Wine and Olive Oil Phenolic Compounds Interaction in Humans

Area of Science:

• Nutritional Science
• Metabolomics
• Dietary Phenolics

Background:

• Extra virgin olive oil (EVOO) and red wine (RW) are staples of the Mediterranean diet, rich in beneficial phenolic compounds.
• Phenolic compounds like resveratrol (RESV), tyrosol (TYR), and hydroxytyrosol (HT) possess potential health-promoting properties.
• Understanding the metabolic fate of these compounds after consumption is crucial for assessing their bioavailability and efficacy.

Purpose of the Study:

• To investigate the metabolic disposition and urinary recovery of RESV, TYR, and HT.
• To compare the effects of consuming EVOO, RW, and a combination of both on phenolic compound metabolism.
• To elucidate the influence of the food matrix (fat from EVOO) on the bioavailability of these bioactive compounds.

Main Methods:

• A crossover randomized clinical trial involving 12 healthy volunteers.
• Administration of single doses of EVOO (25 mL), RW (150 mL), or a combination.
• Collection and analysis of urine samples over a 6-hour period post-consumption to quantify RESV, TYR, and HT metabolites.

Main Results:

• Higher hydroxytyrosol (HT) levels were observed after EVOO consumption compared to RW.
• Combined intake of EVOO and RW significantly increased the urinary recovery of tyrosol (TYR) and HT metabolites.
• EVOO intake promoted glucuronide conjugates, while RW intake favored sulfate metabolites, with marginal effects on resveratrol (RESV) bioavailability.

Conclusions:

• The combination of EVOO and RW enhances the metabolic recovery of key phenolic compounds, particularly TYR and HT.
• Dietary matrix, such as the fat in EVOO, influences the metabolism and bioavailability of phenolic compounds.
• These findings highlight the synergistic potential of consuming EVOO and RW together for maximizing health benefits from phenolic compounds.