Moderate consumption of wine, through both its phenolic compounds and alcohol content, promotes hydroxytyrosol endogenous generation in humans. A randomized controlled trial

Clara Pérez-Mañá, Magí Farré, Jose Rodríguez-Morató, Esther Papaseit, Mitona Pujadas, Montserrat Fitó, Patricia Robledo, Maria Isabel Covas, Véronique Cheynier, Emmanuelle Meudec, Jean Louis Escudier, Rafael de la Torre

Research output: Contribution to journalArticleResearchpeer-review

19 Citations (Scopus)

Abstract

© 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. In humans, urinary hydroxytyrosol (OHTyr) concentrations have been associated to alcohol and wine consumption. To explore the role of wine components on promoting an endogenous OHTyr generation we performed a cross-over, double-blind, randomized controlled clinical trial (n = 28 healthy volunteers). Ethanol (wine and vodka), dealcoholized wine, and placebo were administered. Alcohol, dealcoholized wine, and particularly wine promoted a de novo OHTyr generation in vivo in humans. Potential OHTyr precursors (tyrosine, tyrosol, tyramine) were investigated in rats. Tyrosol was metabolized to OHTyr. Collating both studies, it is postulated that an increased Tyr bioavailability, a shift to a reductive pathway in dopamine and tyramine oxidative metabolism, and the biotransformation of Tyr to OHTyr were mechanisms involved in the OHTyr endogenous generation.
Original languageEnglish
Pages (from-to)1213-1216
JournalMolecular Nutrition and Food Research
Volume59
Issue number6
DOIs
Publication statusPublished - 1 Jan 2015

Keywords

  • Alcohol
  • Dopamine metabolism
  • Hydroxytyrosol
  • Tyrosol
  • Wine

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