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Estimation of the intake of phenol compounds from virgin olive oil of a population from southern Spain
Research Group on Nutrition, Diet and Risk Assessment – AGR255, Nutrition and Food Science Department, University of Granada, Granada, Spain.
Research Group on Nutrition, Diet and Risk Assessment – AGR255, Nutrition and Food Science Department, University of Granada, Granada, Spain.
Research Group on Nutrition, Diet and Risk Assessment – AGR255, Nutrition and Food Science Department, University of Granada, Granada, Spain.
Research Group on Nutrition, Diet and Risk Assessment – AGR255, Nutrition and Food Science Department, University of Granada, Granada, Spain.ORCID iD: 0000-0003-0529-379X
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2014 (English)In: Food Additives & Contaminants, ISSN 1944-0049, E-ISSN 1944-0057, Vol. 31, no 9, p. 1460-1469Article in journal (Refereed) Published
Abstract [en]

The objective of the study was to determine the mean polyphenol composition of different varieties of virgin olive oil (VOO) habitually consumed in the region of southern Spain and to estimate the dietary exposure to olive oil polyphenols in that population. There were statistically significant differences in total polyphenols among varieties, with the Picual variety containing the largest amount with a mean value of 591.8 mg kg(-1). The main phenolic compounds found in the VOOs under study were tyrosol and hydroxytyrosol. The highest amounts of both substances were found in Picual olive oils with concentrations of 2.3-6.6 mg kg(-1). The total intake of polyphenols from VOO ranged between 8.2 mg day(-1) (SD = 4.14) for the under 19 year olds and 21.3 mg day(-1) (SD = 3) for the over 50 year olds. Some polyphenols, including tyrosol and hydroxytyrosol, were consumed principally as olive oil. The intake of these compounds in the studied population was in the range of 88.5-237.4 μg day(-1). This has particular importance as recent studies have demonstrated that hydroxytyrosol helps to improve plasma lipids levels and repair oxidative damage related to cardiovascular disease. There was a greater dietary consumption of polyphenols in olive oil among the participants who more closely followed the Mediterranean diet pattern. A higher consumption of olive oil and therefore a greater exposure to polyphenols was observed in females versus males and in participants of normal weight versus those who were overweight. The total intake of polyphenols from VOO significantly increased with higher age, reflecting the greater intake of this oil by older people, who also show a closer adherence to the Mediterranean diet. The over 50-year-old age group showed the greatest consumption of this olive oil and therefore of phenolic compounds, which are healthy protectors in the human diet that contribute to the acknowledged benefits of the Mediterranean diet.

Place, publisher, year, edition, pages
Oxon, United Kingdom: Taylor & Francis Group, 2014. Vol. 31, no 9, p. 1460-1469
Keywords [en]
Virgin olive oil, polyphenols, Mediterranean diet pattern, dietary consumption of polyphenols
National Category
Nutrition and Dietetics
Research subject
Nutrition
Identifiers
URN: urn:nbn:se:oru:diva-46641DOI: 10.1080/19440049.2014.935961ISI: 000341021500002PubMedID: 24945796Scopus ID: 2-s2.0-84906779316OAI: oai:DiVA.org:oru-46641DiVA, id: diva2:872696
Note

Funding Agencies:

University of Granada

Spanish Ministry of Education (FPU Program) Andalusian Regional Government (AGR255 Nutrition, Diet and Risk Assessment)

Available from: 2015-11-19 Created: 2015-11-19 Last updated: 2018-06-18Bibliographically approved

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Monteagudo, Celia

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