.M.M. Haenen Chapter 3 Antioxidants in Athlete’s Basic Nutrition: Considerations towards a Guideline for the Intake of Vitamin C and Vitamin E ......39 Oliver Neubauer and Christina Yfanti Chapter 4 Antioxidants in Sport Nutrition: All the Same Effectiveness? ..........67 Karl-Heinz Wagner Chapter 5 Well-Known Antioxidants and Newcomers in Sport Nutrition: Coenzyme Q10, Quercetin, Resveratrol, Pterostilbene, Pycnogenol and Astaxanthin ..............................................................79 Muaz Belviranlı and Nilsel Okudan Chapter 6 Polyphenols in Sport: Facts or Fads? ................................................ 103 Francesco Visioli Chapter 7 Supplemental Antioxidants and Adaptation to Physical Training ...... 111 Micah Gross and Oliver Baum Chapter 8 Green Tea Catechins and Sport Performance .................................. 123 Ewa Jówko v vi Contents Chapter 9 Acute and Chronic Effects of Antioxidant Supplementation on Exercise Performance .................................................................. 141 David J. Bentley, James Ackerman, Tom Clifford and Katie S. Slattery Chapter 10 Evaluation of Quercetin as a Countermeasure to Exercise- Induced Physiological Stress ............................................................ 155 Manuela Konrad and David C. Nieman Chapter 11 Inflammation and Immune Function: Can Antioxidants Help the Endurance Athlete? .................................................................... 171 Lisa J. Elkington, Maree Gleeson, David B. Pyne, Robin Callister and Lisa G. Wood Chapter 12 Influence of Mixed Fruit and Vegetable Concentrates on Redox Homeostasis and Immune System of Exercising People ................. 183 Manfred Lamprecht, Georg Obermayer and Werner
Load more

Recommended publications
  • Current Disease-Targets for Oleocanthal As Promising Natural Therapeutic Agent
    International Journal of Molecular Sciences Review Current Disease-Targets for Oleocanthal as Promising Natural Therapeutic Agent Antonio Segura-Carretero 1,2 and Jose Antonio Curiel 2,3,* 1 Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; [email protected] 2 Functional Food Research and Development Center, Health Science Technological Park, 18016 Granada, Spain 3 Torres Morente S.A.U., Bussines Park Metropolitano, 18130 Escúzar, Granada, Spain * Correspondence: [email protected]; Tel.: +34-958-637-206 Received: 5 September 2018; Accepted: 20 September 2018; Published: 24 September 2018 Abstract: The broad number of health benefits which can be obtained from the long-term consumption of olive oil are attributed mainly to its phenolic fraction. Many olive oil phenolics have been studied deeply since their discovery due to their bioactivity properties, such as Hydroxytyrosol. Similarly, in the last decade, the special attention of researchers has been addressed to Oleocanthal (OC). This olive oil phenolic compound has recently emerged as a potential therapeutic agent against a variety of diseases, including cancer, inflammation, and neurodegenerative and cardiovascular diseases. Recently, different underlying mechanisms of OC against these diseases have been explored. This review summarizes the current literature on OC to date, and focuses on its promising bioactivities against different disease-targets. Keywords: Oleocanthal; phenolic compounds; olive oil; therapeutic properties 1. Introduction The Mediterranean diet is characterized by a high consumption of olive oil, which plays a central role in the health benefits of the diet [1,2]. In fact, extra virgin olive oil (EVOO) in the Mediterranean region has long been associated with lower occurrences of certain chronic diseases, such as cancer incidence and cardiovascular mortality [3], as well as neurodegenerative dementias and Alzheimer disease [2–6].
    [Show full text]
  • Protein Suppresses Both Bitterness and Oleocanthal-Elicited Pungency
    www.nature.com/scientificreports OPEN Protein suppresses both bitterness and oleocanthal‑elicited pungency of extra virgin olive oil Catherine Peyrot des Gachons1*, Abigail J. O’Keefe1, Louise Slade2 & Gary K. Beauchamp1 The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefts of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefts. These phenolic compounds also contribute to the favor of EVOO, adding both specifc pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food‑derived proteins, specifcally from egg yolks and whey, when added to pungent and bitter EVOOs, reduce or even eliminate both the throat pungency and bitterness. The sensory loss is proportional to the food protein additions. Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. This sensory reduction might also indicate interaction between the proteins and the phenolic compounds, which, if confrmed, would raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein‑containing foods. Extra virgin olive oil (EVOO) is central to the Mediterranean diet, which is considered one of the healthiest in the world1. Te consumption of EVOO has been associated with many positive nutritional properties, including a well-established lower incidence of coronary heart disease 2–4.
    [Show full text]
  • Green Route for the Isolation and Purification Of
    molecules Article Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil Antonio Francioso 1,* , Rodolfo Federico 2, Anna Maggiore 1, Mario Fontana 1 , Alberto Boffi 1,2, Maria D’Erme 1 and Luciana Mosca 1 1 Department of Biochemical Sciences, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; [email protected] (A.M.); [email protected] (M.F.); alberto.boffi@uniroma1.it (A.B.); [email protected] (M.D.); [email protected] (L.M.) 2 MOLIROM s.r.l, via Carlo Bartolomeo Piazza 8, 00161 Rome, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-06-4991-0987 Academic Editors: Rafael Guillén Bejarano and María Rocío Rodríguez Arcos Received: 6 July 2020; Accepted: 10 August 2020; Published: 11 August 2020 Abstract: Extra virgin olive oil (EVOO) phenols represent a significant part of the intake of antioxidants and bioactive compounds in the Mediterranean diet. In particular, hydroxytyrosol (HTyr), tyrosol (Tyr), and the secoiridoids oleacein and oleocanthal play central roles as anti-inflammatory, neuro-protective and anti-cancer agents. These compounds cannot be easily obtained via chemical synthesis, and their isolation and purification from EVOO is cumbersome. Indeed, both processes involve the use of large volumes of organic solvents, hazardous reagents and several chromatographic steps. In this work we propose a novel optimized procedure for the green extraction, isolation and purification of HTyr, Tyr, oleacein and oleocanthal directly from EVOO, by using a Natural Deep Eutectic Solvent (NaDES) as an extracting phase, coupled with preparative high-performance liquid chromatography.
    [Show full text]
  • Nutraceuticals for Geriatrics
    CORE Metadata, citation and similar papers at core.ac.uk Provided by Elsevier - Publisher Connector Journal of Traditional and Complementary Medicine 5 (2015) 5e14 HOSTED BY Contents lists available at ScienceDirect Journal of Traditional and Complementary Medicine journal homepage: http://www.elsevier.com/locate/jtcme Review article Nutraceuticals for geriatrics * Charu Gupta , Dhan Prakash Amity Institute for Herbal Research & Studies, Amity University UP, Noida, India article info abstract Article history: Geriatrics is a medical practice that addresses the complex needs of older patients and emphasizes Received 7 May 2014 maintaining functional independence even in the presence of chronic disease. Treatment of geriatric Accepted 22 July 2014 patients requires a different strategy and is very complex. Geriatric medicines aim to promote health by Available online 17 December 2014 preventing and treating diseases and disabilities in older adults. Development of effective dietary in- terventions for promoting healthy aging is an active but challenging area of research because aging is Keywords: associated with an increased risk of chronic disease, disability, and death. Aging populations are a global aging phenomenon. The most widespread conditions affecting older people are hypertension, congestive heart geriatrics health failure, dementia, osteoporosis, breathing problems, cataract, and diabetes to name a few. Decreased nutraceutical immunity is also partially responsible for the increased morbidity and mortality resulting from infectious nutrition agents in the elderly. Nutritional status is one of the chief variables that explains differences in both the phytochemicals incidence and pathology of infection. Elderly people are at increased risk for micronutrient deficiencies due to a variety of factors including social, physical, economic, and emotional obstacles to eating.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 9.446,006 B2 Fowler Et Al
    USOO9446.006B2 (12) United States Patent (10) Patent No.: US 9.446,006 B2 FOWler et al. (45) Date of Patent: Sep. 20, 2016 (54) HYDROXYTYROSOL COMBINATIONS FOR A6II 3L/205 (2006.01) ENHANCING MITOCHONORAL FUNCTION A6II 3/44.15 (2006.01) AND ENERGY PRODUCTION A63L/455 (2006.01) A6II 3/74 (2006.01) (71) Applicants: Ann Fowler, Rheinfelden (CH): (Continued) Angelika Friedel, Binzen (DE); Darko (52) U.S. Cl. Knutti, Riehen (CH), Karin Kuratli, CPC .............. A61 K3I/05 (2013.01); A23K 20/III Reinach (CH), Daniel Raederstorff, (2016.05); A23K 20/121 (2016.05); A23K Flaxlanden (FR), Ying Wang-Schmidt, 20/147 (2016.05); A23K 20/174 (2016.05); Stallikon (CH), Karin Wertz, A2.3L I/296 (2013.01); A23L 1/30 (2013.01); Rheinfelden (DE) A2.3L I/3002 (2013.01); A23L I/302 (2013.01); A23L 1/3004 (2013.01); A23L (72) Inventors: Ann Fowler, Rheinfelden (CH): I/3051 (2013.01); A23L 2/52 (2013.01); A61 K Angelika Friedel, Binzen (DE); Darko 3 1/122 (2013.01); A61K 31/145 (2013.01); Knutti, Riehen (CH); Karin Kuratli, A61K 31/19 (2013.01); A61K 31/195 Reinach (CH); Daniel Raederstorff, (2013.01); A61K 31/197 (2013.01); A61 K Flaxlanden (FR); Ying Wang-Schmidt, 3 1/205 (2013.01); A61K 3 1/34 (2013.01); Stallikon (CH); Karin Wertz, A6 IK3I/352 (2013.01); A61K 31/4188 Rheinfelden (DE) (2013.01); A61 K3I/4406 (2013.01); A61 K 3 1/44.15 (2013.01); A61K 31/455 (2013.01); (73) Assignee: DSM IPASSETS B.V., Heerlen (NL) A6 IK3I/51 (2013.01); A61 K3I/522 (2013.01); A61 K3I/525 (2013.01); A61 K (*) Notice: Subject to any disclaimer, the term of this 3 1/714 (2013.01); A61K 36/63 (2013.01); patent is extended or adjusted under 35 A61K 45/06 (2013.01); A23 V 2002/00 U.S.C.
    [Show full text]
  • Antioxidants
    antioxidants Article Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage Thays Helena Borges 1, Adriana Serna 2, Luis Carlos López 3 , Luis Lara 1, Rosa Nieto 1 and Isabel Seiquer 1,* 1 Departamento de Fisiología y Bioquímica de la Nutrición Animal, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Camino del Jueves, Armilla, 18100 Granada, Spain 2 Policlínica de Especialidades Médicas. Federico Medrano 620, San Francisco del Rincón, Guanajuato 36300, Mexico; 3 Instituto de Biotecnología, Centro de Investigación Biomédica, Universidad de Granada, Avda. del Conocimiento, 18016 Granada, Spain * Correspondence: [email protected]; Tel.: +34-958-572-757; Fax: +34-958-572-753 Received: 25 June 2019; Accepted: 7 July 2019; Published: 11 July 2019 Abstract: The health benefits of extra virgin olive oil (EVOO) are related to its chemical composition and the presence of bioactive compounds with antioxidant properties. The aim of this study was to evaluate antioxidant compounds (pigments, coenzyme Q10 (CoQ10) and phenolic compounds) and antioxidant properties of EVOO from the same region comparing different cultivars (Hojiblanca and Arbequina), harvest year and crop stage. Antioxidant properties of oils were studied before and after a gastrointestinal digestion process, by in vitro assays (DPPH, ABTS and FRAP) and antioxidant markers in Caco-2 cells (reactive oxygen species production). The content of bioactive compounds measured was significantly affected by cultivar and harvest year (except for carotenoids) and by the crop stage (except for coenzyme Q10). Higher amounts of coenzyme Q10 were observed in Hojiblanca than in Arbequina EVOO. Total phenol content and antioxidant properties were also different depending on cultivar and harvest year and the in vitro digestion process strongly improved antioxidant marker values.
    [Show full text]
  • Pathophysiological Basis for Nutraceutical Supplementation in Heart Failure: a Comprehensive Review
    nutrients Review Pathophysiological Basis for Nutraceutical Supplementation in Heart Failure: A Comprehensive Review Vincenzo Mollace 1,* , Giuseppe M. C. Rosano 2,3, Stefan D. Anker 4, Andrew J. S. Coats 3, Petar Seferovic 5, Rocco Mollace 1,6 , Annamaria Tavernese 1,6, Micaela Gliozzi 1, Vincenzo Musolino 1, Cristina Carresi 1, Jessica Maiuolo 1, Roberta Macrì 1, Francesca Bosco 1, Marcello Chiocchi 7, Francesco Romeo 8, Marco Metra 6 and Maurizio Volterrani 3 1 Department of Health Sciences, Institute of Research for Food Safety & Health, University “Magna Graecia” of Catanzaro, 88100 Catanzaro, Italy; [email protected] (R.M.); [email protected] (A.T.); [email protected] (M.G.); [email protected] (V.M.); [email protected] (C.C.); [email protected] (J.M.); [email protected] (R.M.); [email protected] (F.B.) 2 Cardiology Clinical Academic Group, St George’s Hospitals NHS Trust University of London, London SW17 0QT, UK; [email protected] 3 Department of Cardiology, IRCCS San Raffaele Pisana, 00166 Rome, Italy; [email protected] (A.J.S.C.); [email protected] (M.V.) 4 Department of Cardiology, Charité–Universitätsmedizin Berlin, 10117 Berlin, Germany; [email protected] 5 Faculty of Medicine, Belgrade University, 11000 Belgrade, Serbia; [email protected] 6 Department of Experimental and Applied Medicine, Institute of Cardiology, University of Brescia, 25121 Brescia, Italy; [email protected] 7 Department of Diagnostic Imaging and Interventional Radiology,
    [Show full text]
  • De Novo Biosynthesis of Tyrosol Acetate and Hydroxytyrosol Acetate from Glucose in Engineered Escherichia Coli
    De novo Biosynthesis of Tyrosol Acetate and Hydroxytyrosol Acetate from Glucose in Engineered Escherichia Coli Daoyi Guo ( [email protected] ) Gannan Normal University Xiao Fu Gannan Normal University Yue Sun Gannan Normal University Xun Li Gannan Normal University Hong Pan Gannan Normal University Research Keywords: Metabolic engineering, Escherichia coli, Tyrosol acetate, Hydroxytyrosol acetate, Posted Date: March 11th, 2021 DOI: https://doi.org/10.21203/rs.3.rs-287007/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Page 1/13 Abstract Background: Tyrosol and hydroxytyrosol derived from virgin olive oil and olives extract, have wide applications both as functional food components and as nutraceuticals. However, they have low bioavailability due to their low absorption and high metabolism in human liver and small intestine. Acetylation of tyrosol and hydroxytyrosol can effectively improve their bioavailability and thus increase their potential use in the food and cosmeceutical industries. There is no report on the bioproductin of tyrosol acetate and hydroxytyrosol acetate so far. Thus, it is of great signicance to develop microbial cell factories for achieving tyrosol acetate or hydroxytyrosol acetate biosynthesis. Results: In this study, two de novo biosynthetic pathways for the production of tyrosol acetate and hydroxytyrosol acetate were constructed in Escherichia coli. First, an engineered E. coli that allows production of tyrosol from simple carbon sources was established. Four aldehyde reductases were compared, and it was found that yeaE is the best aldehyde reductase for tyrosol accumulation. Subsequently, the pathway was extended for tyrosol acetate production by further overexpression of alcohol acetyltransferase ATF1 for the conversion of tyrosol to tyrosol acetate.
    [Show full text]
  • SHORT COMMUNICATION Tyrosol and Hydroxytyrosol Are Absorbed from Moderate and Sustained Doses of Virgin Olive Oil in Humans
    European Journal of Clinical Nutrition (2003) 57, 186–190 ß 2003 Nature Publishing Group All rights reserved 0954–3007/03 $25.00 www.nature.com/ejcn SHORT COMMUNICATION Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans E Miro´-Casas1, M-I Covas2, M Fito´ 2, M Farre´-Albadalejo1, J Marrugat2 and R de la Torre1 1Unitat de Recerca en Farmacologia, Institut Municipal d’Investigacio´ Me`dica, Barcelona, Spain; and 2Unitat de Lipids I Epidemiologia Cardiovascular, Institut Municipal d’Investigacio´ Me`dica, Barcelona, Spain Objective: To investigate the absorption of tyrosol and hydroxytyrosol from moderate and sustained doses of virgin olive oil consumption. The study also aimed to investigate whether these phenolic compounds could be used as biomarkers of virgin olive oil intake. Design and interventions: Ingestion of a single dose of virgin olive oil (50 ml). Thereafter, for a week, participants followed their usual diet which included 25 ml=day of the same virgin olive oil as the source of raw fat. Setting: Unitat de Recerca en Farmacologia. Institut Municipal d’Investigacio´ Me`dica (IMIM). Subjects: Seven healthy volunteers. Results: An increase in 24 h urine of tyrosol and hydroxytyrosol, after both a single-dose ingestion (50 ml) and short-term consumption (one week, 25 ml=day) of virgin olive oil (P < 0.05) was observed. Urinary recoveries for tyrosol were similar after a single dose and after sustained doses of virgin olive oil. Mean recovery values for hydroxytyrosol after sustained doses were 1.5- fold those obtained after a single 50 ml dose.
    [Show full text]
  • Tyrosol and Its Metabolites As Antioxidative and Anti-Inflammatory Molecules in Human Endothelial Cells†
    Postprint of Food Funct., 2017, 8, 2905-2914 DOI: 10.1039/C7FO00641A Tyrosol and its metabolites as antioxidative and anti-inflammatory molecules in human endothelial cells† Francisco J. G. Muriana *a, Sergio Montserrat-de la Paz a, Ricardo Lucas b, Beatriz Bermudez c, Sara Jaramillo d, Juan C. Morales , Rocio Abia a and Sergio Lopez *a aLaboratory of Cellular and Molecular Nutrition, Instituto de la Grasa (CSIC), Seville, Spain. E-mail: [email protected]; [email protected]; Fax: +34954616790; Tel: +34954611550 bDepartment of Biochemistry and Molecular Pharmacology, Instituto de Parasitologia y Biomedicina (CSIC), Granada, Spain cDepartment of Cell Biology, School of Biology (University of Seville), 41012 Seville, Spain dPhytochemicals and Food Quality Group, Instituto de la Grasa (CSIC), Seville, Spain Received 28th April 2017 , Accepted 3rd July 2017 First published on 4th July 2017 Tyrosol (Tyr) is a phenolic compound found in virgin olive oil. After ingestion, Tyr undergoes extensive first pass intestinal/hepatic metabolism. However, knowledge about the biological effects of Tyr metabolites is scarce. We chemically synthesized Tyr glucuronate (Tyr-GLU) and sulphate (Tyr-SUL) metabolites and explored their properties against oxidative stress and inflammation in TNF-α-treated human umbilical vein endothelial cells (hECs). Tyr and Tyr-SUL prevented the rise of reactive oxygen species, the depletion of glutathione, and the down-regulation of glutathione peroxidase 1, glutamate-cysteine ligase catalytic subunit, and heme oxygenase-1 genes. Tyr-SUL and to a lower extent Tyr and Tyr-GLU prevented the phosphorylation of NF-κB signaling proteins. Tyr-GLU and Tyr-SUL also prevented the over-expression of adhesion molecules at gene, protein, and secretory levels, and the adhesion (Tyr-SUL > Tyr-GLU) of human monocytes to hECs.
    [Show full text]
  • Synthesis of Hydroxytyrosyl Alkyl Ethers from Olive Oil Waste Waters
    Molecules 2009, 14, 1762-1772; doi:10.3390/molecules14051762 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Communication Synthesis of Hydroxytyrosyl Alkyl Ethers from Olive Oil Waste Waters Andrés Madrona 1, Gema Pereira-Caro 2, Raquel Mateos 2, Guillermo Rodríguez 3, Mariana Trujillo 1, Juan Fernández-Bolaños 3 and José L. Espartero 1,* 1 Dpto. Química Orgánica y Farmacéutica, Facultad de Farmacia, C/ Prof. García González, 2, Universidad de Sevilla, 41012-Sevilla, Spain 2 Centro Venta del Llano (IFAPA), 23620-Mengíbar (Jaén), Spain; E-mail: [email protected] (R.M.) 3 Instituto de la Grasa (CSIC), Avda. Padre García Tejero, 4, 41012-Sevilla, Spain; E-mail: [email protected] (J.F-B.) * Author to whom correspondence should be addressed; E-mail: [email protected]; Fax: +34 954 556737. Received: 24 April 2009; in revised form: 6 May 2009 / Accepted: 8 May 2009 / Published: 11 May 2009 Abstract: The preparation of a new type of derivatives of the naturally occurring antioxidant hydroxytyrosol is reported. Hydroxytyrosyl alkyl ethers were obtained in high yield by a three-step procedure starting from hydroxytyrosol isolated from olive oil waste waters. Preliminary results obtained by the Rancimat method have shown that these derivatives retain the high protective capacity of free hydroxytyrosol. Keywords: Ethers; hydroxytyrosol; natural products; antioxidants; olive oil; waste waters 1. Introduction In the production of Virgin Olive Oil (VOO) 80% of the olive fruit is discarded [1]. In this way, over 10 million tons per year of solid or semisolid wastes are produced worldwide in the olive industry, whose storage and/or recycling represent a serious environmental problem due to its high content in organic matter [2].
    [Show full text]
  • In Vitro Antioxidant Properties, Free Radicals Scavenging Activities Of
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Springer - Publisher Connector Moukette et al. Biological Research (2015) 48:15 DOI 10.1186/s40659-015-0003-1 RESEARCH ARTICLE Open Access In vitro antioxidant properties, free radicals scavenging activities of extracts and polyphenol composition of a non-timber forest product used as spice: Monodora myristica Bruno Moukette Moukette1, Constant Anatole Pieme1*, Jacques Romain Njimou2,4, Cabral Prosper Nya Biapa3, Bravi Marco4 and Jeanne Yonkeu Ngogang1 Abstract Background: Excessive production of free radicals causes direct damage to biological molecules such as DNA, proteins, lipids, carbohydrates leading to tumor development and progression. Natural antioxidant molecules from phytochemicals of plant origin may directly inhibit either their production or limit their propagation or destroy them to protect the system. In the present study, Monodora myristica a non-timber forest product consumed in Cameroon as spice was screened for its free radical scavenging properties, antioxidant and enzymes protective activities. Its phenolic compound profile was also realized by HPLC. Results: This study demonstrated that M. myristica has scavenging properties against DPPH•,OH•,NO•, and ABTS• radicals which vary in a dose depending manner. It also showed an antioxidant potential that was comparable with that of Butylated Hydroxytoluene (BHT) and vitamin C used as standard. The aqueous ethanol extract of M. myristica barks (AEH); showed a significantly higher content in polyphenolic compounds (21.44 ± 0.24 mg caffeic acid/g dried extract) and flavonoid (5.69 ± 0.07 quercetin equivalent mg/g of dried weight) as compared to the other studied extracts.
    [Show full text]