Hydroxytyrosol supplementation increases vitamin C levels in vivo. A human volunteer trial

Tripoli, 2005, The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health, Nutr. Res. Rev., 18, 98, 10.1079/NRR200495 Visioli, 2000, Olive oils rich in natural catecholic phenols decrease isoprostane excretion in humans, Biochem. Biophys. Res Commun., 278, 797, 10.1006/bbrc.2000.3879 EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), anti-inflammatory properties (ID 1882), contributes to the upper respiratory tract health (ID 3468), can help to maintain a normal function of gastrointestinal tract (3779), and contributes to body defences against external agents (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2011;9(4):2033 [25 pp.]. doi:10.2903/j.efsa.2011.2033. Available online: 〈www.efsa.europa.eu/efsajournal〉 Visioli, 2004, Virgin olive oil study (VOLOS): vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients, Eur. J. Nutr., 6, 1 Fito, 2002, J. postprandial and short-term effects of dietary virgin olive oil on oxidant/antioxidant status, Lipids, 37, 245, 10.1007/s11745-002-0887-1 Leger, 2005, A thromboxane effect of a hydroxytyrosol-rich olive oil wastewater extract in patients with uncomplicated type I diabetes, Eur. J. Clin. Nutr., 59, 727, 10.1038/sj.ejcn.1602133 Marrugat, 2004, Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation-a randomized controlled trial, Eur. J. Nutr., 43, 140, 10.1007/s00394-004-0452-8 Petroni, 1995, Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil, Thromb. Res., 78, 151, 10.1016/0049-3848(95)00043-7 Dell'Agli, 2008, Inhibition of platelet aggregation by olive oil phenols via cAMP-phosphodiesterase, Br. J. Nutr., 99, 945, 10.1017/S0007114507837470 Moreno-Luna, 2012, Olive oil polyphenols decrease blood pressure and improve endothelial function in young women with mild hypertension, Am. J. Hypertens., 25, 1299 González-Santiago, 2006, One-month administration of hydroxytyrosol, a phenolic antioxidant present in olive oil, to hyperlipemic rabbits improves blood lipid profile, antioxidant status and reduces atherosclerosis development, Atherosclerosis, 188, 35, 10.1016/j.atherosclerosis.2005.10.022 González-Santiago, 2010, Human absorption of a supplement containing purified hydroxytyrosol, a natural antioxidant from olive oil, and evidence for its transient association with low-density lipoproteins, Pharm. Res, 61, 364, 10.1016/j.phrs.2009.12.016 Mataix, 1998 Brenes, 1999, Phenolic compounds in Spanish olive oils, J. Agric. Food Chem., 47, 3535, 10.1021/jf990009o Foot, 1987, Measurement of plasma and urinary ascorbic acid by high performance liquid chromatography (HPLC), Ann. Clin. Biochem., 24 Araki, 1987, Determination of free and total homocysteine in human plasma by high-performance liquid chromatography with fluorescence detection, J. Chromatogr., 422, 43, 10.1016/0378-4347(87)80438-3 Miller, 1993, A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates, Clin. Sci., 84, 407, 10.1042/cs0840407 Fukunaga, 1998, A simple, rapid, highly sensitive and reproducible quantification method for plasma malondialdehyde by highperformance liquid chromatography, Biomed. Chromatogr., 12, 300, 10.1002/(SICI)1099-0801(199809/10)12:5<300::AID-BMC751>3.0.CO;2-# Romero, 2004, Effect of cultivar and processing method on the contents of polyphenols in table olives, J. Agric. Food Chem., 52, 479, 10.1021/jf030525l Radtke, 1998, Phenolic acid intake of adults in a Bavarian subgroup of the national food consumption survey, Z. Ernahr., 37, 190 Williamson, 2008, Dietary reference intake (DRI) value for dietary polyphenols: are we heading in the right direction?, Br. J. Nutr., 99, S55, 10.1017/S0007114508006867 Fki, 2005, Antioxidant effect of phenolic compounds extracted from Chemlali olive cultivar in hypercholesterolemic rats, Bioorg. Med. Chem., 13, 5362, 10.1016/j.bmc.2005.05.036 Fki, 2007, Hypocholesterolemic effects of phenolic extracts and purified hydroxytyrosol recovered from olive mill wastewater in rats fed a cholesterol-rich diet, J. Agric. Food Chem., 55, 624, 10.1021/jf0623586 Covas, 2006, The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial, Ann. Intern. Med., 145, 333, 10.7326/0003-4819-145-5-200609050-00006 Machowetz, 2008, Effect of olive oil consumption on serum resistin concentrations in healthy men, Horm. Metab. Res., 40, 697, 10.1055/s-2008-1078728 Oliveras-López, 2013, Extra virgin olive oil (EVOO) consumption and antioxidant status in healthy institutionalized elderly humans, Arch. Gerontol. Geriatr., 57, 234, 10.1016/j.archger.2013.04.002 S. Martín-Peláez, J. Mosele, N. Pizarro, M. Farràs, R. de la Torre, I. Subirana, F. Pérez-Cano, O. Castañer, R. Solà, S. Fernandez-Castillejo, S. Heredia, M. Farré, M. Motilva, M. Fitó Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota. Eur. J. Nutr. 2015; November 5, published online. doi: 10.1007/s00394-015-1063-2 Vázquez-Velasco, 2011, Effects of hydroxytyrosol-enriched sunflower oil consumption on CVD risk factors, Br. J. Nutr., 105, 1448, 10.1017/S0007114510005015 Filip, 2015, Twelve-month consumption of a polyphenol extract from olive (Olea europaea) in a double blind, randomized trial increases serum total osteocalcin levels and improves serum lipid profiles in postmenopausal women with osteopenia, J. Nutr. Health Aging, 19, 77, 10.1007/s12603-014-0480-x Perrinjaquet-Moccetti, 2008, Food supplementation with an olive (Olea europaea L.) leaf extract reduces blood pressure in borderline hypertensive monozygotic twins, Phytother. Res., 22, 1239, 10.1002/ptr.2455 Susalit, 2011, Olive (Olea europaea) leaf extract effective in patients with stage-1 hypertension: comparison with Captopril, Phytomedicine, 18, 251, 10.1016/j.phymed.2010.08.016 Crespo, 2015, One-week administration of hydroxytyrosol to humans does not activate Phase II enzymes, Pharm. Res., 95–96, 132, 10.1016/j.phrs.2015.03.018 Andjelkovic, 2006, Iron-chelation properties of phenolic acids bearing catechol and galloyl groups, Food Chem., 98, 23, 10.1016/j.foodchem.2005.05.044 Salonen, 1992, High stored iron levels are associated with excess risk of myocardial infarction in eastern Finnish men, Circulation, 86, 803, 10.1161/01.CIR.86.3.803 Hunnicutt, 2014, Dietary iron intake and body iron stores are associated with risk of coronary heart disease in a meta-analysis of prospective cohort studies, J. Nutr., 144, 359, 10.3945/jn.113.185124 Lapice, 2013, Iron deficiency and cardiovascular disease: an updated review of the evidence, Curr. Atheroscler. Rep., 15, 358, 10.1007/s11883-013-0358-0 Ouyang, 2015, EDTA chelation therapy to reduce cardiovascular events in persons with diabetes, Curr. Cardiol. Rep., 17, 96, 10.1007/s11886-015-0656-y Franchini, 2008, Iron and thrombosis, Ann. Hematol., 87, 167, 10.1007/s00277-007-0416-1 Chiva-Blanch, 2013, Clin. Nutr., 32, 200, 10.1016/j.clnu.2012.08.022 Lemos, 2007, Modulation of folate uptake in cultured human colon adenocarcinoma Caco-2 cells by dietary compounds, Eur. J. Nutr., 46, 329, 10.1007/s00394-007-0670-y Navarro-Perán, 2005, The antifolate activity of tea catechins, Cancer Res., 65, 2059, 10.1158/0008-5472.CAN-04-3469 Sánchez-del-Campo, 2009, Binding of natural and synthetic polyphenols to human dihydrofolate reductase, Int J. Mol. Sci., 10, 5398, 10.3390/ijms10125398 Halliwell, 2015 Laranjinha, 1999, Redox cycles of caffeic acid, alpha-tocopherol, and ascorbate: implications for protection of low density lipoproteins against oxidation, Life, 48, 57 Covas, 2006, Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans, Free Radic. Biol. Med., 40, 608, 10.1016/j.freeradbiomed.2005.09.027