Metabolism of natural antioxidantsevaluation of the pathways involved in the in vivo biotransformation of tyrosol into hydroxytyrosol

  1. RODRÍGUEZ MORATÓ, JOSE MARÍA
Dirigida por:
  1. Rafael de la Torre Fornell Director

Universidad de defensa: Universitat Pompeu Fabra

Fecha de defensa: 20 de junio de 2016

Tribunal:
  1. Rosa María Lamuela Raventós Presidente/a
  2. Jorge Segura Secretario/a
  3. Giulia Corona Vocal

Tipo: Tesis

Teseo: 419120 DIALNET lock_openTDX editor

Resumen

Hydroxytyrosol [2-(3,4-dihydroxyphenyl)ethanol], a potent bioactive molecule mainly present in virgin olive oil and to a lower extent in wine, is also a by-product of dopamine metabolism. In a previous clinical trial designed to assess the effects of moderate wine intake it was found that hydroxytyrosol urinary recoveries were higher than the corresponding to the dose administered, suggesting an endogenous formation. The aim of the present work was to assess new mechanisms responsible for hydroxytyrosol generation by using an array of methodologies and studies ranging from in vitro assays to in vivo experiments in animal models and humans. The mechanisms identified as being involved in the generation of hydroxytyrosol were (1) CYP2A6/CYP2D6-catalyzed tyrosol-to-hydroxytyrosol biotransformation, (2) ethanol-induced increase in tyrosol bioavailability, and (3) alteration of dopamine oxidative metabolism due to ethanol. Considering these observations, it is postulated that hydroxytyrosol may contribute significantly to the health effects derived from moderate wine intake.