Rafael De la Torre1,2,3, Dolores Corella4,3, Olga Castañer1,3, Miguel A Martínez-González5,3, Jordi Salas-Salvado6,3, Joan Vila1,3, Ramón Estruch7,3, José V Sorli4,3, Fernando Arós8,3, Miquel Fiol9,10,3, Emili Ros11,3, Lluís Serra-Majem12,3, Xavier Pintó13,3, Enrique Gómez-Gracia14,3, José Lapetra15,3, Miguel Ruiz-Canela5,3, José Basora6,3, Eva Maria Asensio4,3, Maria Isabel Covas1,16,3, Montserrat Fitó17,3. 1. Hospital del Mar Research Institute, Barcelona, Spain. 2. Department of Experimental and Health Sciences, University Pompeu Fabra, Barcelona, Spain. 3. CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain. 4. Genetic and Molecular Epidemiology Unit, University of Valencia, Valencia, Spain. 5. Preventive Medicine and Public Health, University of Navarra-Navarra Institute of Sanitary Research, Navarra, Spain. 6. Department of Biochemistry and Biotechnology, Human Nutrition Unit, Hospital Universitari Sant Joan de Reus, Reus, Spain. 7. Department of Internal Medicine, Hospital Clinic of Barcelona, Barcelona, Spain. 8. Department of Cardiology, University Hospital of Álava, Álava, Spain. 9. Health Sciences Research Institute, University of Balearic Islands, Islas Baleares, Spain. 10. Hospital Son Espases, Islas Baleares, Spain. 11. Lipid Clinic, Endocrinology and Nutrition Service, Hospital Clinic, University of Barcelona, Barcelona, Spain. 12. University of Las Palmas de Gran Canaria, Las Palmas, Spain. 13. Lipids and Vascular Risk Unit, Internal Medicine, University Hospital of Bellvitge, Barcelona, Spain. 14. Department of Preventive Medicine, University of Málaga, Málaga, Spain. 15. Department of Family Medicine Research Unit, Sanitary District Primary Care Sevilla, Sevilla, Spain; and. 16. Nutritional Projects Assessment (NUPROAS) Handesbolag, Nacka, Sweden. 17. Hospital del Mar Research Institute, Barcelona, Spain; mfito@imim.es.
Abstract
Background: Hydroxytyrosol is a phenolic compound that is present in virgin olive oil (VOO) and wine. Hydroxytyrosol-related foods have been shown to protect against cardiovascular disease (CVD).Objective: We investigated the associations between hydroxytyrosol and its biological metabolite, 3-O-methyl-hydroxytyrosol, also known as homovanillyl alcohol (HVAL), with CVD and total mortality.Design: We included 1851 men and women with a mean ± SD age of 66.8 ± 6 y at high risk of CVD from prospective cohort data. The primary endpoint was a composite of myocardial infarction, stroke, and death from cardiovascular causes; the secondary endpoint was all-cause mortality. Twenty-four-hour urinary hydroxytyrosol and HVAL and catechol-O-methyltransferase (COMT) rs4680 genotypes were measured. Results: After multivariable adjustment, all biomarkers were associated, as a continuous variable, with lower CVD risk, but only HVAL showed a strong inverse association (HR: 0.44; 95% CI: 0.25, 0.80) for the comparison between quintiles. Only HVAL, as a continuous variable, was associated with total mortality (HR: 0.81; 95% CI: 0.70, 0.95). Individuals in the highest quintile of HVAL compared with the lowest had 9.2 (95% CI: 3.5, 20.8) and 6.3 (95% CI: 2.3, 12.1) additional years of life or years free of CVD, respectively, after 65 y. Individuals with the rs4680GG genotype had the highest HVAL concentrations (P = 0.05). There was no association between COMT genotypes and events or interaction between COMT genotypes and HVAL concentrations.Conclusions: We report, for the first time to our knowledge, an independent association between high urinary HVAL concentrations and a lower risk of CVD and total mortality in elderly individuals. VOO and wine consumption and a high metabolic COMT capacity for methylation are key factors for high HVAL concentrations. The association that stems from our results reinforces the benefits of 2 key components of the Mediterranean diet (wine and VOO). This trial was registered at www.predimed.es as ISRCTN35739639.
Background: Hydroxytyrosol is a phenolic compound that is present in virgin olive oil (VOO) and wine. Hydroxytyrosol-related foods have been shown to protect against cardiovascular disease (CVD).Objective: We investigated the associations between hydroxytyrosol and its biological metabolite, 3-O-methyl-hydroxytyrosol, also known as homovanillyl alcohol (HVAL), with CVD and total mortality.Design: We included 1851 men and women with a mean ± SD age of 66.8 ± 6 y at high risk of CVD from prospective cohort data. The primary endpoint was a composite of myocardial infarction, stroke, and death from cardiovascular causes; the secondary endpoint was all-cause mortality. Twenty-four-hour urinary hydroxytyrosol and HVAL and catechol-O-methyltransferase (COMT) rs4680 genotypes were measured. Results: After multivariable adjustment, all biomarkers were associated, as a continuous variable, with lower CVD risk, but only HVAL showed a strong inverse association (HR: 0.44; 95% CI: 0.25, 0.80) for the comparison between quintiles. Only HVAL, as a continuous variable, was associated with total mortality (HR: 0.81; 95% CI: 0.70, 0.95). Individuals in the highest quintile of HVAL compared with the lowest had 9.2 (95% CI: 3.5, 20.8) and 6.3 (95% CI: 2.3, 12.1) additional years of life or years free of CVD, respectively, after 65 y. Individuals with the rs4680GG genotype had the highest HVAL concentrations (P = 0.05). There was no association between COMT genotypes and events or interaction between COMT genotypes and HVAL concentrations.Conclusions: We report, for the first time to our knowledge, an independent association between high urinary HVAL concentrations and a lower risk of CVD and total mortality in elderly individuals. VOO and wine consumption and a high metabolic COMT capacity for methylation are key factors for high HVAL concentrations. The association that stems from our results reinforces the benefits of 2 key components of the Mediterranean diet (wine and VOO). This trial was registered at www.predimed.es as ISRCTN35739639.
Authors: Francesco Visioli; Alberto Davalos; María-Carmen López de Las Hazas; María Carmen Crespo; Joao Tomé-Carneiro Journal: Br J Pharmacol Date: 2019-08-17 Impact factor: 8.739
Authors: Anna Boronat; Jose Rodriguez-Morató; Gabriele Serreli; Montserrat Fitó; Rachel F Tyndale; Monica Deiana; Rafael de la Torre Journal: Adv Nutr Date: 2021-12-01 Impact factor: 11.567
Authors: Natalia Yeste; Daniel Valent; Laura Arroyo; Marta Vázquez-Gómez; Consolación García-Contreras; Martí Pumarola; Antonio González-Bulnes; Anna Bassols Journal: Antioxidants (Basel) Date: 2021-05-31
Authors: Hércules Rezende Freitas; Gustavo da Costa Ferreira; Isis Hara Trevenzoli; Karen de Jesus Oliveira; Ricardo Augusto de Melo Reis Journal: Nutrients Date: 2017-11-20 Impact factor: 5.717