title: Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans.
abstract: Hydroxytyrosol (HT) and its derivatives in olive oil protect low-density lipoproteins (LDL) against oxidation. Biscuits could be a convenient alternative to broaden consumers' choice of HT-rich foods, although the biscuit matrix could affect HT bioavailability. We performed a crossover, randomized, double-blind study to evaluate HT bioavailability in HT-enriched biscuits (HT-B) versus non-enriched biscuits (C-B), and the effects on oxidative postprandial status. On two separate days, 13 subjects consumed 30 g of C-B or HT-B (5.25mg HT) after overnight-fasting. Blood and urine were collected at different intervals and analysed by LC-MS-QToF. After HT-B consumption, plasma metabolites peaked between 0.5 and 1h and were extensively excreted in urine. HT-sulphate and 3,4-dihydroxyphenylacetic acid (DOPAC)-sulphate were the main metabolites, followed by DOPAC and homovanillic acid (HVA). HT-glucuronide, DOPAC-glucuronide, HVA-glucuronide and HVA-sulphate were also detected. Postprandial oxidised-LDL concentrations decreased with HT-B. HT is a promising functional ingredient and, in biscuits, it is highly bioavailable and lowers postprandial oxidised-LDL levels.
authors.affiliation: Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain. Electronic address: raquel.mateos@ictan.csic.es.
authors.forename: Raquel
authors.initials: R
authors.lastname: Mateos
authors.affiliation: Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Martínez-López
authors.affiliation: Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain.
authors.forename: Gema
authors.initials: G
authors.lastname: Baeza Arévalo
authors.affiliation: Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain.
authors.forename: Miryam
authors.initials: M
authors.lastname: Amigo-Benavent
authors.affiliation: Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Sarriá
authors.affiliation: Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), C/ José Antonio Nováis 10, 28040 Madrid, Spain. Electronic address: lbravo@ictan.csic.es.
authors.forename: Laura
authors.initials: L
authors.lastname: Bravo-Clemente
mesh_terms: D000328:Adult; D001682:Biological Availability; D005260:Female; D006801:Humans; D008077:Lipoproteins, LDL / Q000737:chemistry*; D008297:Male; D000069463:Olive Oil / Q000737:chemistry*; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D008077:Lipoproteins, LDL; D000069463:Olive Oil; D010938:Plant Oils; C099252:oxidized low density lipoprotein; C005975:3,4-dihydroxyphenylethanol; D010626:Phenylethyl Alcohol
keywords: Bioavailability; Biscuit; Human; Hydroxytyrosol; LC–MS-QToF; Oxidised-low density lipoprotein