Miriam Martínez-Huélamo1,2, Anna Vallverdú-Queralt2,3, Giuseppe Di Lecce1, Palmira Valderas-Martínez2,4, Sara Tulipani5, Olga Jáuregui6, Elvira Escribano-Ferrer2,7, Ramón Estruch2,4, Montse Illan1, Rosa M Lamuela-Raventós1,2. 1. Department of Nutrition and Food Science-XARTA-INSA-UB, School of Pharmacy, University of Barcelona, Barcelona, Spain. 2. Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain. 3. INRA, UMR1083 Sciences pour l'œnologie, Montpellier Cedex, France. 4. Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona, Spain. 5. Biomedical Research Institute (IBIMA), Service of Endocrinology and Nutrition, Málaga Hospital Complex (Virgen de la Victoria), Campus de Teatinos s/n, University of Málaga, Málaga, Spain. 6. Scientific and Technological Centers of the University of Barcelona (CCiTUB), Barcelona, Spain. 7. Department of Pharmacy and Pharmaceutical Technology, Biopharmaceutics and Pharmacokinetics Unit, Faculty of Pharmacy, Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, Barcelona, Spain.
Abstract
SCOPE: Tomato contains a variety of phenolics associated with health-promoting properties. However, the effects of processing and the addition of oil during tomato sauce preparation on microbial metabolism of phenolics in the small intestine are still unclear. METHODS AND RESULTS: An open, controlled, randomized, and crossover feeding trial with 40 healthy volunteers was carried out to analyze the metabolites in plasma and urine after the consumption of tomato and tomato sauces, with tomato sauce enriched with refined olive oil (ROOE) and without refined olive oil (oil-free: OF). Ten phenolics in plasma and 93 metabolites in urine were quantified. Processing tomatoes into sauce enhanced the bioavailability of flavanones, flavanols, and some hydroxycinnamic acids, as reflected by the increase in the area under the plasma concentration versus time curve. An increase in their plasma half-life was also observed, particularly after ingestion of ROOE, possibly favored by enterohepatic circulation. A wide variety of gut microbial metabolites was also detected, namely flavanones, hydroxycinnamic acids, flavonols, hydroxyphenylpropanoic acids, hydroxyphenylacetic acids, and hydroxybenzoic acids. CONCLUSIONS: Flavanones and flavonols in ROOE presented higher bioavailability, suggesting that the processing undergone by the raw tomato improved their absorption.
RCT Entities:
SCOPE: Tomato contains a variety of phenolics associated with health-promoting properties. However, the effects of processing and the addition of oil during tomato sauce preparation on microbial metabolism of phenolics in the small intestine are still unclear. METHODS AND RESULTS: An open, controlled, randomized, and crossover feeding trial with 40 healthy volunteers was carried out to analyze the metabolites in plasma and urine after the consumption of tomato and tomato sauces, with tomato sauce enriched with refined oliveoil (ROOE) and without refined oliveoil (oil-free: OF). Ten phenolics in plasma and 93 metabolites in urine were quantified. Processing tomatoes into sauce enhanced the bioavailability of flavanones, flavanols, and some hydroxycinnamic acids, as reflected by the increase in the area under the plasma concentration versus time curve. An increase in their plasma half-life was also observed, particularly after ingestion of ROOE, possibly favored by enterohepatic circulation. A wide variety of gut microbial metabolites was also detected, namely flavanones, hydroxycinnamic acids, flavonols, hydroxyphenylpropanoic acids, hydroxyphenylacetic acids, and hydroxybenzoic acids. CONCLUSIONS:Flavanones and flavonols in ROOE presented higher bioavailability, suggesting that the processing undergone by the raw tomato improved their absorption.
Authors: Sonia L Ramírez-Garza; Emily P Laveriano-Santos; María Marhuenda-Muñoz; Carolina E Storniolo; Anna Tresserra-Rimbau; Anna Vallverdú-Queralt; Rosa M Lamuela-Raventós Journal: Nutrients Date: 2018-12-03 Impact factor: 5.717
Authors: Carolina E Storniolo; Ignasi Sacanella; María T Mitjavila; Rosa M Lamuela-Raventos; Juan J Moreno Journal: Nutrients Date: 2019-08-13 Impact factor: 5.717
Authors: Anallely López-Yerena; Inés Domínguez-López; Anna Vallverdú-Queralt; Maria Pérez; Olga Jáuregui; Elvira Escribano-Ferrer; Rosa M Lamuela-Raventós Journal: Antioxidants (Basel) Date: 2021-05-25
Authors: María Marhuenda-Muñoz; Emily P Laveriano-Santos; Anna Tresserra-Rimbau; Rosa M Lamuela-Raventós; Miriam Martínez-Huélamo; Anna Vallverdú-Queralt Journal: Nutrients Date: 2019-11-10 Impact factor: 5.717