Pharmacokinetics and bioavailability of hydroxytyrosol are dependent on the food matrix in humans was written by Aleman-Jimenez, Carolina;Dominguez-Perles, Raul;Medina, Sonia;Prgomet, Iva;Lopez-Gonzalez, Ivan;Simonelli-Munoz, Agustin;Campillo-Cano, Maria;Aunon, David;Ferreres, Federico;Gil-Izquierdo, Angel. And the article was included in European Journal of Nutrition in 2021.Reference of 2380-78-1 The following contents are mentioned in the article:
Abstract: Purpose: Several studies have demonstrated the properties of hydroxytyrosol, a phenolic compound present in olive oils and olives with a well-characterized impact on human health. Nevertheless, some knowledge gaps remain on its bioavailability and metabolism; overall concerning to the real rate per cent of absorption and biovailability of dietary hydroxytyrosol and the influence of the dietary food-containing hydroxytyrosol on it. Methods: A double-blind study was performed including 20 volunteers who ingested 5 mg of hydroxytyrosol through diverse food matrixes, to discover the influence on pharmacokinetics and bioavailability of HT metabolites (hydroxytyrosol acetate, 3,4-dihydroxyphenylacetic acid (DOPAC), tyrosol, and homovanillic alc.) of the distinct matrixes by UHPLC-ESI-QqQ-MS/MS. Results: The HT pharmacokinetics after consumption of different food matrixes was strongly dependent on the food matrix. In this aspect, the intake of extra virgin olive exhibited significantly higher plasma concentrations after 30 min of oral intake (3.79 ng/mL) relative to the control. Regarding the hydroxytyrosol bioavailability, the intake of extra virgin olive oil, as well as fortified refined olive, flax, and grapeseed oils provided significantly higher urinary contents (0.86, 0.63, 0.55, and 0.33μg/mg creatinine, resp.) compared with basal urine, whereas hydroxytyrosol metabolites showed no significant changes. No differences were found between men and women. This study involved multiple reactions and reactants, such as 4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1Reference of 2380-78-1).
4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1) belongs to ethers. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Reference of 2380-78-1
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Ether | (C2H5)2O – PubChem