Generation of the antioxidant hydroxytyrosol from tyrosol present in beer and red wine in a randomized clinical trial
Soldevila-Domenech, Natalia (Institut Hospital del Mar d'Investigacions Mèdiques)
Boronat, Anna (Institut Hospital del Mar d'Investigacions Mèdiques)
Mateus Rodríguez, Julian Andrés (Institut Hospital del Mar d'Investigacions Mèdiques)
Diaz-Pellicer, Patricia (Institut Hospital del Mar d'Investigacions Mèdiques)
Matilla, Iris (Institut Hospital del Mar d'Investigacions Mèdiques)
Pérez-Otero, Marta (Institut Hospital del Mar d'Investigacions Mèdiques)
Aldea-Perona, Ana (Institut Hospital del Mar d'Investigacions Mèdiques)
De La Torre, Rafael (Institut Hospital del Mar d'Investigacions Mèdiques)
Universitat Autònoma de Barcelona

Data:	2019
Resum:	Beer and wine contains the simple phenol tyrosol (TYR) which is endogenously converted into hydroxytyrosol (HT), one of the strongest dietary antioxidants, by CYP2A6 and CYP2D6 polymorphic enzymes. We investigated in humans the rate of this bioconversion after beer and red wine (RW) intake. In a single blind, randomized, crossover, controlled clinical trial (n = 20 healthy subjects), we evaluated TYR absorption and biotransformation into HT following a single dose of (i) RW, (ii) Indian pale ale beer (IPA), (iii) blonde beer, and (iv) non-alcoholic beer (free). Individuals were genotyped for CYP2A6 and CYP2D6, and a polygenic activity score (PAS) was derived. RW triggered the highest increase in total TYR recovered, followed by IPA, blonde, and free beers. Although the HT content in beer was minimal, an increase in HT production was observed in all beers following TYR in a dose-response manner, confirming TYR to HT biotransformation. Sex differences were identified in the rate of the conversion following RW. PAS scores correlated linearly with the recoveries of HT (HT:TYR ratios) after RW intake. In conclusion, after beer and RWconsumption, TYR is absorbed and endogenously biotransformed into HT. This mechanism could be modulated by sex, genetics, and matrix components.
Ajuts:	Instituto de Salud Carlos III PFIS-FI16-00106 Instituto de Salud Carlos III CM17-00024 Agència de Gestió d'Ajuts Universitaris i de Recerca 2017SGR138
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Publicat a:	Nutrients, Vol. 11 Núm. 9 (september 2019) , p. 2241, ISSN 2072-6643

DOI: 10.3390/nu11092241
PMID: 31540384

14 p, 1.6 MB

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